ABSTRACT In this study, mung beans were added to rice porridge as supplementary cereal at 0%, 25%, 50%, 75%, and 100% (beans/100 g total mixture), respectively to investigate the effect of mung beans on the rheological and frictional properties of rice porridge. During the frequency scanning experiment, the storage modulus (G’) of all samples was more substantial than the loss modulus (G’’). Moreover, the data obtained from the creep-recovery tests were modeled using Berger’s model. The addition of mung beans also increased the instantaneous elastic modulus (E1 ) and retarded elastic modulus (E2 ) values. In tribology test, the friction curves of the mung bean-rice porridge did not resemble the traditional Stribeck curve and with the increase of mung bean addition ratio and it was more difficult for the fluid (porridge) to enter the next zone. Furthermore, the sensory evaluation indicated that the rice porridge containing 25% and 50% mung beans represented the highest overall preference among evaluators. This study provided theoretical support for finding the relationship between rheology and sensory characteristics of porridges.

中文翻译：

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绿豆米粥的流变学和摩擦学特性及其对感官评价的影响

摘要 在本研究中，绿豆分别以 0%、25%、50%、75% 和 100%（豆/100 g 总混合物）添加到大米粥中，以研究绿豆对大米粥的流变特性和摩擦特性。在频率扫描实验期间，所有样品的储能模量 (G') 比损耗模量 (G'') 更显着。此外，从蠕变恢复测试中获得的数据使用 Berger 模型进行建模。添加绿豆还增加了瞬时弹性模量 (E1) 和延迟弹性模量 (E2) 值。在摩擦学试验中，绿豆-米粥的摩擦曲线与传统的Stribeck曲线不同，随着绿豆添加比例的增加，流体（粥）更难进入下一个区域。此外，感官评价表明，含有 25% 和 50% 绿豆的粥在评价者中代表了最高的整体偏好。本研究为寻找粥的流变学与感官特性之间的关系提供了理论支持。