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KMID : 1134820110400081121
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 8 p.1121 ~ p.1127
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Quality Characteristics of Adzuki Beans Sediment According to Variety
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Song Seok-Bo
Seo Hye-In
Ko Jee-Yeon
Lee Jae-Saeng
Kang Jong-Rae
Oh Byeong-Geun
Seo Myung-Chul
Yoon Young-Nam
Kwak Do-Yeon
Nam Min-Hee
Woo Koan-Sik
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Abstract
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We evaluated the quality characteristics of adzuki bean sediment according to variety. The moisture, crude protein, and crude ash contents of the various adzuki bean varieties were 8.2～11.1, 15.4～20.6 and 3.3～3.6 g/100 g, respectively. The potassium contents of Chilbo-pat (CB) and Hongeon-pat (HE) were 875.1 and 873.1 ㎎/100 g, respectively. The calcium contents of Jungbu-pat (JB) and Kumsil-pat (KS) were 73.6 and 73.2 ㎎/100 g, respectively. A high level of magnesium (131.4 ㎎/100 g) was found in Yeonkeum-pat (YK). The yields of adzuki bean sediment according to variety were no different either wet (188.3～204.7%) or dry (62.1～66.0%). The L-values on sediment of YK and KS were 67.0 and 68.0, respectively; however, the CB L-value was low at 54.0. A high level of a- (6.6) and b-value (12.8) was found in YK; however, the values for CB were much lower at 3.8 and 5.9, respectively. There was no difference in particle-size distribution, water binding capacity, and solubility of adzuki bean sediment according to variety. High levels of peak (3.79 RVU), trough (3.75 RVU), final (7.33 RVU), and setback viscosity (3.54 RVU) were found in JB. The sensory properties of products in food processing are important, and the variety of adzuki bean sediment should be chosen depending on desired product characteristics.
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KEYWORD
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adzuki bean(Vigna angularis var. nipponensis), adzuki bean sediment, quality characteristic, scanning electron microscope
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