Effects of Steam Explosion Processing on Quality of Red Beans
International Journal of Nutrition and Food Sciences
Volume 6, Issue 3, May 2017, Pages: 129-133
Received: Feb. 26, 2017;
Accepted: Mar. 20, 2017;
Published: Apr. 7, 2017
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Li Chao-lu-meng, College of Engineering, Nanjing Agricultural University, Nanjing, China
Zhang Xue-jin, College of Engineering, Nanjing Agricultural University, Nanjing, China
Chen Kun-jie, College of Engineering, Nanjing Agricultural University, Nanjing, China
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Steam explosion pressure, holding time and initial moisture content of red beans were used as variables for the experimental design, according to BBD (Box-Behnken) central composite model. Red beans were processed in steam explosion and the changes of protein, fat, cellulose and other nutritive contents of red beans, changes of hardness, springiness, chewiness and other texture properties, and changes of puffing ratio and cooking properties after the steam explosion processing were determined to analyze the effects of steam explosion processing on quality of red beans. After the processing, the content of crude protein, crude fat and crude cellulose decreased by 0.84%, 0.02% and 0.33% respectively, while the content of starch increased by 0.58%, but no significant effect of steam explosion processing on nutritive contents of red beans was identified (P>0.05); after the steam explosion processing, the average springiness and chewiness increased by 0.15mm, 1.07mJ respectively, but no significant difference with that before such processing was identified (P>0.05). However, the hardness reduced by 22.0N with a very significant change (P<0.01); through the steam explosion processing, the puffing ratio of red beans increased by 95.4% while the cooking time of bean soup shortened by 50%, with a very significant change (P<0.01).
Red Beans, Steam Explosion, Puffing, Quality
To cite this article
Effects of Steam Explosion Processing on Quality of Red Beans, International Journal of Nutrition and Food Sciences.
Vol. 6, No. 3,
2017, pp. 129-133.
Copyright © 2017 Authors retain the copyright of this article.
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