• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.334-339
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• 1993

Physicochemical properties such as amylose content, swelling power, gelatinization and DSC of legume starches were investigated. The granule shape of legume starches was oval. The size of cowpea and mung bean were smaller than kidney bean and red bean. The amylose content of mung bean and kidney bean was larger and were $25{\sim}29%$. Swelling power of kidney bean starch was much lower than other starches in all temperature range. In gelatinization temperature by Brabender amylogram, red bean starch was low, but kidney bean starch was rather high. Amylographic hot-paste viscosity and set back of cow pea, mung bean and red bean starches were high. But those of kidney bean starch were very low. DSC results Indicated kidney bean starch gelatinized in higher temperature. From above results, row pea and mung bean starches were similar in granule size and shape, solubility and swelling power, amylogram, and DSC thermogram. But kidney bean starch was very different and red bean starch was slightly different with the physicochemical properties of cow pea and mung bean starches.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.80-85
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• 1994

Studies were carried out to investigate physicochemical and gelatinization properties of legume, cereal and potato starches. Cowpea, mung bean, acorn, and buckwheat starches showed similar moisture content and amylose content, however, there is neither similarity nor certaion trend in WBC, swilling power, and solubility among them. DSC thermograms of cowpea, mung bean, acorn, and buckwheat starches showed similar patterns with two endothermic peaks and relatively broad gelatinization ranges. SEM photomicrography of gelatinized cowpea, mung bean, acorn and buckwheat starches showed highly swollen and extremely disintegrated, folded structure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.738-747
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• 1992

The important legumes in Korea are mungbean, red bean, kidney bean and cowpea. Mungbean has traditionally been used for mook (jelly-like starch gel) preparation. Cowpea has recently been utillized for substitution of mungbean. The major use of sediment of red bean is for the sweet paste. The studies related to legume starches and flours (air-dried sediment) in Korea are concentrated on the understanding of the properties of mook. The structure of starch, gelatinization and gelling properties of legume starches and flours are reviewed with emphasis of Korean literatures.

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.264-269
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• 1993

Molecular structural properties of legume starches were investigated. In intrinsic viscosity and degree of Polymerization of amylose and amylopectins, cow pea and mung bean were high, but kidney bean was low. Low molecular weight fractions for kidney bean starch were much eluted by gel chromatography. In the elution profiles of their amylose by Sepharose 2B-CL, molecular weight of kidney bean amylose was smaller than that of other amylose Molecular weights of cow pea and mung bean amyloses were large, but that of kidney bean amylose was small and red bean amylose was medium. The elution profiles by Sephadex G-50 after debranching amylopectins with pullulanase showed similar patterns.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.742-746
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• 1993

Retrogradation of legume starches and their gel properties were studied. From DSC results, kidney bean starch retrograded faster than other starches whereas cow pea and mung bean starches retrograded slowly. Retrogradation rate of 1% starch solutions during storage showed similar patterns to the DSC results. During storage, the sags of cow pea and mung bean gels(starch conc., 8%) were slowly increased, but that of kidney bean was rapidly increased. The water mobility of cow pea and mung bean gels, which was measured by NMR, remained unchanged for one day, afterwards decreased slowly, whereas that of red bean and kidney bean gels decreased rapidly through the storage time.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.698-702
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• 1993

Effect of heating temperature on elution patterns of soluble carbohydrate of legume starches and the texture of starch gels was investigated. The elution profiles of soluble carbohydrate obtained by Sepharose 2B-CL showed that the larger molecules were leached as the heating temperature increased. The elution profiles of soluble carbohydrate of cow pea and mung bean starches were similar, but those of kidney bean starch were different. The gel structures of cow pea and mung bean were stable with showing high values in hardness and cohesiveness. But red bean and kidney bean gels were weak in hardness and cohesiveness. As the heating temperature rised, hardness and cohesiveness were increased in gels prepared by heating for 15 min. However, the gels made by heating for 1 hour showed that less hard and more cohesive gels from cow pea and mung bean, while harder and more cohesive gels from red bean and kidney bean were obtained as the heating temperature increased from $85^{\circ}C\;to\;95^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.504-510
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• 2018

Different processing methods, including steeping, boiling, roasting, and pressure roasting were used to deactivate anti-nutritional factors and remove off-flavor present in legumes. The physical and textural characteristic of cookie made with the treated flours were examined. The lightness of roasted cowpea flour was higher than that of the other treated legume flours, whereas that of pressure-roasted mungbean flour was the lowest. The boiled and pressure-roasted legume flours exhibited substantially lower pasting viscosity since the starches in these flours were considerably gelatinized during the heat treatment. Steeped mungbean flour had a significantly higher final viscosity than the other treated legume flours. Cookies containing mungbean flour had a higher protein content but lower lipid content than those containing cowpea flour. Cookies made with cowpea flour had a greater hardness than those made with mungbean flour. Cookies containing roasted flour had relatively better color properties than did those containing flours that were treated using other methods.

• Nutritional Sciences
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• v.7 no.3
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• pp.174-182
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• 2004

Women have a greater incidence of coronary heart disease (CHD) after menopause. This relates to hormone imbalance-induced changes in known CHD risk factors, especially hyperlipidemia. The purpose of this study was to explore d1e differences in food consumption and food sources of nutrients in the Korean diet between postmenopausal women aged 50-74 years with normocholesterolemia(NC) and those with hypercholesterolemia(HC). Each subject was either classified as part of the NC group (n=39, serum total cholesterol con. ＜200 mg/$dl$) or the HC group (n=31, serum total cholesterol con. $\geq$240 mg/dl) based on the Guideline for Korean Hyperlipidemia.l Diet was assessed through a validated semi-quantitative food frequency questionnaire. Consumption of foods such as biscuits and/or crackers, squid and eggs was significantly (p＜0.05) higher in the HC group than in the NC group. On the other hand, consumption of potatoes/starches and carrots was significantly (p＜0.05) lower in the HC group than in the NC group. There was no significant difference between the two groups in terms of the consumption of legumes and legume products containing phytoestrogen and we could not find a relationship between legumes and legume products and serum cholesterol levels. Consumption of green tea tended to be lower in the HC group than in the NC group. Major sources of cholesterol, cholesterol-saturated index and vitamin A in the diets of the HC group consisted of foods high in cholesterol. Our results confirm that postmenopausal women with hypercholesterolemia in Korea tend to consume cholesterol-rich foods and dishes.