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

Abstract

Background and Objectives Composite 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. Findings The 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. Conclusions The 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 Novelty Deconvoluted 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.

Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients

“…Studies reporting the application of mungbean protein ingredients in food products are limited compared to other types of pulse proteins. However, there are numerous studies reporting the use of mungbean flour and starch ingredients in a wide range of foods, such as bread, pasta, noodles, and snacks (Jeong et al, 2021;Liu et al, 2018;Nguyen et al, 2023;Piyapattanamongkol et al, 2022;Singh et al, 2023). The potential use of mungbean protein ingredients in new and existing foods, as well as novel and emerging applications, has recently been reviewed (Feng et al, 2023;Li et al, 2023).…”