Study On Nutritional And Functional Quality Of Cereal Bean Paste And Its Application

Red adzuki bean(Vigna umbellata)was a kind of high protein,low fat and multinutritive functional food.The protein content in red adzuki bean was 2~3 times as much as cereal,and the fat content was only 0.59%.In addition,vitamin and mineral,flavonoids,polyphenols,tannins,phytic acid,saponins and other physiological active substances were abundant.Hence,red adzuki bean was known as "red pearls" in grain,due to the significant functions including antioxidant,protecting liver,protecting kidney,inhibiting cancer cells,regulating blood sugar,lowering blood pressure and lowering cholesterol.Bean paste,as a traditional product of red adzuki bean processing,was widely used in a variety of food processing and highly favored by consumers.In this paper,selecting red adzuki bean as raw material,two key processes of soaking and cooking during the process were optimized and the dynamic changes of main nutritional and functional components were tracked.High nutritional value,medicine and food grain resources coix seed and tartary buckwheat were preferred and their roasting powder were used for the scientific compatibility of cereal bean paste.Four optimized formula were selected according to the fuzzy mathematics comprehensive evaluation.The main nutritional functional components and antioxidant activity were analyzed.Also the application of cereal bean paste and bean dregs in the production of pie were explored.The results showed that:1.The water absorption of red adzuki bean was the highest(94.67±1.29)% when the soaking temperature was 45 ? and soaking time was 12 h.The bean paste rate was the highest(65.69±0.68)% when it was cooked at 110 ? for 40 min with a solid-to-solvent ratio(soaked red adzuki bean:water)of 1:2(g/m L).The nutritional and functional components of red adzuki bean decreased significantly during the process of sand making(P<0.05).The loss rates of main functional components such as flavonoids,polyphenols and tannin were significantly higher than protein,fat andash(P<0.05).In particular,the loss rate of flavonoids in soaking,cooking and sand washing process were relatively high(39.62%,48.42%,13.08%).The content of protein in the finished red adzuki bean paste was 21.48%(dry matter),while the polyphenol and tannin were enriched in the bean dregs with the contents(dry matter)of 162.30 mg/100 g and 14.26 mg/100 g,which is potential for value-added utilization.2.When the pure bean paste was selected as raw material,the optimum formular conditions of coix seed red adzuki bean paste and coix seed red kidney bean paste were as follows: peanut oil 15%,xylitol 12% and coix seed 6%.The optimum formular conditions of tartary buckwheat red adzuki bean paste and tartary buckwheat red kidney bean paste were as follows: peanut oil 15%,xylitol 12% and tartary buckwheat 4%.Under this condition,the sensory evaluation level of cereal bean paste all were excellent with the peak of 0.74,0.73,0.67,0.64.The product had good color,smooth and delicate taste,rich flavor and good organization state.3.Compared with the pure red adzuki bean paste and red kidney bean paste,the contents of protein,total starch,slow-digested starch,resistant starch,EAA,TAA,flavonoids,polyphenols and anthocyanins in coix seed and tartary buckwheat compound bean paste were significantly increased(P<0.05).PCA was used to comprehensively evaluate the major nutrient functional substances in seven bean paste samples.The nutritional value from high to low in turn was tartary buckwheat red adzuki bean paste > coix seed red adzuki bean paste > tartary buckwheat red kidney bean paste > coix seed red kidney bean paste > red adzuki bean paste > red adzuki bean paste(commercially available)> red kidney bean paste.The free radical scavenging capacity of DPPH,·OH and O2-·showed that antioxidant activity was high in different bean paste and the positive dose-effect correlation was significant(P<0.05).Antioxidant activity was revealed as the follows: tartary buckwheat red adzuki bean paste > coix seed red adzuki bean paste > red adzuki bean paste > red adzuki bean paste(commercially available)> tartary buckwheat red kidney bean paste > coix seed red kidney bean paste > red kidney bean paste.Therefore,the antioxidant capacity in cereal bean paste was higher due to the synergistic effect ofcompounding of cereals and bean paste.4.The pie was made from cereal bean paste(stuffing)and bean dregs(water-oil wrapper)and was optimized by response surface methodology.The results showed that the effects from high to low in turn was as follows: water oil dough and dry pastry weight ratio > additive amount of peanut oil > additive amount of xylitol >additive amount of bean dregs.The optimum formula was peanut oil in water and oil dough of 25.80%,xylitol in water and oil dough of 15.80%,10.75% of bean dregs in water and oil dough,and water oil dough and dry pastry weight ratio of 1.6:1,respectively.Under the condition,the pie quality was the best and the sensory score was 94.86.