Rheological and tribological characteristics of mung bean-rice porridge and its impact on sensory evaluation

Abstract

ABSTRACT 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.