Medhe Seema, Jain Surangna, Anal Anil K
1Department of Food, Agriculture and Bioresources, Food Engineering and Bioprocess Technology, Asian Institute of Technology, Khlong Luang, Thailand.
2Department of Biotechnology, Faculty of Science, Mahidol University, Phutthamonthon, Thailand.
J Food Sci Technol. 2019 Apr;56(4):2115-2125. doi: 10.1007/s13197-019-03692-y. Epub 2019 Mar 6.
Selected moth beans () were subjected to different processes such as sprouting and cooking. Their respective flours were prepared and evaluated for their physicochemical and functional characteristics. From our study, it was observed that the ash content of raw moth bean flour was considerably higher in comparison to the sprouted and cooked moth bean flour. On the other hand, the crude lipid and fiber content of sprouted moth bean flour were remarkably higher compared to raw and cooked moth bean flour, respectively. The raw moth bean flour exhibited considerably better emulsifying activity compared to the sprouted moth bean flour. Sprouted bean flour was showing higher emulsion stability than the raw bean flours and the cooked bean flour reported zero emulsion stability. The value of foaming stability was not significantly different among raw and sprouted moth bean, but it was significantly low in cooked moth bean flour. Raw moth bean flour was found to exhibit higher gelation concentration than the sprouted and cooked flours. This study highlights the variations observed in the physicochemical and pasting characteristics of moth bean seeds (raw, sprouted and cooked) and their respective flours.
选择的绿豆（）经过不同的处理，如发芽和烹饪。制备了它们各自的面粉，并对其理化和功能特性进行了评估。从我们的研究中观察到，与发芽和煮熟的绿豆面粉相比，生绿豆面粉的灰分含量相当高。另一方面，发芽绿豆面粉的粗脂肪和纤维含量分别比生绿豆面粉和煮熟的绿豆面粉显著更高。与发芽绿豆面粉相比，生绿豆面粉表现出相当好的乳化活性。发芽豆粉的乳化稳定性高于生豆粉，而煮熟的豆粉报告的乳化稳定性为零。生绿豆和发芽绿豆之间的泡沫稳定性值没有显著差异，但煮熟的绿豆面粉中的泡沫稳定性值显著较低。发现生绿豆面粉比发芽和煮熟的面粉表现出更高的凝胶化浓度。本研究突出了绿豆种子（生豆、发芽豆和煮熟豆）及其各自面粉在理化和糊化特性方面观察到的差异。
