Diep T. N. Duong *

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

Main Article Content

Abstract

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

References

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