Steam Explosion Puffing Of Red Bean And Qulity Analsis

This paper represented a new type of extrusion processing method for pre-puffing red beans through steam explosion in order to shorten the processing time,to improve the physical and mechanical properties and to minimize the nutritional loss in red bean.The rapid development in the world has made the life so busy and it seems difficult to perform daily routine work especially cooking breakfast and other meals.It is the need of the time to consume such foods,which need less time to cook and can meet the nutritional demand of everyday life.In this regard,red beans are getting more attraction due to a high nutritional value which can be used as porridge and making soup.The water absorption ability of the compact structure of red bean seed is complex due to which it cannot be easily used as food,especially making red bean soup as it is a time-consuming process as well as the taste and aroma is also not so attractive.The common methods used to address such issues are soaking the red beans for a long time,addition of Na2CO3 or using pressure cooker,but these methods are commonly used by other researchers.However one of the possible solution to handle the cooking issues of red beans can be achieved by processing the beans like fried puffed,extrusion,microwave puffing,air flow puffing and CO2 expansion,etc.prior to cooking.In this regard,steam explosion is comparatively a new technology used as a pretreatment method for processing material texture fleeciness,which increases the contact area of the substrate and enzyme resulting shorten reaction time.After reviewing the literature,the study was designed to investigate the impact of cooking pressure,holding time and initial moisture content of red bean on the cooking characternstics,physical and mechanical properties and nutritional value of red bean through response surface methodology.The main results were as follows:(1)The steam explosion pressure,holding time and initial moisture content of red bean influence the absorbance significantly.The absorbance was increased with the increase in steam explosion pressure within the experimental range.On the other end,the increase in holding time to(given value)the absorbance was increased during steam explosion,after which it decreased till(the value).At the same time,the increase of moisture content during steam explosion increased the absorbance of red bean soup.After repeated experiments,the cooking time of 30min was found best after steam explosion as compared to the raw red beans.The steam explosion pressure of 0.69MPa,holding time of 120s and initial moisture content of 25%found optimum for steam explosion puffing preprocessing and the resultant hardness was reduced by 57%and absorbance of soup increases 2.09 times than the raw red beans.(2)The hardness of processed red beans was reduced by 13.22 to 85.32%as compared to raw red beans.Moreover it was also observed that the hardness increased with steam explosion pressure and holding time up to a specific time and decreased with initial moisture content.The decrease in hardness affected the mechanical properties that loosen the internal binding and improved the expansion effect which result in enhanced chewiness of the red bean.(3)The result revealed that the steam explosion puffing significantly affects the nutrition ingredient of red beans.The nutrient loss was minimum after steam explosion puffing and coarse protein contents were also significantly reduced by 0.03?2.87%.The crude fat content remains the same,but the starch content represented an increasing decreasing trend whereas crude fiber content decreased by 0.05?0.68%furthermore.As compared to the small loss in nutritional value of red bean after steam explosion puffing the internal structure was improved which results in better digestion and waster absorption as well as improve the flavor taste.