Effect of additives on the textural characteristics of mung bean starch gel

• Main Authors: Lin, Shwu Chai, 林淑釵
• Other Authors: Tsai, Jenn Shou
• Format: Others
• Language: zh-TW
• Published: 2002
• Online Access: http://ndltd.ncl.edu.tw/handle/04319250706635976996

碩士 === 國立海洋大學 === 食品科學系碩士在職專班 === 90 === This study was to investigate the effects of the concentrations of mung bean starch and the additives, i.e., borax, composite phosphate salts, and emulsifiers on the gel strength of mung bean starch gel. Starch gels were prepared using different contents of mung bean starch ranging from 5 to 9 % and their corresponding breaking force, breaking point, and gel strength were 10.6 ~ 71.9g, 5.7 ~ 7.1 mm, and 60.4 ~ 512 g´mm, respectively. Based on the sensory evaluation, starch gel made from 8 % mung bean starch was recommended as a basis in the following experiments. First, the effects of different concentration (0 ~ 0.5%) of borax and composite poly phosphate salts (A-450 and BA-230) on the gel’s texture of mung bean starch were studied. The results showed that the breaking force could drop from 50.2 to 32 g using borax, while it could range from 55.9 to 58.8 g using A-450 and range from 55.8 to 58.5 using BA-230. As the effect to breaking point, it could increase from 7.2 to 9.3 mm using borax, while the additions of A-450 and BA-230 could cause its reduction from 7.3 to 6.3 mm and 7.2 to 6.7 mm, respectively. The effect to gel strength showed that it could drop from 360 to 296, 402 to 371, and 391 to 390 g´mm with the additions of borax, A-450, and BA-230, respectively. Secondly, the effect of concentration (0 ~ 0.1%) of five emulsifiers, i.e., distilled monoglycerides (DMG) (HLB=3.5), sucrose ester 1570 (SE-1570) (HLB=15), polysorbate 20 (TW-SL) (HLB=16.7), polysorbate 80(TW-SO) (HLB=15), and sodium stearly-2-lactyate (SLL) (HLB=18) on the gel’s texture of mung bean starch gel were evaluated. The results showed that the breaking force, breaking point, and gel strength were all decreased with increasing of their concentrations. The effect of two additives (emulsifiers and 0.1% A-450) and emulsifiers only were also evaluated. The breaking force and gel strength of gel with DMG, SE-1570, and TW-SL only were lower than that of using both additives, while the breaking force, breaking point, and gel strength of using TW-SO or SLL were higher than that of using both additives. Finally, the effects of sucrose, citric acid, and orange juice on gel strength of mung bean starch gel were studied. The breaking force, breaking point, and gel strength were all increased significantly as the concentration of sucrose increased up to 15%. The breaking force of gel with 0.1% citric acid was higher than that of without citric acid, however, it could drop with increases of citric acid’s concentration (0.3 ~ 0.5%). The breaking force, breaking point, and gel strength of mung bean starch gel were all decreased with increasing of orange juice’s concentration (0 ~ 100%).