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.
雑誌名
日本食品科学工学会誌
巻
63
号
4
ページ
162 - 169
発行年
2016-04
ISBN
1341-027X
DOI
https://doi.org/10.3136/nskkk.63.162
著者版フラグ
publisher
その他のタイトル
The Hypoglycemic Effect and Sensory Characteristics of Rice Ball Prepared Using Japanese Soybean, Kurosengoku
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
R-2017-207_Funatsu.pdf
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