The Hypoglycemic Effect and Sensory Characteristics of Rice Ball Prepared Using Japanese Soybean, <i>Kurosengoku</i>

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  • Funatsu Yasuhiro
    Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University
  • Uta Akiha
    Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University
  • Shima Satomi
    Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University
  • Tanaka Akira
    Food Processing Research Center, Industrial Technology Research Department, Hokkaido Research Organization
  • Terai Itaru
    Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University
  • Mafune Naoki
    Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University

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Other Title
  • 黒千石大豆入りおにぎりの食後血糖上昇抑制効果と官能特性
  • クロ センゴク ダイズ イリ オニギリ ノ ショクゴ ケットウ ジョウショウ ヨクセイ コウカ ト カンノウ トクセイ

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The aim of this study was to produce a healthful rice ball showing a reduction in postprandial glycemia, and to investigate its contents of isoflavones and anthocyanins, in vivo hypoglycemic effect, inhibition of insulin secretion, and sensory characteristics. Kurosengoku soybean from Japan is rich in isoflavones and anthocyanins. Cooked rice was prepared with either broth generated from boiled bean production or water. Kurosengoku rice ball (KRB) was prepared by mixing 20% boiled bean with the cooked rice. On the other hand, rice ball wound with dried laver was prepared with pickled ume, sesame and salt, and cooked rice with only water. The rice ball wound with dried laver was used as a control. Results indicated that the glycemic index was lower in KRB than in the control. Blood glucose and immunoreactive insulin levels were also both lower in the former than in the latter after the intake of a substantial amount of lunch. Preference test revealed that the overall acceptability was significantly lower (p<0.01) in KRB than in the control.

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