Texture properties and radical scavenging ability of porridge products based on beans, grains, and nuts

Abstract

Textural and sensory properties and radical scavenging ability of rice and cereal-based porridges such as beans, nuts, and grains were examined. Textural properties of the porridges, including hardness, adhesiveness, cohesiveness, springiness, and gumminess, were determined using a TA-XT2 texture analyzer. For the sensory evaluation, thirty-five volunteers participated in the randomized incomplete block design. The 1-diphenyl-2-picrylhydrazyl method was carried out to determine the radical scavenging ability of the porridges. Cereal-based porridges added with beans, grains, and nuts appeared to be less hard and sticky than plain rice porridges. Overall sensory acceptabilities for black rice, walnut, and pine-nut porridges were higher than those for plain rice porridges. Pine-nut, walnut, grain porridge such as wild sesame, black rice, and mixed grains provide strong radical-scavenging ability compared to plain rice porridges. Our results suggest that cereal-based porridge prepared with beans, grains, and nuts are nutritious and palatable substitute food for people with chewing difficulty.