This study was attempted to investigate the effect of added ingredients, which could be effective on texture, flavor, and storage properties of mungbean starch gels(Korean traditional food). The added ingredients were soybean oil, emulsifier(sucrose fatty acid ester 1570(SE)), proteins (gelatin, iso...
This study was attempted to investigate the effect of added ingredients, which could be effective on texture, flavor, and storage properties of mungbean starch gels(Korean traditional food). The added ingredients were soybean oil, emulsifier(sucrose fatty acid ester 1570(SE)), proteins (gelatin, isolated soy protein(ISP)) and hydrocolloids (carrageenan, locust bean gum, xanthan). Freshly prepared mungbean starch gels with and without various ingredients were stored at 25℃ and 5℃ for 24, 48 and 72 hours, and at -18℃ for 24hours. The gels were investigated by RVA(Rapid Visco Analyzer, Newport Scientific, RVA-3D+), DSC(Netzsch DSC, 200PC), color difference meter(Tokyo Denshoku Digital Color meter TC-3600), syneresis, texture(Model TX XT2, Sable Micro Systems), microstructure(JEOL JSM 5410LV)and sensory evaluation. The whiteness, hardness, springiness, chewiness and gumminess were increased, but cohesiveness was decreased by all mungbean starch gels with and without various ingredients except with 1% emulsifier at 5℃ storage, and this trend was more apparent as the storage time increased. The amount of soluble amylose was decreased by addition of soybean oil. In rapid visco amylogram, pasting temperature, peak viscosity were not significantly different, but minimum viscosity was decreased by added soybean oil to mungbean starch slurry. With 4% and 6% soybean oil addition to the mungbean starch gel, the enthalpy measured by DSC was increased. Whiteness of mungbean starch gels were lowered by addition of soybean oil at 25℃ and 5℃ storage. Syneresis of mungbean starch gel was decreased at 25℃ storage, but it increased at 5℃ storage by added of soybean oil. Rupture stress of starch gels which was prepared freshly and stored at 25℃ was increased, whereas that of starch gel which was stored at 5℃ decreased, these results were the same trend with hardness of TPA properties and sensory evaluation. Microstructure of gels with 6% soybean oil revealed larger network structure. In sensory evaluation, no significant difference indicated in overall acceptability in freshly prepared gels with and without soybean oil, but overall acceptability was increased by adding of 2% and 4% soybean oil at 25℃ storage. Swelling power, solubility, soluble amylose and soluble carbohydrate of mungbean starch slurry were decreased by added SE. With SE addition to the mungbean starch slurry, pasting temperature was increased, peak viscosity was decreased, final viscosity was increased in the RVA, and the major starch gelatinization endotherms shifted to a higher temperature in the DSC thermograms. L value was increased by addition of SE to mungbean starch gels. Syneresis of mungbean starch gels with SE was decreased at 25℃ storage, whereas increased at the storage of 5℃. Hardness, adhesiveness, cohesiveness, springiness, chewiness and gumminess of mungbean starch gels were decreased by added SE, and this trend was more apparent with increasing SE levels and the storage temperature of 5℃. All sensory evaluation were decreased by added SE, thus overall acceptability was decreased with increasing SE levels at 25℃ and 5℃ storage. The amount of soluble amylose and soluble carbohydrate of mungbean starch slurry with gelatin and ISP was decreased. Swelling power was increased by added ISP, but was not significantly different by added gelatin. With gelatin and ISP addition to the mungbean starch slurry, peak viscosity, minimum viscosity and final viscosity were decreased, and these results could be related with decreasing soluble amylose contents. In DSC thermograms, no significant difference was detected by added gelatin and 2% ISP, but peak temperature and conclusion temperature were significantly increased by added 5% ISP. With gelatin and ISP addition to the mungbean starch gel, L value, and b value were increased, a value was decreased at 25℃ storage, but L value and b value were decreased and a value was increased at 5℃ storage. Syneresis of mungbean starch gels with gelatin was significantly increased at 25℃ storage, but decreased at 5℃ storage. Syneresis of gels with ISP showed no significant difference with gels without ingredients at the storage of 25℃, but decreased