Functional properties of four types of mung bean flour
Abstract
The functional characteristics of mung bean flour were determined in four forms; as raw flour, blanched, sprouted, and air‐classified high‐protein fraction. Protein content ranged from 23 to 54%. The functional properties investigated were: nitrogen solubility, water and fat absorption, gelation capacity, whippability and foam stability. The nitrogen solubility profile showed no significant differences. The airclassified high‐protein fraction showed excellent functional properties. Mung bean was in general found to have a good potential in all the above functional properties and would, therefore, be applicable in a variety of food systems. Copyright © 1981 John Wiley & Sons, Ltd
Source or Periodical Title
Journal of the Science of Food and Agriculture
ISSN
225142
Page
175-180
Document Type
Article
Recommended Citation
Del Rosario, Ricardo R. and Flores, Dulce M., "Functional properties of four types of mung bean flour" (2021). Journal Article. 3792.
https://www.ukdr.uplb.edu.ph/journal-articles/3792