Abstract:The effects of different heat treatments（extrusion，stir-frying，microwave and hot air）on the physicochemical properties and flavor of adzuki bean powder were investigated.Compared with the raw powder，the heated powder showed decreased brightness and tended to become red and yellow.The water absorption index，water solubility index，and swelling power of the adzuki bean powder were increased by heat treatments（P＜0.05），and the values of the adzuki bean powder treated by extrusion were 1.26，1.92 and 1.44 times，respectively，that of the raw adzuki bean powder.The adzuki bean powder heated by different methods had lower viscosity，disintegration values and retrogradation values （P＜0.05），higher gelatinization temperature（To，Tp，and Tc），and lower enthalpy change value（P＜0.05）than the raw powder.The hardness，cohesiveness，adhesiveness，and resilience of the heated adzuki bean powder gel decreased compared with those of the raw powder（P＜0.05）.The brewing test showed that the heated adzuki bean powder had shorter dispersing time（19.45 s），shorter wetting time（26.61 s），and lower agglomeration rate than the raw powder.The heat treatments decreased the sour taste and increased the sweet and bitter tastes.The taste and smell of the extruded powder were similar to those of the raw powder，and the smells of the brewing liquids of the powder heated by sir-frying，microwave，and hot air were similar.