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Characterization of Red Bean ( Phaseolus radiatus var. Aurea ) Starch and Its Noodle Quality
Author(s) -
LII CHENGYI,
CHANG SHUHMING
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb14535.x
Subject(s) - starch , steeping , syneresis , phaseolus , food science , mung bean , chemistry , organoleptic , botany , biology
Red bean ( Phaseolus radiatus var. aurea ) starch was isolated by a wet‐milling process and steeping in 0.1% sodium hydroxide which gave the best starch purity. Physical properties of the starch including granule sizes, gelatinization temperature range, iodine affinity, X‐ray diffractogram, swelling and solubility pattern, Brabender amylogram, gel strength and degree of syneresis, were examined. Starch noodles were prepared from red bean starch and compared with those from mung bean. Noodle quality was exmained by solid loss during cooking, tensile strength and organoleptic tests. The results indicated that red bean starch noodles gave fairly good quality, although not as good as mung bean starch noodles.