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1. RESEARCH METHODOLOGY
4.1. Materials Materials and tools used were mung bean seeds (Vigna radiata L.), mineral water, bowl, pot, analytic scale, wood hammer, refrigerator, rice cooker, sous vide, incubator, sample container, vacuum bags, packaging machine, texture analyzer, and microscope.
4.2. Methods
Mung bean Taiwan's Mung Indonesia's
Mung bean bean Soaking
Germination Germination Soaking
Traditional Sous Sous Sous Traditional Traditional Sous Traditional Cooking
Vide Vide Vide Cooking Cooking Vide Cooking 1:1 1:2 1:1 1:2
1:1 1:2 1:1 1:2 1:1 1:2 1:1 1:2 1:1 1:2 1:1 1:2
4.2.1. Mung Beans Variety There are two variety of mung beans sample used in this experiment. There are the Indonesia’s mung bean and Taiwan’s mung bean bought from the Carrefoure store in the New Taipei City, Taiwan.
4.2.2. Mung Beans Pre-treatment There are two pre-treatment for the mung beans sample used in this experiment; soaking and germination. For the soaking pre-treatment, a 800gramamountofmungbeansfor each variety was weighed and washed using water for 3 times. Washed mungbeans were put into bowl and then weighed. After that the mineral water was added until the mung beans are soaked. The mung beans were soaked in mineral water for24hat4°C.For thegerminationpre-treatment,a800gramamountofmungbeansforeachvariety was weighed and washed using water for 3 times. Then, the washed mung beans were put in
5 the bowl and weighed. After that, add mineral water and germinate the mung beans in ° incubator at 32 C in the dark for 24 h.
Figure 2. Soaking Pre-treatment Figure 3. Germination Pre-treatment
4.2.3. Mung Beans Cooking Treatment There are two cooking treatment for the mung beans sample used in this experiment; boiling and sous vide . For the cooking treatment with the boiling treatment, mung beans o after pre-soaking and germination were directly cooked in boiling water at 100 C in a pot of rice cooker using a seed-to-water ratio of 1:2. Samples were cooked by rice cooker for 40 minutes and stew for 20 minutes. For the sous vide (SV) cooking treatment, the processing was carried out on each mung beans and evacuated in vacuum bags with a packaging machine. After that add water in the bag using a seed-to-water ratio of 1:2 and cooked for 5 h in a pot at 80°C for each different of mung bean’s variety.
Figure 4. Boiling Cooking Treatment Figure 5. Sous Vide Cooking Treatment
4.2.4. Sample Preparation for Texture Analysis The cooked mung beans that has been stored in refrigerator for 4°C after boiling and sous vide cooking process were heated at room temperature for 35°C by using sous vide in the pot to keep the temperature.
Figure 6. Sous vide for keep the Mung Bean’s Temperature
4.2.5. Texture Analysis The instrument that was used is Texture Analyser TA. XT. Plus with the probe type A/BE to analyzed the texture of sample. First, 55 g cooked mung beans were weighed and put in the 3,5 cm tall sample container. The samples were analyzed and repeated 5- 10 times. The parameters that we got from texture profile analyzer are firmness, consistency, cohesiveness and index of viscosity.
Figure 7. Texture Analyzer
4.2.6. Statistical Analysis Data were analyzed using JMP program with multiple comparison and least significant difference from SAS, and used ANOVA Tukey HSD and analyzed the means significant differences were determined at the p < 0,05 level.
2. RESULT AND DISCUSSION Mung beans, as a raw source of high quality carbohydrate and protein is one of the most important legumes that are consumed widely in Asian and India countries. Thus the most recent innovations are focusing on producing “mung bean porridge” that are easy to be eaten and may help to enhance the swallowing texture for the people that have dysphagia. Modifyingtheprocessingmethodsofmungbeanscouldbeaneffective way to support functional mung bean product development e.g. sprouting mung beans which hasbeenrecognizedasaninexpensiveandsimplemethodtoenhancenutritionalvalue (Liu et al ., 2011).
