Effect of Gelatinization Degree before Freezing on the Physical Properties of Green Soybean ‘Miryoku’ and ‘Yuagari-musume’

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  • 凍結時の糊化度がエダマメ‘味緑’と‘湯あがり娘’の物性に及ぼす影響
  • トウケツジ ノ ノリカド ガ エダマメ'アジ リョク'ト'ユアガリ ムスメ'ノ ブッセイ ニ オヨボス エイキョウ

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Abstract

Effects of ratio of first and second cooking periods before and after freeze on physical characteristics in green soybeans were determined to study effects of gelatinization level before freezing, in the condition that total cooking period was set at 210 seconds. The green soybeans gelatinized to 55-83% by first cooking exhibited higher firmness and higher crispness index (CI) after both they were thawed and fully gelatinized by second cooking, compared with other gelatinization degree at first cooking. The firmness and CI of green beans frozen with gelatinization level less than 41% were relatively high after thawing but decreased severely after second cooking. The green beans gelatinized over 92% by first cooking had considerably low CI after thawing. SEM imaging confirmed that cell structure of green soybeans gelatinized to 55-83% by first cooking was more intact even after they were thawed and fully then gelatinized than that of soybeans cooked with other condition.

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