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Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting

Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, the acrylamide and volatile formation of adzuki beans were investigated under the conditions of microwave baking and drum...

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Autores principales: Yao, Xinmiao, Zheng, Xianzhe, Zhao, Rui, Li, Zhebin, Shen, Huifang, Li, Tie, Gu, Zhiyong, Zhou, Ye, Xu, Na, Shi, Aimin, Wang, Qiang, Lu, Shuwen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621577/
https://www.ncbi.nlm.nih.gov/pubmed/34829041
http://dx.doi.org/10.3390/foods10112762
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author Yao, Xinmiao
Zheng, Xianzhe
Zhao, Rui
Li, Zhebin
Shen, Huifang
Li, Tie
Gu, Zhiyong
Zhou, Ye
Xu, Na
Shi, Aimin
Wang, Qiang
Lu, Shuwen
author_facet Yao, Xinmiao
Zheng, Xianzhe
Zhao, Rui
Li, Zhebin
Shen, Huifang
Li, Tie
Gu, Zhiyong
Zhou, Ye
Xu, Na
Shi, Aimin
Wang, Qiang
Lu, Shuwen
author_sort Yao, Xinmiao
collection PubMed
description Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, the acrylamide and volatile formation of adzuki beans were investigated under the conditions of microwave baking and drum roasting. The results indicate that the acrylamide formation in baked adzuki beans obeys the exponential growth function during the baking process, where a rapid increase in acrylamide content occurs at a critical temperature and low moisture content. The critical temperature that leads to a sudden increase in acrylamide content is 116.5 °C for the moisture content of 5.6% (w.b.) in microwave baking and 91.6 °C for the moisture content of 6.1% (w.b.) in drum roasting. The microwave-baked adzuki beans had a higher formation of the kinetics of acrylamide than that of drum-roasted beans due to the microwave volumetric heating mode. The acrylamide content in baked adzuki beans had a significant correlation with their color due to the Maillard reaction. A color difference of 11.1 and 3.6 may be introduced to evaluate the starting point of the increase in acrylamide content under microwave baking and drum roasting, respectively. Heating processes, including microwave baking and drum roasting, for adzuki beans generate characteristic volatile compounds such as furan, pyrazine, ketone, alcohols, aldehydes, esters, pyrroles, sulfocompound, phenols, and pyridine. Regarding flavor formation, beans baked via drum roasting showed better flavor quality than microwave-baked beans.
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spelling pubmed-86215772021-11-27 Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting Yao, Xinmiao Zheng, Xianzhe Zhao, Rui Li, Zhebin Shen, Huifang Li, Tie Gu, Zhiyong Zhou, Ye Xu, Na Shi, Aimin Wang, Qiang Lu, Shuwen Foods Article Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, the acrylamide and volatile formation of adzuki beans were investigated under the conditions of microwave baking and drum roasting. The results indicate that the acrylamide formation in baked adzuki beans obeys the exponential growth function during the baking process, where a rapid increase in acrylamide content occurs at a critical temperature and low moisture content. The critical temperature that leads to a sudden increase in acrylamide content is 116.5 °C for the moisture content of 5.6% (w.b.) in microwave baking and 91.6 °C for the moisture content of 6.1% (w.b.) in drum roasting. The microwave-baked adzuki beans had a higher formation of the kinetics of acrylamide than that of drum-roasted beans due to the microwave volumetric heating mode. The acrylamide content in baked adzuki beans had a significant correlation with their color due to the Maillard reaction. A color difference of 11.1 and 3.6 may be introduced to evaluate the starting point of the increase in acrylamide content under microwave baking and drum roasting, respectively. Heating processes, including microwave baking and drum roasting, for adzuki beans generate characteristic volatile compounds such as furan, pyrazine, ketone, alcohols, aldehydes, esters, pyrroles, sulfocompound, phenols, and pyridine. Regarding flavor formation, beans baked via drum roasting showed better flavor quality than microwave-baked beans. MDPI 2021-11-10 /pmc/articles/PMC8621577/ /pubmed/34829041 http://dx.doi.org/10.3390/foods10112762 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Yao, Xinmiao
Zheng, Xianzhe
Zhao, Rui
Li, Zhebin
Shen, Huifang
Li, Tie
Gu, Zhiyong
Zhou, Ye
Xu, Na
Shi, Aimin
Wang, Qiang
Lu, Shuwen
Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting
title Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting
title_full Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting
title_fullStr Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting
title_full_unstemmed Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting
title_short Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting
title_sort quality formation of adzuki bean baked: from acrylamide to volatiles under microwave heating and drum roasting
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621577/
https://www.ncbi.nlm.nih.gov/pubmed/34829041
http://dx.doi.org/10.3390/foods10112762
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