What question did this study set out to answer?

This study aims to investigate the physicochemical properties and digestibility of starches from mung bean flours treated with heat-moisture treatment (HMT) and germination.

April 12, 2026Food Chemistry AdvancesOpen Access

Physicochemical properties and digestibility of starches isolated from ungerminated and germinated mung bean flour under heat-moisture treatment at different conditions

View Full Paper

Ask AI

Bookmark

Authors

CTChau Minh ThuanVietnam National University Ho Chi Minh City LNLa Trung NghiaVietnam National University Ho Chi Minh City HHHoang Dieu HuyenVietnam National University Ho Chi Minh City

Discussion

Member takes

Implication

Germinated mung bean flour exhibits improved digestibility and starch properties after heat-moisture treatment, indicating potential for functional foods.

Key Points

This study aims to investigate the physicochemical properties and digestibility of starches from mung bean flours treated with heat-moisture treatment (HMT) and germination.
Conducted heat-moisture treatment on native and germinated mung bean flours
Varied moisture levels at 20%, 25%, and 30%
Applied temperatures of 100°C and 120°C
Measured thermal stability, solubility, swelling power, and viscosity of starches
Assessed levels of slowly digested starch and resistant starch.
HMT significantly improved the thermal stability and solubility of starches.
Higher moisture content in HMT resulted in increased SDS and RS levels.
Germinated flour at 30% moisture under HMT at 100°C for 6 hours yielded the highest SDS and RS contents.

Cite This Study

Thuan et al. (2026) studied this question.

synapsesocial.com/papers/69db365c4fe01fead37c48b3 https://doi.org/10.1016/j.focha.2026.101291

View Full Paper

Ask AI

Bookmark

Implication

Germinated mung bean flour exhibits improved digestibility and starch properties after heat-moisture treatment, indicating potential for functional foods.

Physicochemical properties and digestibility of starches isolated from ungerminated and germinated mung bean flour under heat-moisture treatment at different conditions

Discussion

Member takes

Implication

Key Points

Cite This Study

Physicochemical properties and digestibility of starches isolated from ungerminated and germinated mung bean flour under heat-moisture treatment at different conditions

Discussion

Member takes

Implication

Key Points

Cite This Study

Also Consider

Also Consider