Development And Functional Appraisal Of Non-fried Instant Vigna Radiate Noodles Product

It ranks the forefront of the world that China’s green bean acreage and production,accounting for more than 30%of the market share.In contrast with the highly developed manufacturing technique in US and other countries,china remains tardy on account of the inferior as well as restricted processing technic,low product surcharge and lagging development on processing products.Therefore,in this study,we use the advanced extrusion and pregelatinization technology to produce Vigna radiate instant noodles.The processing technology optimization(screw speed,extrusion temperature,material moisture content and pregelatinization time)based on sensory evaluation and sectional expansion.Then the characteristics of mung bean instant noodles were studied.Firstly,we carried out the experiments of mung bean powder extrusion.It was found that the results were undesirable because of low texture analysis,inferior degree of gelatinization and sensory evaluation.Therefore,pregelatinization process became the essential pretreatment during instant noodles processing which can improve the flavor and pregelatinization degree.In this paper,the optimal extrusion parameters were obtained by synthetically scored method and principal component analysis(including sensory evaluation and texture parameters).Results indicated that the optimal processing conditions of mung bean instant noodles were the moisture content of materials 37%,the screw speed 48 r/min,the screw temperature 125℃,and the pregelatinization time 13 min.In addition,we studied the characteristics of the extrudates in the best progress conditions.(1)The texture analysis of mung bean extruded instant noodles is as follows:firmness 2713.74 g,resilience 0.8,cohesiveness 0.70(g·s),gumminess 21.29,chewiness 17.94,reversibility 0.39,tensile strength 147.14 g and tensile distance 11.69 cm.Cooking loss is 14.17%and cooking broken rate is 5.89%.We find that the cooking quality of non-pregelatinized instant mung bean noodles is inferior to that of pregelatinized instant mung bean noodles.(2)The functional indicators show that RDS,SDS and RS holds 12.6%,6.7%and 80.7%of whole starch of products respectively.The mung bean instant noodles has excellent performance on absorption on cholate,which demonstrates it has positive effect on regulating blood lipids.(3)Scanning electron microscope(SEM),fourier infrared spectrometer(FT-IR)and X-ray diffraction spectrogram(X-RD)showed the crystal structure of mung bean noodles was destroyed,and surface of extruded mung bean noodles is smooth.Besides,the results of differential scanning calorimetry(DSC)and Low-field nuclear magnetic resonance(LF-NMR)on water distribution indicate that pregelatinization has evident effects on water distribution in mung bean instant noodles and then it can change the thermal stability of extruded products.