Studies on Behavior of Sugars and Sugar Solution Holding Capacity of Ann during Hot Kneading (Ann-neri) to Produce Sweetened Adzuki-Ann

Studies on the Quality Improvement of Sweetened Adzuki Ann Part 4

Abstract

In order to evaluate the quality of sweetened Ann, an attempt was made to observ e the behavior of sugars added to Ann during kneading process of Adzuki raw Ann (so-called Nama Ann) and dried Ann. The results obtained were as follows; (1) Nama Ann was stained with iodine immediately, whereas dried Ann was colored after being swell ed with water. (2) The proportion of sugars that permeated into Ann granules was estimat ed to be 100% in the case of monosaccharides and disaccharides, but to be less than 65% in the case ofsoluble starch. (3) The fact that sugars permeated into the Ann granules during soaking in a sugar solution suggested that sugar solusion holding capacity of Ann increased with the degree of permeation of the sugars into the Ann granules. The amount of the sugars moved into Ann increased with increases of sugar concentration, soaking temperature an d soakingd soaking time.