Effect of microwave and hot air drying on the quality of quick-cooking mung bean
Recently, consumers prefer ready-to-eat foods due to their advantageous minimal input of time and effort. Soaking-cooking-drying is a typical procedure for preparing quick-cooking beans, where drying is the last but not least step. Therefore, this study aimed to compare the effect of microwave and h...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Maximum Academic Press
2023-02-01
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| Series: | Food Materials Research |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/FMR-2023-0008 |
| _version_ | 1797293232982327296 |
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| author | Yaning Shi Ge Cao Yang Liu Yang Tao Yongbin Han Dandan Li |
| author_facet | Yaning Shi Ge Cao Yang Liu Yang Tao Yongbin Han Dandan Li |
| author_sort | Yaning Shi |
| collection | DOAJ |
| description | Recently, consumers prefer ready-to-eat foods due to their advantageous minimal input of time and effort. Soaking-cooking-drying is a typical procedure for preparing quick-cooking beans, where drying is the last but not least step. Therefore, this study aimed to compare the effect of microwave and hot air drying on the quality of quick-cooking mung bean. Mung bean was soaked, pre-cooked and then dried by microwave (60, 300, and 600 W) and hot air (50, 70, and 90 ºC). All dried beans exhibited a larger volume, a cracked surface, a browning color, a shortened cooking time, and an increased in vitro digestibility. However, microwave treatment decreased the drying time from ~120 to 25−30 min, and reduced the energy consumption by 0.04−0.15 kW·h. The quick dehydration process during microwave drying restricted the reassemble of gelatinized starch and the formation of weak V-type crystalline, thus further improving the digestibility of mung bean. Overall, this study suggested that microwave could be an alternative drying technique for preparing quick-cooking beans with high digestibility. |
| first_indexed | 2024-03-07T20:09:53Z |
| format | Article |
| id | doaj.art-65c056cda8e64ce28addce1247cea92e |
| institution | Directory Open Access Journal |
| issn | 2771-4683 |
| language | English |
| last_indexed | 2024-03-07T20:09:53Z |
| publishDate | 2023-02-01 |
| publisher | Maximum Academic Press |
| record_format | Article |
| series | Food Materials Research |
| spelling | doaj.art-65c056cda8e64ce28addce1247cea92e2024-02-28T01:36:14ZengMaximum Academic PressFood Materials Research2771-46832023-02-013111010.48130/FMR-2023-0008FMR-2023-0008Effect of microwave and hot air drying on the quality of quick-cooking mung beanYaning Shi0Ge Cao1Yang Liu2Yang Tao3Yongbin Han4Dandan Li5College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, ChinaRecently, consumers prefer ready-to-eat foods due to their advantageous minimal input of time and effort. Soaking-cooking-drying is a typical procedure for preparing quick-cooking beans, where drying is the last but not least step. Therefore, this study aimed to compare the effect of microwave and hot air drying on the quality of quick-cooking mung bean. Mung bean was soaked, pre-cooked and then dried by microwave (60, 300, and 600 W) and hot air (50, 70, and 90 ºC). All dried beans exhibited a larger volume, a cracked surface, a browning color, a shortened cooking time, and an increased in vitro digestibility. However, microwave treatment decreased the drying time from ~120 to 25−30 min, and reduced the energy consumption by 0.04−0.15 kW·h. The quick dehydration process during microwave drying restricted the reassemble of gelatinized starch and the formation of weak V-type crystalline, thus further improving the digestibility of mung bean. Overall, this study suggested that microwave could be an alternative drying technique for preparing quick-cooking beans with high digestibility.https://www.maxapress.com/article/doi/10.48130/FMR-2023-0008rehydrationready-to-eat foodstarchdigestibility |
| spellingShingle | Yaning Shi Ge Cao Yang Liu Yang Tao Yongbin Han Dandan Li Effect of microwave and hot air drying on the quality of quick-cooking mung bean Food Materials Research rehydration ready-to-eat food starch digestibility |
| title | Effect of microwave and hot air drying on the quality of quick-cooking mung bean |
| title_full | Effect of microwave and hot air drying on the quality of quick-cooking mung bean |
| title_fullStr | Effect of microwave and hot air drying on the quality of quick-cooking mung bean |
| title_full_unstemmed | Effect of microwave and hot air drying on the quality of quick-cooking mung bean |
| title_short | Effect of microwave and hot air drying on the quality of quick-cooking mung bean |
| title_sort | effect of microwave and hot air drying on the quality of quick cooking mung bean |
| topic | rehydration ready-to-eat food starch digestibility |
| url | https://www.maxapress.com/article/doi/10.48130/FMR-2023-0008 |
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