Study on activation energy and water adsorption behavior of adzuki beans under different soaking and cooking processing

Abstract

Legumes are consumed in various foods, and people frequently expect desirable characteristics from them, such as low cooking times, which minimizes the time and energy required for consuming legumes. Here, we aimed to investigate the activation energy and water adsorption behavior of different combinations of temperatures and times by soaking and cooking adzuki beans. Soaking at 30 °C produced a high-water adsorption balance rate of 98.99 %. Soaking reduced the gelatinization of adzuki bean starch. Furthermore, scanning electron microscopy revealed that, after crushing and filtering separated cotyledon cells, called “bean paste”, the process of soaking and cooking could significantly impact the process and quality of the bean paste. Alternatively, it could maintain a high yield by decreasing bean damage and tissue cracking during cooking. Hence, the results might be used to minimize the processing time, save energy, and improve the product quality of adzuki beans.

Keywords

• Soaking
• Adzuki bean
• Water adsorption behavior
• Gelatinization
• Scanning electron microscope (SEM)