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2026 Vol.39, Issue 5

Research Article

Optimization of Adzuki bean-Sorghum-Italian Millet Blends for Cooked Rice Using Mixture Design and Evaluation of their Functional Properties

혼합물 설계를 이용한 팥, 조, 수수 혼합물의 최적화 및 취반미 적용에 따른 기능특성 평가

Narae Han1
,
Mihyang Kim2
,
Jin Yong Lee3
,
Yu-Young Lee4
,
Hyun-Joo Kim2
한 나래1
,
김 미향2
,
이 진영3
,
이 유영4
,
김 현주2
1Post-Doc, Quality Management and Evaluation Research Division
2Researcher, Quality Management and Evaluation Research Division
3Researcher, Food and Nutrition Research Division, Department of Food Sciences, National Institute of Crop and Food Science, Rural Development Administration, Jeonju 55365, Korea
4Senior Researcher, Quality Management and Evaluation Research Division
1농촌진흥청 국립식량과학원 식품자원개발부 품질관리평가과, 박사후연구원
2농촌진흥청 국립식량과학원 식품자원개발부 품질관리평가과, 연구사
3농촌진흥청 국립식량과학원 식품자원개발부 식생활영양과, 연구사
4농촌진흥청 국립식량과학원 식품자원개발부 품질관리평가과, 연구관
*Corresponding Author
1 October 2026. pp. 235-246
PDF XML Citation
Abstract

This study optimized the composition of adzuki bean, sorghum, and Italian millet mixtures using a mixture design and evaluated their application in cooked rice. Sorghum (cv. Goeunchal) and Italian millet (cv. Samdachal) were selected for their phenolic characteristics, whereas adzuki bean (cv. Hongda) was included to improve extraction yield. A {3,2} simplex lattice mixture design was applied using extraction yield, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and lipase inhibitory activity as optimization responses. Numerical optimization identified an optimal formulation consisting of 43.6% adzuki bean, 19.2% sorghum, and 37.2% Italian millet. The optimized mixture was incorporated into cooked rice at a ratio of 20% (w/w). The mixture-containing cooked rice showed higher phenolic compound contents and antioxidant activities than the control cooked rice. Lipase inhibitory activity was 13.65% and 15.34% in the control and mixture-containing cooked rice, respectively. These results suggest that mixture design is an effective approach for optimizing the composition of adzuki bean, sorghum, and Italian millet and facilitating their application in cooked rice, thereby expanding the utilization of domestic grain resources.

Keywords
Biological activity
Cooked rice
Extraction yield
Numerical optimization
Value-added grain resources
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Information
  • Publisher :The Plant Resources Society of Korea
  • Publisher(Ko) :한국자원식물학회
  • Journal Title :Korean Journal of Plant Resources
  • Journal Title(Ko) :한국자원식물학회지
  • Volume : 39
  • No :5
  • Pages :235-246
  • Received Date : 2026-07-20
  • Revised Date : 2026-07-29
  • Accepted Date : 2026-07-31
  • DOI :https://doi.org/10.7732/kjpr.2026.39.5.235
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