Differences in the Cooking Quality between Two Adzuki Varieties Harvested in Australia and Stored at Different Temperatures

Abstract

The differences in the cooking quality of adzuki beans between two varieties 'Erimoshouzu' (leading variety in Japan) and 'Bloodwood' (leading variety in Australia), harvested in Australia and stored for 6 months at 10 ℃ and 30 ℃, were investigated. The L* (lightness) and the b* (yellowness) values of the bean colour of 'Bloodwood' were a little higher than those of 'Erimoshouzu'. The b* values for the non-sugared Ann (bean paste) made from 'Bloodwood' were higher than those for 'Erimoshouzu'. The WIRB (weight increase ratio by boiling) was smaller for 'Bloodwood' than 'Enrimoshouzu'. The mean particle size of Ann made from 'Bloodwood' was larger than that of Ann made from 'Erimoshouzu'. The sensory differences of Tsubu-ann (sugared bean paste containing whole beans)between varieties were significantly distinguished by the Japanese panel but not the Australian panel. Both Japanese and Australian panels detected significant sensory differences in the characteristics of Tsubu-ann made from 'Bloodwood' stored at different temperatures. The perceived colour of Tsubu-ann made from 'Bloodwood' was darker than that from 'Erimoshouzu'. There were few cross-cultural differences in perception of colour, smell, hardness and astringency. However, there were differences between the Japanese and Australians panellists in their preferences for the products. It was found that the bean quality of 'Bloodwood' was similar to that of 'Erimoshouzu'. However the cooking quality between these two varieties was different and that the sensory differences of Tsubu-ann made from 'Bloodwood' beans stored at different temperatures were larger than those from 'Erimoshouzu'.