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Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean.
J Food Sci. 2015 Dec; 80(12):E2782-91.JF

Abstract

Legumes contain protein, micronutrients, and bioactive compounds, which provide various health benefits. In this study, soybean or mung bean was mixed in rice flour to produce by extrusion instant functional legume-rice porridge powder. The effects of the type and percentage (10%, 20%, or 30%, w/w) of legumes on the expansion ratio of the extrudates were first evaluated. Amino acid composition, color, and selected physicochemical (bulk density, water absorption index, and water solubility index), thermal (onset temperature, peak temperature, and transition enthalpy), and pasting (peak viscosity, trough viscosity, and final viscosity) properties of the powder were determined. The crystalline structure and formation of amylose-lipid complexes and the total phenolics content (TPC) and antioxidant activity of the powder were also measured. Soybean-blended porridge powder exhibited higher TPC, 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, ferric reducing antioxidant power, amino acid, and fat contents than the mung bean-blended porridge powder. Incorporating either legume affected the product properties by decreasing the lightness and bulk density, while increasing the greenness and yellowness and the peak temperature and transition enthalpy. Expansion capacity of the extrudates increased with percentage of mung bean in the mixture but decreased as the percentage of soybean increased. Amylose-lipid complexes formation was confirmed by X-ray diffraction analysis results. Addition of soybean or mung bean resulted in significant pasting property changes of the porridge powder.

Authors+Show Affiliations

Dept. of Food Science and Technology, Faculty of Technology and Community Development, Thaksin Univ., Phattalung Campus, Phattalung, Thailand.Inst. of Food Research and Product Development, Kasetsart Univ, Bangkok, 10900, Thailand.Advanced Food Processing Research Laboratory, Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, Tungkru, Bangkok, Thailand.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26523755

Citation

Mayachiew, Pornpimon, et al. "Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected By the Addition of Soybean or Mung Bean." Journal of Food Science, vol. 80, no. 12, 2015, pp. E2782-91.
Mayachiew P, Charunuch C, Devahastin S. Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean. J Food Sci. 2015;80(12):E2782-91.
Mayachiew, P., Charunuch, C., & Devahastin, S. (2015). Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean. Journal of Food Science, 80(12), E2782-91. https://doi.org/10.1111/1750-3841.13118
Mayachiew P, Charunuch C, Devahastin S. Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected By the Addition of Soybean or Mung Bean. J Food Sci. 2015;80(12):E2782-91. PubMed PMID: 26523755.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean. AU - Mayachiew,Pornpimon, AU - Charunuch,Chulaluck, AU - Devahastin,Sakamon, Y1 - 2015/11/02/ PY - 2015/05/12/received PY - 2015/09/25/accepted PY - 2015/11/3/entrez PY - 2015/11/3/pubmed PY - 2016/8/25/medline KW - DSC KW - XRD KW - antioxidant activity KW - legumes KW - phenolics KW - starch-lipid complexes SP - E2782 EP - 91 JF - Journal of food science JO - J Food Sci VL - 80 IS - 12 N2 - Legumes contain protein, micronutrients, and bioactive compounds, which provide various health benefits. In this study, soybean or mung bean was mixed in rice flour to produce by extrusion instant functional legume-rice porridge powder. The effects of the type and percentage (10%, 20%, or 30%, w/w) of legumes on the expansion ratio of the extrudates were first evaluated. Amino acid composition, color, and selected physicochemical (bulk density, water absorption index, and water solubility index), thermal (onset temperature, peak temperature, and transition enthalpy), and pasting (peak viscosity, trough viscosity, and final viscosity) properties of the powder were determined. The crystalline structure and formation of amylose-lipid complexes and the total phenolics content (TPC) and antioxidant activity of the powder were also measured. Soybean-blended porridge powder exhibited higher TPC, 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, ferric reducing antioxidant power, amino acid, and fat contents than the mung bean-blended porridge powder. Incorporating either legume affected the product properties by decreasing the lightness and bulk density, while increasing the greenness and yellowness and the peak temperature and transition enthalpy. Expansion capacity of the extrudates increased with percentage of mung bean in the mixture but decreased as the percentage of soybean increased. Amylose-lipid complexes formation was confirmed by X-ray diffraction analysis results. Addition of soybean or mung bean resulted in significant pasting property changes of the porridge powder. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/26523755/Physicochemical_and_Thermal_Properties_of_Extruded_Instant_Functional_Rice_Porridge_Powder_as_Affected_by_the_Addition_of_Soybean_or_Mung_Bean_ L2 - https://doi.org/10.1111/1750-3841.13118 DB - PRIME DP - Unbound Medicine ER -