Effects of Adding the Eluate from Adzuki Bean Seeds and a Konnyaku Sol on the Quality of Adzuki Bean Jelly

Abstract

The effects on the quality of adzuki bean jelly of adding the untreated eluate from adzuki bean seeds (material A), material A ultrasonicated for 10 minutes (material B), and a konnyaku sol were studied to evaluate the poten tial use of the eluate as a food material.
Sample B-1 (adzuki bean jelly with material B) showed the hue of adzuki beans, low odor, and was favored more than either sample S-1 (control) or sample A-1 (adzuki bean jelly with material A). The 1,1-dipheny1-2picrylhydrazyl (DPPH) radical-scavenging activity and total polyphenol contents of sample B-1 and sample A-1were higher than those of sample S-1. Further addition of konnyaku sol at 2.4% to the adzuki bean jelly made it harder in texture and lower in syneresis. Observation of the tissue by cryo-scanning electron microscopy showed percolation of the konnyaku sol into the agar network of sample B-1.