Effect of Cooking Methods on the Quality of Whole Adzuki Bean Paste
Sand washing is a traditional step in bean paste processing,resulting in resource waste and pollution.The author determined the impact of different cooking methods,including conventional pressure cooking,high-pressure cooking,conventional pressure steaming,and high-pressure steaming on the nutritional components,hardness,water absorption rate and gelatinization degree of the adzuki bean,as well as on the particle size distribution,rheological properties,texture,sensory analysis,and consumer acceptability of the bean paste.The results showed that after treated with 4 different cooking methods,mass fractions of tannin and saponin decreased by 27.32％～53.01％and 26.45％～51.21％,respectively,with the most severe loss of active ingredients occurring in high-pressure cooking.High-pressure cooking caused rapid gelatinization of adzuki beans,while high-pressure steaming resulted in a slower change in gelatinization degree due to the low water absorption rate of(5.74±0.53)％.The average particle size of conventional pressure steamed bean paste was the largest,reaching(230.00±16.09)μm.Texture and sensory evaluation results showed that the steamed bean paste exhibited smaller adhesiveness(-665.42～-657.30 g·s),stronger chewiness(819.64～822.03),and more pronounced bean particle graininess(6.75～6.88).The high-pressure-cooked bean paste scored(6.32±0.80)points in the preference rating,and the consumers considered it as delicate in texture and moderate in viscosity and hardness.Therefore,the development of whole bean paste is feasible,and high-pressure cooking is more suitable for whole bean paste processing.
万方数据
维普
