Effect of preparation and added secondary materials on the azuki bean jam

• Published in: Journal for the Integrated Study of Dietary Habits Vol. 31; no. 3; pp. 159 - 166
• Main Authors: Nomura, Satomi, Furutani, Noriyuki
• Format: Journal Article
• Language: English
• Published: THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS 2020

To increase the consumption level of red beans, measures were investigated to suppress their rough texture and odor, which considerably affect their taste. The effects of kneading time and addition of secondary ingredients on the roughness and odor of red bean paste were studied. By extending the kn...