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Particle Size of Unsweetened Azuki Paste as Related to Cultivar and Cooking Time
Author(s) -
BAIK BYUNGKEE,
KLAMCZYNSKA BEATA,
CZUCHAJOWSKA ZUZANNA
Publication year - 1998
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.1365-2621.1998.tb15734.x
Subject(s) - cultivar , particle size , food science , chemistry , starch , yield (engineering) , horticulture , materials science , metallurgy , biology
Characteristics of beans and effects of cooking time on yield, composition and particle size of unsweetened paste were evaluated in two types of azuki. Cultivar Erimo was smaller in seed size, lower in starch but higher in protein content. Consequently, this cultivar absorbed water faster and to a greater extent during soaking and cooking, and required shorter cooking time than large seeded WSU 262. Over 40% of unsweetened paste particles were smaller than 106 μm for cv Erimo and less than 25% for WSU 262. As cooking time increased, paste yield ranged from 68.6% to 71.9% for cv Erimo and from 57.3% to 74.2% for WSU 262. Sedimentation volume of unsweetened azuki paste correlated with particles smaller than 106 μm (r = 0.918) and can be a useful test to estimate mean particle size of unsweetened azuki paste.