Ratnawati, L., Desnilasari, D., Surahman, D.N. and Kumalasari, R. (2019) Evaluation of Physico Chemical, Functional and Pasting Properties of Soybean, Mung Bean and Red Kidney Bean Flour as Ingredient in Biscuit. IOP Conference Series: Earth and Environmental Science, 251, 12-26.
https://doi.org/10.1088/1755-1315/251/1/012026

has been cited by the following article:

• TITLE: Evaluation of Physicochemical Properties and Antioxidant Activity of Wheat-Red Kidney Bean Biscuits

  AUTHORS: Mukta Roy, Sheikh Mohammad Nasirul Haque, Rana Das, Manobendro Sarker, Md. Azmain Al Faik, Shagor Sarkar

  KEYWORDS: Red Kidney Bean, Biscuit, Physicochemical, Phenol, Antioxidant Activity

  JOURNAL NAME: World Journal of Engineering and Technology, Vol.8 No.4, November 9, 2020

  ABSTRACT: This research was aimed to study the physicochemical properties and antioxidant activity of biscuits fortified with red kidney bean (Phaseolusvulgaris) powder. Proximate compositions, total phenol content, antioxidant activity, and functional properties of red kidney bean (RKB) powder were studied before and after the incorporation of red kidney bean in the biscuits. The bean powder was mixed with wheat flour at a level of 0% as control, 10%, 20%, and 30% during dough preparation. Results revealed that RKB powder is a rich source of protein (26.25%) together with carbohydrate (59.7%), fat (2.4%), and ash (3.27%). The total phenolic content of bean powder was 14.15 mg GAE/g. Kidney bean powder showed good functional properties including water absorption capacity (149.7%), oil holding capacity (99.54%), swelling capacity (4.6%), and bulk density of 0.74 g/ml. After increasing the percentage of RKB with control, there were significant increases (p