Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process

Abstract

There is a potent demand to develop novel gluten-free food alternatives that are nutritious and functional. Gluten-free instant fermented soup powder was developed by partial substitution of rice flour with mung bean flour. Effect of drum drying conditions; feed moisture (45–65%), drum rotating speed (0.6–2.2 rpm), and steam pressure (75–95 psi) on functional, chemical, sensorial, and morphological properties of soup powders were investigated. Soup powders exhibited high protein content (20.52–22.62%) and remarkable amounts of dietary fibers (2.63–3.94%), total phenolics (2.23–3.64 μg GAE/g), and antioxidant capacities (DPPH: 6.28–9.96 μmol TEAC/g, FRAP: 26.02–42.88 μmol/g). The instant structure of the soup powder was provided by water solubility (17.93–23.14%), water absorption (3.20–4.20 g/g), and gelatinization degree (82.92–97.60%) analyses, as well as SEM appearances and DSC thermograms. Optimized conditions were determined as 57.55% feed moisture, 1.00 rpm rotating speed, and 91.27 psi steam pressure. Developed instant soup powders had enhanced chemical, functional and bioactive properties, and can be used practically in daily and social life by celiac patients or gluten sensitive individuals. Mung bean was proven to be a valid option for novel application opportunities in gluten-free systems.