5.1. Variety Table 1. Physical Appearance of Mung Beans From table 1, the characteristics of Indonesia and Taiwan mung bean looks very similar to each other. The physical appearance color of Indonesia and Taiwan mung bean from raw mung beans until treated by soaking and germination pre-treatment is green. The appearance color of Indonesia and Taiwan mung bean have no difference in color before or after treated. Fromtheresultthatobtained,colorofthe mung bean seedwas similar in the report of Rubatzky and Yamaguchi ( 1997) where the seed color of the mung beans are more often have green and yellow color. The different color of mung bean can be affected by different variety type. Mung bean have two major types, called “golden” and “green” because of the color of the seed. The sample from Indonesia and Taiwan mung bean that used is from green gram variety which has the bright green color and commonly grow in Asia region. It is different with golden gram, the golden gram variety has yellow seed color (Seiden and Pfander, 1957).
Table 3. Measurement of Indonesia and Taiwan’s Mung Bean Variety Treatment Length Width c b Indonesia Raw Material 5.50 ± 0.23 4.17 ± 0.19 b a
After Soaking 7.34 ± 0.25 5.25 ± 0.23 a a After Germination 8.41 ± 0.26 5.27 ± 0.14
11 c b
Taiwan Raw Material 5.26 ± 0.15 4.50 ± 0.33 b a After Soaking 7.50 ± 0.21 5.27 ± 0.22 a a After Germination 8.46 ± 0.28 5.39 ± 0.23
- length and width in cm unit
From table 3., the measurement before and after being treated for the mung beans showed a big difference in the size. The Indonesia and Taiwan mung bean variety giving a significant difference at any treatment on the length size. From the width size, both Indonesia and Taiwan mung bean variety give a significant difference before and after being treated by soaking and germination. However, the width size among soaking and germination treatment did not give a significant difference. The different size of the mung bean’s figure can be seen in table 2. The growth of the mung bean itself was affected by some factors like temperature, light, and the availability of water. Soaking and germination treatment is used water on the method. The water that used at soaking and germination treatment was absorb by mung bean so it will makes the size of mung o o bean growth. The temperature that used in soaking is 4 C and the germination is 32 C. The lower the temperature, the slower the growth of the mung bean and vice versa. The darker of the mung bean’s storage will make the mung bean to growth faster. The photosynthesis reaction in the mung bean need light to produce nutrition for germination and growth. When the photosynthesis reaction didn’t occur, it will turn into etilation process because of the absence of light. Etilation will use mung bean’s nutrition tomakethegrowthofthestemsproutsgrowfastertosearchthelightsource (Islam et al., 1993).
Graphic 1. Texture Analysis Comparing Variety of Mung Beans From graphic 1., there was four parameters were obtain from texture profile analyzer. For people with dysphagia, firmness and cohesiveness plays an important role in strength needed to bite and makes the food into pieces for the swallowing process. Based on the data results, it is shown that different cooking proccess from different variety of mung beans for the ratio 1:2 (w/w) have a significant different of the parameters compared to the cooking proccess with the ratio 1:1 (w/w). From the graphic
1., we can see that the firmness which shows the hardness parameter from different variety has shown different result with different ratio of water. With the use of different cooking methods especially from sous vide method, the Indonesia’s mung beans were a little harder than Taiwan’s mung bean. But with the traditional cooking with boiling, the Taiwan’s mung beans have harder texture. The Indonesia’s mung bean itself was one of
the important food crop legumes after groundnut and soybean in Indonesia. The statistic
Indonesia (2016) said that the planting centre of this Indonesia’s mungbean is located in West Java, Central Java, East Java, South Sulawesi, East and West Nusa Tenggara whereifwecan seefromthegeography,thelocationofIndonesiaandTaiwan’sitself was very diferrent. This will affect the resulting product that also has different characteristics especially on the mung bean’s texture. HumidityinIndonesiaisusually between70-90% becauseit is locatedintropicalregions,butfor Taiwanitislocatedin both subtropical and tropical regions with relatively high temperature and relative humidity year-round (Lei et al., 2002).
