Comparison of the pretreatment methods for enhancing hydration of water-soaked adzuki beans (Vigna angularis)

• Published in: Food science and biotechnology Vol. 32; no. 10; pp. 1405 - 1413
• Main Authors: Lee, Changgeun, Kim, Eunghee, Kim, Hyungsup, Heo, Wonyoung, Ahn, Sungmo, Park, Jiyoon, Ban, Choongjin, Lim, Seokwon
• Format: Journal Article
• Language: English
• Published: Singapore Springer Nature Singapore 01.09.2023; Springer Nature B.V; 한국식품과학회
• Subjects: Beans; Chemistry; Chemistry and Materials Science; cold; Cold plasmas; Cooking; Electron micrographs; Food industry; Food processing; Food Science; hardness; Hydration; Moisture content; Moisture effects; Nutrition; Pressure drop; Pretreatment; Rehydration; Research Article; Soaking; Vigna angularis; Water activity; Water content; 식품과학; Rehydration; Pretreatment; Adzuki bean; Probe-type sonication; Softening
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-023-01294-1

Five pretreatments methods, cold plasma, pressure drop, heating, and bath-type and probe-type sonications were compared to shorten the rehydration process of adzuki bean ( Vigna angularis ) soaked before the cooking in terms of the hydration and softening efficacies. Moisture content and water activity of the probe-type sonicated beans were most dramatically increased as 11–45% and 0.59–0.97 after soaking for only 2 h, respectively (non-treated: 11–12% and 0.59–0.66). Accordingly, the probe-type sonicated beans were most rapidly softened as 27–5 N in the 2 h-soaking and exhibited the lowest hardness after soaking/cooking as ~ 0.97 N (non-treated: 27–21 N and ~ 5.5 N, respectively). According to scanning electron micrographs, these results can be attributed to formation of prominent fissures or scars in the hilum of the probe-type sonicated beans. Consequently, this study will be provide valuable information for developing a rational process in food industry to shorten the rehydration of the adzuki beans.