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

He, Li; Yao, Xianli; Ying, Zhiwei; Pang, Zhihua; Cao, Jinnuo; Wang, Yong; Liu, Xinqi

doi:10.1080/10942912.2020.1810065

Cited by 5 publications

(2 citation statements)

References 36 publications

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“…The speed of 10 mm/s is the turning point from the boundary to the mixed lubrication state after adding the three kinds of hydrocolloids. With the increase of entrainment speeds (~270 mm/s), the hydrodynamic pressure strengthens, and the fluid and particles entrained into the contact area become more, which starts to separate the surfaces and reduce friction (Li et al, 2020). The increase of friction in hydrodynamic lubrication may be due to the growth of sample viscosity, which increases the internal friction (>270 mm/s).…”

Section: Resultsmentioning

confidence: 99%

Improving the swallowability of representative foods for the elderly and people with dysphagia

Qiu,

Zhong,

2024

Journal of Texture Studies

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It is necessary to find food additives that can reduce the food friction coefficient, in order to make it easier for the elderly and people with dysphagia to swallow. The sesame paste and rice paste are two typical foods eaten by the elderly. In this research, the tribological and rheological properties of 2 paste with 12 hydrocolloids were investigated. The results showed that three hydrocolloids (xanthan gum, gellan gum, and pectin) could reduce the friction coefficients of sesame paste and rice paste within a certain range of oral friction velocity. The friction coefficients of two kinds of original paste are in the order of 10−1. The addition of three hydrocolloids can reduce them to about 10−2, effectively improving lubrication. After adding hydrocolloids, the particles cross‐link to form a network structure, which improves the viscosity and lubrication of food to a certain extent. This has potential application value for designing food that is more conducive to swallowing.

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Section: Resultsmentioning

confidence: 99%

Improving the swallowability of representative foods for the elderly and people with dysphagia

Qiu,

Zhong,

2024

Journal of Texture Studies

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“…Mung bean was applied to rice porridge and this increased the elasticity in creep‐recovery test and the preference in sensory evaluation (Li et al., 2020). Bar cookies with 20% of mung bean flour were preferable in sensory evaluation (Nurhayati & Gandaningarum, 2018) and cereal bar with 4% mung bean was preferred more to the bar without that (Showkat et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Health‐promoting effect of tofus prepared with mung bean and soybean

Han

2021

Cereal Chem

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Background and objectives Mung bean is a nutritious legume rich in proteins, vitamins, and minerals but low in lipid and diverse health‐promoting effects of that were known. This study prepared tofu with mung bean and soybean to incorporate the health‐promoting effect of mung bean into tofu and to extend diversity of food products of mung bean. Findings Flavonoid content and DPPH radical scavenging activity of tofus prepared with mung bean and soybean increased significantly with the addition of mung bean. Meanwhile, total phenolic content and ABTS radical scavenging activity were not significantly different among tofus, and reducing power was higher in tofu made with only mung bean than the other tofus. α‐Glucosidase inhibitory activity was the highest in the tofu with only soybean and decreased with the dosage of mung bean. Tofus with mung bean was more effect to improve cell viability and to reduce nitric oxide production ratio than that with only soybean. Conclusions The health‐promoting effects examined in this study were enhanced or similar in tofus with mung bean compared to that with soybean except α‐glucosidase inhibitory activity. This result implies that mung bean could be a good source for healthy food and useful ingredient to enhance the effect of diverse food products including tofu. Significance and novelty The health‐promoting effect of tofu with mung bean was rarely reported. The result of this study is obvious proof of the health benefit of mung bean resulting the promotion of mung bean consumption.

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A review on food oral tribology

Zhong

2022

Friction

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Food entering the oral cavity undergoes a series of complex processing behaviors. It is subjected to compression and shearing by the teeth, tongue, and palate to reduce its size and mix with saliva until it is swallowed. The oral processing behaviors are thought to be closely related to both food and oral frictional properties. Much effort has been made in recent decades about food oral tribology to explore this complicated lubrication behavior. Understanding the lubrication mechanism of food in the mouth is important for improving the consumption experience and developing the novel food. This paper provides a new perspective on the effects of composition, texture, structure, and saliva-food component interactions on lubrication properties of different foods, the relationship between sensory perception and oral frictional behavior, and the mechanism and pattern of lubrication categorized by common food types. The roles of tribology in the improvement of food taste, the search for healthier ingredient substitutes, functional foods, and the development of green foods are analyzed. Conceptual and numerical prediction models among physical properties, sensory perception, and frictional behavior of food are discussed. Studies of simulating oral processing, such as the selection of friction pair materials, physical modification of contact surfaces, addition of saliva, different modes of motion, and contact forms are concluded and classified. The progress of commercial friction apparatus as well as customized friction devices applied to the food sector in recent years are described. The characteristics, performances, and applications of these tribological instruments are analyzed and compared. In addition, the results achieved by oral tribology in identifying adulterated foods and ensuring food safety are presented. Finally, some suggestions are put forward for the current challenges and future development of food oral tribology.

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

Cited by 5 publications

References 36 publications

Improving the swallowability of representative foods for the elderly and people with dysphagia

Improving the swallowability of representative foods for the elderly and people with dysphagia

Health‐promoting effect of tofus prepared with mung bean and soybean

A review on food oral tribology

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