Effects of storage period and temperature on the technological properties, starch digestibility, and phenolic compounds of mung beans (Vigna radiata L.)
2020
Ziegler, Valmor | de Almeida Veeck, Iasmim | Ugalde, Mariane Lobo | Lang, Gustavo Heinrich | Hoffmann, Jéssica Fernanda | Santos, Angela Cristina Mello dos | Postingher, Maria Eduarda | Rossi, Rochele Cassanta | Ferreira, Cristiano Dietrich
This study aimed to evaluate the effects of storage period (0, 2, 4, and 6 months) and temperature (15 °C, 25 °C, and 35 °C) on the germination, vigor, technological properties, starch digestion, and phenolic compound content of mung beans. The germination, vigor, protein solubility, inhibition of the ABTS radicals, and the total free and bound phenolic compound content reduced while cooking time, leached solids, and electrical conductivity increased during storage. Minor changes were observed in grains stored at 15 °C. Starch digestion was higher in stored grains than in freshly harvested beans; however, it decreased on increasing the temperature. The content of bound gallic acid, bound chlorogenic acid, free and bound ferulic acid, free and bound rutin, and free and bound quercetin contents reduced after storage. In contrast, the content of bound caffeic acid, bound vanillic acid, bound myricetin, free coumaric acid, and free catechin contents increased after storage at 15 °C. These results suggested that mung beans could be cooled at 15 °C to reduce the detrimental effects of storage and maintain the nutritional value and germination viability.
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