title: Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean.
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.affiliation: Dept. of Food Science and Technology, Faculty of Technology and Community Development, Thaksin Univ., Phattalung Campus, Phattalung, Thailand.
authors.forename: Pornpimon
authors.initials: P
authors.lastname: Mayachiew
authors.affiliation: Inst. of Food Research and Product Development, Kasetsart Univ, Bangkok, 10900, Thailand.
authors.forename: Chulaluck
authors.initials: C
authors.lastname: Charunuch
authors.affiliation: Advanced Food Processing Research Laboratory, Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, Tungkru, Bangkok, Thailand.
authors.forename: Sakamon
authors.initials: S
authors.lastname: Devahastin
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000688:Amylose / Q000032:analysis; D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D001713:Biphenyl Compounds / Q000378:metabolism; D004041:Dietary Fats / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry; D007887:Fabaceae / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D055951:Functional Food / Q000032:analysis*; D006801:Humans; D008055:Lipids / Q000032:analysis; D012275:Oryza / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D010851:Picrates / Q000378:metabolism; D011208:Powders; D012639:Seeds; D012995:Solubility; D013025:Glycine max / Q000737:chemistry; D013213:Starch / Q000737:chemistry; D013696:Temperature; D014783:Viscosity; D014867:Water / Q000032:analysis; D014961:X-Ray Diffraction
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D001713:Biphenyl Compounds; D004041:Dietary Fats; D008055:Lipids; D010636:Phenols; D010851:Picrates; D011208:Powders; D014867:Water; D013213:Starch; D000688:Amylose; C004931:1,1-diphenyl-2-picrylhydrazyl
keywords: DSC; XRD; antioxidant activity; legumes; phenolics; starch-lipid complexes