Characterization of Legume Starches and Their Noodle Quality

Abstract

Physicochemical properties of starches isolated from Colorado grown legumes (chick peas, peanut beans, and pinto beans) were studied to find a feasible, less expensive source for making starch noodles. Surfactants, monoglycerides of fatty acids and sodium stearoyl lactylate at 0.5% of starch weight, were also combined with raw starch to prepare starch noodles. Cooking qualities of pinto bean and peanut bean starches were inferior to those of mung bean and/or chick pea starch noodles. Although mung bean starch is used commercially for making starch noodles, functional characteristics and sensory results on chick pea starch noodles show that chick peas are suitable sources for starch noodle manufacturing. Addition of surfactants did not improve cooking qualities of starch noodles. Mung bean starches showed the type C pattern starch and no pasting peak in its viscoamylogram. Starches of mung bean noodle do not leach into cooking water before they gelatinize to form a gel network-like structure.