Effect of cooking treatment on the formation mechanism and physicochemical properties of mung bean (Vigna radiata L.) paste

Abstract

For the formation of mung bean paste, heat treatment is required where different process conditions will affect the degree of the denatures. The protein on the exterior surface of the cotyledon cells encapsulates the starch particles, thereby triggering the disintegration and relation of pectin present in the intercellular spaces between the mung bean cotyledon cells, namely the resultant to form mung bean paste. The optimum processing conditions of mung bean paste were investigated by response surface methodology using three levels (such as soaking time, cooking temperature, and time) of response surface analysis. Complete information on the physical properties and microstructure with color changes during the cooking of mung beans was established to observe the changes in the color of mung beans after cooking. The results showed that a high yield (65%) mung bean paste with minimally damaged starch (1.5%) was obtained by soaking at 30 °C for 2 h and cooking at 110 °C for 40–50 min. To the best of our knowledge, no study has investigated the formation mechanism and physicochemical properties of mung bean paste. Various physicochemical changes in mung beans were analyzed to reveal the production of mung bean paste under optimal conditions, which will help factories precisely control the production quality of mung bean paste-based foods.