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

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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Bibliographic Details
Main Authors: Xinmiao Yao, Xianzhe Zheng, Rui Zhao, Zhebin Li, Huifang Shen, Tie Li, Zhiyong Gu, Ye Zhou, Na Xu, Aimin Shi, Qiang Wang, Shuwen Lu
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
adzuki bean
acrylamide
volatile
microwave baking
drum roasting
Online Access:https://www.mdpi.com/2304-8158/10/11/2762

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