Effect of gelatinization degree before freezing on the physical properties of green soybean ‘Miryoku’ and ‘Yuagari-musume’

Hiroshi Mizuno, Nina Tanaka, Saki Hashimoto, Tatsuya Yamamoto, Ryohei Nakano, Kouichiro Ushijima, Yasutaka Kubo

Research output: Contribution to journalArticle


Effects of ratio of first and second cooking periods before and after freeze on physical characteristics in green soybeans were determined to study ef fects of gelatinization level before freezing, in the condition that total cooking period was set at 210 seconds. The green soybeans gelatinized to 55-83% by first cooking exhibited higher firmness and higher crispness index (CI) after both they were thawed and fully gelatinized by second cooking, compared with other gelatinization degree at first cooking. The firmness and CI of green beans frozen with gelatinization level less than 41% were relatively high after thawing but decreased severely after second cooking. The green beans gelatinized over 92% by first cooking had considerably low CI after thawing. SEM imaging confirmed that cell structure of green soybeans gelatinized to 55-83% by first cooking was more intact even after they were thawed and fully then gelatinized than that of soybeans cooked with other condition.

Original languageEnglish
Pages (from-to)63-70
Number of pages8
Journaljapan journal of food engineering
Issue number1
Publication statusPublished - May 12 2015



  • Frozen
  • Gelatinization degree
  • Green soybean
  • Physical properties

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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