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Physicochemical Properties of Mung Bean Starch Paste, a Main Ingredient of Omija-eui
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Jang, Keum-Il | - |
| dc.contributor.author | Han, Hyun Jeong | - |
| dc.contributor.author | Lee, Kwang Yeon | - |
| dc.contributor.author | Bae, In Young | - |
| dc.contributor.author | Lee, Ji Yeon | - |
| dc.contributor.author | Kim, Mi Kyung | - |
| dc.contributor.author | Lee, Hyeon Gyu | - |
| dc.date.accessioned | 2022-12-20T21:26:44Z | - |
| dc.date.available | 2022-12-20T21:26:44Z | - |
| dc.date.issued | 2009-08 | - |
| dc.identifier.issn | 1226-7708 | - |
| dc.identifier.issn | 2092-6456 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/176420 | - |
| dc.description.abstract | As a principle ingredient in omija-eui, the physicochemical properties of mung bean starch (MBS) paste were investigated and compared to those of rice and corn starch. The amylose and the protein content of MBS were higher than those of rice or corn starch while the total sugar content and the swelling power of MBS were lower. In addition, the clarity of MBS paste was higher than either rice or coni starch paste. Regarding pasting properties, the peak viscosity and cool paste viscosity of MBS were higher than those of either rice or corn starch. During the freeze-thaw cycle, MBS exhibited higher degree of syneresis than corn and rice starch, which decreased with high starch concentration and heating temperature. The paste properties and freeze-thaw stability of MBS showed a potential for improving the quality of omija-eui. | - |
| dc.format.extent | 5 | - |
| dc.language | 영어 | - |
| dc.language.iso | ENG | - |
| dc.publisher | 한국식품과학회 | - |
| dc.title | Physicochemical Properties of Mung Bean Starch Paste, a Main Ingredient of Omija-eui | - |
| dc.type | Article | - |
| dc.publisher.location | 대한민국 | - |
| dc.identifier.scopusid | 2-s2.0-79954587689 | - |
| dc.identifier.wosid | 000269492000028 | - |
| dc.identifier.bibliographicCitation | Food Science and Biotechnology, v.18, no.4, pp 991 - 995 | - |
| dc.citation.title | Food Science and Biotechnology | - |
| dc.citation.volume | 18 | - |
| dc.citation.number | 4 | - |
| dc.citation.startPage | 991 | - |
| dc.citation.endPage | 995 | - |
| dc.type.docType | Article | - |
| dc.identifier.kciid | ART001370678 | - |
| dc.description.isOpenAccess | N | - |
| dc.description.journalRegisteredClass | scie | - |
| dc.description.journalRegisteredClass | scopus | - |
| dc.description.journalRegisteredClass | kci | - |
| dc.relation.journalResearchArea | Food Science & Technology | - |
| dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
| dc.subject.keywordPlus | GELATINIZATION | - |
| dc.subject.keywordPlus | AMYLOPECTIN | - |
| dc.subject.keywordPlus | AMYLOSE | - |
| dc.subject.keywordPlus | XANTHAN | - |
| dc.subject.keywordPlus | POTATO | - |
| dc.subject.keywordPlus | GEL | - |
| dc.subject.keywordAuthor | omija-eui | - |
| dc.subject.keywordAuthor | mung bean starch | - |
| dc.subject.keywordAuthor | pasting property | - |
| dc.subject.keywordAuthor | freeze-thaw stability | - |
| dc.subject.keywordAuthor | syneresis | - |
| dc.identifier.url | https://scienceon.kisti.re.kr/srch/selectPORSrchArticle.do?cn=JAKO200931670170319&SITE=CLICK | - |
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 1. Journal Articles
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Related Researcher
- Lee, Hyeon Gyu
- COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)