Study On The Preparation And Quality Improvement Of Mung Bean Hanging Noodles Of High Content

In order to promote the industrialization level of grains and cereals whilst improve the nutritional value of wheat hanging noodles, adding mung bean (Phaseolus radiatus)powder into flour to produce innovative hanging noodles is regarded as a profound product for grain industry. Nevertheless, Phaseolus radiatus hanging noodle is presently conceptualized product for market since the deficiency of nutritional values owing to low mung bean (Phaseolus radiatus) addition which less than 10%. For satisfying the demands of high content of mung bean and abundant nutritional values, this study has been launched. Firstly, the physi-chemical properties, powder properties, gelatinization properties and outcome of this product in lab-scale, sensitivity analysis, cooking properties, as well as the texture properties of combination mung bean powder and wheat flour in different portion have been examined for determining the suitably additive amount of mung bean powder in lab-scale experimentation. On this basis, the various additions of gluten have been studied to investigate the influence of outcomes of product, sensitivity evaluation, cooking properties and texture for confirming the additive amount of gluten in this product. Upon on the results above, the impacts of the recombined emulsifiers (monoglyceride:sucrose ester= 2:1), xanthan gum, align for mung bean hanging noodles have been launched to determine the recipe of mung bean hanging noodles applying single facter experiments and response surface experiments in aspects of sensitivity analysis, cooking and texture properties. Finally, the nutritional factors such as protein, fat, dietary fibre, amino acids, flavones and GI have been inspected and compared to normal hanging noodles. The results are as follows:(1)With the increasing amounts of mung bean powders, the portion of protein is increased, stirring ability reduced, gelatinization characteristics are sharply dropped. Therefore, the quality of mung bean hanging noodles are dropped. Thus 50% addition of mung bean powder is obtained as the highest additive level in lab-scale production.(2) With the addition of gluten, the processing properties and quality og mung bean noodles are improved, however, over-usage of gulten might impact the de-swelling of starches; the addition of gluten is around 18%, the highest sensitivity evaluation scores and breakage distance ratio are obtained, which means addition of 18% gluten helps to improve the processing properties and qualities of meng bean noodles.(3)Single factor experiment:three food additives all improve sensitivity evaluation scores, cooking properties, and texture. The emulsification ability are recombining emulsifiers>xanthan gum>algin. The suitable addition ranges are recombining emulsifier (monoglyceride calculated) 0.3%-0.5%, algin 0.1%-0.3%, xanthan gum 0.16%-0.32%.(4)Surface response experiment:applying sensitivity evaluation scores and breakage distance rate as response value, when sensitivity evaluation scores and breakage distance rate are simultaneously best, the additives are as follows: recombining emulsifier (monoglyceride calculated)0.49%, algin 0.3%, xanthan gum 0.32%. In this condition, the sensitivity evaluation scores and breakage distance rate are 85.5 and 0.279 respectively.(5)Nutritional characteristics:protein and dietary fibre are more than triple times of normal wheat hanging noodles. The fat contents of mung bean hanging noodle are no more than 63% of normal wheat hanging noodles. In aspect of total amino acids and essential amino acids, it contains more than twice of normal wheat hanging. Flavone contents 1 is 1.7 time of normal wheat hanging noodles; GI is 66.1% of normal wheat hanging noodles In conclusion, this optimized mung bean hanging noodle has more health nutrients, usage rate of protein is higher, high abilities of anti-oxidation, hypoglycemic and hypolipidemic properties. As this product has slighter influences to GI index compared to normal wheat noodles, it is suitable for normal customers, and even more suitable for diabetes patients.