EFFECT OF POWDER DRY ADZUKI BEAN PASTE IN PLACE OF WHEAT FLOUR ON RESISTANT STARCH CONTENT AND SENSORY CHARACTERISTICS OF COOKIES

Background and objectives: Traditional Japanese sweets have been popular among Japanese, and are often eaten particularly by middle-aged and elderly people. A lot of traditional Japanese sweets contain adzuki bean paste(ABP). Adzuki beans are a good source of carbohydrate as well as of protein, beca...

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Bibliographic Details
Published in:Annals of nutrition and metabolism 2017-10, Vol.71 (Suppl. 2), p.1173
Main Authors: Kamei, Aya, Ito, Tomomi
Format: Article
Language:English
Subjects:
Acceptability
Beans
Carbohydrates
Colon
Cookies
Dietary fiber
Feasibility studies
Flavor
Flour
Geriatrics
Nutrition
Older people
Powder
Proteins
Sensory evaluation
Sensory properties
Starch
Sweetness
Wheat
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Summary:Background and objectives: Traditional Japanese sweets have been popular among Japanese, and are often eaten particularly by middle-aged and elderly people. A lot of traditional Japanese sweets contain adzuki bean paste(ABP). Adzuki beans are a good source of carbohydrate as well as of protein, because these are starchy pulse. Furthermore, they contain a lot of dietary fiber and also include resistant starch (RS). RS escapes digestion until reaching colon and acts like dietary fiber. Recently, many studies recommend taking this new type of dietary fiber for health benefits. The purpose of this study was to investigate feasibility of replacing wheat flour to powder dry ABP by analyzing RS contents and sensory characteristics in cookies. Methods: Cookies were prepared from various blends of wheat flour(WF) and powder dry ABP(100%WF:0%ABP, 50%WF:50%ABP, 25%WF:75%ABP, 0%WF:100%ABP). RS content of these cookies were measured by Resistant Starch Assay Kit (Megazyme International Ireland, Ireland) and ranking test was applied for evaluating sensory characteristics. Results: RS content of powder dry ABP was 5.3% and RS contents of cookies blended flour with 50%ABP, 75%ABP, 100%ABP were 1.6%, 2.1%, 3.0%, respectively. As a ratio of ABP in the cookies increased, a ratio of RS content also increased. Sensory evaluation indicated that 50%ABP cookies was not different from 0%ABP cookies in terms of flavor, sweetness, texture and overall acceptability. Conclusions: These results implied that cookies made of powder dry ABP in place of wheat flour increased amount of RS in cookies. Taking account of sensory evaluation, 50% replacement of powder dry ABP cookies were found to be acceptable.
ISSN:0250-6807
1421-9697
DOI:10.1159/000480486