Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits

Abstract

Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed from "green" and "grassy" to "roasted" and "nutty" in fried and roasted beans. Roasted adzuki beans had the greatest number of volatile compounds and best flavor properties. Because volatiles improve biscuit flavor profiles, biscuits were prepared in which wheat flour was substituted with adzuki bean flour and/or millet flour. The effects of grain flours on the sensory acceptability and aroma of biscuits were evaluated. Descriptive sensory analysis showed that the adzuki bean-millet biscuit had the best sensory quality. Correlation of volatile compounds, biscuit sensory attributes, and biscuit samples showed that maltol contributed to the "caramel-like" aroma of adzuki bean-millet biscuits. Adzuki bean and millet flours have potential in the development of biscuits that meet flavor and nutritional requirements.

Keywords: (E)-2-Nonenal (PubChem CID: 5283335); (E,E)-2,4-Heptadienal (PubChem CID: 5283321); 2-Ethyl-1H-pyrrole (PubChem CID: 137075); 2-Ethyl-6-methylpyrazine (PubChem CID: 26332); 3-Ethyl-2,5-dimethylpyrazine (PubChem CID: 25916); Adzuki bean; Benzaldehyde (PubChem CID: 240); Biscuit; Cooking method; Furfural (PubChem CID: 7362); Hexanal (PubChem CID: 6184); Maltol (PubChem CID: 8369); Multigrain mix; Nonanal (PubChem CID: 31289); Sensory analysis; Vigna angularis; Volatile aroma compound.