Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure

2021 ◽  
Author(s):  
Zhenyu Liu ◽  
Yongxia Fu ◽  
Jing Zhang ◽  
Qun Shen
Keyword(s):  
Physicochemical Properties ◽  
Mung Bean ◽  
Static Pressure ◽  
Bean Flour ◽  
High Static Pressure

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.

scholarly journals Folate Content of Mung Bean Flour Prepared by Various Heat-treatments

2015 ◽  
Vol 3 ◽  
pp. 69-73 ◽  
Author(s):  
Miftakhussolikhah ◽  
M. Kurniadi ◽  
C. Dewi Poeloengasih ◽  
A. Frediansyah ◽  
A. Susanto
Keyword(s):  
Mung Bean ◽  
Heat Treatments ◽  
Bean Flour

scholarly journals Pengaruh Lama Fermentasi Alami Pati Sagu terhadap Mutu Sensori Mi Basah dengan Substitusi Tepung Non Terigu (Mocaf, Tepung Ubi Jalar Kuning Terfermentasi, Tepung Kacang Hijau)

2017 ◽  
Vol 2 (4) ◽  
pp. 464-470
Author(s):  
Mulizani Mulizani ◽  
Yanti Meldasari Lubis ◽  
Normalina Arpi
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Block Design ◽  
Sago Starch ◽  
Potato Flour ◽  
Fermentation Time ◽  
Starch Fermentation ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Sweet Potato Flour

Abstrak. Pemanfaatan pangan lokal sagu dapat mengurangi konsumsi terigu dalam  pembuatan mi. Tujuan penelitian ini untuk mempelajari pembuatan mi basah dari pati sagu terfermentasi dan substitusi tepung (MOCAF, tepung ubi jalar fermentasi, dan tepung kacang hijau).  Penelitian pembuatan mi basah menggunakan  Rancangan Acak Kelompok  (RAK) faktorial dengan 2 faktor. Faktor pertama, lama fermentasi pati sagu yang terdiri atas tiga taraf yaitu FI= 7 hari, F2=14 hari, dan F3= 21 hari. Faktor ke dua adalah substitusi pati dengan tepung (80%:20%), dengan  tiga  taraf yaitu S1=pati sagu fermentasi:MOCAF, S2=pati sagu fermentasi:tepung ubi jalar kuning fermentasi, dan S3=pati sagu fermentasi:tepung kacang hijau. Analisis yang dilakukan adalah  uji organoleptik secara deskriftif  yaitu kelengketan, elastisitas,warna, aroma, dan overall mi basah. Pembuatan mi basah menunjukkan bahwa perlakuan lama fermentasi pati sagu F1(7 hari) menghasilkan  nilai elastisitas mi basah yang lebih tinggi (lebih baik) (P≤0,05), dibandingkan mi basah dari pati sagu F2 (14 hari) dan F3 (21 hari), walaupun kelengketan, dan aroma asam mi basahnya rendah (kurang baik) (P≤0,05).  Produk mi basah terbaik  yaitu mi  yang  terbuat dari pati sagu yang difermentasi 7 hari (F1) dengan substitusi tepung ubi jalar fermentasi, kelengketan 2,05 (lengket), elastisitas 2,43 (tidak elastis), warna 2,30  (tidak cerah) aroma asam 2,80 (tidak asam), rasa asam 2,88 (tidak asam), overall  2,60 (baik).Effectts of  Natural Sago Starch Fermentation  Quality Sensory of  Wet Noodles Made by Substituted no wheat  Flour (Mocaf, Fermented Sweet Potato Flour, Mung Bean)Abstract. Utilization of local food sago can reduce the consumption of wheat in the manufacture of noodles. The purpose of this research was to study making wet noodles of fermented sago starch and the use of flour substitution (mocaf, fermented sweet potato flour, and mung bean flour) in the manufacture of wet noodles. A randomized block design with 2 factors was use in the manufacture of wet noodles. First factor is sago starch fermentation period consist of three levels ie FI = 7 days, F2 = 14 days, and F3 = 21 days. Second factor is the substitution of sago starch with flour (80%: 20%), there are three levels ie S1 = fermented sago starch : mocaf, S2 = fermented sago starch : fermented yellow sweet potato flour, and S3 = fermented sago starch: mung bean flour. Analysis of the sago starch and substituted flour include descriptive organoleptic tests  stickiness, elasticity, color, flavor, and overall of wet noodles. Manufacture of wet noodles showed that sago starch fermentation time F1 resulted in higher (better) (P≤0,05) breaking test and elasticity wet noodles compared to wet noodles from sago starch F2 and F3, although the adhesiveness and the sour aroma of the wet noodles were low (worse) (P≤0,05). descriptive organoleptic values of stickiness 2.05 (sticky), elasticity 2.43 (inelastic), color 2,30 (not bright), sourness aroma 2.80 ( not sour), sourness taste 2.88 (not sour), overalls 2.60 (good). 

scholarly journals Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

2016 ◽  
Vol 8 (1) ◽  
pp. 24-28
Author(s):  
Maya Indra Rasyid
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Mung Bean ◽  
Protein Levels ◽  
Absorption Ratio ◽  
Bean Flour ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

scholarly journals OPTIMASI FORMULA DAN STRUKTUR MIKROSKOPIK PASTA BEBAS GLUTEN BERBAHAN DASAR PUREE UBI JALAR UNGU DAN TEPUNG KACANG HIJAU

2016 ◽  
Vol 36 (01) ◽  
pp. 15 ◽  
Author(s):  
Ira Mulyawanti ◽  
Slamet Budijanto ◽  
Sedarnawati Yasni
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Free Food ◽  
Mixture Design ◽  
Anthocyanin Content ◽  
Gluten Free ◽  
Sweet Potatoes ◽  
Bean Flour ◽  
Purple Sweet Potato ◽  
Optimal Formula

The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic. The results showed that the optimal formula was mixture of 45.25% purple sweet potato puree and 51.75% mung bean flour. The characteristics of the chosen formula were springiness of 2.29 mm, 0.38 cohesiveness, cooking loss 17.62%,333.48 ͼHue, Ie   20.59%, and 42.42 mg/L anthocyanin content. Microscopic structure showed that cooked pasta with purple sweet potato puree composition below 50% in the formula had a solid texture appearance. Keywords: Pasta, purple sweet potatoes, gluten free food, formulation optimization ABSTRAKPenelitian bertujuan untuk mengoptimasi formula pasta bebas gluten berbahan dasar puree ubi jalar ungu dan tepung kacang hijau. Aplikasi mixture design dalam optimasi formula dapat menghasilkan formula yang optimal dengan karakteristik produk sesuai dengan yang diinginkan. Hasil penelitian menunjukkan bahwa komposisi optimal puree ubi jalar ungu dengan tepung kacang hijau dalam formula adalah 45,25% puree ubi jalar ungu dan 51,75% tepung kacang hijau. Pada komposisi tersebut dihasilkan pasta ubi jalar ungu dengan karakteristik yaitu kekenyalan 2,29 mm, cohesiveness 0,38, KKP 17,62%, warna 333,48, Ie   20,59%, dan kandungan antosianin 42,42 mg/L. Dari segi mikroskopik, pasta ubi jalar ungu matang dengan rasio puree ubi jalar ungu dengan formula di bawah 50% sudah menunjukkan adanya struktur yang kompak.Kata kunci: Pasta, ubi jalar ungu, pangan bebas gluten, optimasi formula 

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
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