at the storage of 5℃. In the instrumental method, rupture stress, hardness, chewiness and gumminess of mungbean starch gels with gelatin, and ISP were decreased at 25℃ and 5℃ storage. In the sensory evaluation, hardness, springiness and cohesiveness of gels with gelatin and ISP were decreased, except that hardness of gels with gelatin and ISP increased at 25℃ storage for 24 hours. Overall acceptability was improved when 2% gelatin was added to mungbeam starch gels stored for 24hours at 25℃ and 5℃. The amount of soluble amylose of mungbean starch slurry was decreased by added carrageenan, LBG, xanthan gum. With carrageenan and xanthan gum addition to the mungbean starch slurry, peak viscosity, minimum viscosity and final viscosity were decreased, whereas with LBG, peak viscosity, minimum viscosity and final viscosity were increased. Hardness, chewiness and gumminess of mungbean starch gels with carrageenan and xanthan were decreased at the storage of 25℃ and 5℃, whereas hardness, chewiness and gumminess of mungbean starch gels with LBG were increased at the storage of 25℃. In sensory evaluation, springiness, cohesiveness were decreased by addition of carrageenan and xanthan to mungbean starch gels, thus they showed no significance on overall acceptability. When mungbean starch gel with LBG were stored at 25℃, springiness, brittleness, and hardness were increased, and overall acceptability was improved. Properties of -18℃ frozen-thawed gels were very different with those of gels stored at 25℃ and 5℃. In frozen-thawed gels, L value, b values were increased, but a value was decreased regardless of added ingredients. Hardness was increased, springiness, cohesiveness, gumminess and chewiness were decreased by freeze-thawing of mungbean starch gels. SEM of frozen-thawed gels with various ingredients showed a larger network structure except gels with 1% SE and 5% gelatin. Sensory characteristics that affect on overall acceptability were springiness (48.3%), smoothness, clarity, cohesiveness, hardness and adhesiveness, and with these six elements, overall acceptability of mungbean starch gel could be explained 62.3%. Instrumental factors that affected on overall acceptability were rupture energy, syneresis, b (yellowness), a (redness) and hardness and with these four elements, overall acceptability of mungbean starch gel could be explained 47.8%.
This study was attempted to investigate the effect of added ingredients, which could be effective on texture, flavor, and storage properties of mungbean starch gels(Korean traditional food). The added ingredients were soybean oil, emulsifier(sucrose fatty acid ester 1570(SE)), proteins (gelatin, isolated soy protein(ISP)) and hydrocolloids (carrageenan, locust bean gum, xanthan). Freshly prepared mungbean starch gels with and without various ingredients were stored at 25℃ and 5℃ for 24, 48 and 72 hours, and at -18℃ for 24hours. The gels were investigated by RVA(Rapid Visco Analyzer, Newport Scientific, RVA-3D+), DSC(Netzsch DSC, 200PC), color difference meter(Tokyo Denshoku Digital Color meter TC-3600), syneresis, texture(Model TX XT2, Sable Micro Systems), microstructure(JEOL JSM 5410LV)and sensory evaluation. The whiteness, hardness, springiness, chewiness and gumminess were increased, but cohesiveness was decreased by all mungbean starch gels with and without various ingredients except with 1% emulsifier at 5℃ storage, and this trend was more apparent as the storage time increased. The amount of soluble amylose was decreased by addition of soybean oil. In rapid visco amylogram, pasting temperature, peak viscosity were not significantly different, but minimum viscosity was decreased by added soybean oil to mungbean starch slurry. With 4% and 6% soybean oil addition to the mungbean starch gel, the enthalpy measured by DSC was increased. Whiteness of mungbean starch gels were lowered by addition of soybean oil at 25℃ and 5℃ storage. Syneresis of mungbean starch gel was decreased at 25℃ storage, but it increased at 5℃ storage by added of soybean oil. Rupture stress of starch gels which was prepared freshly and stored at 25℃ was increased, whereas that of starch gel which was stored at 5℃ decreased, these results were the same trend with hardness of TPA properties and sensory evaluation. Microstructure of gels with 6% soybean oil revealed larger network structure. In sensory evaluation, no significant difference indicated in overall acceptability in freshly prepared gels with and without soybean