ID31471899
Published Date2020-01-15
JournalJournal of the science of food and agriculture, 2020-01-15, Volume 100 Find other publications in this journal
Author Info
  • Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan.

Abstract

Bean paste is a confectionery ingredient originating in Asia made from cooked beans and sugar. In Japan, bean paste-containing products play an important role in the traditional confectionery industry. Common beans (Phaseolus vulgaris L.) are used for making white bean paste, and the tebou market class is dedicated to white paste production. Bean paste qualities include paste yield, color, stickiness, smoothness, aroma and flavor. High paste yield, whiteness and smoothness are preferred. The ideal stickiness depends on the final product to be made using bean paste. In terms of aroma and flavor, high sweetness and low beaniness are generally desired. Most of the paste qualities can only be measured by preparing bean paste, which is labor intensive and low throughput. Yuki and Kinu tebou bean varieties were developed in this manner because the highest end-use quality is indispensable to domestic varieties. Tebou bean breeding in Japan is at the stage where more research is necessary to develop faster screening methods to predict important paste quality attributes. This review summarizes the literature on research on white bean paste quality and common bean breeding efforts conducted so far written either in English or Japanese, covering: (1) bean paste production and ingredient sources, (2) the selection criteria and methods used by Japanese breeders and (3) the resulting varieties developed for bean paste. © 2019 Society of Chemical Industry.