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

1.本研究是为了充分利用小豆酱的副产品小豆种子的洗脱液（原料A）和经干燥碾磨后的种皮粉（原料A）。在40℃、15 min（物料B）和10 min（物料B）条件下对小豆种子包皮粉和洗脱液进行超声处理的效果最佳。B料和B料经超声细化后，赤豆的气味降低，色相增加。B料中含有较多的蛋白质、膳食纤维和矿物质等成分，B料还具有较强的抗氧化活性。以小豆为食材，通过制作松饼、蒸海绵蛋糕和饼干，对小豆的物理性质、适口性和保鲜性进行了研究。在松饼、蒸海绵蛋糕或饼干中，材料B可以代替面粉20%以上，而不会影响其物理特性和适口性。此外，全小豆粉也有类似的良好效果。样品B（材料B的小豆果冻）具有小豆的色调，气味低，比样品S-1（对照）和样品A（材料A的小豆果冻）更受青睐。样品B和样品A的DPPH自由基清除能力和总多酚含量均高于样品S-1。在小豆果冻中添加2.4%的豆泥，使小豆果冻的质地更硬，合力更低。通过低温扫描电镜观察，发现红豆溶胶能渗透到样品b的琼脂网络中。超声波法可以改善种皮粉、小豆种子洗脱液和小豆全粉的质量。

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.