Abstract
Eight varieties of adzuki beans were stored under three different temperatures (5°C, 10-25°C and 35°C) for 7-9 months. After that, the differences and changes in some cooking characteristics of beans were investigated.
When boiled with water for 60 min, the hardness of beans stored at high temperature was the highest of those tested and the yield of bean jam resulted the lowest. This low yield of bean jam was improved by the prolongation of a boiling period.
Another effect of high temperature storage was observed on the bean jam color, namely, its brightness became inferior to that of low temperature stored one, and became weak in red and strong in yellow colors. These unfavorable effects of bean jam color by high temperature storage were also improved by extending a boiling period.
Above results show that a bean storage, especially under high temperature gave some unfavorable effects on the cooking quality of beans and again a low temperature storage would be recommendable for the storage of adzuki beans.
