Evaluation of Physicochemical, Functional and Pasting Properties of Soybean, Mung Bean and Red Kidney Bean Flour as Ingredient in Biscuit

Abstract

This present study was aimed to evaluate the physicochemical, functional and pasting properties of soybean, mung bean and red bean flour. The physicochemical (moisture, ash, protein, fat, carbohydrate, energy, starch, total dietary fiber and color), functional properties (swelling power, solubility, water holding capacity, oil holding capacity and bulk density) and pasting properties (peak viscosity, breakdown viscosity, setback viscosity, final viscosity and pasting temperature) of flours were evaluated. Soybean flour had highest values of fat, ash, protein content, solubility, and oil holding capacity while the lowest value for starch, carbohydrate, swelling power and peak, breakdown, final and setback viscosity. Mung bean flour had highest values of swelling power and peak viscosity, while the lowest value for ash content, solubility, water holding capacity, and total dietary fiber. Red bean flour had the highest starch, carbohydrate, water holding capacity, total dietary fiber, breakdown and setback viscosity, while the lowest value for ash, fat and protein content. From the three types of legumes were analyzed in this study, mung bean flour can be the best choice for wheat flour substitution as ingredient biscuit because it has high swelling power and peak viscosity, and low setback, breakdown viscosity and pasting temperature.