Products for Flour, Isolated Starch and Protein of Mungbeans

ผู้แต่ง

  • 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.

บทคัดย่อ

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.

ดาวน์โหลด

เผยแพร่แล้ว

1989-12-31

รูปแบบการอ้างอิง

Onanong Naivikul, Chittana Chammek, Orapin Bhumibhamon, และ 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.

ฉบับ

ปีที่ 23 ฉบับที่ 4 (1989): October-December

ประเภทบทความ

Research Article

สัญญาอนุญาต

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