Abstract
Investigation on rice flours and its bio-functionality was carried out. Using various kinds of specialty rice cultivars, diversified processed rice products, such as rice bread, rice noodle and pre-germinated brown rice were developed. High-amylose rice and super-hard rice seemed to be promising for the inhibition of abrupt post-prandial increase of glucose. In order to identify the material rice cultivars by PCR, we developed and improved “enzyme treatment method” for the preparation of template DNA. It became possible to differentiate rice cultivars and to detect the contaminated foreign cereals of the various rice products by PCR.
