Effect of Freezing on Physical Properties of Blanched Mung Bean Sprout

Abstract

When moisture in food freezes, the growth of ice crystals caused damage to food structure. It was reported that the fine and homogeneous ice crystals could be formed when accidental supercooling during freezing. In this study, a sample of mung bean sprout was intentionally supercooled and frozen by slow freezing after blanching. The effects of the freezing conditions on mung bean sprout after thawing and the size of ice crystals were investigated. As a result, the freezing in still air at －10 ℃ after blanching was easy to occur supercooling of mung bean sprout, and the textural property of thawed mung bean sprout was similar to unfrozen sample.