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KMID : 0380619900220010038
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 1 p.38 ~ p.43
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Rheological Properties of Mungbean Starch
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Abstract
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Effects of concentration (5-8%, db) and heating temperature (80℃-95℃) on rheological of mungbean starch were examined. The pasting curve by amylograph revealed no peak viscosity and the viscosity continued to increase during cooking, regardless the starch concentrations. Mungbean starch paste showed a pseudoplastic flow behavior with yield stress. The consistency index of paste increased as the heating temperature was raised at a given concentration. However, flow behavior index showed opposite trend. The percent sag of starch gel stored at 4℃ decreased with the increase of concentration and heating temperature. The firmness of fresh gel prepared from 7 and 8% starch suspensions by heating at 95℃ for 15 min with amylograph was about 2-times higher than that of 6% gel. However, the time constant, reciprocal of rate constant, of starch gels during aging at 4℃ was not significantly influenced by concentrations and heating temperatures.
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