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

## TL;DR

This study shows how cooling mung bean starch and noodles at specific temperatures and times increases resistant starch, making them healthier for consumers.

## Contribution

A new method to optimize resistant starch in mung bean glass noodles using freezing and incubation conditions.

## Key findings

- Incubation at −10 °C increased resistant starch to 15.85% in mung bean starch.
- Freezing time had a stronger effect on resistant starch than cold incubation in noodles.
- Optimal resistant starch was achieved with 19–25 h freezing and less than 5 h cold incubation.

## 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.

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•Maximum RS content of autoclaved mung bean starch was observed at −10 °C.•A Shift from C to B-type crystallinity was found in mung bean starch retrogradation.•This study optimized RS in mung bean glass noodles via freezing–incubation.•Freezing time impacted RS yield in glass noodles more than cold incubation.•Optimal RS content was achieved under 19–25 h freezing and <5 h cold incubation.

Maximum RS content of autoclaved mung bean starch was observed at −10 °C.

A Shift from C to B-type crystallinity was found in mung bean starch retrogradation.

This study optimized RS in mung bean glass noodles via freezing–incubation.

Freezing time impacted RS yield in glass noodles more than cold incubation.

Optimal RS content was achieved under 19–25 h freezing and <5 h cold incubation.