Table 2.
Crude starch whiteness and texture characteristics of different adzuki bean varieties.
| Variety | Measurement Indices | |||||
|---|---|---|---|---|---|---|
| Whiteness | Hardness/N | Cohesion/Ratio | Elasticity/mm | Adhesiveness/N·s | Chewiness/mJ | |
| Baihong 2 | 128.33 ± 0.551 d | 56.23 ± 8.54 d | 0.06 ± 0.01 f | 0.56 ± 0.13 f | 3.38 ± 1.86 f | 2.35 ± 0.13 e |
| Liaohong 08712 | 131.27 ± 0.981 cd | 146.28 ± 6.62 bc | 0.14 ± 0.03 c | 1.57 ± 0.36 de | 18.27 ± 3.77 cde | 31.68 ± 2.34 cde |
| Tongza 6 | 132.07 ± 1.914 cd | 154.02 ± 6.36 bc | 0.15 ± 0.03 bc | 1.88 ± 0.32 cd | 21.15 ± 1.85 cd | 51.21 ± 2.45 bcd |
| Pinhong 2011 | 141.33 ± 0.289 a | 164.90 ± 10.45 bc | 0.15 ± 0.02 bc | 2.25 ± 0.36 bc | 24.90 ± 2.48 bc | 56.65 ± 2.61 bc |
| Tangshanhong | 135.03 ± 0.208 bc | 256.10 ± 12.03 a | 0.19 ± 0.01 a | 2.79 ± 0.31 a | 39.73 ± 4.46 a | 88.98 ± 3.45 a |
| Jihong 1 | 118.03 ± 0.709 f | 173.78 ± 19.42 b | 0.15 ± 0.02 bc | 2.42 ± 0.19 ab | 27.73 ± 3.45 bc | 78.32 ± 5.45 ab |
| Baohong 876 | 132.07 ± 1.779 bc | 133.52 ± 14.23 c | 0.12 ± 0.02 cd | 1.39 ± 0.46 e | 9.88 ± 2.22 ef | 15.25 ± 5.51 e |
| Jihong 9218 | 140.17 ± 0.802 ab | 176.33 ± 12.66 b | 0.18 ± 0.02 ab | 2.56 ± 0.34 ab | 34.07 ± 3.19 ab | 80.79 ± 4.32 ab |
| Yuhong 2 | 137.10 ± 0.300 bc | 72.05 ± 15.23 d | 0.08 ± 0.02 ef | 0.73 ± 0.19 f | 5.87 ± 1.07 f | 3.41 ± 1.35 e |
| Henong 1 | 130.83 ± 0.513 cd | 77.38 ± 10.88 d | 0.09 ± 0.02 de | 1.21 ± 0.22 e | 8.97 ± 1.76 ef | 11.21 ± 2.12 e |
| Henong 2 | 133.47 ± 0.709 cd | 137.90 ± 15.95 c | 0.14 ± 0.04 c | 1.51 ± 0.29 de | 13.42 ± 3.25 def | 19.84 ± 1.44 de |
| Henong 3 | 121.93 ± 1.620 e | 150.33 ± 17.01 bc | 0.14 ± 0.01 c | 1.85 ± 0.57 cd | 19.27 ± 2.23 cde | 35.60 ± 3.32 cde |
Note: Different letters in the same column indicate differences under different treatments at p < 0.05 level, the same as below.