Rheological Behavior of Mung Bean Starch Dough

Abstract

The rheological properties of starch dough are important for the production of mung bean starch noodles. In this paper, the rheological behavior of mung bean starch dough (MBSD) was measured at different concentrations, temperatures, shear rates and temperature ramp. The results showed that MBSD is a thixotropic fluid, characterized by a viscosity that decreases with increasing shear rate, and increases with decreasing shear rate. However, the initial viscosity value was not restored, indicating the presence of unclosed hysteresis loops with different areas in corresponding plots. The rheological behavior of MBSD could be better explained by the Cross equation than by the Power Law equation. The Herschel-Bulkley equation made good predictions of flow behavior of pure starch slurry. MBSD was temperature-sensitive and suitable for the Arrhenius equation. MBSD with moisture content of 44w/w%, starch paste content of 24w/w%, shear rate of 10s-1 and temperature of 40°C exhibited a better flow performance for stirring and hanging during starch noodle production.