Diep T. N. Duong * , Linh H. Le , & Binh H. Quang

* Correspondence: Duong Thi Ngoc Diep (email: duongngocdiep@hcmuaf.edu.vn)

Main Article Content


Brown rice and black beans were known as good food sources. The main objective of this study was to evaluate the physicochemical and antioxidative properties of brown rice and black bean extracts treated with different enzymes such as Bialfa-T, Glucozyme 2x, Bialfa-T-Glucozyme 2x, Biase, Biomatasa-L andBiase-Biomatasa-L. These extracts were initially used to produce plant-based milks. The results showed that the combination of Bialfa-T and Glucozyme enzymes expanded the recovery yield and total phenolic content. Combined
Bialfa-T and Glucozyme enzymes also resulted in the highest antioxidant capacity in both brown rice and black beans extracts. The product made from the mixture of brown rice extract and black bean extract at a ratio of 1:1 (v/v) had an acceptableorganoleptic quality.

Keywords: Black bean, Brown rice, Enzyme, Physicochemical properties

Article Details


Abeysundara, A., Navaratne, S., Wickramasinghe, I., & Ekanayake, D. (2017). Determination of changes of amylose and amylopectin content of paddy during early storage. International Journal of Science and Research 6(1), 2094-2097. https://doi.org/10.21275/ART20164500

Dos Santos, J. E., Howe, J. M., Duarte, F. A. M., & de Oliveira, J. E. D. (1979). Relationship between the nutritional efficacy of a rice and bean diet and energy intake in preschool children. The American Journal of Clinical Nutrition 32(7), 1541-1544. https://doi.org/10.1093/ajcn/32.7.1541

Hayat, I., Ahmad, A., Masud, T., Ahmed, A., & Bashir, S. (2014). Nutritional and health perspectives of beans (Phaseolus vulgaris L.): an overview. Critical Reviews in Food Science and Nutrition 54(5), 580-592. https://doi.org/10.1080/10408398.2011.596639

Konsula, Z., & Liakopoulou-Kyriakides, M. (2004). Hydrolysis of starches by the action of an α-amylase from Bacillus subtilis. Process Biochemistry 39(11), 1745-1749. https://doi.org/10.1016/j.procbio.2003.07.003

Lim, Y. Y., Lim, T. T., & Tee, J. J. (2007). Antioxidant properties of several tropical fruits: A comparative study. Food Chemistry 103(3), 1003-1008. https://doi.org/10.1016/j.foodchem.2006.08.038

M¨akinen, O. E., Wanhalinna, V., Zannini, E., & Arendt, E. K. (2016). Foods for special dietary needs: Nondairy plant-based milk substitutes and fermented dairy-type products. Critical Reviews in Food Science and Nutrition 56(3), 339-349. https://doi.org/10.1080/10408398.2012.761950

Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry 31(3), 426-428. https://doi.org/10.1021/ac60147a030

Rocha, T. D. S., Carneiro, A. P. D. A., & Franco, C. M. L. (2010). Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches. Food Science and Technology 30(2), 544-551.

Saleh, A. S. M., Wang, P., Wang, N., Yang, L., & Xiao, Z. (2019). Brown rice versus white rice: Nutritional quality, potential health benefits, development of food products, and preservation technologies. Comprehensive Reviews in Food Science and Food Safety 18(4), 1070-1096. https://doi.org/10.1111/1541-4337.12449

Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. American Journal of Enology and Viticulture 16(3), 144-158.

Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., & Byrne, D. H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis 19(6-7), 669-675. https://doi.org/10.1016/j.jfca.2006.01.003

Xu, E., Wu, Z., Long, J., Wang, F., Pan, X., Xu, X., Jin, Z., & Jiao, A. (2015). Effect of thermostable αamylase addition on the physicochemical properties, free/bound phenolics and antioxidant capacities of extruded hulled and whole rice. Food and Bioprocess Technology 8(9), 1958-1973. https://doi.org/10.1007/s11947-015-1552-6

Xu, G., Liu, D., Chen, J., Ye, X., Ma, Y., & Shi, J. (2008). Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chemistry 106(2), 545-551. https://doi.org/10.1016/j.foodchem.2007.06.046

Zandona, L., Lima, C., & Lannes, S. (2020). Plant-based milk substitutes: factors to lead to its use and benefits to human health. In Ziarno, M. (Ed.). Milk SubstitutesSelected Aspects. London, UK: IntechOpen.

Zeng, Z., Luo, S., Liu, C., Hu, X., Gong, E., & Miao, J. (2018). Phenolic retention of brown rice after extrusion with mesophilic α-amylase. Food Bioscience 21, 8-13. https://doi.org/10.1016/j.fbio.2017.10.008