Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Regular Papers
Improved Palatability and Bio-Functionality of Super-Hard Rice by Soaking in a Barley-Koji Miso Suspension
Sumiko NAKAMURAYohei NAKANOHikaru SATOHKen'ichi OHTSUBO
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2013 Volume 77 Issue 12 Pages 2419-2429

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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.

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© 2013 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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