Effects of added corn starches and hydrocolloids on the characateristics of mungbean starch and the mook (Starch gel)
1988
Par, O.P. | Kim, K.O. (Ewha Woman's Univ., Seoul (Korea R.). Dept. of Foods and Nutrition)
This study was conducted to observe the effects of partial replacement of mungbean starch(MB) with dent(DT) or cross-linked(CL) corn starches, and of added hydrocolloids on the characteristics of mungbean starch and the mook. The replacement with CL caused less changes compared to that with DT in phase transition enthalpy of MB measured with differential scanning calorimeter. The viscosity of MB paste cooled to 50 deg C after heating was also affected less with CL than with DT. The addition of hydrocolloids to mixed starches of MB and CL did not affect initial viscosity increase but resulted in marked increase in viscosity at later stage of heating. Mixed mooks with CL were more similar to MB mooks than those with DT. Hydrocolloids added to MB-CL mixture further decreased the gap between mooks with and without CL
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