Development of nutritious cereal-bean pudding

Cereal-bean pudding riched in proteins,lipids,polysaccharides and dietary fiber was developed based on soybeans,peanuts,rice and red beans.The processing conditions were optimized by orthogonal experiment,which were 3.3% of soybeans,3.3% of peanuts,1.65% of rice,1.65% of red beans,0.3% of konjak,0.2% of agar,10% of white sugar.Organoleptic analysis showed that the cereal-bean pudding had a refreshing flavor and delicate taste.Texture profile analysis(TPA)showed that cereal-bean pudding had similar textural characters to that of jelly in springiness and chewiness and could be potentially developed as a new type of nutritious gel food.