oil, but overall acceptability was increased by adding of 2% and 4% soybean oil at 25℃ storage. Swelling power, solubility, soluble amylose and soluble carbohydrate of mungbean starch slurry were decreased by added SE. With SE addition to the mungbean starch slurry, pasting temperature was increased, peak viscosity was decreased, final viscosity was increased in the RVA, and the major starch gelatinization endotherms shifted to a higher temperature in the DSC thermograms. L value was increased by addition of SE to mungbean starch gels. Syneresis of mungbean starch gels with SE was decreased at 25℃ storage, whereas increased at the storage of 5℃. Hardness, adhesiveness, cohesiveness, springiness, chewiness and gumminess of mungbean starch gels were decreased by added SE, and this trend was more apparent with increasing SE levels and the storage temperature of 5℃. All sensory evaluation were decreased by added SE, thus overall acceptability was decreased with increasing SE levels at 25℃ and 5℃ storage. The amount of soluble amylose and soluble carbohydrate of mungbean starch slurry with gelatin and ISP was decreased. Swelling power was increased by added ISP, but was not significantly different by added gelatin. With gelatin and ISP addition to the mungbean starch slurry, peak viscosity, minimum viscosity and final viscosity were decreased, and these results could be related with decreasing soluble amylose contents. In DSC thermograms, no significant difference was detected by added gelatin and 2% ISP, but peak temperature and conclusion temperature were significantly increased by added 5% ISP. With gelatin and ISP addition to the mungbean starch gel, L value, and b value were increased, a value was decreased at 25℃ storage, but L value and b value were decreased and a value was increased at 5℃ storage. Syneresis of mungbean starch gels with gelatin was significantly increased at 25℃ storage, but decreased at 5℃ storage. Syneresis of gels with ISP showed no significant difference with gels without ingredients at the storage of 25℃, but decreased at the storage of 5℃. In the instrumental method, rupture stress, hardness, chewiness and gumminess of mungbean starch gels with gelatin, and ISP were decreased at 25℃ and 5℃ storage. In the sensory evaluation, hardness, springiness and cohesiveness of gels with gelatin and ISP were decreased, except that hardness of gels with gelatin and ISP increased at 25℃ storage for 24 hours. Overall acceptability was improved when 2% gelatin was added to mungbeam starch gels stored for 24hours at 25℃ and 5℃. The amount of soluble amylose of mungbean starch slurry was decreased by added carrageenan, LBG, xanthan gum. With carrageenan and xanthan gum addition to the mungbean starch slurry, peak viscosity, minimum viscosity and final viscosity were decreased, whereas with LBG, peak viscosity, minimum viscosity and final viscosity were increased. Hardness, chewiness and gumminess of mungbean starch gels with carrageenan and xanthan were decreased at the storage of 25℃ and 5℃, whereas hardness, chewiness and gumminess of mungbean starch gels with LBG were increased at the storage of 25℃. In sensory evaluation, springiness, cohesiveness were decreased by addition of carrageenan and xanthan to mungbean starch gels, thus they showed no significance on overall acceptability. When mungbean starch gel with LBG were stored at 25℃, springiness, brittleness, and hardness were increased, and overall acceptability was improved. Properties of -18℃ frozen-thawed gels were very different with those of gels stored at 25℃ and 5℃. In frozen-thawed gels, L value, b values were increased, but a value was decreased regardless of added ingredients. Hardness was increased, springiness, cohesiveness, gumminess and chewiness were decreased by freeze-thawing of mungbean starch gels. SEM of frozen-thawed gels with various ingredients showed a larger network structure except gels with 1% SE and 5% gelatin. Sensory characteristics that affect on overall acceptability were springiness (48.3%), smoothness, clarity, cohesiveness, hardness and adhesiveness, and with these six elements, overall acceptability of mungbean starch gel could be explained 62.3%. Instrumental factors that affected on overall acceptability were rupture energy, syneresis, b (yellowness), a (redness) and hardness and with these four elements, overall acceptability of mungbean starch gel could be explained 47.8%.
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