Development of instant Mung Bean vermicelli production by microwave and extrusion technologies

Name: Tien, Nguyen Phung.

LCSH: Kasetsart University -- Dissertations. Ph.D. (Food Science) 2022.

Classification :.LCCS: TP435.M3

LCSH: Kasetsart University. -- Department of Food Science and Technology -- Dissertations.

LCSH: Noodles.

LCSH: Starch.

LCSH: Microwaves.

LCSH: Extrusion process.

LCSH: Mung Bean.

Abstract: Mung bean vermicelli is a legume product mostly made from mung bean starch and it provides a good source of resistant starch. Freezing conditions were investigated to increase the resistant starch (RS) in mung bean vermicelli made by traditional method. Fresh mung bean vermicelli was incubated at 4 oC for 1 h 30 min before freezing at -5, -10, -15 and -20 oC for 6, 12, 18 and 20 h at each temperature. The highest resistant starch (RS) content in the dried mung bean vermicelli was 12.83% at -10 oC for 18 h. Instant mung bean vermicelli was produced by a continuous microwave dryer at 50 Hz 12 rounds, 60 Hz 14 rounds and 70 Hz 16 round. Drying at 70 Hz the instant vermicelli had a greater porosity structure and cooking quality, and the overall acceptability score was the same as commercial at 7.03 of 9-point Hedonic scale. The vermicelli dried at 70 Hz, 60 Hz and 50 Hz rehydrated within 2.79, 2.81 and 3.05 min, respectively. Instant mung bean vermicelli was produced by a vacuum microwave drying (15 W/g, 22.5 W/g, and 30 W/g). Vermicelli dried at 30 W/g had the shortest rehydration time (2.14 min), the best cooking quality, and the overall acceptability score of reached 7.00 on a 9-point hedonic scale. Microwave vacuum drying could generate larger and greater porosity than microwave continuous drying. Moreover, microwave vacuum drying provided greater lightness, greenness, yellowness, and blueness compared to commercial. Mung bean vermicelli was produced by a stainless – steel single screw extruder with different feed moisture contents of mung bean starch (35, 40, 45, and 50%). The extruded mung bean vermicelli was prepared with a feed moisture content of 50% which had more starch gelatinization, greater in color and cooking qualities and highest score in overall acceptability compared to the others. Generally, the degree of starch gelatinization, water absorption and cooking loss increase, while diameter of extruded vermicelli decreased when the feed moisture content increased. The color of vermicelli was more transparent at a higher feed moisture content and had greater lightness and yellowness and greater blueness in color compared to commercial.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Sirichai Songsermpong

Role: Thesis Advisor

Name: Weerachet Jittanit

Role: Thesis Co-Advisor

Name: Pinthip Rumpagaporn

Role: Thesis Co-Advisor

Created: 2022

Modified: 2025-06-23

Issued: 2025-06-23

วิทยานิพนธ์/Thesis

วิทยานิพนธ์/Thesis

application/pdf

URL: https://kasetsart.idm.oclc.org/login?url=http://www.lib.ku.ac.th/KUthesis/2565/nguyen-phu-all.pdf

CallNumber: TP435.M3.T54

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degree

Descipline: Food Science

Grantor: Kasetsart University

©copyrights Kasetsart University

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