Effects of Different Storage on Qualities of Adzuki and Red Kidney Beans

Shan Wu, Shuo Feng and Michiyuki Kojima

Journal of Food Research, 2015, vol. 4, issue 3

Abstract: This is the first study to report the effects of frozen soil storage on adzuki and red kidney beans. Adzuki and red kidney beans were stored for 15 months in polyethylene or paper bags under three different conditions: natural cold energy storage in frozen soil, storage in a freezer at -20 °C, and storage at a constant temperature of 25 °C. Samples were collected from every treatment group every 3 months, and qualities related to processing (bean paste yield and cooked bean hardness), seed moisture content, one-hundred seed weight, seed density, and sample physical properties (electrical conductivity and soluble solid content) were evaluated. Frozen soil storage resulted in the least deterioration of important qualities in adzuki and red kidney beans. We also showed that the electrical conductivity value and soluble solid content of the liquid used for soaking beans can be used to evaluate the processing suitability of cooked beans.

Keywords: Research; and; Development/Tech; Change/Emerging; Technologies (search for similar items in EconPapers)
Date: 2015
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/405266/files/44794-160291-2-PB.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:aesjfr:405266

Access Statistics for this article

More articles in Journal of Food Research from Canadian Center of Science and Education
Bibliographic data for series maintained by AgEcon Search ().