MICROSTRUCTURE AND PHYSICOCHEMICAL CHARACTERISTICS OF STARCHES IN 6 BEAN VARIETIES AND THEIR BEAN PASTE PRODUCTS

The objective of this study was to compare the physicochemical propert ies of starch and bean paste products and to relate to the sensory pro perties of the finished products made from Great Northern, navy, mung, adzuki, red kidney, and pinto beans. Mung beans had the smallest and adzuki beans the largest starch granule size. Amylose content ranged f rom 279-415 g/kg of the starch. The starch content of the bean paste r anged from 610-710 g/kg on dry basis. The pasting viscosity of the bea n paste had strong correlations with smoothness (+0.93, P <0.05) and g rittiness (-0.92, P < 0.05). Amylose content also had strong correlati ons with smoothness (+ 0.88, P < 0.05) and grittiness (-0.89, P < 0.05 ). The smoothness of the sweetened paste was not related to the granul e size and shape of the starch granules, starch gelatinization tempera tures tested by differential scanning calorimetry and raw bean pasting viscosity.