The Changes on Physicochemical Properties of Red Bean (Vigna angularis) After Pre-Treatments with High Temperature and High Pressure

Abstract

This study is to develop a technology for processing red bean (Vigna angularis), and to make red bean becoming a preconditioned grain product for fast cooking. Red bean was subjected to a pre-precondition treatment with high temperature and high pressure. The nutritional composition, color, starch structure and texture of the processed red beans were studied. The treatments led to color change and increased the starch and protein contents of red bean, while the lipid content of the treatment red bean was found to be reduced. The precondition process shortened the cooking time of red beans by 2.6 times, while it still retained the structural integrity of the red beans. A significant change in textural properties (hardness, gumminess and chewiness) after precondition treatment was observed. The result from this study will be the basic supports for further developing the precondition technology of grain products.