Effects of Superfine Grinding Method on Some Physicochemical Properties of Mung Bean Starch

2017 ◽  
Author(s):  
Gui-Xiang Zhang ◽  
Zheng-Hong Hao ◽  
Bing-Wen Zhang
Keyword(s):  
Physicochemical Properties ◽  
Mung Bean ◽  
Grinding Method ◽  
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 Acid Hydrolysis and Annealing Treatment on the Physicochemical Properties of Mung Bean Starch

2013 ◽  
Vol 634-638 ◽  
pp. 1449-1453 ◽  
Author(s):  
Qing Jie Sun ◽  
Liu Xiong ◽  
Lei Dai ◽  
Xiao Lei Zhu
Keyword(s):  
Physicochemical Properties ◽  
Acid Hydrolysis ◽  
Mung Bean ◽  
Annealing Treatment ◽  
Peak Temperature ◽  
X Ray ◽  
Native Starch ◽  
Mung Bean Starch ◽  
Modified Starches ◽  
Pasting Temperature

Mung bean starch (MBS) were modified by acid hydrolysis combined with annealing treatment (AH-ANN). The samples were treated with different pH, pH 1 (NSP1), pH 2 (NSP2), pH 3 (NSP3), pH 4 (NSP4) and pH 5 (NSP5), at 50°C. And other samples were treated at pH 4, for different incubated temperature, 20°C (NST20), 30°C (NST30), 40°C (NST40) and 60°C (NST60). Swelling power of all modified starches decreased. Solubility of NSP1 and NSP2 were significantly increased. And solubility of NSP4 and NST60 were obviously decreased. Compared to the native starch, the pasting temperature of NSP4 and NST60 increased, Breakdown (BD) of NSP4 and NST60 decreased. Modified starches had higher gel hardness except NSP1. Compared to the native starch, Onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc) of NSP4 were greater, Tc-To and enthalpy (ΔH) decreased. Modified MBS exhibited "C" type X-ray pattern, which was same to the native starch.

Comparison of the Physicochemical Properties of Red Bean and Mung Bean Starch

2011 ◽  
Vol 183-185 ◽  
pp. 630-634 ◽  
Author(s):  
Chun Ran Han ◽  
Ming Duo Yang ◽  
Xin Xu ◽  
Yong Qiang Ma
Keyword(s):  
Physicochemical Properties ◽  
Mung Bean ◽  
Starch Granule ◽  
Amylose Content ◽  
Chemical Compositions ◽  
Swelling Power ◽  
Mung Bean Starch ◽  
Significant Difference ◽  
Granule Morphology ◽  
Red Bean

Differences in physicochemical properties of starch isolated from red bean and mung bean, including chemical composition, amylose content, starch granule morphology, swelling power and solubility, thermal properties and freeze-thaw stability were compared. There was no significant difference on the chemical compositions between the two starches. Most of the granules of red bean starch was oval or elliptical, the diameter was between 9.54 μm-30.98μm, the granules from mung bean starch was round or oval, the diameter was between 10.50 μm-27.59μm; The extent of solubility in mung bean starch was significantly higher than red bean starch between 60 and 90°C, the temperature that the swelling power began to increase obviously of mung bean starch was higher than that of red starch at 60 to 90°C. To, Tp, TcandΔH of red bean starch were higher than that of mung bean.

scholarly journals Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks

2019 ◽  
Author(s):  
Chetan Sharma ◽  
Baljit Singh ◽  
Syed Zameer Hussain ◽  
Savita Sharma
Keyword(s):  
Physicochemical Properties ◽  
Bulk Density ◽  
Mung Bean ◽  
Water Solubility ◽  
Protein Quality ◽  
Mechanical Energy ◽  
Screw Speed ◽  
Bean Flour ◽  
Extruded Snacks ◽  
Feed Moisture

PR 106 and SML 668 cultivars of rice and mung bean respectively, were studied for their potential to serve as a nutritious snack with improved protein quality and quantity. The effect of extrusion conditions, including feed moisture content (14–18%), screw speed (400–550 rpm) and barrel temperature (130–170°C) on the physicochemical properties (bulk density, water absorption index (WAI), water solubility index (WSI) and hardness) was investigated. The replacement of rice flour at 30% level with mung bean flour for making extruded snacks was evaluated. Pasting temperature increased (84–93 °C) while peak viscosity (2768–408 cP), hold viscosity (2018–369 cP), breakdown (750–39 cP), setback (2697–622 cP) and final viscosity (4715–991 cP) decreased with increasing mung bean flour addition. Increasing feed moisture lowered the specific mechanical energy (SME), WAI and WSI of extrudates whereas increased bulk density and hardness. Higher screw speed had linear positive effect on SME of extruder and negative linear effect on WAI. Positive curvilinear quadratic effect of screw speed was also observed on WSI and density. Higher barrel temperature linearly decreased the SME, density and hardness of extrudates. Developed extrusion cooked rice-mung bean snacks with increased protein content and improved protein quality along with higher dietary fiber and minerals have good potential in effectively delivering the nutrition to the population.

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