Effect of cooking method and additives on the freeze-thaw stability of mung bean starch paste for preparation of omija-eui

Hyun Jeong Han, Keum Il Jang, In Young Bae, Kwang Yeon Lee, Seung Hyun Koo, Mi Kyung Kim, Soo Jin Jun, Hyeon Gyu Lee

Research output: Contribution to journalArticle

Abstract

Optimum conditions for the freeze-thaw stability (FTS) of mung bean starch (MBS) paste as a main ingredient in omija-eui were investigated. For the optimization of the paste preparation condition, the FTS of MBS prepared by boiling in a shaking water bath (BMSW) or by pressure-cooking in an autoclave (PCMA) were analyzed using a response surface methodology (RSM). In addition, the effects of various additives such as gums, sugars, and emulsifier were evaluated on the FTS of MBS paste prepared under optimal conditions. The predicted maximal FTS of MBS paste prepared by the PCMA method (73%) was higher than that of the paste prepared by the BMSW method (36%). In case of additives, gellan gum and sodium alginate effectively prevented the syneresis of MBS paste in the BMSW method and in the PCMA method, respectively. The use of a fructose fatty acid ester as an emulsifier decreased syneresis in a dose-dependent, while the addition of sugars accelerated syneresis. Consequently, MBS paste for omija-eui preparation may be efficiently prepared by adding sodium alginate and fructose fatty acid ester under the optimal conditions of 4.3% MBS content, 121°C heating temperature, and 89°C cooling temperature by pressure-cooking in an autoclave.

Original languageEnglish
Pages (from-to)1230-1236
Number of pages7
JournalFood Science and Biotechnology
Volume18
Issue number5
StatePublished - 2009 Oct 1

Fingerprint

Cooking
Ointments
mung beans
Starch
cooking
starch
pressure cooking
autoclaves
sodium alginate
fatty acid esters
emulsifiers
Fructose
fructose
Esters
Fatty Acids
gellan gum
sugars
Pressure
Temperature
Gingiva

Keywords

  • Additives
  • Autoclave
  • Boiling
  • Freeze-thaw stability
  • Mung bean starch paste

Cite this

Han, Hyun Jeong ; Jang, Keum Il ; Bae, In Young ; Lee, Kwang Yeon ; Koo, Seung Hyun ; Kim, Mi Kyung ; Jun, Soo Jin ; Lee, Hyeon Gyu. / Effect of cooking method and additives on the freeze-thaw stability of mung bean starch paste for preparation of omija-eui. In: Food Science and Biotechnology. 2009 ; Vol. 18, No. 5. pp. 1230-1236.
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Effect of cooking method and additives on the freeze-thaw stability of mung bean starch paste for preparation of omija-eui. / Han, Hyun Jeong; Jang, Keum Il; Bae, In Young; Lee, Kwang Yeon; Koo, Seung Hyun; Kim, Mi Kyung; Jun, Soo Jin; Lee, Hyeon Gyu.

In: Food Science and Biotechnology, Vol. 18, No. 5, 01.10.2009, p. 1230-1236.

Research output: Contribution to journalArticle

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T1 - Effect of cooking method and additives on the freeze-thaw stability of mung bean starch paste for preparation of omija-eui

AU - Han, Hyun Jeong

AU - Jang, Keum Il

AU - Bae, In Young

AU - Lee, Kwang Yeon

AU - Koo, Seung Hyun

AU - Kim, Mi Kyung

AU - Jun, Soo Jin

AU - Lee, Hyeon Gyu

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