Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical Properties of Mung Bean Starch Paste, a Main Ingredient of Omija-eui

  • 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)
  • Published : 2009.08.31
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Abstract

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 swelling power of MBS were lower. In addition, the clarity of MBS paste was higher than either rice or corn starch paste. Regarding pasting properties, the peak viscosity and cool paste viscosity of MBS were higher than those of either rice or corn starch. During the freeze-thaw cycle, MBS exhibited higher degree of syneresis than corn and rice starch, which decreased with high starch concentration and heating temperature. The paste properties and freeze-thaw stability of MBS showed a potential for improving the quality of omija-eui.

Keywords

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