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KMID : 0380619880200040618
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 4 p.618 ~ p.624
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Effects of Added Corn Starches and Hydrocolloids on the Characteristics of Mungbean Starch and the Mook(Starch Gel)
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Abstract
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This study was conducted to observe the effects of partial replacement of mungbean starch(MB) with dent(DT) or cross-linked(CL) corn starches, and of added hydrocolloids on the characteristics of mungbean starch and the mook. The replacement with CL caused less changes compared to that with DT in phase transition enthalpy of MB measured with defferential scanning calorimeter. The viscosity of MB paste cooled to 50℃ after heating was also affected less with CL than with DT. The addition of hydrocolloids to mixed starches of MB and CL did not affect initial viscosity increase but resulted in marked increase in viscosity at later stage of heating. Mixed monks with CL were more similar to MB monks than those with DT. Hydrocolloids added to MB-CL mixture further decreased the gap between monks with and without CL.
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KEYWORD
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