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Paste Particle and Bean Size as Related to Sweetened Azuki Paste Quality

January 1999 Volume 76 Number 1
Pages 122 — 128
Byung-Kee Baik 1 and Zuzanna Czuchajowska 1 , 2

Research associate and associate professor, respectively, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376. Corresponding author. Phone: 509/335-8230. Fax: 509/335-4815. E-mail: bbaik@mail.wsu.edu

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Accepted October 20, 1998.

Influences of the amount of sugar, particle size of unsweetened paste, and bean size on sweetened paste quality were evaluated in two types of azuki. Increased sugar resulted in darker, less red, and less yellow sweetened paste and decreased hardness, adhesiveness, and chewiness of sweetened paste. Sweetened paste produced from larger particles was less red and less yellow than that from smaller ones. Paste particle size, as determined by sedimentation tests, was correlated with graininess of sweetened paste (r = 0.930**), indicating that the larger the paste particle, the grainier the sweetened paste produced. Protein content ranged from 22.3% in small beans to 26.1% in large beans in Azuki cv. Erimo and from 22.4% in medium size beans to 23.5% in large beans in Azuki WSU 262. Proportion of unsweetened paste particles that were <106 μm was 71.5% in small beans but only 39.3% in large beans in Erimo, and 38.7% in medium size beans, and 23.8% in large beans in WSU 262. Sweetened paste produced from larger beans was less red and lower in hardness, adhesiveness, and chewiness than that from smaller beans.

© 1999 American Association of Cereal Chemists, Inc.