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

Table 2

Water-binding capacities, water solubility, and swelling power with different mixing ratios of adzuki bean.

Variety	Mixing ratio of adzuki bean (%)	Water-binding capacity (%)	Water solubility (%)	Swelling power (%)
Arari	0	122.8 ± 4.6^a1	4.3 ± 0.1^f	207.2 ± 4.4^a
	5	109.9 ± 1.1^b	6.2 ± 0.2^e	144.9 ± 5.2^b
	10	113.4 ± 0.5^b	7.3 ± 0.4^d	118.1 ± 7.4^c
	15	115.2 ± 4.7^b	8.0 ± 0.1^c	104.8 ± 2.1^d
	20	125.7 ± 1.5^a	8.7 ± 0.1^b	93.6 ± 0.9^e
Geomguseul	0	123.5 ± 2.8^c	5.3 ± 0.2^f	169.2 ± 7.2^a
	5	119.4 ± 1.1^c	6.9 ± 0.2^e	118.7 ± 4.9^b
	10	122.6 ± 1.9^c	7.7 ± 0.1^d	103.5 ± 2.6^c
	15	130.4 ± 4.1^b	8.7 ± 0.2^c	91.5 ± 3.2^d
	20	147.9 ± 1.7^a	10.2 ± 0.2^b	76.1 ± 1.6^e

¹All values are the 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.