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Quality Characteristics and Antioxidative Activity of Mung Bean Starch Gels Added with Carrot, Spinach and Mulberry Juice  

Cha, Ye-Ji (Dept. of Food Science and Technology, Catholic University of Daegu)
Jung, Yeon-Sook (Dept. of Food Science and Technology, Catholic University of Daegu)
Kim, Jae-Won (Dept. of Food Science and Technology, Catholic University of Daegu)
Youn, Kwang-Sup (Dept. of Food Science and Technology, Catholic University of Daegu)
Publication Information
Journal of the East Asian Society of Dietary Life / v.21, no.1, 2011 , pp. 46-52 More about this Journal
Abstract
This study was conducted to evaluate the quality characteristics of mung bean starch gel (MBSJ) containing carrot (CMBSJ), spinach (SMBSJ), and mulberry (MMBSJ) juice. The moisture contents of MBSJ, CMBSJ, SMBSJ and MMBSJ were not different significantly. The color of MBSJ was in good accordance with the $L^*$, $a^*$, $b^*$ values and hue angle of the material juices. The hardness levels of CMBSJ, SMBSJ, and MMBSJ were lower than that of MBSJ, but the springiness, cohesiveness, and chewiness of CMBSJ and SMBSJ were higer than those of MBSJ. Antioxidative activities of CMBSJ, SMBSJ, and MMBSJ were greatly increased compared to those of MBSJ. The syneresis and hardness of colored the MBSJ decreased during storage at $4^{\circ}C$. In the sensory evaluation, colored MBSJ scored the highest in taste, shine, elasticity, and overall acceptability. Based on the above results, we expect that mung bean starch gels with carrot, spinach and mulberry juice have good quality characteristics and antioxidant activity.
Keywords
Mung bean starch gel; natural juice; antioxidant activity; texture.;
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