Effect of plasma manipulation on the developing quick-cooking and the hydration promotion of adzuki bean

Abstract Adzuki bean (Vigna angularis) typically requires a long soaking time during processing, which limits its scope and potential applications. To address this issue, this study systematically investigated the effects of plasma technology on promoting hydration and enhancing the cooking quality of adzuki beans. The results showed that plasma treatment made the surface of the adzuki beans rough and uneven, with cracks and holes, and changed the contact angle from hydrophobic to hydrophilic, resulting in an increase in the water absorption rate from 2.19 to 2.85. Additionally, plasma treatment reduced the optimal soaking time required for adzuki beans from 8 to 4 hr before steaming, and the treated bean seeds were less hard and brighter in colour. Overall, this study provides a theoretical basis for the application of plasma technology in the deep processing of adzuki beans in the food industry and increases the added value of products.