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Functional properties of four types of mung bean flour
Author(s) -
Del Rosario Ricardo R.,
Flores Dulce M.
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740320213
Subject(s) - solubility , absorption of water , food science , mung bean , raw material , chemistry , nitrogen , functional food , fraction (chemistry) , absorption (acoustics) , botany , materials science , organic chemistry , biology , composite material
The functional characteristics of mung bean flour were determined in four forms; as raw flour, blanched, sprouted, and air‐classified high‐protein fraction. Protein content ranged from 23 to 54%. The functional properties investigated were: nitrogen solubility, water and fat absorption, gelation capacity, whippability and foam stability. The nitrogen solubility profile showed no significant differences. The airclassified high‐protein fraction showed excellent functional properties. Mung bean was in general found to have a good potential in all the above functional properties and would, therefore, be applicable in a variety of food systems.