The Experts below are selected from a list of 16566 Experts worldwide ranked by ideXlab platform
K. Yogesh - One of the best experts on this subject based on the ideXlab platform.
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Effect of Mung Bean and sprouted Mung Bean (Vigna radiata) powder on chicken breast meat tenderness, microbial and sensory characteristics
Journal of Food Science and Technology, 2014Co-Authors: K. YogeshAbstract:Effect of Mung Bean and sprouted Mung Bean ( Vigna radiata ) was investigated on meat tenderness, microbial and sensory characteristics. Results showed that treatment of aqueous extract obtained from sprouted Mung powder and Mung powder have beneficial effect ( P
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effect of Mung Bean and sprouted Mung Bean vigna radiata powder on chicken breast meat tenderness microbial and sensory characteristics
Journal of Food Science and Technology-mysore, 2014Co-Authors: K. Yogesh, Jamshed AliAbstract:Effect of Mung Bean and sprouted Mung Bean (Vigna radiata) was investigated on meat tenderness, microbial and sensory characteristics. Results showed that treatment of aqueous extract obtained from sprouted Mung powder and Mung powder have beneficial effect (P < 0.05) on tenderness of chicken breast meat. These extracts also showed (P < 0.05) antibacterial activity for meat bacteria; values of TPC and PPC (log cfu/gm) at 24 h of marination were also lower than initial values in SMP and MP groups thus SMP and MP may contain some antibacterial substances which have beneficial effect on meat bacterial count. There was better (P < 0.05) cooking and sensory scores observed for marinated meat samples than control groups.
Jamshed Ali - One of the best experts on this subject based on the ideXlab platform.
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effect of Mung Bean and sprouted Mung Bean vigna radiata powder on chicken breast meat tenderness microbial and sensory characteristics
Journal of Food Science and Technology-mysore, 2014Co-Authors: K. Yogesh, Jamshed AliAbstract:Effect of Mung Bean and sprouted Mung Bean (Vigna radiata) was investigated on meat tenderness, microbial and sensory characteristics. Results showed that treatment of aqueous extract obtained from sprouted Mung powder and Mung powder have beneficial effect (P < 0.05) on tenderness of chicken breast meat. These extracts also showed (P < 0.05) antibacterial activity for meat bacteria; values of TPC and PPC (log cfu/gm) at 24 h of marination were also lower than initial values in SMP and MP groups thus SMP and MP may contain some antibacterial substances which have beneficial effect on meat bacterial count. There was better (P < 0.05) cooking and sensory scores observed for marinated meat samples than control groups.
Martinus J.r. Nout - One of the best experts on this subject based on the ideXlab platform.
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Mung Bean: Technological and Nutritional Potential
Critical Reviews in Food Science and Nutrition, 2015Co-Authors: P. K. Dahiya, Raj Bala Grewal, Neelam Khetarpaul, Anita R. Linnemann, Martinus A.j.s. Van Boekel, Martinus J.r. NoutAbstract:Mung Bean (Vigna radiata (L.) R. Wilczek) has been intensively researched; scattered data are available on various properties. Data on physical, chemical, food processing, and nutritional properties were collected for whole Mung Bean grains and reviewed to assess the crop's potential as food and to set research priorities. Results show that Mung Bean is a rich source of protein (14.6-33.0 g/100 g) and iron (5.9-7.6 mg/100 g). Grain color is correlated with compounds like polyphenols and carotenoids, while grain hardness is associated with fiber content. Physical properties like grain dimensions, sphericity, porosity, bulk, and true density are related to moisture content. Anti-nutrients are phytic acid, tannins, hemagglutinins, and polyphenols. Reported nutrient contents vary greatly, the causes of which are not well understood. Grain size and color have been associated with different regions and were used by plant breeders for selection purposes. Analytical methods require more accuracy and precision to distinguish biological variation from analytical variation. Research on nutrient digestibility, food processing properties, and bioavailability is needed. Furthermore, the effects of storage and processing on nutrients and food processing properties are required to enable optimization of processing steps, for better Mung Bean food quality and process efficiency.
