2011 Volume 44 Issue 1 Pages 31-38
The use of black soybeans and their eluate, which were expected to have functional properties, was investigated by adding to four types of Kowameshi, cooked glutinous rice, using different buffers: sample S, distilled water; sample A, pH3; sample B, pH5; sample C, pH7; and sample W, soybean-free. We compared the chemical and physical properties of the cooked rice samples, and we discuss the most suitable cooking conditions.
The textural properties of sample A containing black soybeans were significantly higher than those of sample S, while Kowameshi sample C was significantly softer (both p < 0.05). The total polyphenol content and radical scavenging activity of Kowameshi were significantly higher with samples A and B than with sample W, showing highly significant positive correlation (r = 0.93). The growth of bacteria was suppressed in samples A and B when compared with sample S. A weakly acidic condition (sample B, pH5) was suitable for rice cooking, the color tone of sample B being lighter than sample S. Although sample B was judged to be slightly acidic, no significant difference was evaluated in the taste. The preserved condition of sample B was better than that of sample S.
