Optimization of Microwave Pre-Cooked Conditions for Gelatinization of Adzuki Bean

Abstract

Pre-cooked adzuki beans (Vigna angularis), which looks like dried adzuki bean, is easily cooked and preserved. This study aimed to optimize the microwave pre-cooked conditions on adzuki beans by applying the response surface methodology. The results showed that soaking time has a significant effect on the gelatinization degree of adzuki beans according to microwave time. The most suitable gelatinization and the sensory scores were obtained with a soaking time of 7.8 h, a microwave power of 830 W, and microwave time of 92 s. The pre-cooked treatment had no significant effect (p > 0.05) on the protein, free amino acid, fat and starch content of adzuki bean products. The results of SEM and polarized light microscopy showed that the surface and center of starch were damaged after microwave treatment. XRD showed that microwave pre-cooking did not change the crystal structure of starch and maintained the original order of type A structure while reducing the relative starch crystallinity. FT-IR showed that the pre-cooked treatment did not produce new structure in adzuki bean starch, but the ratio of 1047/1022 cm−1 was slightly decreased, indicating that the starch crystallization area decreased relative to the amorphous area and the relative crystallinity decreased. The results of FTIR were consistent with X-ray diffraction results. Therefore, microwaves improved the gelatinization of adzuki beans and made the pre-cooked adzuki beans more suitable.

A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects

“…In comparison to more traditional heating methods, it consumes less energy and allows faster processing. 124,128,129…”

“…In comparison to more traditional heating methods, it consumes less energy and allows faster processing. 124,128,129 This approach may have certain limitations or limits, such as the potential for uneven heating and phenolic compound degradation during microwave processing, which might impair the stability and production of the complexes. 130 The sensory quality and consumer acceptability of the food items containing the complexes may be decreased by microwave processing, which may change the sensory of food products.…”

Genome-wide analysis of key gene families in RNA silencing and their responses to biotic and drought stresses in adzuki bean

“…In China, adzuki bean has been domesticated for 12,000 years [ 1 ] and is now cultivated in over 30 countries, mainly in eastern and northern Asia [ 1 , 3 ], due to its broad adaptability to poor soil and strong nitrogen fixation capability which contributions greatly to soil condition improvement [ 3 , 4 ]. China is the largest producer of adzuki bean with approximately 670,000 ha [ 5 ]. In China, adzuki bean is used as a traditional healthy food that meets consumers′ health consciousness and is recommended as a suitable food for diabetic patients due to its rich content of phenolic compounds, flavonoids, vitamin A, vitamin B, iron, zinc, and folate [ 6 , 7 ].…”