Study on Physico chemical Properties of Starch and Vermicelli from Mung bean Varieties

Abstract

Differences in physicochemical properties of vermicelli produced from starch of 9 mung bean lines/varieties were investigated. Dry and cooked vermicelli of CNMB 06-01- 20-14 variety had significantly higher L* level at values of 67.47 and 79.27 whereas whiteness indices were 79.27 and 79.39, respectively. After water soaking and heating, b* value of dry vermicelli of CNMB 06-01-20-14 variety changed from green to blue color. The gel produced from mung bean variety Chai Nat 36 showed the highest tenderness and adhesiveness at 2,638 N and -42.09 N.s-1, respectively. However, it presented the lowest springiness, gumminess and chewiness of 0.81, 1,801 and 1,464 N, respectively. Tensile strengths of cooked vermicelli were between 25.58 and 28.66 mm. However, there was no significantly difference of tensile strengths among lines/ vareties. Vermicelli of CNMB 06-01-20-14 variety had the highest score of 7.6 sensory evaluation using 9-point hedonic scale with 30 panelists.