Abstract
<p>This is the first study to report the effects of frozen soil storage on adzuki and red kidney beans. Adzuki and red kidney beans were stored for 15 months in polyethylene or paper bags under three different conditions: natural cold energy storage in frozen soil, storage in a freezer at -20 °C, and storage at a constant temperature of 25 °C. Samples were collected from every treatment group every 3 months, and qualities related to processing (bean paste yield and cooked bean hardness), seed moisture content, one-hundred seed weight, seed density, and sample physical properties (electrical conductivity and soluble solid content) were evaluated. Frozen soil storage resulted in the least deterioration of important qualities in adzuki and red kidney beans. We also showed that the electrical conductivity value and soluble solid content of the liquid used for soaking beans can be used to evaluate the processing suitability of cooked beans.<strong> </strong></p>
Highlights
Adzuki beans (Vigna angularis (Willd.) Ohwi et H
We showed that the electrical conductivity value and soluble solid content of the liquid used for soaking beans can be used to evaluate the processing suitability of cooked beans
The seed moisture content (SMC) of red kidney beans was higher than that of adzuki beans stored in paper bags (PB) (Tables 1 and 2)
Summary
Adzuki beans (Vigna angularis (Willd.) Ohwi et H. Ohashi) are widely grown in East Asian countries such as China and Japan, as well as in the Korean Peninsula (Watanabe, 2000) Their protein content is approximately 20%; anthocyanin is abundant in the seed coat, and minerals such as zinc are abundant (Kagawa, 2010). These beans have traditionally been widely used in Japanese sweets, such as dorayaki and amanatto (a boiled bean paste of adzuki and red kidney beans), and Chinese food items, including jelly and steamed bread (Hatai, 1994). These beans have high nutritional value and are used in amanatto (Kokubun, 2010)
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