Effect of storage on the biochemical and processing quality of Adzuki Bean (Vigna angularis)

Yousif, Adel, Kato, J. and Deeth, Hilton 2007, Effect of storage on the biochemical and processing quality of Adzuki Bean (Vigna angularis), Food reviews international, vol. 23, no. 1, pp. 1-33.

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Title Effect of storage on the biochemical and processing quality of Adzuki Bean (Vigna angularis)
Author(s) Yousif, Adel
Kato, J.
Deeth, Hilton
Journal name Food reviews international
Volume number 23
Issue number 1
Start page 1
End page 33
Publisher M. Dekker
Place of publication New York, N.Y.
Publication date 2007-01
ISSN 8755-9129
Keyword(s) Adzuki
hard shell
seed structure
starch gelatinisation
Summary Storage of adzuki beans and other pulse grains causes biochemical and physical changes that affect the hydration properties of the beans. This affects the quality of products made from the beans such as the Japanese bean paste “ann.” Storage, particularly under unfavourable conditions, leads to the “hard shell” phenomenon, where beans fail to imbibe water when soaked and remain hard, and the “hard-to-cook” phenomenon where the seeds hydrate normally, but the cotyledon fails to hydrate and soften during cooking. The hard shell phenomenon is attributable to impermeability of the seed coat to water, which is due to biochemical changes in the seed coat, such as the formation of protein-tannin complexes, and biophysical changes such as reduction in size or closure of the straphiole aperture in the hilum area—the main area for water entry into the adzuki bean. The hard-to-cook phenomenon is due to changes in the cotyledon tissue, which include formation of insoluble pectinates, lignification of the cell wall and middle lamella, interaction of condensed tannins with proteins and starch, and changes to the structure and functionality of the cellular proteins and starch.
Language eng
Field of Research 090899 Food Sciences not elsewhere classified
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2007, Taylor & Francis Group, LLC
Persistent URL http://hdl.handle.net/10536/DRO/DU:30007093

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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