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Textural properties of mung bean starch gels prepared from whole seeds

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Abstract

The textural properties of mung bean starch gels (MSG) made by starches purified from whole seeds of Dahyeon were investigated to improve the quality of Korean traditional starch gel, cheongpomuk. Based on our investigation, the protein and dietary fiber contents of starch from whole mung beans (WM) were significantly higher than those from hulled mung beans (HM); however, apparently, WM had lower amylose contents than HM (their respective apparent amylose contents were 32.42 and 33.09%). The fresh gels (WMSG and HMSG), stored gels (WMSG-S4 and HMSG-S4), and reheated gels (WMSG-R4 and HMSG-R4) were also compared. The stored gels showed the highest L and b values, translucence, hardness, and gumminess. While HMSG showed a denser network structure than WMSG, the structure of stored gels was recovered after reheating. The fresh gels showed V type crystallinity, but the stored gel changed into B type crystallinity. WMSG showed higher sensory bending properties and smoothness than HMSG, but more similarities in the overall qualities.

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Authors and Affiliations

  1. Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University, Gwangju, 61186, Korea

    Junhee No & Malshick Shin

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  1. Junhee No
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  2. Malshick Shin
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Correspondence to Malshick Shin.

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No, J., Shin, M. Textural properties of mung bean starch gels prepared from whole seeds. Food Sci Biotechnol 25, 729–734 (2016). https://doi.org/10.1007/s10068-016-0126-3

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  • DOI: https://doi.org/10.1007/s10068-016-0126-3

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