Effects of Different Storage on Qualities of Adzuki and Red Kidney Beans

Shan Wu, Shuo Feng, Michiyuki Kojima

Abstract


This is the first study to report the effects of frozen soil storage on adzuki and red kidney beans. Adzuki and red kidney beans were stored for 15 months in polyethylene or paper bags under three different conditions: natural cold energy storage in frozen soil, storage in a freezer at -20 °C, and storage at a constant temperature of 25 °C. Samples were collected from every treatment group every 3 months, and qualities related to processing (bean paste yield and cooked bean hardness), seed moisture content, one-hundred seed weight, seed density, and sample physical properties (electrical conductivity and soluble solid content) were evaluated. Frozen soil storage resulted in the least deterioration of important qualities in adzuki and red kidney beans. We also showed that the electrical conductivity value and soluble solid content of the liquid used for soaking beans can be used to evaluate the processing suitability of cooked beans.


Keywords


bean, electrical conductivity, adzuki, natural cold energy, storage

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DOI: http://dx.doi.org/10.5539/jfr.v4n3p103

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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