5.2. Pre-treatment Graphic 2. Texture Analyse Comparing Pre-treatment of Mung Beans Graphic 2 compares the pre-treatment of the mungbeans. It can be seen that the firmness of germinated or soaked mung bean is not significantly different. Germinated and boiled Taiwan mung bean have harder texture than germinated and boiled Indonesia mung bean. Soaked and boiled Taiwan mung bean have harder texture than soaked and boiled Indonesian mung bean. Germination and soaking pre-treatment with boiling cooking method show that Indonesia mung bean became softer than Taiwan mung bean. Using germination and soaking pre-treatment with sous vide cooking method in Indonesia and Taiwan mung bean didn’t give a significant difference on firmness parameter. The soakingandgerminationpre-treatmentthatusedisto facilitatethecookingprocessin mung bean especially to improve cooking quality (Wah et al. 1997). The temperature of soaking and germination pre-treatment can affected the firmness. The lower the temperature of pre-treatment willmake the mung bean become harder andvice versa
(Dewi,2014). That’s why the soaking pre-treatment show more high firmness than the germination pre-treatment. The water that used in pre-treatment make the mung bean absorb the water. More water absorb by mung bean will softer the mung bean’s texture. The starch content that contained in the mung bean will make the uptake of water is difference. As high the starch content in material, the higher the absorption of water occur. Thehigherwatercontentinfoodwillmakethefirmnessthatrelatedtohardness of texture become lower (Octaviani et al , 2016).
The cohesiveness parameter for germinated and boiled Indonesia mung bean didn’t show a significant different on germinated and boiled Taiwan mung bean. The cohesiveness for germinated and sous vide Indonesia mung bean show a significant difference with germinated and sous vide Taiwan mung bean. Using soaking pre- treatment with boiling or sous vide cooking method show a significant difference in cohesiveness parameter. Soaking and boiled Taiwan mung bean will make the product become more cohesive than soaking and boiled Indonesia mung bean. Soaking and sous vide Taiwan mung bean will make the product become more cohesive than soaking and sous vide Indonesia mung bean. Taiwan mung bean become more cohesive with used of soaking pre-treatment than germination pre-treatment. Using germination pre-treatment to Indonesia mung bean will make the cohesiveness of product increase than soaking pre-treatment. During germination, starch is broken down to maltose and dextrin. The proteins arebroken down to amino acids, poly peptidesand peptides (Kaur et al , 2015). Starch inside mung bean would absorb water that used for pre-treatment so it will make the cohesiveness become higher. Cohesivenessitselfisthe forcerequired tomovefood which has bonded to the mouth or hands during chewing (Chicero et al., 2017).
5.3. Bean to Water Ratio From figure 8, the soaked and the germinated Indonesia and Taiwan’s mung beans with the boiling cooking method especially on the ratio 1:2 looks paler than the mung beans with the ratio 1:1. With the boiling cooking method, the Indonesia’s mung bean on ratio 1:1 have more dark green color compared than the Taiwan’s mung bean. It was the same with the ratio of 1:2. From the physical appearance, it is looks very clearly that on ratio
1:2 in every pre-treatment the mung beans looked bigger than the ratio 1:1. From figure 9, the Indonesia and Taiwan’s mung bean with different pretreatment on ratio 1:2 has more water content where the water appeared as bubble. The physical appearance of mung bean with ratio 1:2 showed a bigger size mung bean with ratio 1:1 because of the different water content. The Indonesia’s mung bean looked darker than the Taiwan’s mung bean. Theeffectofwater contentthat added make themungbeansonratio1:2 will absorb more water than ratio 1:1 so it will make appearance of the size bigger (Octaviani et al , 2016).
Graphic 3. Texture Analyse Comparing Ratio of Mung Beans From graphic 3, there were four parameters obtained from texture profile analyzer. Comparing the ratio of the mung beans from germination and soaking pre-treatment, the ratio with 1:1 (w/w) have harder texture than the 1:2 (w/w) ratio. The cohesiveness on ratio 1:1 (w/w) with different cooking methods show significant different between Indonesia mung bean and Taiwan mung bean. The Taiwan mung bean on ratio 1:1 (w/w) have product that more cohesive than Indonesia mung bean. Germination ratio 1:2 (w/w) in Indonesia mung bean show significant different with Taiwan mung bean. The germination Indonesia mung bean with ratio 1:2 (w/w) show product that more cohesive than germination Taiwan mung bean with ratio 1:2 (w/w). The cohesiveness for soaking ratio 1:2 (w/w) didn’t show a significant difference between Indonesia and Taiwan mung bean. Penfield et al. (2004) said in their report that in cereals, starch and proteins are catabolizedupontheinitiationofgerminationbyhydrolytic enzymessecretedfromthe aleuronelayer.Thehydrolyzedstarchand proteinsact asan energy source,providing carbon and nitrogen for seed germination, and subsequent seedling establishment. Because of the secreted starch on germination stage, the cohesiveness become very high. So from graph 3, the ratio 1:2 (w/w) will make the product become cohesively than the ratio 1:1 (w/w) that have low firmness and cohesiveness. For people with dysphagia, food with low firmness/hardness and cohesiveness is better because food with harder texture will be difficult to swallow (Chicero et al., 2017).
Cohesiveness that refers to the maximum negative peak force, cohesion or viscosity characteristics of the sample is an effect which appears due to inter-molecular forces between the molecules of same material and phase. Molecules tend to be close and pull each other nearer. Cohesive forces are one of the two important factors of viscosity while the other being momentum exchange. Viscosity is definedasresistance toflow generally (Damodaran, 2017).
5.4. Cooking Methods Graphic 4. Texture Analyse Comparing Cooking Methods of Mung Beans Graphic 4., shows the comparison of cooking methods. The firmness for boiling and sous vide cooking method in Indonesia mung bean with soaking and germination pre- treatment show a significant difference. The Indonesia mung bean with boiling cooking method showed low firmness parameter than sous vide cooking method. The higher firmness parameter means the harder the texture and the low firmness parameter means the softer the texture. The firmness parameter for germinated boiling cooking method in Taiwan mung bean showed significant difference with germinated sous vide Taiwan mung bean. Where using the boiling cooking method made the Taiwan mung bean become softer than using sous vide cooking method. The firmness parameter for soaking boiling cooking method in Taiwan mung bean didn’t show a significant difference with soaking sous vide Taiwan mung bean. Indonesia mung bean with germination or soaking pretreatment using boiling cooking method showed low firmness parameter than Taiwan mung bean. Using boiling cooking process make the mung bean’s porridge became softer compared to the sous vide cooking process. Boiling cooking process is used steam to heat the
product. Steam that occurs from the water that evaporate from high temperature can
attach to the product so it will be absorbed by mung bean. The water that absorb by
mung bean can softer the mung bean’s texture (Octaviani et al., 2016). Sous vide
method refers to the process of vacuum-sealing food in a bag, then cook at precise
temperature in a water bath. The temperature of the boiling cooking itself was o o ±
100 C and the sous vide is at 80 C. Because oftheboilingcookingmethodhavehigher
temperaturethan sous vide, the high temperature can cause the texture of food become softer (Dewi,2014). Firmness that refers to the hardness according to Gunasekaran &
Ak (2002) was defined as force to attain a given deformation. It describes the needed
strength required for our teeth to break foods into pieces. Consistency that obtained
from texture profile analyzer means the resistance against permanent deformation. It is
related to attributes such as stand up, spreadability, or ease of cutting. Consistencyalso
affectsmouthfeel (Damodaran, 2017). From the graphic 4., we can see that with boiling
cooking method, Indonesia’s mung bean is softer than the Taiwan’s mung bean. From
this different method, we can know what variety and the treatment should be applied for
the people with dysphagia especially the elderly with fewer teeth to be able to ingest
food properly. Accordingtothe report inChicero et al (2013),people with dysphagiahas shown significantly reduced bite force compared with the normal people. The cohesiveness for germinated and soaked Indonesia mung bean using boiling cooking method show significant difference with sous vide cooking method. The cohesiveness of Indonesia mung bean using boiling cooking method show lower cohesiveness parameter than sous vide cooking method. The cohesiveness parameter for germinated Taiwan mung bean using boiling cooking method didn’t show significant different with sous vide cooking method. The cohesiveness in soaked Taiwan mung bean show a significant different between boiling cooking method and sous vide cooking method. Soaking made the sous vide Taiwan’s mung bean become more cohesive compared to the boiling proccess. Syafutri et al. (2016) at their report write that exposure to high temperature can caused the texture of food to become softer. That o is why the boiling temperature that have more high temperature about 100 C make the mung beans become softer compared with the sous vide method where the temperature o was just 80 C. Mung bean that were used were rich on protein and starch content. When the temperature rise, the gelatinization will occur. Gelatinization is the process of breaking down the intermolecular bonds of starch molecules where starch and water are subjected toheatcausing thestarchgranules to swellandforming gel(Octaviani et al., 2016). When the gelatinization occur because of high temperature and water that exist in the cooking process, it will make the cohesiveness of product become high.
Cohesiveness according to Liu et al (2013) was interpreted as how tight the internal bonds toresistthe deformationso there islike aninternalbond’s strength tomakingup the bodyoftheproduct. Because of that, when the values of range was lower, it can be
conclude that it was easy to cut into pieces or break. Indeksofviscositythatobtained
from the textureprofile analyzer is refers to the negative frontarea on the curve, the higher the value the more resistant to withdrawal the sample (Dinkei, 2012). For the
Taiwan’s mung bean, the use of germinated boiling cooking method can make the mung
bean become not easy to break up because of the higher value. For germinated
Indonesia mung bean and soaked Indonesia and Taiwan mung bean, use boiling cooking
method will easily to break up the product because of low cohesiveness value. Forthe
dysphagia people, the food that have a low value of cohesiveness was more reccomended so the dyphagia patient will not difficult to swallow the food that have easily to be break (Atherton et al., 2007).
5.5. Relation to IDDSI Figure 10. Complete IDDSI Framework Graphic
The product of this project is mung bean’s porridge, where if we can see from figure 12., the complete IDDSI framework detailed definition for our product mung bean’s porridge for the people with dysphagia, it is was located on the foods number five “minced and moist” and six “soft and bite-sized”. Chicero et al. (2017) athis report say the definition the foods that was located in number five and six like the table below.
From the table above, the mung bean’s porridge that suitable on the number 5 “minced and moist” IDDSI framework graphic is the product that use the ratio 1:2 (w/w) and the mung bean’s porridge that suitable on the number 6 “soft and bite-sized” is the product that use the ratio 1:1 (w/w). On every level, the chewing is still needed. Chewingitself is the results in the breaking down of food that determined by a number of factors including: toughness,moisture contentof the food, ability to adsorb orabsorb saliva, and the fibrous nature of the food (Mishellany et al., 2006). Because of the characteristics of the product with level 5 and 6 of IDDSI, they are suitable for people with missing teeth and poorly fitting dentures since minimal biting or chewing is required. They are very suitable for thepeople with dysphagia especially on elderly that havetroublewiththeirteethconditionsandthedifficultyofswallowingfood(Chicero et al., 2017).
3. CONCLUSION AND SUGGESTION
6.1. Conclusion Based on the results of the texture analysis, the products which is safer for dysphagia patients in terms of its firmness, consistency, cohesiveness, and index of viscosity is the Indonesia’s mung bean variety with soaking pre-treatment (ratio 1:2) and using the boiling cooking method. The texture of the products is similar with minced and moist food which is reccomended for patients whose condition is two level in IDDSI framework above normal food category. The higher the level from the IDDSI framework graphic means that there is needed more extensively modified food texture due to the high level of dysphagia.
6.2. Suggestion For future research, the measurement of acceptance on panelis is needed for comparison reason and the addition of ratio treatment also needs to be conducted until the comparison of ratio is 1:3 (w/w) to strengthen the data.
25