Abstract
In order to make good use of the eluate from adzuki bean seeds, a by-product of adzuki bean jam, as a food material, the effects of ultrasonication on the nutritional components, anti-oxidative activity, color tone and taste were examined.
There was no significant difference in the nutritional components including minerals, and free amino acids between Material A (without ultrasonication) and Materials B-0,1,2, and 3 (Bs) ultrasonicated for 5, 10, 15 and 20 min, respectively.
The total polyphenols and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity in Materials Bs were slightly lower than in Material A, although all the materials showed a strong anti-oxidative activity.
The reaction conditions of a 40°C temperature and duration of 10 min (Material B-1) were found to be optimal for the ultrasonication of the eluate.
The ultrasonicated eluate showed a better hue than those without ultrasonication (Material A). Furthermore, the unpleasant odor from the eluate was markedly reduced by ultrasonication and the flavor was of a better quality for the ultrasonicated material. Ultrasonication was proved to be promising technique for improving the quality of the eluate from adzuki bean seeds.
