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

被引：26

作者：

Yousif, AM ^{[1
]}

Deeth, HC

Caffin, NA

Lisle, AT

机构：

[1] Univ Queensland, Sch Land & Food Sci, Gatton, Qld 4343, Australia

[2] Univ Queensland, Sch Agr & Hort, Gatton, Qld 4343, Australia

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2002年 / 35卷 / 04期

关键词：

adzuki; beans; storage; hydration; cooking quality;

D O I：

10.1006/fstl.2001.0878

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A storage trial of two varieties of adzuki (Vigna angularis), Bloodwood and Erimo, produced in Australia, was conducted to determine the effect of various combinations of temperature, humidity and length of storage on bean quality. The beans were stored for up to 6 mo under the following conditions: temperature (10, 20 and 30degreesC), relative humidity (RH) (40 and 65%). Storage of adzuki at elevated temperature (30degreesC) and low relative humidity (40%) resulted in the greatest loss of bean moisture, increase in hydration times and decrease in bean cooking quality, i.e. increased hardness of cooked beans. The best storage conditions for the preservation of adzuki quality were 10degreesC and 65% RH.

引用

页码：338 / 343

页数：6

共 50 条

[41] Effect of storage on cooking quality characteristics of grain legumes
Chitra, U
Singh, U
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1998, 35 (01): : 51 - 54
[42] RELATION BETWEEN STORAGE, COOKING TIME AND AVAILABLE LYSINE IN COW PEAS (VIGNA-SINENSIS)
ALMAS, K
BENDER, AE
[J]. PROCEEDINGS OF THE NUTRITION SOCIETY, 1979, 38 (03) : A115 - A115
[43] Effect of storage time on chemical compositions, physiological and cooking quality characteristics of different rice types
Zhu, Dawei
Shao, Yafang
Fang, Changyun
Li, Min
Yu, Yonghong
Qin, Yebo
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2023, 103 (04) : 2077 - 2087
[44] Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients
Vimercati, Wallaf Costa
Macedo, Leandro Levate
Araujo, Cintia da Silva
Maradini Filho, Antonio Manoel
Saraiva, Sergio Henriques
Teixeira, Luciano Jose Quintao
[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020, 44 (09)
[45] Sowing periods and storage conditions in the cooking quality of common bean grains
Ribeiro, Nerineia Dalfollo
Poersch, Nerison Luis
da Rosa, Simone Saydelles
[J]. CIENCIA RURAL, 2008, 38 (04): : 936 - 941
[46] The Effect of Round Module Storage Time and Ambient Conditions On Cotton Quality
Miao, Menghe
Gordon, Stuart
[J]. JOURNAL OF COTTON SCIENCE, 2020, 24 (04): : 211 - 228
[47] Effect of cooking and packaging conditions on quality of semi-dried green asparagus during cold storage
Sergio, L.
Cantore, V.
Spremulli, L.
Pinto, L.
Baruzzi, F.
Di Venere, D.
Boari, F.
[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 89 : 712 - 718
[48] Effect of storage conditions on vermicompost quality
Kumar, Pankaj
Sharma, Pawan
Kumar, Tilak Ranjan
Sharma, H. C.
Dubey, R. C.
[J]. CURRENT SCIENCE, 2020, 118 (02): : 297 - 300
[49] Influence of storage conditions on the quality and stability properties of Moringa oleifera cooking oil
Fotouo-M, H.
Robbertse, P. J.
du Toit, E. S.
[J]. II INTERNATIONAL SYMPOSIUM ON MORINGA, 2021, 1306 : 171 - 178
[50] Effect of storage time and conditions on the quality characteristics of 'Moroccan Picholine' olive oil
El Yamani, Mohamed
Sakar, El Hassan
Boussakouran, Abdelali
Rharrabti, Yahia
[J]. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY, 2022, 39

← 1 2 3 4 5 →