Form, size and volumetric expansion of Adzuki beans (Vigna angularis) during soaking
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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This study analyzed the variation in shape and size of Adzuki beans during soaking at different temperatures. In addition, different mathematicalmodels were fitted to the experimental values of volumetric expansion, selecting the best one. Grains of Adzuki beans (Vigna angularis) withmoisture content of approximately 0.25 (decimal d.b.) were manually harvested; they were, then, dried to 0.128 (decimal d.b.). The beanswere subjected to soaking in distilled water at the temperatures 18 ± 1, 27 ± 1, 36 ± 1, and 45 ± 1 °C, in five repetitions. Recipients containing80 mL of distilled water and 20 g of beans for each sample were used. The samples were periodically weighed in order to determine the waterabsorption. After that, the samples were removed from the recipients and placed on filter papers for two minutes to drain the surface water.Water absorption continued until the beans reached the saturation moisture content. It was concluded that, the form of the Adzuki beanswas altered regularly, the orthogonal axes expanded differentially in the radial and axial directions, and that the linear model appropriatelydescribed the volumetric expansion of the Adzuki beans, among the series of models analyzed for the temperatures 18, 27, 36 and 45 °C.
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