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KMID : 1007520090180040991
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Food Science and Biotechnology
2009 Volume.18 No. 4 p.991 ~ p.995
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Physicochemical Properties of Mung Bean Starch Paste, a Main Ingredient of Omija-eui
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Jang Keum-Il
Han Hyun-Jeong
Lee Kwang-Yeon
Bae In-Young
Lee Ji-Yeon
Kim Mi-Kyung
Lee Hyeon-Gyu
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Abstract
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As a principle ingredient in omija-eui, the physicochemical properties of mung bean starch (MBS) paste wereinvestigated and compared to those of rice and corn starch. The amylose and the protein content of MBS were higher thanthose of rice or corn starch while the total sugar content and the swelling power of MBS were lower. In addition, the clarity ofMBS paste was higher than either rice or corn starch paste. Regarding pasting properties, the peak viscosity and cool pasteviscosity of MBS were higher than those of either rice or corn starch. During the freeze-thaw cycle, MBS exhibited higherdegree of syneresis than corn and rice starch, which decreased with high starch concentration and heating temperature. Thepaste properties and freeze-thaw stability of MBS showed a potential for improving the quality of omija-eui.
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KEYWORD
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omija-eui, mung bean starch, pasting property, freeze-thaw stability, syneresis
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