Development of new food of adzuki beans by ultrasonication and its effects on human body

1.进行本研究是为了充分利用干燥和研磨的种皮粉末（材料A）和来自红小豆种子的残渣（材料a），红小豆果酱的副产物。结果表明，超声波处理条件为40℃、15 min（材料B）或10 min（材料B），对红小豆种皮粉和红小豆仁的超声处理效果最好。通过超声波处理，材料B和材料B的赤豆的气味降低，色调增加。该材料B中含有相对大量的组分，例如蛋白质、膳食纤维和矿物质。材料B也表现出较强的抗氧化活性.以红小豆为原料，制作松饼、发糕、曲奇等食品，并对其物理特性、适口性和保鲜性进行研究。材料B可替代面粉20%用于松饼、海绵蛋糕或饼干的生产，且不影响其物理特性和适口性。此外，红小豆全粉显示出类似的有利结果。样品B（具有材料B的红小豆果冻）显示红小豆的色调、低气味，并且比样品S-1（对照）或样品A（具有材料a的红小豆果冻）更受欢迎。样品B和样品A的DPPH自由基清除活性和总多酚含量均高于样品S-1。进一步添加2.4%的魔芋胶，可使凉粉质地变硬，脱水收缩率降低。通过冷冻扫描电子显微镜观察组织显示魔芋溶胶渗透到样品B的琼脂网络中。超声波处理对提高红小豆种皮粉、红小豆种子浸出物和红小豆全粉的品质有一定的应用前景。

1.This study was performed in order to make good use of seed- coat powder that was dried and milled (Material A), and the eluate from adzuki bean seeds (Material a), a by-product of adzuki bean jam. The reaction conditions of 40℃ and the duration of 15 min (Material B) or 10 min (Material b) were found to be optimal for the ultrasonication of seed- coat powder and the eluate from adzuki bean seed. The odor decreased and the hue of adzuki beans of Material B and Material b increased by the refinement with ultrasonication. Comparatively large amounts of components such as protein, dietary fiber and minerals were contained in this Material B. Material B also showed a strong anti-oxidative activity.2. The usage of adzuki beans as a food material was tested by preparing muffin, steamed sponge cake and cookies, and their physical properties, palatability and preservation were studied. Material B could be substituted for flour by up 20% in muffin, steamed sponge cake or cookies without any effect on their physical properties and palatability. Moreover, whole adzuki bean powder showed similar favorable results. Sample B (adzuki bean jelly with Material b) showed the hue of adzuki beans, low odor, and was favored more than sample S-1 (control) or sample A (adzuki bean jelly with Material a). The 1, 1-dipheny1-2-picrylhydrazyl (DPPH) radical-scavenging activity and total polyphenol content of sample B and sample A were higher than those of sample S-1. Further addition of konnyaku sol at 2.4% to the adzuki bean jelly made it harder in texture and lower in syneresis. Observation of the tissue by cryo-scanning electron microscopy showed percolation of the konnyaku sol into the agar network of sample B. Ultrasonication was proved to be promising for the improvement of the quality of the seed-coat powder, the eluate from adzuki bean seeds, and whole adzuki bean powder.