Effect of cooking conditions on quality of sweetened adzuki an

作     者：Yao Xinmiao Lu Shuwen Zheng Xianzhe Sun Jingkun Ren Chuanying Zhang Yinglei Xie Xuejun Sun Xiangdong 

作者机构：College of EngineeringNortheast Agricultural UniversityHarbin 150030China Food Processing Research InstituteHeilongjiang Academy of Agricultural SciencesHarbin 150086China Quality and Safety Institute of Agricultural ProductsHeilongjiang Academy of Agricultural SciencesHarbin 150086China 

出 版 物：《International Journal of Agricultural and Biological Engineering》 (国际农业与生物工程学报（英文）)

年 卷 期：2014年第7卷第4期

页      面：134-142页

核心收录：

学科分类：08[工学] 0822[工学-轻工技术与工程] 

基　　金：financially supported in part by the National“948”project of Ministry of Agriculture P.R.China 

主　　题：sweetened adzuki an quality cooking conditions processing sensory evaluation 

摘      要：To produce high sensory quality sweetened adzuki an,the effects of cooking conditions including cooking time,heating power,sugar soaking time and soaking liquid pH on textural properties and sensory scores were evaluated using central composite experimental *** treatment and sodium tripolyphosphate were adopted to improve the mouthfeel of the whole bean an *** showed that the optimal parameters were as follows:cooking time of 50 min,heating power of 1.1 kW,sugar soaking time of 2 h and soaking liquid pH of 8.0,which resulted in the highest sensory score of *** this study,the effectiveness of the method to process sweetened whole bean adzuki an was validated and a sensory evaluation method for whole grain adzuki an product was developed.