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논문검색

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

원문정보

Keum-Il Jang, Hyun Jeong Han, Kwang Yeon Lee, In Young Bae, Ji Yeon Lee, Mi Kyung Kim, Hyeon Gyu Lee

한국식품과학회 Food Science and Biotechnology Volume 18 Number 4 2009.08 pp.991-995
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초록

영어

As a principle ingredient in omija-eui, the physicochemical properties of mung bean starch (MBS) paste wereinvestigated and compared to those of rice and corn starch. The amylose and the protein content of MBS were higher thanthose of rice or corn starch while the total sugar content and the swelling power of MBS were lower. In addition, the clarity ofMBS paste was higher than either rice or corn starch paste. Regarding pasting properties, the peak viscosity and cool pasteviscosity of MBS were higher than those of either rice or corn starch. During the freeze-thaw cycle, MBS exhibited higherdegree of syneresis than corn and rice starch, which decreased with high starch concentration and heating temperature. Thepaste properties and freeze-thaw stability of MBS showed a potential for improving the quality of omija-eui.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Keum-Il Jang Department of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk 361-763, Korea
  • Hyun Jeong Han Department of Food Science and Nutrition, Hanyang University, Seoul 133-791, Korea
  • Kwang Yeon Lee Department of Food Science and Nutrition, Hanyang University, Seoul 133-791, Korea
  • In Young Bae Department of Food Science and Nutrition, Hanyang University, Seoul 133-791, Korea
  • Ji Yeon Lee Department of Food Science and Nutrition, Hanyang University, Seoul 133-791, Korea
  • Mi Kyung Kim Department of Food Science and Nutrition, Hanyang University, Seoul 133-791, Korea
  • Hyeon Gyu Lee Department of Food Science and Nutrition, Hanyang University, Seoul 133-791, Korea

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