To produce high sensory quality sweetened adzuki an,the effects of cooking conditions including cooking time,heating power,sugar soaking time and soaking liquid pH on textural properties and sensory scores were evalua...To produce high sensory quality sweetened adzuki an,the effects of cooking conditions including cooking time,heating power,sugar soaking time and soaking liquid pH on textural properties and sensory scores were evaluated using central composite experimental method.Blanching treatment and sodium tripolyphosphate were adopted to improve the mouthfeel of the whole bean an product.Results showed that the optimal parameters were as follows:cooking time of 50 min,heating power of 1.1 kW,sugar soaking time of 2 h and soaking liquid pH of 8.0,which resulted in the highest sensory score of 89.6.In this study,the effectiveness of the method to process sweetened whole bean adzuki an was validated and a sensory evaluation method for whole grain adzuki an product was developed.展开更多
基金financially supported in part by the National“948”project of Ministry of Agriculture,P.R.China.
文摘To produce high sensory quality sweetened adzuki an,the effects of cooking conditions including cooking time,heating power,sugar soaking time and soaking liquid pH on textural properties and sensory scores were evaluated using central composite experimental method.Blanching treatment and sodium tripolyphosphate were adopted to improve the mouthfeel of the whole bean an product.Results showed that the optimal parameters were as follows:cooking time of 50 min,heating power of 1.1 kW,sugar soaking time of 2 h and soaking liquid pH of 8.0,which resulted in the highest sensory score of 89.6.In this study,the effectiveness of the method to process sweetened whole bean adzuki an was validated and a sensory evaluation method for whole grain adzuki an product was developed.
