• Journal of the Korean Society of Food Culture
• /
• v.10 no.4
• /
• pp.247-253
• /
• 1995

The proximate composition and calorie of kidney bean sediment, amylogram, color, texture and sensory evaluation of Yanggaeng mixed with kidney bean sediment. Significant differences in the protein and fat contents were noticed among kidney bean sediment samples. The amylograms of sediment mixed with sugar and/or agar showed no peak and increase of viscosity compared with the control. When the Yanggaeng was prepared from the mixture of sediments of red bean and kidney bean, noticiable color changes were observed at 30% level of kidney bean sediment. Hardness and cohesiveness of Yanggaeng were increased but elasticity decreased as the proportion of kidney bean sediment increased. Sensory evaluation of Yanggaeng stored at $4^{\circ}C$ for 24 hr revealed that the product prepared from the mixture of red bean sediment (70%) and kidney bean sediment (30%) was not significantly different (p<0.05) compared with that from the 100% red bean sediment.

• Korean journal of food and cookery science
• /
• v.13 no.5
• /
• pp.585-591
• /
• 1997

The proximate composition and physicochemical properties of three cultivars of Korean kidney bean sediments, Pink (PKB), Red (RKD) and White (WKB) were compared. No significant differences in the proximate composition and calorie were noticed among three samples. Sediment granule was oval/round and rough in all samples. The amylograms showed no peak and continuous increase of viscosity during heating. The water-binding capacities of the sediments were 322.4∼355.0%. The swelling power and solubility were 5.93∼6.68% and 3.76∼5.28%, respectively. The percent transmittances of the sediment suspension decreased linearly from 50$^{\circ}$∼75$^{\circ}C$. The gelatinization temperature and gelatinization enthalpy determined by DSC (Differential Scanning Caloriemeter) were much lower than those of starches.