Influence of feed moisture content on physical and sensory properties of extruded pure mung bean starch vermicelli

The extrusion process was studied to replace the traditional process of making mung bean vermicelli. The physical and sensory properties were studied of pure mung bean vermicelli made using a single-screw extruder with different feed moisture contents of mung bean starch (35%, 40%, 45% or 50%). The degree of starch gelatinisation, water absorption, cooking loss and diameter of extruded vermicelli increased with increased feed moisture content. The extrusion temperature provided a more transparent vermicelli product at a higher feed moisture content. Compared with the commercial product using the traditional method, the extruded mung bean vermicelli had greater lightness (L*) and yellowness (b*) for the dried vermicelli and greater blueness (b*) for the cooked vermicelli. The tensile strength and elasticity decreased significantly with increased feed moisture content. The extruded mung bean vermicelli was ranked as 'well satisfied' by the panellists, especially, the vermicelli with a feed moisture content of 50%, which had the highest score in overall acceptability compared with the other conditions, including the commercial vermicelli. In conclusion, the extrusion method could be applied to produce good quality, pure mung bean vermicelli instead of the traditional method.

Automated summary

The extrusion process can replace the traditional process of making mung bean vermicelli. The physical and sensory properties of mung bean vermicelli were studied using a single-screw extruder with different feed moisture contents. The extruded vermicelli had improved properties compared to the traditional method.