Physicochemical properties and viscoelastic behavior of rice–mung bean composite flour systems as potential ingredients for plant‐based foods

Abstract

AbstractBackground and ObjectivesComposite flour (CF) from cereals and legumes has been used to formulate plant‐based and/or gluten‐free food products. Fundamental knowledge regarding the properties of CF is required to formulate food products with desirable qualities. This study aimed to investigate the pasting properties, thermal properties, and viscoelastic behavior of CF, containing rice flour (RF), mung bean flour (MF), and mung bean protein concentrate (MPC). The protein contents of the CF were 17.6%‐23.6% on a wet basis.FindingsThe CF containing the highest proportion of RF had the highest pasting temperature, peak viscosity, breakdown, setback, and melting enthalpy of retrograded amylopectin. The deconvoluted thermogram from differential scanning calorimetry (DSC) clearly distinguished the endotherms that arose from starch gelatinization, protein denaturation, and melting of the amylose−lipid complex. The gelatinization endotherm of CF was mainly governed by RF. CF containing a higher proportion of RF and MPC had stronger elastic behavior.ConclusionsThe type and composition of the flour greatly affected the physicochemical and viscoelastic properties of the CF. RF played an important role in the pasting and thermal properties of the CF samples. Combining RF and MPC could be used to enhance the elastic behavior of dough from CF systems.Significance and NoveltyDeconvoluted DSC peaks provided insight into the multiple thermal transitions that occurred during the processing of CF‐based foods. The overall results from this study could help in the formulation of food containing rice−mung bean CF in excess water or in a dough system.