Effect of ultrafine grinding technology combined with high-pressure, microwave and high-temperature cooking technology on the physicochemical properties of bean dregs

Abstract The bean dregs were treated by ultrafine grinding (U), high pressure (HP), microwave (M), high temperature cooking (HTC) and their combination techniques (U-HP, U-M and U-HTC). The water distribution, viscosity, stability, rheological properties and chrominance and whiteness of bean dregs were analyzed. The results showed that the combination treatments of U-HP, U-M and U-HTC greatly reduced the viscosity, and the slurry of bean dregs treated by U-HP combination had the best stability. After the HTC, U-HP, U-M and U-HTC treatments, the proportion of bound water of bean dregs increased and the proportion of immobile water decreased after rehydration. Different treatments could obviously affect the rheological behavior of bean dreg slurry. The HTC sample and all the combined treatments had low G′, G″ and tan δ values. Different methods had great influences on the chrominance and whiteness index of bean dregs. Therefore, in view of the increasing attention given to the preparation of food containing bean dregs, combined treatments are the appropriate methods for improving the physicochemical properties of bean dregs for high-quality functional dietary fiber food.