Response Surface Analysis and Process Optimisation of adzuki bean (Vigna angularis) food paste production

Abstract

This study investigated the optimal soaking and cooking conditions for adzuki bean paste formation, using response surface methodology (RSM) in a three-variable, three-level [soaking time (0, 6, and 12 h), cooking-temperature (100, 110.5, and 121 °C), and time (30, 45, and 60 min)] design approach to improve production process and quality. This study revealed the microstructures of cotyledons, where the pectin substances of the middle lamella disappeared during the cooking process. Moreover, the proteins were thermally denatured and formed granules with starch, which were ground and separated before forming adzuki bean paste granules. In addition, soaking was accompanied by cooking processes that increased the yield of adzuki bean paste while cell wall rupture decreased; thereby, adzuki bean paste quality improved. Regarding the optimum process conditions for adzuki bean paste, this study showed that soaking for 5–6 h and cooking at a temperature of 110.5 °C combined with cooking for 45 min yielded the best adzuki bean paste products in an optimum process.

Keywords

• Adzuki bean paste
• Soaking time
• Cooking conditions
• Response surface methodology (RSM)
• Microstructure
• Physical properties