| dc.description.abstract | Mungbean is one of the Indonesian most important legumes. Germination of mungbean could result in sprouts that consisting of
improved nutrition content such as proteins, fat, fiber, phosphorus, calcium and vitamins C. In the present works, the effects of
blanching time and drying temperature during production of mungbean sprout powders was investigated on the physical properties
of the powdery products in terms of the moisture content, distribution of particle size, color attributes, bulk density, and water
absorption. The results showed that physical properties of mungbean sprouts powders was varied depending on the blanching time
and drying temperature. The value of moisture content ranged from 7,90 to 9,44 (%wb). The values of fineness modulus (FM)
ranged from 1,80 to 2,19, while the size of particle (D) was between 0,36 and 0,48 mm. The color attributes of mungbean sprouts
powder such as L, a, b and whiteness index (WI) was obtained within the values of 82,2-83,4, -1,3-(-0,8), 16,0-18,5, and 74,3-76,9,
respectively. The bulk density (0,570-0,676 g/cm3) and water absorption capacity (1,958-2,714 ml/g ) of mungbean sprout powder
showed also the varied values depending on the experimental conditions. | en_US |
