Characteristics of Mung Bean Powders After Various Hydrolysis Protocols
@inproceedings{Kim2007CharacteristicsOM,
title={Characteristics of Mung Bean Powders After Various Hydrolysis Protocols},
author={Ok-Mi Kim and Young-Ah Gu and Yong-jin Jeong},
year={2007}
}To efficiently use Korean mung beans, the functional characteristics of mung bean powder(A), unhydrolyzed mung bean flour(B), and mung bean flour hydrolyzed under optimum conditions(C), were compared. The contents of protein, fat, carbohydrate, ash, and water, did not vary greatly with different treatment methods. The color values of (B) and (C) were similar, while the L value of (A) was higher than those of the other samples. Thereducing sugar content of (C) was highest at 292.63 mg%, while… CONTINUE READING
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- Chemistry
- Journal of the Korean Society for Applied Biological Chemistry
- 2015
- 1