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Physicochemical Characteristics of Pigeonpea and Mung Bean Starches and Their Noodle Quality

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Relation http://oar.icrisat.org/7749/
http://dx.doi.org/10.1111/j.1365-2621.1989.tb05976.x
 
Title Physicochemical Characteristics of Pigeonpea and Mung Bean Starches and Their Noodle Quality
 
Creator Singh, U
Voraputhaporn, W
Rao, P V
Jambunathan, R
 
Subject Pigeonpea
Food and Nutrition
 
Description This study compared the properties of pigeonpea and mung bean starches and noodles made from each. No large differences in size and shape of respective starch granules were observed. The degree of syneresis of pigeonpea starch was nearly three times that of mung bean starch. Swelling power of pigeonpea starch was considerably lower at 60°C and 70°C but it did not differ markedly at 80° and 90°C. The Brabender . viscosity patterns of 6% starch pastes of pigeonpea and mung bean indicated no pasting peak during heating to 95°C; neither showed breakdown of the hot paste. Sensory tests indicated that pigeonpea starch of dhal (decorticated dry split cotyledons) was as good for noodle preparation as mung bean dhal starch
 
Publisher The Institute of Food Technologists
 
Date 1989
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://oar.icrisat.org/7749/1/JFS_54_5_1293-1297_1989.pdf
Singh, U and Voraputhaporn, W and Rao, P V and Jambunathan, R (1989) Physicochemical Characteristics of Pigeonpea and Mung Bean Starches and Their Noodle Quality. Journal of Food Science, 54 (5). pp. 1293-1297. ISSN 0022-1147