Effects of Producing Processes on Rupture and Damage of Ann Granules (Denatured Cotyledon Cells) in Neri-Ann (Bean Jam Made by Kneading)

Abstract

Ann samples obtained from each stage of Ann processing of Neri-Ann producing factories were subjected to determination of the amount of ruptured and damaged granules in order to elucidate the cause of the rupture and damage of the granules. Analysis of Ann samples of a factory indicated that the rupture and damage of the granules increased significantly on the process of kneading, although they did not, or slightly, increased on the processes of cooking, grinding and sieving, leaching, and dehydrating. It was found by the analysis of five Ann samples obtained from four Ann producing factories that the averages (ranges in parentheses) of the percentage increase in the raptured and damaged granules by kneading process based on those of leaching process were 160 (60-500)% and 150 (30-230)%, respectively. These results suggest that Ann granules are easy to rupture and damage specially on the kneading process among Ann producing processes. It was assumed that the composition of Ann granules was not necessarily related to the kind of kneading machine used and its mixing mechanism. It was discussed that the rupture and damage of granules might be caused by the physical pressure and friction exerted on granules, which were induced by kneading, and be affected by the kneading conditions such as temperature, time, velocity of mixing, water content of mixture, percentage composition of sucrose.