Products for Flour, Isolated Starch and Protein of Mungbeans

Authors

  • Onanong Naivikul Dept. of Food Science and Technology, Faculty of Agro - Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Chittana Chammek Dept. of Food Science and Technology, Faculty of Agro - Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Orapin Bhumibhamon Dept. of Biotechnology, Faculty of Agro - Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Somjit Permsub Ang Thong Polytechnic, Ang Thong Province, Thailand.

Abstract

Using the mungbean flour, starch and protein of mungbean were isolated to make various products. The results showed that the noodle which was made from mungbean flour mixed with isolated starch of mungbean VC. 2742 variety had firm thread. The color of mungbean noodle was yellow which was different from the white color of normal noodle. The Khaw – Kreab made from isolated starch of mungbean VC. 2755 variety had white color, thin and crisp. Mungbean milk was made from isolated protein of mungbean VC. 2745 variety, contained 1% CMC, showed the characteristics of milk to be thicken and yellowish color. The taste of beany – flavor of mungbean milk was not pronounced.

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Published

1989-12-31

How to Cite

Onanong Naivikul, Chittana Chammek, Orapin Bhumibhamon, and Somjit Permsub. 1989. “Products for Flour, Isolated Starch and Protein of Mungbeans”. Agriculture and Natural Resources 23 (4). Bangkok, Thailand:396-402. https://li01.tci-thaijo.org/index.php/anres/article/view/242321.

Issue

Vol. 23 No. 4 (1989): October-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.