| Title: | "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" |
| Author(s): | Bi S; Wang A; Lao F; Shen Q; Liao X; Zhang P; Wu J; |
| Address: | "College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China. Electronic address: shenqun@cau.edu.cn. School of Agriculture and Food, Faculty of Veterinary and Agriculture Sciences, The University of Melbourne, Parkville 3010 VIC, Australia. Electronic address: pangzhen.zhang@unimelb.edu.au. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China. Electronic address: wjhcau@hotmail.com" |
| DOI: | 10.1016/j.foodchem.2020.127878 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| 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" |
| Keywords: | Candy/*analysis Cooking/methods Flavoring Agents/*analysis Flour/*analysis Gas Chromatography-Mass Spectrometry Solid Phase Microextraction Taste Vigna/*chemistry/metabolism Volatile Organic Compounds/analysis/*chemistry/isolation & purification (E)-2-Non; |
| Notes: | "MedlineBi, Shuang Wang, Aojidong Lao, Fei Shen, Qun Liao, Xiaojun Zhang, Pangzhen Wu, Jihong eng England 2020/09/01 Food Chem. 2021 Mar 1; 339:127878. doi: 10.1016/j.foodchem.2020.127878. Epub 2020 Aug 18" |
