Monitoring of cyanogenic compounds behavior during the manufacturing process of sweetened bean paste

Abstract

To ensure food safety, food business operators must eliminate or reduce hazardous factors in manufacturing processes by implementing effective process controls. Since some beans are known to contain cyanogenic compounds, their distribution and use are permitted only as a raw bean paste material. Therefore, from the perspective of Hazard Analysis and Critical Control Points (HACCP), the purpose of this study is to demonstrate the validity of establishing CCPs and to determine the cyanogenic compounds in intermediate products for effectively managing hazardous substances in the manufacturing process. The previously reported method, post-column HPLC with fluorescence detection, was used for determine cyanogenic compounds in CCPs.While free cyanide ions were only detected at CCP#1, cyanoglycoside analysis was crucial throughout the manufacturing process. Results indicated a decrease in cyanoglycoside concentration as manufacturing progressed, with levels below 10 ppm in the final product. Notably, cyanoglycosides decreased significantly during the shibukiri process (soaking, boiling, and discarding water). The concentration of cyanogenic compounds in raw beans were below the regulated 500 ppm, and the concentrations in the final product were below regulated 10 ppm. In conclusion, it was found that proposed method is very useful for HACCP management to monitor the decrease of cyanide compounds in the manufacturing process.

Keywords

• Critical control point (CCP)
• Risk management
• Sweetened bean paste
• Post-column HPLC
• Conway dish
• Manufacturing process