Response Surface Analysis and Process Optimisation of adzuki bean (Vigna angularis) food paste production

This study investigated the optimal soaking and cooking conditions for adzuki bean paste formation, using response surface methodology (RSM) in a three-variable, three-level [soaking time (0, 6, and 12 h), cooking-temperature (100, 110.5, and 121 °C), and time (30, 45, and 60 min)] design approach t...

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Bibliographic Details

Published in:	Journal of Agriculture and Food Research
Main Authors:	Ping-Hsiu Huang, Chien-Shan Chiu, Yung-Jia Chan, Shu-Ju Chen, Wen-Chien Lu, Po-Hsien Li
Format:	Article
Language:	English
Published:	Elsevier 2023-12-01
Subjects:	Adzuki bean paste Soaking time Cooking conditions Response surface methodology (RSM) Microstructure Physical properties
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666154323003629