Evaluation method of stickiness of an made from common beans [Phaseolus vulgaris L.]
2004
Komiyama, S. (Hokkaido. Central Agricultural Experiment Station, Naganuma (Japan)) | Kato, J.
Summary "Stickiness" of sweetened an made from common beans is one of important factors when manufacturers process japanese traditional confectioneries. The stickiness of sweetened an required by manufacturers differs depending on the kind of confectioneries. In order to breed high quality common beans, we developed an evaluation method of stickiness of sweetened an which could be applied with a small quantity of bean (150g) . Sweetened an was prepared as following; non-sweetened an was adjusted to a constant water content by using the dehydratable centrifuge at 100kPa for 60min., added distilled water (same weight of non-sweetened an) and sugar (0.6 times weight of non-sweetened an), kneaded them with electrical heater until 1.6 times weight of non-sweetened an (kneading time 25-30min.), and immediately placed in 20 deg C over 16hours after wrapping with prastic film. Sweetened an filled in a small vessel was compressed with a cylinder probe (diameter 10mm) of a rheometer (Texture Analyser TA-XT2i) and the probe was lifted from the sample. The area indicated on negative force region during lifting was taken as "stickiness". Comparing the stickiness of sweetened an made from leading varieties of white common beans in Hokkaido, 'Hime-tebou' was almost same as 'Yuki-tebou', 'Gin-tebou' showed the highest stickiness among three varieties.
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