食品与机械2024，Vol.40Issue(5)：168-172,5.DOI:10.13652/j.spjx.1003.5788.2024.60029
5种杂豆粉的理化性质及凝胶特性
Study on physicochemical and gel properties of five kinds of minor bean flours
摘要
Abstract
Objective:To explore the potential of minor beans as ingredients for starch gel foods.Methods:The basic compositions were analyzed,as well as the hydration,pasting,and gel properties of five kinds of minor bean flours,including mung beans,peas,white kidney beans,red beans,and chickpeas.Results:The water absorption index(WAI)of Mung bean powder at 90 ℃ and the water solubility index(WSI)at 40 ℃,the water absorption was better.In gelatinization results,mung bean powder had the highest recovery value,and showed good gelatinability.The results showed that the hardness and chewability of mung bean gel were significantly higher than those of other mixed bean powder,and the gel had certain elasticity and strong chewability.Mung bean gel has no bubbles,uniform surface,good smoothness and longest stretching distance.Conclusion:Mung beans may be the most suitable raw material among the five kinds of minor beans as gel-based food ingredients.关键词
杂豆/理化性质/凝胶特性Key words
minor beans/physicochemical properties/gel properties引用本文复制引用
朴升虎,袁洁瑶,徐丽,刘艳兰,易翠平..5种杂豆粉的理化性质及凝胶特性[J].食品与机械,2024,40(5):168-172,5.基金项目
湖南省企业创新团队项目(2018年) （2018年）
长沙市自然科学基金(编号:kq2202191) （编号:kq2202191）
