Preparation of Noodles with High Mung Bean Content and Selection of Suitable Mung Bean Cultivars for Processing
Mung bean noodles are traditional multigrain noodles in China, but generally, the addition of green beans is relatively low. Six mung bean cultivars from major production areas were selected to prepare noodles with a high mung bean content of 70%. Then, we screened suitable mung bean raw material va...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2024-11-01
|
| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240608 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850146664400027648 |
|---|---|
| author | LI Ruo-ning LIU Xing-hao LI Chun-hong HOU Dian-zhi ZHOU Su-mei |
| author_facet | LI Ruo-ning LIU Xing-hao LI Chun-hong HOU Dian-zhi ZHOU Su-mei |
| author_sort | LI Ruo-ning |
| collection | DOAJ |
| description | Mung bean noodles are traditional multigrain noodles in China, but generally, the addition of green beans is relatively low. Six mung bean cultivars from major production areas were selected to prepare noodles with a high mung bean content of 70%. Then, we screened suitable mung bean raw material varieties for processing based on principal component analysis (PCA). The cooking properties, texture properties, and sensory characteristics of the processed mung bean noodles were analyzed, and relevant data on these properties was collected for analysis. The quality of processed noodles of different mung bean cultivars was evaluated based on PCA. Three types of principal components were extracted from the PCA, and the key indicators of total starch, protein, water absorption, hardness, chewiness and adhesiveness were determined and scored. Finally, we ranked the processing suitability scores for different mung bean varieties and selected the excellent cultivar Weilv 7 to produce high mung bean content noodles. |
| format | Article |
| id | doaj-art-397cb0d9d65b4bdeadee1a27c009678c |
| institution | OA Journals |
| issn | 1007-7561 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj-art-397cb0d9d65b4bdeadee1a27c009678c2025-08-20T02:27:46ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612024-11-01326596610.16210/j.cnki.1007-7561.2024.06.007Preparation of Noodles with High Mung Bean Content and Selection of Suitable Mung Bean Cultivars for ProcessingLI Ruo-ning0LIU Xing-hao1LI Chun-hong2HOU Dian-zhi3ZHOU Su-mei4School of Food and Health, Beijing Technology and Business University, Beijing Engineering Research Center of Food Additives, Beijing 100048, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing Engineering Research Center of Food Additives, Beijing 100048, ChinaInstitute of Agricultural Product Processing, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agricultural Product Processing, Agricultural and Rural Department, Beijing 100091, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing Engineering Research Center of Food Additives, Beijing 100048, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing Engineering Research Center of Food Additives, Beijing 100048, ChinaMung bean noodles are traditional multigrain noodles in China, but generally, the addition of green beans is relatively low. Six mung bean cultivars from major production areas were selected to prepare noodles with a high mung bean content of 70%. Then, we screened suitable mung bean raw material varieties for processing based on principal component analysis (PCA). The cooking properties, texture properties, and sensory characteristics of the processed mung bean noodles were analyzed, and relevant data on these properties was collected for analysis. The quality of processed noodles of different mung bean cultivars was evaluated based on PCA. Three types of principal components were extracted from the PCA, and the key indicators of total starch, protein, water absorption, hardness, chewiness and adhesiveness were determined and scored. Finally, we ranked the processing suitability scores for different mung bean varieties and selected the excellent cultivar Weilv 7 to produce high mung bean content noodles.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240608mung bean noodlescultivarqualityprincipal component analysisprocessing suitability |
| spellingShingle | LI Ruo-ning LIU Xing-hao LI Chun-hong HOU Dian-zhi ZHOU Su-mei Preparation of Noodles with High Mung Bean Content and Selection of Suitable Mung Bean Cultivars for Processing Liang you shipin ke-ji mung bean noodles cultivar quality principal component analysis processing suitability |
| title | Preparation of Noodles with High Mung Bean Content and Selection of Suitable Mung Bean Cultivars for Processing |
| title_full | Preparation of Noodles with High Mung Bean Content and Selection of Suitable Mung Bean Cultivars for Processing |
| title_fullStr | Preparation of Noodles with High Mung Bean Content and Selection of Suitable Mung Bean Cultivars for Processing |
| title_full_unstemmed | Preparation of Noodles with High Mung Bean Content and Selection of Suitable Mung Bean Cultivars for Processing |
| title_short | Preparation of Noodles with High Mung Bean Content and Selection of Suitable Mung Bean Cultivars for Processing |
| title_sort | preparation of noodles with high mung bean content and selection of suitable mung bean cultivars for processing |
| topic | mung bean noodles cultivar quality principal component analysis processing suitability |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240608 |
| work_keys_str_mv | AT liruoning preparationofnoodleswithhighmungbeancontentandselectionofsuitablemungbeancultivarsforprocessing AT liuxinghao preparationofnoodleswithhighmungbeancontentandselectionofsuitablemungbeancultivarsforprocessing AT lichunhong preparationofnoodleswithhighmungbeancontentandselectionofsuitablemungbeancultivarsforprocessing AT houdianzhi preparationofnoodleswithhighmungbeancontentandselectionofsuitablemungbeancultivarsforprocessing AT zhousumei preparationofnoodleswithhighmungbeancontentandselectionofsuitablemungbeancultivarsforprocessing |