Effect of Cooking Time on Starch Properties of Mung Beans and Peeled Mung Beans
In order to explore the change rule of starch properties of mung beans and peeled mung beans during the cooking process and the differences between them,with Vigna rabiata(L.)Wilczek as the raw material,the two samples are cooked by traditional cooking method.The content and physicochemical properties of starch during the cooking process are determined,and the correlation analysis is carried out.The results show that the total starch,amylose,amylopectin content all show a decreasing trend with the extension of cooking time,and the values are the lowest when cooking for 50 min,the starch content of unpeeled mung beans is 33.89％and the starch content of peeled mung beans is 13.15％.The starch of peeled mung beans has higher hydratability,swelling power,solubility and better stability of sedimentation.When cooking for 40 min,there is a coincident point in the transmittance of the two samples.Correlation analysis results show that there is a correlation between cooking time with starch content and physicochemical properties in mung beans.There is a correlation between cooking time with the total starch content,amylopectin content,solubility,swelling power of the peeled mung beans.Cooking time is a major factor affecting the starch content of mung beans and its properties,and the presence or absence of mung bean seed coat can also further influence them.The peels of mung beans have a certain protective effect on starch of mung beans during cooking,which can slow down the gelatinization speed of starch.However,the water holding capacity of peeled mung beans will be better.In practical application,it can be comprehensively judged according to different requirements to select suitable mung bean samples.
cooking timestarch of mung beanspeeled mung beansphysicochemical propertiescorrelation analysis
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NSTL
万方数据
维普
