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Effect of storage on the biochemical structure and processing quality of adzuki bean (Vigna angularis)

journal contribution
posted on 2023-05-20, 09:46 authored by Adel YousifAdel Yousif, Kato, J, Deeth, HC
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.

History

Publication title

Food Reviews International

Volume

23

Pagination

1-33

ISSN

8755-9129

Department/School

Tasmanian Institute of Agriculture (TIA)

Publisher

Marcel Dekker Inc

Place of publication

270 Madison Ave, New York, USA, Ny, 10016

Rights statement

Copyright © Taylor & Francis Group, LLC

Repository Status

  • Restricted

Socio-economic Objectives

Nutrition; Non-dairy milk; Plant product traceability and quality assurance (excl. forest products)