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Physicochemical Properties of Mung Bean Starch Paste, a Main Ingredient of Omija-eui 원문보기

Food science and biotechnology, v.18 no.4, 2009년, pp.991 - 995  

Jang, Keum-Il (Department of Food Science and Technology, Chungbuk National University) ,  Han, Hyun-Jeong (Department of Food Science and Nutrition, Hanyang University) ,  Lee, Kwang-Yeon (Department of Food Science and Nutrition, Hanyang University) ,  Bae, In-Young (Department of Food Science and Nutrition, Hanyang University) ,  Lee, Ji-Yeon (Department of Food Science and Nutrition, Hanyang University) ,  Kim, Mi-Kyung (Department of Food Science and Nutrition, Hanyang University) ,  Lee, Hyeon-Gyu (Department of Food Science and Nutrition, Hanyang University)

Abstract ▼ AI-Helper 아이콘AI-Helper

As a principle ingredient in omija-eui, the physicochemical properties of mung bean starch (MBS) paste were investigated and compared to those of rice and corn starch. The amylose and the protein content of MBS were higher than those of rice or corn starch while the total sugar content and the swell...

주제어

#omija-eui   #mung bean starch   #pasting property   #freeze-thaw stability   #syneresis  

AI 본문요약
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대상 데이터

  • Amylose content was determined by measuring absorbance at 600 nm. All experiments were performed in triplicate.
  • Materials Mung bean (Phaseolus aureus), cultivated in Cheorwon province of Korea, was purchased from a local market. Corn starch was obtained from Daesang Co.
  • Parameters recorded were pasting temperature (Ptemp), peak viscosity (PV), hot paste viscosity (HPV; minimum viscosity at 95℃), cool paste viscosity (CPV; final viscosity at 50℃); breakdown (BD=PV−HPV), and set back (SB=CPV− HPV).

데이터처리

  • Significant differences between sample means were determined at the p<0.05 level by Duncan’s multiple comparison test.
  • Statistical analyses The results were expressed as mean ±standard deviation (SD) by analysis of variance (ANOVA) using Statistical Package for the Social Science (SPSS, Version 12.0, 2004; SPSS Inc., Chicago, IL, USA).
  • a-c)Values with different superscripts within the same column are significantly different among samples at α=0.05 level by Duncan’s multiple range test.

이론/모형

  • Clarity The clarity was measured by the method of Bello-Pérez et al. (16).
  • Determination of composition The sugar, protein, and water content in mung bean, corn, and rice starch were measured by the AOAC (13) method. The amylose content was determined by the method of Hoover et al.
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참고문헌 (26)

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    상세보기

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