Qun Shen - One of the best experts on this subject based on the ideXlab platform.
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Mung Bean vigna radiata l bioactive polyphenols polysaccharides peptides and health benefits
Nutrients, 2019Co-Authors: Dianzhi Hou, Laraib Yousaf, Yong Xue, Naihong Feng, Qun ShenAbstract:Mung Bean (Vigna radiata L.) is an important pulse consumed all over the world, especially in Asian countries, and has a long history of usage as traditional medicine. It has been known to be an excellent source of protein, dietary fiber, minerals, vitamins, and significant amounts of bioactive compounds, including polyphenols, polysaccharides, and peptides, therefore, becoming a popular functional food in promoting good health. The Mung Bean has been documented to ameliorate hyperglycemia, hyperlipemia, and hypertension, and prevent cancer and melanogenesis, as well as possess hepatoprotective and immunomodulatory activities. These health benefits derive primarily from the concentration and properties of those active compounds present in the Mung Bean. Vitexin and isovitexin are identified as the major polyphenols, and peptides containing hydrophobic amino acid residues with small molecular weight show higher bioactivity in the Mung Bean. Considering the recent surge in interest in the use of grain legumes, we hope this review will provide a blueprint to better utilize the Mung Bean in food products to improve human nutrition and further encourage advancement in this field.
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Rheology of Mung Bean Starch Treated by High Hydrostatic Pressure
International Journal of Food Properties, 2014Co-Authors: Bin Jiang, Qun ShenAbstract:Mung Bean starch water suspension (20%, w/w) was subjected to high pressure at 120, 240, 360, 480, and 600 MPa for 30 min, and the rheological properties were investigated by a rheometer. The storage modulus and loss modulus increased with the increased pressure. The HHP-treated Mung Bean starch were weak gels; their rigidity and viscoelasticity increased with the increased pressure. Pressurized Mung Bean starch gels were pseudoplastic non-Newtonian fluids and displayed shear thinning. The rheogram fitted the power-law model adequately. The Mung Bean starch gels were thixotropic. The hysteresis loop area of Mung Bean starch gel treated by 480 MPa was the highest.
N. Solekah - One of the best experts on this subject based on the ideXlab platform.
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The influence of baking duration on the sensory quality and the nutrientcontent of Mung Bean biscuits
Journal of Food Science, 2019Co-Authors: D.n. Setyaningsih, Siti Fathonah, R.d.a. Putri, A.k. Auda, N. SolekahAbstract:Baking is one of the cooking stages to determine the form, taste, and the color of biscuit. The purpose of this study was to determine the effects of different baking times on the sensory quality and nutrient content of Mung Bean biscuit. This research was designed using an application approach. Mung Bean biscuit made from 60% Mung Bean flour, 20% wheat flour, and 20% cornstarch were baked at different baking times, i.e. 13, 15, 17, 19, and 21 mins, at 150°C. A total of ten trained panelist were asked to participate in the sensory testing using the scoring method. In addition, the Mung Bean biscuits were subjected to proximate analysis; energy content using the calorimeter; carbohydrate content using the Luff School method; protein content using the micro Kjeldahl method; fat content using the Soxhlet method; and fiber content was using the gravimetric method. The iron content of the Mung Bean biscuit was also tested using the colorimetric method. Data were analyzed with ANOVA followed by the Duncan test. It was observed that the baking times influenced the sensory attributes of the biscuit in terms of the color, aroma, and texture. The Mung Bean biscuits baked at 17 mins had the best overall sensory attributes with overall acceptance of 7.2 (maximum score = 9) with a sweet taste (score 7.0) and original Mung Bean flavor (score 6.7). Mung Bean biscuits baked for 13 - 21 mins contained 445 - 454 kcal energy, carbohydrate content 62.57 - 65.02%, protein content 7.57 - 8.04%, fat content 17.94 - 19.15%, moisture content 5.11 - 6.75%, ash content 0.95 - 1.74%, and fiber content 1.50 - 2.75%. The iron content of the Mung Bean biscuit was also very high at 17.53 - 26.37 mg.
