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Effect of storage time and conditions on the hardness and cooking quality of adzuki (Vigna angularis)
journal contribution
posted on 2023-05-20, 09:51 authored by Adel YousifAdel Yousif, Deeth, HC, Caffin, NA, Lisle, ATA storage trial of two varieties of adzuki (Vigna angularis), Bloodwood and Erimo, produced in Australia, was conducted to determine the effect of various combinations of temperature, humidity and length of storage on bean quality. The beans were stored for up to 6 mo under the following conditions: temperature (10, 20 and 30 °C), relative humidity (RH) (40 and 65%). Storage of adzuki at elevated temperature (30 °C) and low relative humidity (40%) resulted in the greatest loss of bean moisture, increase in hydration times and decrease in bean cooking quality, i.e. increased hardness of cooked beans. The best storage conditions for the preservation of adzuki quality were 10 °C and 65% RH.
History
Publication title
LWT - Food Science and TechnologyVolume
35Issue
4Pagination
338-343ISSN
0023-6438Department/School
Tasmanian Institute of Agriculture (TIA)Publisher
Academic Press Inc Elsevier SciencePlace of publication
525 B St, Ste 1900, San Diego, USA, Ca, 92101-4495Rights statement
Copyright 2002 Elsevier Science Ltd. All rights reserved.Repository Status
- Restricted