Product Development and Functional Evaluation of Amazake Ice Confectioneries Made from Hatsushimo Rice, Black Sticky Rice and GABA-Enriched Rice

Abstract

In this study, we developed three novel types of Amazake ice confectionery made from Hatsushimo rice, Black sticky rice and GABA (γ-amino butyrate)-enriched rice, respectively. In order to prepare Amazake containing water (52.2-52.6%) and sugar (Brix: 25.0-27.0), three types of steamed rice were saccharified using Koji at 60ºC for 16 hours. The resulting Amazake mixtures were frozen to create Amazake ice confectioneries. All Amazake ice confectioneries had high concentrations of GABA (6.92〜8.40 mg/100 g) and high levels of antioxidant activity; in particular, the Amazake ice confectionery made from Black sticky rice showed the highest antioxidant activity. Moreover, the Amazake ice confectionery made from Black sticky rice had other appealing characteristics including a color similar to that of Adzuki and a texture similar to that of rice grains. These results indicate that our Amazake ice confectioneries, especially that made from Black sticky rice, are promising functional foods comparable to conventional Amazake.