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Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits.
- Source :
-
Food chemistry [Food Chem] 2021 Mar 01; Vol. 339, pp. 127878. Date of Electronic Publication: 2020 Aug 18. - Publication Year :
- 2021
-
Abstract
- Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed from "green" and "grassy" to "roasted" and "nutty" in fried and roasted beans. Roasted adzuki beans had the greatest number of volatile compounds and best flavor properties. Because volatiles improve biscuit flavor profiles, biscuits were prepared in which wheat flour was substituted with adzuki bean flour and/or millet flour. The effects of grain flours on the sensory acceptability and aroma of biscuits were evaluated. Descriptive sensory analysis showed that the adzuki bean-millet biscuit had the best sensory quality. Correlation of volatile compounds, biscuit sensory attributes, and biscuit samples showed that maltol contributed to the "caramel-like" aroma of adzuki bean-millet biscuits. Adzuki bean and millet flours have potential in the development of biscuits that meet flavor and nutritional requirements.<br /> (Copyright © 2020 Elsevier Ltd. All rights reserved.)
- Subjects :
- Cooking methods
Gas Chromatography-Mass Spectrometry
Solid Phase Microextraction
Taste
Vigna metabolism
Volatile Organic Compounds analysis
Volatile Organic Compounds isolation & purification
Candy analysis
Flavoring Agents analysis
Flour analysis
Vigna chemistry
Volatile Organic Compounds chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 339
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 32866702
- Full Text :
- https://doi.org/10.1016/j.foodchem.2020.127878