Instant Bean Sprouts from Mungbean

Abstract

The objectives of this study were to establish a process of making instant mung bean sprout from the DOA Chai Nat 3 mung bean variety. The experiment was conducted at Chai Nat Field Crops Research Center between October 2021 and September 2022. The experiment was divided into 2 steps: 1) evaluating the effects of drying temperature and time on the qualities of dried bean sprout qualities. Seven treatments arranged in randomized complete block design (RCBD) with 4 replications were consisted of no drying, drying at 70°C, 75°C, 80°C for 3 hrs., 85°C for 2.5 hrs., 85°C and 90°C for 2 hrs.; 2) examining the effects of soaking temperature and soaking time on characteristics of instant mung bean sprout after rehydration. Ten rehydration treatments arranged in RCBD with 3 replications were consisted of no rehydration, soaking in room temperature, 100 ^๐C initial temperature and boiling water for 4, 6, and 8 min. Results showed that water activity (a_w) of dried bean sprouts were lower than 0.6. CIEL*a*b* values of 70 ^๐C for 3 hrs. dried bean sprouts were closely resemble to those of fresh bean sprouts and received the highest acceptance scores for color, odor, taste and texture attributes. Rehydrating dried bean sprouts in water with an initial temperature of 100 ^๐C for 4 min yielded instant bean sprouts with the highest sensory scores.