품종이 다른 녹두 분말과 전분으로 제조한 젤의 품질 특성

Purpose: This study evaluated the possibility of gel formation using whole mung bean (WMB) and dehulled mung bean (DMB) powders. Four different mung beans, Geumsung, Dahyeon, Sohyeon, and Eohul were used to compare the gel properties of different types of mung bean powder with different varieties. Methods: Whole and dehulled wet mung bean grain was dried at room temperature, and dehulled mung bean was freeze-dried using a freeze-dryer. The mung bean starch (MS) was purified using a distilled water steeping method. The grain characteristics, color, and quality properties of powders and gels using whole mung bean powder, dehulled mung bean powder, and mung bean starch powder were investigated. Results: The DMB gel contained 3.39-3.70% ash and 1.20-1.53% crude lipid. The water-binding capacity of DMB was lower than WMB. The DMB gel formed a three-dimensional network structure, but the WMB did not. The hardness and springiness of mung bean gel increased in the following order; MB > DMB gel. The gel (9.5% solid w/v) textural properties, such as Muk, were observed in the following order: Sohyeon > Dahyeon, Eohul varieties. Conclusion: The DMB gel showed resilience and elasticity. Hence, it can be used to prepared Cheongpomuk.