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Physicochemical and Sensory Properties of Dehydrated Bean Paste Products as Related to Bean Varieties
Author(s) -
SU H.L.,
CHANG K.C.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb06231.x
Subject(s) - food science , chemistry , aroma , trypsin inhibitor , raw material , mung bean , legume , dietary fiber , flavor , botany , trypsin , biology , biochemistry , organic chemistry , enzyme
The objective was to compare physicochemical properties of bean paste products from six bean varieties to determine whether there were significant differences in the resulting product. Crude protein in the dried bean pastes ranged from 23% to 29% and ash 1.1% to 1.8%. Fiber ranged from 16% to 6.3% soluble. 10.6% to 22.7% insoluble. and 12.3% to 28.3% total dietary fiber. Nonstarch polysaccharide contents varied from 12% to 32%. Only 7.5% to 13.8% of total raflinose and stachyose were retained in the paste products. Trypsin inhibitor activity in the bean pastes was 1% to 2% of that detected in raw beans. Mung bean paste had lowest overall sensory quality. Navy and pinto bean pastes had good smoothness, aroma, and acceptance and could be used as substitutes for preparing traditional bean paste products.