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Effect of storage time and conditions on the hardness and cooking quality of adzuki (Vigna angularis)

Citation

Yousif, AM and Deeth, HC and Caffin, NA and Lisle, AT, Effect of storage time and conditions on the hardness and cooking quality of adzuki (Vigna angularis), LWT - Food Science and Technology, 35, (4) pp. 338-343. ISSN 0023-6438 (2002) [Refereed Article]

Copyright Statement

Copyright 2002 Elsevier Science Ltd. All rights reserved.

DOI: doi:10.1006/fstl.2001.0878

Abstract

A 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.

Item Details

Item Type:Refereed Article
Keywords:adzuki, beans, storage, hydration, cooking quality
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Crop and pasture production
Research Field:Crop and pasture post harvest technologies (incl. transportation and storage)
Objective Division:Plant Production and Plant Primary Products
Objective Group:Grains and seeds
Objective Field:Grain legumes
UTAS Author:Yousif, AM (Dr Adel Yousif)
ID Code:136822
Year Published:2002
Web of Science® Times Cited:19
Deposited By:Agriculture and Food Systems
Deposited On:2020-01-20
Last Modified:2020-03-31
Downloads:0

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