Effect of storage time and conditions on the hardness and cooking quality of adzuki (Vigna angularis)

LWT

Volumn 35, Issue 4, 2002, Pages 338-343

  Yousif, A M ^a   Deeth, H C ^a   Caffin, N A ^a   Lisle, A T ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Adzuki; Beans; Cooking quality; Hydration; Storage

Indexed keywords

BROSIMUM RUBESCENS; PHASEOLUS (ANGIOSPERM); VIGNA; VIGNA ANGULARIS;

EID: 0036379892     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0878     Document Type: Article

References (25)

1. AACC. Approved Methods of the American Association of Cereal Chemists, 9th edn. St Paul, MN. American Association of Cereal Chemists (1995)
2. AGUILERA, J. M. AND RIVERA, R. Hard-to-cook defect in black beans: Hardening rates, water imbibition and multiple mechanism hypothesis. Food Research International, 25, 101-108 (1992)
3. AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists, 16th edn. Washington DC: Association of Official Analytical Chemists (1995)
4. ANTUNES, P. L. AND SGARBRIERI, V. C. Influence of time and conditions of storage on technological and nutritional properties of a dry bean (Phaseolus vulgaris, L.) variety Rosinha G2. Journal of Food Science, 44, 1703-1706 (1979)
5. BOURNE, M. C. Size, density, and hard shell in dry beans. Food Technology, 21, 335-338 (1967)
6. BREENE, W. M. AND HARDMAN, L. L. Anatomy of a specialty crop - the adzuki bean experience. A Symposium on Grain Legumes as Alternative Crops. Centre for Alternative Crops and Products, University of Minnesota, pp. 67-77 (1987)
7. BURR, H. K., KON, S. AND MORRIS, H. J. Cooking rates of dry beans as influenced by moisture content and temperature and time of storage. Food Technology, 22, 88-90 (1968)
8. DUAN, H. Small bean (in Chinese). In: LONG, J., LIN, L., XUSHEN, H. AND DUAN, H. (Eds), Edible Bean Crops. Beijing: Science Publishing House, pp. 160-171 (1989)
9. EL-TABEY SHEHATA, A. M. Hard-to-cook phenomenon in legumes. Food Reviews International, 8, 191-221 (1992)
10. FUJIMURA, T. AND KUGIMIYA, M. Gelatinisation of starches inside cotyledon cells of adzuki bean. (in Japanese, English summary). Journal of the Japanese Society for Food Science and Technology [Nippon Shokuhin Kogyo Gakkaishi], 40, 490-495 (1993)
11. GARCIA, E. AND LAJOLO, F. M. Starch alterations in hard-to-cook beans (Phaseolus vulgaris). Journal of Agricultural and Food Chemistry, 42, 612-615 (1994)
12. HATAI, A. Influence of storage temperatures on cooking characteristics of adzuki beans Vigna angularis. Ohwi and Ohashi. Kaseigaku Zasshi, 33, 621-627 (1982)
13. HAYAKAWA, I. AND BREENE, W. M. A study on the relationship between cooking properties of adzuki bean and storage conditions. Journal of the Faculty of Agriculture. Kyushu University, 27, 83-88 (1982)
14. HSIEH, Y., POMERANZ, V. AND SWANSON, B. G. Composition, cooking time, and maturation of adzuki (Vigna angularis) and common bean (Phaseolus vulgaris). Cereal Chemistry, 69, 244-248 (1992)
15. KATO, J., YOUSIF, A. M., DEETH, H. C., SUZUKI, M. M., CAFFIN, N. A. AND MEGURO, T. Differences in the cooking quality between two adzuki varieties harvested in Australia and stored at different temperatures. Journal of the Society of Japanese Cookery Science, 33, 127-136 (2000)
16. KON, S. AND SANSHUCK, D. W. Phytate content and its effect on cooking quality of beans. Journal of Food Processing and Preservation, 5, 169-178 (1981)
17. MOSCOSO, W., BOURNE, M. C. AND HOOD, L. F. Relationships between the hard-to-cook phenomenon in red kidney beans and water absorption, puncture force, pectin, phytic acid and minerals. Journal of Food Science, 49, 1577-1583 (1984)
18. OGAWA, T., ABE, S. AND KUGIMIYA, M. Gelatinisation of starch in dried adzuki Ann granules. (in Japanese, English summary). Journal of the Japanese Society for Food Science and Technology [Nippon Shokuhin Kogyo Gakkaishi], 30, 323-330 (1983)
19. OZAWA, Y. On the viability of stored adzuki beans (Phaseolus angularis) and its hardness after cooking (in Japanese, English summary). Report of the National Food Research Institute, 33, 37-40 (1978)
20. PLHAK, L. C., CALDWELL, K. B. AND STANLEY, D. W. Comparison of methods used to characterise water imbibition in hard-to-cook beans. Journal of Food Science, 54, 326-336 (1989)
21. SEFA-DEDEH, S. AND STANLEY, D. W. Textural implications of the microstructure of legumes. Food Technology, 33, 77-83 (1979)
22. SHIOTA, Y., KURATA, M. AND TSUCHIYA, F. Water absorption by adzuki beans (Vigna angularis) (in Japanese, English Summary). Japan Society of Home Economics, 34, 775-781 (1983)
23. STANLEY, D. W. A possible role for condensed tannins in bean hardening. Food Research International, 25, 187-192 (1992)
24. TJAHJADI, C., LIN, S. AND BREENE, W. M. Isolation and characterisation of adzuki bean (Vigna angularis cultivar Takara) proteins. Journal of Food Science, 53, 1438-1443 (1988)
25. YOSHIDA, K., SATOH, H. AND SATO, M. The extent and its source of variation for characteristics related to seed quality of azuki beans. III The water uptake of seeds and hard-seediness (in Japanese, English summary). Japanese Journal of Crop Science, 64, 7-13 (1995)