FORMULATION and PROCESS OPTIMIZATION of MUNGBEAN NOODLES

The process and formulation for mungbean noodles were optimized using response surface methodology. Moisture content, cooking time, and holding temperature at three levels each were studied. the physical properties, descriptive sensory characteristics, and consumer acceptance of dry and cooked noodles were determined. Results indicated that moisture content and cooking time were the most important factors that affected consumer acceptance of mungbean noodles. Products with better quality than commercial samples were obtained when moisture content of final slurry or dough was 48–53%, holding temperature 4–12C and cooking time 20 s or when moisture content of final slurry or dough was 48–49%, holding temperature 11–12C, and cooking time 30 s when using 5% total starch as gelatinized starch and holding time 36 h. Mungbean noodles processed at optimized conditions had the predicted sensory and physical properties the models established.