Characteristics of bean paste and kneaded sweet bean paste made from different white beans

Abstract

　White kneaded sweet bean paste is made mainly from white adzuki bean (Vigna angularis (Willd.) Ohwi & H.Ohashi), white tebo bean (var. of Phaseolus vulgaris), and butter bean (Phaseolus lunatus L.). We compared and considered the gelatinization properties of the three bean starches and the characteristics of white bean paste and white kneaded sweet bean paste made from these three kinds of beans. The average starch particle size of white adzuki bean was significantly larger than those of white tebo bean and butter bean. Starch gelatinization start, peak, and end temperatures were highest in butter bean, followed by white tebo white adzuki beans in that order; white adzuki beans were easy to gelatinize even at relatively low temperatures. White adzuki bean paste was yellowish white, white tebo bean paste was white, and butter bean paste was bright. Lightness and whiteness decreased significantly by processing any bean paste into kneaded sweet bean paste. The hardness of white adzuki bean kneaded sweet paste was significantly higher than those of white tebo bean kneaded sweet paste and butter bean kneaded sweet paste. The adhesiveness of white adzuki bean kneaded sweet paste was significantly higher than that of white tebo bean kneaded sweet paste. White adzuki kneaded sweet bean paste was hard and weakly sticky, white tebo kneaded sweet bean paste had high whiteness and low stickiness, and butter bean kneaded sweet bean paste was white, weakly scented, and smooth with high brightness and small bean paste particles. In a sensory evaluation, white adzuki kneaded sweet bean paste was hard and weakly sticky, white tebo kneaded sweet bean paste had high whiteness and low stickiness, butter bean kneaded sweet bean paste was very bright, had small bean paste particles, and was weakly scented and smooth.