Physico-chemical Properties of Pregelatinized Mung Bean Flour by Drum Drying and Extrusion Process

@inproceedings{SIRIKONG2016PhysicochemicalPO,
  title={Physico-chemical Properties of Pregelatinized Mung Bean Flour by Drum Drying and Extrusion Process},
  author={PIYAPORN SIRIKONG and Monthana Weerawatanakorn and Sasivimon Chittrakorn},
  year={2016}
}
This research was conducted to study the physicochemical properties of mungbean flour and to study the optimum processing for production of pregelatinizedmungbean flour by using drum drier and twin screw extruder. The temperature of drum was at 100, 120, and 140 °C. Extrusion condition was set at 3 levels of water pump (30, 45 and 60 %). The results showed that all pregelatinizedmungbean flour caused a significant increase in WAI, solubility and swelling power. Pasting properties measured by… CONTINUE READING