Characterisation of instant mung bean vermicelli quality using microwave vacuum and microwave continuous drying

Abstract

SummaryThe production of good quality of instant mung bean vermicelli was investigated using microwave vacuum drying (15, 22.5, or 30 W g−1) and microwave continuous drying (70 Hz). Microwave vacuum drying could generate larger and greater porosity than microwave continuous drying. Vermicelli dried at 30 W g−1 had the shortest rehydration time (2.14 min) and the best cooking quality. Microwave drying provided greater lightness (L*), greenness (a*) and yellowness (b*) for the dried vermicelli and a greater blueness (b*) for the cooked vermicelli. The tensile strength of each vermicelli product was not significantly different, while the elasticity of the commercial vermicelli was higher than other samples. Interestingly, the general acceptance of vermicelli dried at 22.5 and 30 W g−1 reached 7.03 and 7.00, respectively, on a 9‐point hedonic scale and was higher than commercial vermicelli. In conclusion, microwave vacuum drying could be advantageously applied in the instant mung bean vermicelli production process due to its short drying and rehydration times and the high acceptability of the final product.