Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Table 1

Pasting characteristics with different mixing ratio of adzuki bean.

Variety	Mixing ratio of adzuki bean (%)	Peak viscosity (RVU^1)	Trough viscosity (RVU)	Break down (RVU)	Final viscosity (RVU)	Setback (RVU)
Arari	0	195.0  ±  1.4^a2	127.9 ± 2.5^a	67.1 ± 3.9^b	252.0 ± 2.3^a	57.0 ± 3.6^a
	5	193.8 ± 1.3^a	118.2 ± 0.2^b	75.6 ± 1.5^a	195.8 ± 1.3^b	2.0 ± 0.3^c
	10	173.2 ± 0.6^b	96.4 ± 1.2^c	76.8 ± 1.0^a	169.9 ± 1.1^c	−3.4 ± 0.5^d
	15	158.0 ± 0.3^c	83.9 ± 0.8^d	74.1 ± 1.0^a	153.6 ± 1.4^d	−4.4 ± 1.5^de
	20	146.4 ± 0.8^d	73.2 ± 2.1^e	73.2 ± 2.2^a	138.6 ± 1.1^e	−7.8 ± 1.8^e
Geomguseul	0	195.0 ± 1.4^a	127.9 ± 2.5^a	67.1 ± 3.9^c	252.0 ± 2.3^a	57.0 ± 3.6^a
	5	192.8 ± 1.3^b	116.4 ± 1.7^b	76.4 ± 2.9^a	195.5 ± 0.6^b	2.7 ± 1.8^c
	10	172.2 ± 2.0^c	93.3 ± 0.6^c	79.0 ± 2.6^a	167.6 ± 0.2^c	−4.7 ± 2.1^d
	15	158.2 ± 0.8^d	80.9 ± 0.7^d	77.3 ± 1.5^a	151.5 ± 0.7^d	−6.8 ± 1.3^d
	20	141.2 ± 0.8^e	69.8 ± 0.9^e	71.4 ± 1.6^b	134.5 ± 1.7^e	−6.7 ± 1.7^d

¹Rapid visco units; ²all values are means ± SDs of those of triplicate determinations. Means bearing different superscripts within a column (a–f) differed significantly at by one-way analysis of variance (ANOVA) using Duncan’s multiple range test.