Influence of Annealing on Gel Properties of Mung Bean Starch

2000 ◽  
Vol 77 (5) ◽  
pp. 567-571 ◽  
Author(s):  
Koo Min Chung ◽  
Tae Wha Moon ◽  
Jae Kun Chun
Keyword(s):  
Mung Bean ◽  
Gel Properties ◽  
Mung Bean Starch

Studies on mung bean starch: granule stability

1991 ◽  
Vol 4 (5) ◽  
pp. 365-377 ◽  
Author(s):  
C.G. Oates
Keyword(s):  
Mung Bean ◽  
Starch Granule ◽  
Mung Bean Starch

The multi-scale structure, thermal and digestion properties of mung bean starch

2019 ◽  
Vol 131 ◽  
pp. 871-878 ◽  
Author(s):  
Mengdi Yao ◽  
Yu Tian ◽  
Wenjian Yang ◽  
Mingquan Huang ◽  
Sumei Zhou ◽  
...  
Keyword(s):  
Mung Bean ◽  
Scale Structure ◽  
Multi Scale ◽  
Mung Bean Starch

Effect of germination duration on structural and physicochemical properties of mung bean starch

2020 ◽  
Vol 154 ◽  
pp. 706-713
Author(s):  
Yu Liu ◽  
Chunyan Su ◽  
Ahmed S.M. Saleh ◽  
Hao Wu ◽  
Kun Zhao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Mung Bean ◽  
Mung Bean Starch

Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets

2014 ◽  
Vol 10 (2) ◽  
pp. 261-268 ◽  
Author(s):  
Lingwen Zhang ◽  
Hongfang Ji ◽  
Mingduo Yang ◽  
Hanjun Ma
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Mung Bean ◽  
Oil Content ◽  
Dry Weight ◽  
Water Retention Capacity ◽  
Starch Granules ◽  
Retention Capacity ◽  
Mung Bean Starch

Abstract Influences of mung bean starches treated with different high hydrostatic pressure (HHP) on the properties of batters and crusts from deep-fried pork nuggets were explored. HHP-treated starch increased water retention capacity of batter and consequently the batter pick-up. The increase in pressure at 150–450 MPa could facilitate hydration and swelling of starch granules during gelatinization. The crusts containing HHP-treated starches had higher moisture and less oil content, and the oil content was 15.82 g/100 g dry weight (DW) for 450 MPa treated starch, which was much lower than that of native starch (18.39 g/100 g DW) (p<0.05). Additionally, HHP-treated starches changed the crispness of crusts with increases in the slope and decrease in the shearing distance. Results indicated that mung bean starch treated with HHP in the range of 150–450 MPa could improve the quality of deep-fried battered food.

Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization

2015 ◽  
Vol 131 ◽  
pp. 432-438 ◽  
Author(s):  
Wenhao Li ◽  
Hongmei Guo ◽  
Peng Wang ◽  
Xiaoling Tian ◽  
Wei Zhang ◽  
...  
Keyword(s):  
High Pressure ◽  
Mung Bean ◽  
Physicochemical Characteristics ◽  
Mung Bean Starch

scholarly journals Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2860
Author(s):  
Yongseok Kwon ◽  
Jihye Ryu ◽  
Seyoung Ju
Keyword(s):  
Mung Bean ◽  
Principal Component ◽  
Sweet Taste ◽  
Sensory Attributes ◽  
Consumer Acceptability ◽  
Least Squares Regression ◽  
Mung Bean Starch ◽  
Significant Difference ◽  
Close Relationship ◽  
Red Bean

Buckwheat contains more essential proteins, dietary fiber, vitamins, minerals, and diverse phytochemicals than wheat and rice. The aims of this study are to develop the descriptive sensory attributes and evaluate the consumer acceptability of six buckwheat jellies (memilmuk) with added mung bean starch and to analyze the relationship between their descriptive sensory attributes and consumer acceptability. Statistical analyses were performed by one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). A total of 18 sensory attributes of buckwheat jelly, including appearance (brown, brightness, and roughness), odor/aroma (soymilk smell, grain smell, red bean porridge smell, and buckwheat tea smell), flavor or taste (savory flavor, plain taste, buckwheat taste, sweet taste, salty taste, and umami), and texture (squashed, dry, smooth, elasticity and stickiness) were developed. Consumer acceptability tests of six buckwheat jellies were conducted by 93 consumers evaluating for color, smell, savory taste, aftertaste, harmony with the sauce, overall liking, and would recommend or try again. Buckwheat jelly with 25% of mung bean starch (BJ_916) was the most favorable jelly sample among the six samples. All attributes except color, smell, and the savory taste of samples showed a significant difference (p < 0.001). BJ_916 showed a close relationship with a grain smell, elasticity, red bean porridge smell, and sweet taste of descriptive attributes and also all attributes of consumer acceptability. The determination of sensory attributes and consumer acceptability of buckwheat jelly will help to improve sensory characteristics to fulfill consumer needs and desires. Furthermore, this current study will help facilitate the expansion of the buckwheat consumption market.

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