Rheological and tribological characteristics of mung bean-rice porridge and its impact on sensory evaluation
In this study, mung beans were added to rice porridge as supplementary cereal at 0%, 25%, 50%, 75%, and 100% (beans/100 g total mixture), respectively to investigate the effect of mung beans on the rheological and frictional properties of rice porridge. During the frequency scanning experiment, the...
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doaj-135f63ad96ce44e79ec778ba4e97a6d12021-01-15T12:46:15ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862020-01-012311490150510.1080/10942912.2020.18100651810065Rheological and tribological characteristics of mung bean-rice porridge and its impact on sensory evaluationHe Li0Xianli Yao1Zhiwei Ying2Zhihua Pang3Jinnuo Cao4Yong Wang5Xinqi Liu6Beijing Technology and Business UniversityBeijing Technology and Business UniversityBeijing Technology and Business UniversityBeijing Technology and Business UniversityBeijing Technology and Business UniversityUNSWBeijing Technology and Business UniversityIn this study, mung beans were added to rice porridge as supplementary cereal at 0%, 25%, 50%, 75%, and 100% (beans/100 g total mixture), respectively to investigate the effect of mung beans on the rheological and frictional properties of rice porridge. During the frequency scanning experiment, the storage modulus (G’) of all samples was more substantial than the loss modulus (G’’). Moreover, the data obtained from the creep-recovery tests were modeled using Berger’s model. The addition of mung beans also increased the instantaneous elastic modulus (E1) and retarded elastic modulus (E2) values. In tribology test, the friction curves of the mung bean-rice porridge did not resemble the traditional Stribeck curve and with the increase of mung bean addition ratio and it was more difficult for the fluid (porridge) to enter the next zone. Furthermore, the sensory evaluation indicated that the rice porridge containing 25% and 50% mung beans represented the highest overall preference among evaluators. This study provided theoretical support for finding the relationship between rheology and sensory characteristics of porridges.http://dx.doi.org/10.1080/10942912.2020.1810065porridgerheologymung beantribologysensory evaluation |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
He Li Xianli Yao Zhiwei Ying Zhihua Pang Jinnuo Cao Yong Wang Xinqi Liu |
spellingShingle |
He Li Xianli Yao Zhiwei Ying Zhihua Pang Jinnuo Cao Yong Wang Xinqi Liu Rheological and tribological characteristics of mung bean-rice porridge and its impact on sensory evaluation International Journal of Food Properties porridge rheology mung bean tribology sensory evaluation |
author_facet |
He Li Xianli Yao Zhiwei Ying Zhihua Pang Jinnuo Cao Yong Wang Xinqi Liu |
author_sort |
He Li |
title |
Rheological and tribological characteristics of mung bean-rice porridge and its impact on sensory evaluation |
title_short |
Rheological and tribological characteristics of mung bean-rice porridge and its impact on sensory evaluation |
title_full |
Rheological and tribological characteristics of mung bean-rice porridge and its impact on sensory evaluation |
title_fullStr |
Rheological and tribological characteristics of mung bean-rice porridge and its impact on sensory evaluation |
title_full_unstemmed |
Rheological and tribological characteristics of mung bean-rice porridge and its impact on sensory evaluation |
title_sort |
rheological and tribological characteristics of mung bean-rice porridge and its impact on sensory evaluation |
publisher |
Taylor & Francis Group |
series |
International Journal of Food Properties |
issn |
1094-2912 1532-2386 |
publishDate |
2020-01-01 |
description |
In this study, mung beans were added to rice porridge as supplementary cereal at 0%, 25%, 50%, 75%, and 100% (beans/100 g total mixture), respectively to investigate the effect of mung beans on the rheological and frictional properties of rice porridge. During the frequency scanning experiment, the storage modulus (G’) of all samples was more substantial than the loss modulus (G’’). Moreover, the data obtained from the creep-recovery tests were modeled using Berger’s model. The addition of mung beans also increased the instantaneous elastic modulus (E1) and retarded elastic modulus (E2) values. In tribology test, the friction curves of the mung bean-rice porridge did not resemble the traditional Stribeck curve and with the increase of mung bean addition ratio and it was more difficult for the fluid (porridge) to enter the next zone. Furthermore, the sensory evaluation indicated that the rice porridge containing 25% and 50% mung beans represented the highest overall preference among evaluators. This study provided theoretical support for finding the relationship between rheology and sensory characteristics of porridges. |
topic |
porridge rheology mung bean tribology sensory evaluation |
url |
http://dx.doi.org/10.1080/10942912.2020.1810065 |
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