Color Tone Analysis of Adzuki Beans and Bean Paste and its Application to Quality Evaluation

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  • NAKAZAWA Yozo
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • IWAI Yuma
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • YAMAZAKI Masao
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • SATO Hiroaki
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • ITO Hirotake
    Department of Northern Biosphere Agriculture, Faculty of Bioindustry, Tokyo University of Agriculture

Bibliographic Information

Other Title
  • 小豆および餡の色調解析と品質評価への適用

Abstract

<p>　Color is an important quality of adzuki beans and bean paste. However, as an indicator, color is ambiguous, and it is desired to construct a quantitative quality evaluation system. In this study, quantitative quality evaluation methods of the color tone of adzuki beans and bean paste were used with a visual analyzer to reflect the color of the entire sample group. The skin of raw 'Erimo-shozu' adzuki beans from Abashiri is deep red and its resulting bean paste is also darker, whereas the red color of 'Tianjin' adzuki bean skin is lighter, and it was also statistically clear that the red color of the bean paste produced therefrom is also lighter. It is presumed that the color of the bean paste reflects the color of the raw red adzuki bean skin, suggesting that this method will be an effective means of selecting raw adzuki beans based on the bean paste application.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 44 (6), 315-320, 2018

    Japan Association of Food Preservation Scientists

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