In order to improve the texture characteristics and soaking efficiency of mung bean, this paper investigated the effect of ultrasound and sodium bicarbonate treatments on the water absorption kinetics, water distribution, water migration, hardness, seed coat structure, total phenol and phytic acid content of mung bean. The effects of ultrasound on the water absorption characteristics, hardness and nutrient content of mung bean depended on the changes in the seed coat of mung bean. Ultrasound treatment with an intensity of 400 W made mung bean epidermis form microporous channels, thus promoting water absorption, increasing the bound and free water contents, reducing hardness and significantly decreasing the total phenol and phytic acid contents (P
Full Text Finder