Effect of compositions on physicochemical properties and rheological behavior of gelatinized adzuki-bean cake (Yokan)

Huang, Ping‐Hsiu; Chiu, Chien-Shan; Lu, Wen‐Chien; Li, Po‐Hsien

doi:10.1016/j.lwt.2022.113870

Cited by 17 publications

(9 citation statements)

References 39 publications

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“…Moreover, a study reported that the basic factors affecting syneresis of agar gels were concentration of gel, prolonged storage, apparent gel strength, pressure, and sulfate content [ 19 ]. Our team’s previous research showed that adzuki beans contained 10.70% amylose and 0.36% damaged starch [ 20 ]. Additionally, previous studies have reported that amylose is insoluble in water and has a less tendency to form gels or pastes, while the water may be released during the reverse grading, leading to syneresis [ 21 ].…”

Section: Resultsmentioning

confidence: 99%

“…Gelatinization occurs when starch is heated in the presence of water, which is dispersed into the starch granules and swells due to the loss of crystallinity and molecular sequence caused by the hydration of the amorphous phase [ 32 , 33 ]. Through the dispersion system of foods, the sugar, damaged starch, and agar of gelatinized adzuki-bean cake was dissolved by heating into the continuous phase, which covered the dispersion phase of bean paste particles [ 20 ]. Thus, the smoothness and the degree of solubility will create the texture of the gelatinized adzuki-bean cake.…”

Section: Resultsmentioning

confidence: 99%

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Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology

Huang

Cheng

Lu³

et al. 2022

Gels

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Samples of sweet gelatinized adzuki-bean jelly cake were successfully prepared and systematically analyzed to investigate the factors that affect the production, quality, and gelatin properties of yokan (gelatinized adzuki bean cake). The purpose of this study was to investigate the properties of gelatinized adzuki-bean cake gelatin and identify the optimal production conditions using response surface methodology with three factors: agar concentration, sugar concentration, and concentration time. Findings show that the optimum processing conditions are 1.2–1.5% agar concentration and 34–40% sugar concentration, with 30–40 min concentration time. These conditions produced a gelatinized adzuki-bean cake favored by the majority of the sensory evaluators. Overall, the relationships between different gelatinized adzuki-bean cake processing conditions and gelatin properties were preliminarily clarified. The findings not only provide a promising avenue for gelatinized adzuki-bean cake production but also promote the potential application of various processing conditions in quality improvement.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology

Huang

Cheng

Lu³

et al. 2022

Gels

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“…The temperature‐dependent G ′ and G ″ values of the HIU‐treated diluted liquid egg yolks were determined according to the methods of Huang et al. (2022) and Zhang, Wang, et al. (2023) with modifications.…”

Section: Methodsmentioning

confidence: 99%

The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

Yoshimasa,

Akihiro,

et al. 2024

Food Frontiers

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High‐intensity ultrasonic (HIU) treatment has been used to improve and modify the functional properties of food. HIU potentially inactivates microorganisms in food and modifies the physicochemical properties via the cavitation effect. This study evaluated the combination of different HIU power intensities, temperatures, and times for their effects on diluted liquid egg yolks’ physicochemical properties and rheological and flow behavior. The results showed that Salmonella enteritidis and Escherichia coli in the diluted liquid egg yolks were significantly destroyed as HIU power was increased, and complete destroyed conditions were achieved at 210 W, 60°C for 6 or 9 min. Moreover, the emulsifying activity index of the diluted liquid egg yolks increased significantly at 45 and 60°C under the 75 W HIU treatment, whereas the maximum emulsifying stability index was obtained at 30°C, 210 W for 9 min. Yolk viscosity was positively correlated with HIU power intensity and temperature; the same trend was observed for flow behavior and shear stress. The fluid dynamics of the storage modulus (G′) for the 150 and 210 W HIU treatments increased significantly following the increase in temperature to 45 and 60°C, and G′ > loss modulus (G″). However, free hydrogen sulfide group content also increased significantly after the HIU treatment. Thus, this study revealed that the HIU treatment effectively destroyed the bacteria population in the diluted liquid egg yolk while maintaining or improving the emulsification properties. Moreover, the diluted liquid egg yolk flow parameters apply to egg yolk product manufacturing processes.

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“…Surimi gel was prepared following the method described by Huang et al (2022). The fish meat was adjusted to 80% water, minced at 4°C for 1 min, added with 2.5% NaCl, and poured into a steel hollow cylindrical container (inner diameter and height both 13 mm), which was sealed, placed in a hot water bath at 90°C for 20 min, cooled for 15 min in an ice bath, and allowed to stand at room temperature for 30 min.…”

Section: Preparation Of Surimi Gelatin and Determination Of Gel Strengthmentioning

confidence: 99%

Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures

Cheng

Huang

Lu³

et al. 2023

Front. Sustain. Food Syst.

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The post-mortem rigid of farmed rainbow trout (Oncorhynchus mykiss) affects the texture of the meat and might even be risky for microorganisms, undermining the popularity of frozen filets among consumers. This study investigated the importance of different conditions (0°C, 4°C, and 25°C for 0–4 days) and physicochemical characteristics of rainbow trout filet storage on fish’s characteristics, freshness, quality, and shelf-life. Results showed that the fish easily underwent rigor mortis and resolution of rigor mortis when stored at 25°C. However, rigor mortis was more likely to occur under storage at 0°C than at 4°C [with 100 kV/m high voltage electrostatic fields (HVEF)] due to low-temperature stimulation, but resolution of rigor mortis began to appear after 24 h of storage at either temperature. The protein solubility and gel strength of fish stored at 25°C continued to decrease due to thermal denaturation, and those of fish stored at 4°C and 0°C also showed a decrease owing to rigor mortis and then an increase when rigor mortis disappeared. The K values increased rapidly at 25°C and reached 61% at 14 h. Under storage at 4°C and 0°C, the K values only slightly increased before resolution of rigor mortis. However, the K-values did not exceed 40% for 4 days post-resolution of rigor mortis. Differential Scanning Calorimetry analysis and tissue sectioning showed that protein denaturation and separation between muscle fibers persisted during storage at various temperatures, most notably at 25°C. It is important to note that storing at 0°C for 96 h did not result in any significant changes in the molecular protein composition. Moreover, the muscle tissue remained in excellent condition compared to storage at 25°C and 4°C. Additionally, there was no significant difference in the total viable count (TVC) and psychrophilic bacteria between storage at 0°C and 4°C, considered safe for food consumption. These promising findings are conveyed in a circular economy based on the food industry, particularly adequate raw materials, stable prices, measures to reduce food loss and waste, and contributing to developing efficient, diverse, and sustainable food processing systems.

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Effect of compositions on physicochemical properties and rheological behavior of gelatinized adzuki-bean cake (Yokan)

Cited by 17 publications

References 39 publications

Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology

Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology

The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures

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