Enhancing resistant starch and quality of mung bean starch and glass noodles through optimized incubation times and temperatures.

ABSTRACT: This study investigated the effects of incubation temperatures (25 °C, 4 °C, and -10 °C for 48 h) on the physicochemical properties and starch digestibility profiles of autoclaved mung bean starch. The most effective condition (-10 °C) was applied for glass noodle production. The noodles were processed under varying freezing times (19-53 h) and cold incubation (0-9.3 h), following a central composite design (CCD) and analyzed using response surface methodology (RSM). Incubation at -10 °C promoted a C to B-type crystallinity shift, yielding the highest resistant starch (RS) (15.85 %). Freezing time had a stronger influence than cold incubation on RS enhancement in a real food matrix, with optimal RS obtained after 19-25 h of freezing and less than 5 h of cold incubation. Integrating structu

SUBMITTER: Photinam R 

PROVIDER: S-EPMC12528911 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature