Quality evaluation methods and material adaptability for mung bean paste

12 mung bean cultivars were selected for making paste in this study.Physical-chemical index test,part of processing quality test of raw material mung bean and sensory evaluation,texture profile analysis(TPA) of mung bean paste were carried out.Then the correlations among these main indexes were analyzed.The results show that the coefficients of variation(CV) of physical-chemical indexes and processing quality indexes is small,while color,hardness,gumminess and chewiness are much different from cultivars.The ash content of raw material exhibits significant negative correlation with the springiness and cohesiveness of mung bean paste,while the sand texture shows extremely significant negative correlation with hundred grain weight and extremely positive correlation with comprehensive evaluation.Also,the color,one of sensory evaluation index,exhibits significant positive correlation with L value and b value measured by color difference meter,which implies that color difference meter can be adopted to evaluate color quality of mung bean paste product.