Comparison of the pretreatment methods for enhancing hydration of water-soaked adzuki beans ( Vigna angularis )

Five pretreatments methods, cold plasma, pressure drop, heating, and bath-type and probe-type sonications were compared to shorten the rehydration process of adzuki bean ( Vigna angularis ) soaked before the cooking in terms of the hydration and softening efficacies. Moisture content and water activity of the probe-type sonicated beans were most dramatically increased as 11–45% and 0.59–0.97 after soaking for only 2 h, respectively (non-treated: 11–12% and 0.59–0.66). Accordingly, the probe-type sonicated beans were most rapidly softened as 27–5 N in the 2 h-soaking and exhibited the lowest hardness after soaking/cooking as ~ 0.97 N (non-treated: 27–21 N and ~ 5.5 N, respectively). According to scanning electron micrographs, these results can be attributed to formation of prominent fissures or scars in the hilum of the probe-type sonicated beans. Consequently, this study will be provide valuable information for developing a rational process in food industry to shorten the rehydration of the adzuki beans.