2006 Volume 17 Issue 2 Pages 150-158
In order to utilize the whole adzuki bean powder as a food material, the physical properties of three materials (A: untreated whole adzuki bean powder, B: Material A was soaked in distilled water and then ultrasonicated for 15 minutes, C: Material A was only soaked in distilled water for 16 hours) were assessed. The effects of the three materials were then examined by adding them to cookies.
The average yield of the whole adzuki bean powder was 85.0%. The water-holding capacity and oil absorption of the whole adzuki bean powder were 3.3 times and 1.6 times higher than those of soft wheat flour, respectively. The whole adzuki bean powder contained a large amount of functional components such as protein, dietary fiber, and a mineral compound. The tissue observations by scanning electron microscopy indicated the hastening of starch gelatinization on the surface of the whole adzuki bean powder treated by ultrasonication (Material B) compared to the untreated whole adzuki bean powder (Material A), proving the refining effect of ultrasonication.
The soft wheat flour in cookies was substituted by Materials A, B and C up to 20%. Compared with the control cookies (no whole adzuki bean powder added), the cookies with up to 20% of the wheat flour replaced by the whole adzuki bean powder had the hue of adzuki beans, larger spread factor, higher specific volume and higher rate of water absorption, was softer and had a more preferred taste and overall rating. Moreover, it showed favorable results in the preservation test. The addition of the whole adzuki bean powder thus enhanced the quality of the cookies.
