Host: The Japan Society Cookery Science
Name : 2021Annual Meeting of The Japan Society Cookery Science 2021
Location : [in Japanese]
Date : September 07, 2021 - September 08, 2021
[Object]
Wild rice (Gramineae Zizania) is widely distributed in the region of north America and southern Canada and historically was consumed by Native Americans. Previous studies reported that wild rice is rich in many nutrients such as proteins, dietary fiber and minerals compared to rice. However, it is rarely on the market in Japan, and the physiological function of wild rice has not been clarified. In this research, to see its potential on the Japanese food market, we prepared bread made from wild rice flour and analyzed its physiological properties such as effect on blood glucose level.
[Methods]
First, we measured specific volumes of laboratory-made wild rice bread, brown rice bread and wheat bread by the rapeseed displacement method. Hardness, adhesiveness, and cohesiveness of those breads were measured using a creep meter. The results were analyzed by automatic analyzer and mean and SD were calculated. To investigate its physiological properties, female subjects were given three different breads. Blood sample was collected between 0 and 120 minutes to measure area under the blood glucose concentration curve (AUC) was calculated.
[Results]
The specific volume of wheat bread was significantly bigger among those three breads while weights of those were almost same. In the physical properties, wild rice bread was significantly hard, compared to brown rice bread and wheat bread. It is suggested that wheat flour content of wild rice bread was 20% lower than that of wheat bread so that the starch in wild rice bread affected the swelling. Moreover, physiological study showed that the area value of the blood glucose increase of wild rice bread curve was the lowest among three breads. Our results suggested that the functional component in wild rice may potentially regulate inhibition of blood glucose value.
