title: Improved palatability and bio-functionality of super-hard rice by soaking in a barley-koji miso suspension.
abstract: Cooked grains of ae rice cultivars are too hard and non-sticky due to the presence of long-chain amylopectin, and ae rice cultivars are therefore called ``super-hard rice'' and cannot be used as table rice. However, they are promising in terms of their bio-functionality such as preventing diabetes. Miso (soybean paste) is a yeast-fermented food, made from steamed soybeans, salt, and inoculated cereals known as koji, made from rice, barley, or soybeans.We investigated the effects of soaking ae mutant rice cultivars in a miso suspension. Their chemical components, physical properties, and enzyme activities were measured under different conditions (milled rice before or after soaking in a 5% barley-koji miso suspension). Rice grains cooked after soaking in the miso suspension were less hard and more sticky than those cooked after soaking in water. Rice grains cooked after soaking in a 5% barley-koji miso suspension maintained high amounts of resistant starch and dietary fiber, and were fortified with polyphenols and isoflavones. Palatable and bio-functional ae rice could therefore be produced by cooking after soaking in a 5% barley-koji miso suspension.
authors: Faculty of Agriculture, Niigata University.
authors: Sumiko
authors: S
authors: Nakamura
authors: Yohei
authors: Y
authors: Nakano
authors: Hikaru
authors: H
authors: Satoh
authors: Ken'ichi
authors: K
authors: Ohtsubo
mesh_terms: D000688:Amylose / Q000032:analysis; D001713:Biphenyl Compounds / Q000737:chemistry; D004043:Dietary Fiber / Q000032:analysis; D005433:Flour / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005947:Glucose / Q000032:analysis; D018698:Glutamic Acid / Q000032:analysis; D038321:Glycemic Index; D001467:Hordeum; D007101:Immersion; D055595:Mechanical Phenomena; D009154:Mutation; D012275:Oryza / Q000737:chemistry* / Q000235:genetics; D010851:Picrates / Q000737:chemistry; D059808:Polyphenols / Q000032:analysis / Q000737:chemistry; D045730:Soy Foods; D013213:Starch / Q000032:analysis; D013535:Suspensions; D013649:Taste; D000516:alpha-Amylases / Q000032:analysis
chemical_list: D001713:Biphenyl Compounds; D004043:Dietary Fiber; D010851:Picrates; D059808:Polyphenols; D013535:Suspensions; D018698:Glutamic Acid; D013213:Starch; D000688:Amylose; C004931:1,1-diphenyl-2-picrylhydrazyl; D000516:alpha-Amylases; D005947:Glucose