PROCESS VARIABLES, GELATINIZED STARCH AND MOISTURE EFFECTS ON PHYSICAL-PROPERTIES OF MUNGBEAN NOODLES

The effects of amounts of gelatinized starch and moisture in the final slurry or dough, cooking time, holding time, and holding temperature on physical properties of mungbean noodles were studied. Cooking loss, cutting stress, work to cut, and transparency of noodles were measure d. Moisture content of the final slurry or dough, cooking time, and ho lding temperature were the most important factors that affected physic al properties of mungbean noodles. Processing should be done at moistu re contents not exceeding 55%, cooking times not longer than 40 sec, a nd holding temperatures not lower than 3 degrees C using 5% of total s tarch as gelatinized starch and holding time of 36 hr.