PHYSICOCHEMICAL AND SENSORY PROPERTIES OF DEHYDRATED BEAN PASTE PRODUCTS AS RELATED TO BEAN VARIETIES

The objective was to compare physicochemical properties bean paste pro ducts from six bean varieties to determine whether there were signific ant differences in the resulting product. Crude protein in the dried b ean pastes ranged from 23% to 29% and ash 1.1% to 1.8%. Fiber ranged f rom 1.6% to 6.3% soluble, 10.6% to 22.7% insoluble, and 12.3% to 28.3% total dietary fiber. Nonstarch polysaccharide contents varied from 12 % to 32%. Only 7.5% to 13.8% of total raffinose and stachyose were ret ained in the paste products. Trypsin inhibitor activity in the bean pa stes was 1% to 2% of that detected in raw beans. Mung bean paste had l owest overall sensory quality. Navy and pinto bean pastes had good smo othness, aroma, and acceptance and could be used as substitutes for pr eparing traditional bran paste products.