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

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

PDF - Published Version Restricted to ICRISAT users only Download (854kB) | Request a copy

Abstract

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

Item Type:	Article
Divisions:	UNSPECIFIED
CRP:	UNSPECIFIED
Subjects:	Mandate crops > Pigeonpea Others > Food and Nutrition
Depositing User:	Mr B K Murthy
Date Deposited:	04 Apr 2014 05:48
Last Modified:	04 Apr 2014 05:48
URI:	http://oar.icrisat.org/id/eprint/7749
Official URL:	http://dx.doi.org/10.1111/j.1365-2621.1989.tb05976...
Projects:	UNSPECIFIED
Funders:	UNSPECIFIED
Acknowledgement:	UNSPECIFIED
Links:	Google Scholar

View Statistics

Actions (login required)

View Item