The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle
| Autor: | Wenhao Li, Meijuan Xu, Luzhen Jing, Bing Gong, Yu Liu, Min Gou, Kun Zhao, Hao Wu |
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| Rok vydání: | 2018 |
| Předmět: |
Absorption of water
Mung bean Chemistry Starch Wheat flour food and beverages 04 agricultural and veterinary sciences 040401 food science Water retention chemistry.chemical_compound 0404 agricultural biotechnology Germination Amylose Chewiness medicine Original Article Food science medicine.symptom Food Science |
| Zdroj: | Journal of Food Science and Technology. 55:5142-5152 |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-018-3460-z |
| Popis: | Despite sprouted grains have high nutritional and functional properties, their exploration in mung bean and application in traditional foods are limited. The effects of germination of mung bean for 12, 24, 36, 48, 60 and 72 h on compositional, physicochemical and functional properties of its flour were investigated. The effects of incorporation of germinated mung bean flour at different levels (0, 10, 20 and 30%) on noodles making properties of wheat flour were evaluated 0. The protein content increased while the amylose increased initially and then decreased with increase in germination time. Water absorption index, oil binding capacity and water retention capacity increased, while water soluble index initially increased and then decreased. The germinated mung bean flour became darker with increase in germination time. The protein bound to starch in noodlesed to increase in hardness, cohesiveness, gumminess, chewiness, resilience and cooking time of noodles. Additionally, the water absorption, cooking loss, adhesiveness and springiness of raw noodles and springiness, cohesiveness and chewiness of cooked noodles decreased with the addition of germinated flour. |
| Databáze: | OpenAIRE |
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