Effects of Heating Methods on Quality and Volatile Substance Contents of Frozen Red Bean Paste Buns
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The effects of heating methods on the quality and volatile substance contents of frozen red bean paste buns were examined. Frozen red bean paste buns were heated using three methods, namely, steaming using a multifunction oven, steaming using a traditional food steamer, and microwave heating. Changes in quality parameters such as water content, texture, color, specific volume, heating characteristics, and volatile flavor substance contents of the heated red bean paste buns were determined. The results showed that heating methods had significant effects on the quality and relative contents of volatile flavor substances of frozen red bean paste buns (p<0.05). According to water content analysis, microwave heating had the smallest effect in the proton migration rate. Texture analysis revealed that heating using a traditional food steamer yielded the least hard and chewy buns. L* values of the buns heated using microwave were the lowest whereas their a* values were the highest. The specific volume of buns heated using a traditional food steamer was the largest, with the lowest water loss rate. In addition, buns heated using microwave had the highest pH values. Solid phase microextraction and gas chromatography-mass spectrometry assays identified 52, 55, and 54 types of volatile flavor substances from buns heated using the three methods. The identified volatile flavor substances were mainly alcohols, acids, esters, aldehydes, ketones, and phenols. The results further indicated that heating using a traditional food steamer was the most suitable method for frozen dough. These findings shall provide a theoretical basis for the selection and control of heating methods for frozen dough.
