Physicochemical properties and cookie quality of germinated mung bean-rice flour blends

Figures (2) Tables (6)

Figure 1.
Swelling index (g/g) and water solubility (%, dry basis) of blended germinated red rice and germinated mung bean flours.¹WF, wheat flour; GRF, germinated red rice flour; GR-GMF1, GR-GMF2, and GR-GMF3, blended germinated rice and germinated mung bean flours at ratio of 62.5:37.5; 50:50, and 37.5:62.5, respectively.²Mean values within samples followed by different letters were significantly different (p < 0.05).
Figure 2.
Appearance of cookies made from blended germinated red rice and germinated mung bean flours. WC, cookies made from wheat flour; GRC, cookies made from germinated red rice flour; GR-GMC1, GR-GMC2, and GR-GMC3, cookies made from blended germinated red rice and germinated mung bean flours at ratios of 62.5:37.5, 50:50, and 37.5:62.5, respectively.

Ingredients		Cookie
Ingredients	WC	GRC	GR-GMC1	GR-GMC2	GR-GMC3
Wheat flour (g)	100	0	0	0	0
Germinated red rice flour (g)	0	100	62.5	50	37.5
Germinated mung bean flour (g)	0	0	37.5	50	62.5
Steviol glycosides (g)	28	28	28	28	28
Butter (g)	25	25	25	25	25
Water (g)	30	30	30	30	30
Salt (g)	0.5	0.5	0.5	0.5	0.5
¹ WC, cookies made from wheat flour; GRC, cookies made from germinated red rice flour; GR-GMC1, GR-GMC2, and GR-GMC3, cookies made from blended germinated red rice and germinated mung bean flours at ratios of 62.5:37.5, 50:50, and 37.5:62.5, respectively.

Table 1.

Formulation of cookie ingredients.

Samples	PT ( °C)	PV (BU)	FV (BU)	BD (BU)	SB (BU)
WF	60.2 ± 0.1^d	910 ± 5^a	1416 ± 30^a	395 ± 6^a	680 ± 13^a
GRF	67.0 ± 0.2^c	559 ± 10^b	666 ± 12^b	342 ± 8^b	452 ± 4^b
GR-GMF1	69.3 ± 0.1^b	498 ± 13^c	613 ± 5^c	280 ± 10^c	399 ± 3^c
GR-GMF2	70.6 ± 0.1^a	572 ± 7^b	675 ± 7^b	300 ± 13^c	445 ± 8^b
GR-GMF3	70.7 ± 0.2^a	573 ± 3^b	664 ± 7^b	308 ± 8^c	449 ± 7^b
¹ WF, wheat flour; GRF, germinated red rice flour; GR-GMF1, GR-GMF2, and GR-GMF3, blended germinated rice and germinated mung bean flours at ratio of 62.5:37.5; 50:50, and 37.5:62.5, respectively. ² PT, Pasting temperature (°C); PV, peak viscosity (BU); FV, final viscosity (BU); BD, breakdown (BU); SB, setback (BU). ³ Mean values within a column followed by different letters were significantly different (p < 0.05).

Table 2.

Pasting properties of blended germinated rice and germinated mung bean flours.^1,2,3

Baking temperature (^oC)	Time (min)	Aroma	Observation
160	8	Slightly pleasant smell	Cookies are moist, not dry yet
	10	Slightly fragrant	Cookies are still moist
	12	Fragrant	Cookies are not dry evenly, still sticky in hands
180	8	Slightly fragrant	Cookies are still moist, have a little puff, and are not dry, soft, or sticky
	10	Fragrant	Cookies are slightly moist, slightly soft, and dry on the surface
	12	Fragrant buttery flavor	Cookies are dry, evenly puffed, and crispy
200	8	Fragrant	Cookies are still moist, less puffy, and slightly soft
	10	Fragrant buttery flavor	Cookies are dry, evenly puffed, with a slightly dark color
	12	Smells bad	Cookies are dry, very dark in color

Table 3.

Effect of baking temperature and time on aroma and appearance of cookies.

