Quality Characteristics and Antioxidant Activities of RiceAdzuki Bean Mixtures Cooked Using Two Different Methods
Joint Authors
Lee, Ji Hae
Woo, Koan Sik
Lee, Byong Won
Lee, Yu-Young
Lee, Byoungkyu
Kim, Hyun-Joo
Ko, Jee Yeon
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-07-26
Country of Publication
Egypt
No. of Pages
9
Abstract EN
This study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures.
We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and high-pressure rice cookers, with and without the addition of alcohol (15%, v/v).
The water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased.
The peak, trough, final, and setback viscosities decreased, but the breakdown viscosity increased.
The total polyphenol and flavonoid contents increased after addition of adzuki beans.
Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice.
The flavonoid contents were 10.33 and 8.90 times higher than plain rice.
The predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid.
Overall, phenolic acid levels were higher in mixtures cooked in plain water.
The DPPH- and ABTS-radical-scavenging activities increased upon addition of adzuki beans.
DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice.
ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice.
Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples.
We present the antioxidative properties of rice/adzuki bean mixtures prepared in different ways; these data will aid manufacturers.
American Psychological Association (APA)
Woo, Koan Sik& Kim, Hyun-Joo& Lee, Ji Hae& Lee, Byong Won& Lee, Yu-Young& Lee, Byoungkyu…[et al.]. 2018. Quality Characteristics and Antioxidant Activities of RiceAdzuki Bean Mixtures Cooked Using Two Different Methods. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1185245
Modern Language Association (MLA)
Woo, Koan Sik…[et al.]. Quality Characteristics and Antioxidant Activities of RiceAdzuki Bean Mixtures Cooked Using Two Different Methods. Journal of Food Quality No. 2018 (2018), pp.1-9.
https://search.emarefa.net/detail/BIM-1185245
American Medical Association (AMA)
Woo, Koan Sik& Kim, Hyun-Joo& Lee, Ji Hae& Lee, Byong Won& Lee, Yu-Young& Lee, Byoungkyu…[et al.]. Quality Characteristics and Antioxidant Activities of RiceAdzuki Bean Mixtures Cooked Using Two Different Methods. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1185245
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185245