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

Ratchaneeporn Photinam, Pakkawat Detchewa, Anuchita Moongngarm

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

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1 citing paper in PubMed.

Heat-Induced Gelation of Legume Protein-Starch Systems: Mechanisms, Structure-Function Relationships and Food Application.Gels (Basel, Switzerland) · 2026
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5 · Who and what money

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3 authors.

Ratchaneeporn PhotinamAgriculture and Food Technology section, Nuclear Technology Research and Development Center, Thailand Institute of Nuclear Technology, Nakhon Nayok 26120, Thailand.

Pakkawat DetchewaDepartment of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand.

Anuchita MoongngarmDepartment of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham 44150, Thailand.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

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 structural analysis and process optimization provided a practical pathway to develop RS-enriched, low-glycemic mung bean glass noodles for health-conscious consumers.

Indexed as

FreezingGluten-free noodleMung beanOptimizationResistant starchStarch digestibilityXRD crystallinity

Identifiers

PMID41112185

DOI10.1016/j.fochx.2025.103111

PMCPMC12528911

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