Microstructure and Physicochemical Characteristics of Starches in Six Bean Varieties and Their Bean Paste Products

Abstract

The objective of this study was to compare the physicochemical properties of starch and bean paste products and to relate to the sensory properties of the finished products made from Great Northern, navy, mung, adzuki, red kidney, and pinto beans. Mung beans had the smallest and adzuki beans the largest starch granule size. Amylose content ranged from 279–415 g/kg of the starch. The starch content of the bean paste ranged from 610–710 g/kg on dry basis. The pasting viscosity of the bean paste had strong correlations with smoothness (+0.93,P< 0.05) and grittiness (−0.92,P< 0.05). Amylose content also had strong correlations with smoothness (+0.88,P< 0.05) and grittiness (−0.89,P< 0.05). The smoothness of the sweetened paste was not related to the granule size and shape of the starch granules, starch gelatinization temperatures tested by differential scanning calorimetry and raw bean pasting viscosity.