Sample	Moisture content (%)	Protein (%, d.b)	Lipid (% d.b)	Ash (%, d.b)	Fiber (%, d.b)	Total carbohydrate (%, d.b)
WC	5.90 ± 0.13^a	9.25 ± 0.48^c	12.53 ± 0.44^b	0.98 ± 0.02^e	0.98 ± 0.03^d	76.26 ± 0.81^a
GRC	2.89 ± 0.02^e	7.06 ± 0.10^d	14.18 ± 0.42^a	1.49 ± 0.01^d	1.97 ± 0.04^c	75.30 ± 0.50^a
GR-GMC1	3.42 ± 0.02^d	10.73 ± 0.53^b	15.32 ± 0.45^a	1.97 ± 0.02^c	2.23 ± 0.16^bc	69.75 ± 0.29^b
GR-GMC2	3.87 ± 0.01^c	12.66 ± 0.56^a	14.39 ± 0.05^a	2.16 ± 0.27^b	2.69 ± 0.19^b	68.10 ± 0.67^bc
GR-GMC3	4.23 ± 0.25^b	13.42 ± 0.36^a	14.10 ± 0.71^a	2.81 ± 0.27^a	2.99 ± 0.02^a	66.67 ± 0.10^c
¹ WC, cookies made from wheat flour; GRC, cookies made from germinated red rice flour; GR-GMC1, GR-GMC2, and GR-GMC3, cookies made from blended germinated red rice and germinated mung bean flours at ratios of 62.5:37.5, 50:50, and 37.5:62.5, respectively. ² Mean values within a column followed by different letters were significantly different (p < 0.05).

Table 4.

Proximate composition of cookies made from blended germinated red rice and germinated mung bean flours (w/w).^1,2

Samples	Color analysis			Physical characteristics			Hardness (N)
Samples	L	a*	b*	Diameter (cm)	Thickness (cm)	Spread ratio	Hardness (N)
WC	58.28 ± 0.02^a	10.28 ± 0.11^a	34.21 ± 0.16^a	3.92 ± 0.07^c	0.81 ± 0.02^a	4.87 ± 0.23^d	44.0 ± 6.2^a
GRC	8.09 ± 0.14^e	4.31 ± 0.54^c	4.39 ± 0.33^e	4.34 ± 0.01^b	0.76 ± 0.02^ab	5.69 ± 0.10^c	38.4 ± 5.5^a
GR-GMC1	16.05 ± 0.37^d	7.21 ± 0.13^b	10.62 ± 0.14^d	4.47 ± 0.02^a	0.75 ± 0.06^b	5.96 ± 0.55^bc	24.1 ± 3.2^b
GR-GMC2	18.52 ± 0.12^c	7.43 ± 0.17^b	12.32 ± 0.21^c	4.50 ± 0.01^a	0.74 ± 0.01^b	6.08 ± 0.08^b	21.0 ± 2.7^b
GR-GMC3	19.97 ± 0.39^b	7.73 ± 0.11^b	13.35 ± 0.29^b	4.52 ± 0.04^a	0.67 ± 0.01^c	6.73 ± 0.04^a	19.1 ± 1.3^b
¹ WC, cookies made from wheat flour; GRC, cookies made from germinated red rice flour; GR-GMC1, GR-GMC2, and GR-GMC3, cookies made from blended germinated red rice and germinated mung bean flours at ratios of 62.5:37.5, 50:50, and 37.5:62.5, respectively. ² Mean values within a column followed by different letters were significantly different (p < 0.05).

Table 5.

Color analysis, physical characteristics, and textural analysis of cookies made from blended germinated red rice and germinated mung bean flours.^1,2

Samples	Appearance	Taste	Aroma	Texture	Overall acceptability
WC	6.90 ± 0.05^c	6.75 ± 0.05^ab	8.40 ± 0.10^a	6.40 ± 0.09^c	6.80 ± 0.07^b
GRC	6.70 ± 0.05^c	6.78 ± 0.06^a	8.00 ± 0.02^c	6.77 ± 0.10^b	6.60 ± 0.10^c
GR-GMC1	8.10 ± 0.07^ab	6.43 ± 0.05^b	8.30 ± 0.20^ab	6.80 ± 0.15^b	6.80 ± 0.03^b
GR-GMC2	8.02 ± 0.04^b	6.21 ± 0.02^c	8.20 ± 0.18^b	8.00 ± 0.10^a	8.20 ± 0.15^a
GR-GMC3	8.20 ± 0.04^a	6.09 ± 0.18^c	6.90 ± 0.04^d	6.40 ± 0.09^c	8.00 ± 0.09^a
¹ WC, cookies made from wheat flour; GRC, cookies made from germinated red rice flour; GR-GMC1, GR-GMC2, and GR-GMC3, cookies made from blended germinated red rice and germinated mung bean flours at ratios of 62.5:37.5, 50:50, and 37.5:62.5, respectively. ² Mean values within a column followed by different letters were significantly different (p < 0.05).

Table 6.

Sensory evaluation of cookies made from blended germinated red rice and germinated mung bean flours.^1,2