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Physicochemical Characteristics Of Pigeonpea And Mung Bean Starches And Their Noodle Quality
| Content Provider | International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) |
|---|---|
| Author | Singh, U. Voraputhaporn, W. Rao, P. V. Jambunathan, R. |
| Copyright Year | 1989 |
| 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 60C and 70C but it did not differ markedly at 80 and 90C. The Brabender . viscosity patterns of 6% starch pastes of pigeonpea and mung bean indicated no pasting peak during heating to 95C; 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 |
| File Format | |
| ISSN | 00221147 17503841 |
| Journal | PeerReviewed |
| DOI | 10.1111/j.1365-2621.1989.tb05976.x |
| Language | English |
| Publisher | The Institute of Food Technologists |
| Publisher Date | 1989-01-01 |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Pigeonpea Food and Nutrition |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
