[in Japanese]

View full 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.

View full abstract

Five varieties of eggplants (Solanum melongena L. ‘Kumamoto-naga’, ‘Kitta’, ‘Black Beauty’, ‘Singhnath’, and ‘Chikuyou’) were used in this study. Four varieties of eggplants (‘Kumamoto-naga’, ‘Kitta’, ‘Black Beauty’, and ‘Singhnath’) were tested to examine the influence of the light environment on anthocyanin pigment, sugar and organic acid contents in fruits. Anthocyanin pigment content was affected by the dark treatment on fruit in ‘Kumamoto-naga’ and ‘Kitta’; however, the some content in ‘Black Beauty’ and ‘Singhnath’ was not affected. The sugar was composed of glucose, fructose and less sucrose, and the organic acid was composed of malic acid and less citric acid in fruits. Sugar and organic acid contents were not affected in ‘Kumamoto-naga’ and ‘Black Beauty’. In ‘Singhnath’ and ‘Kitta’, there were the components that increased with dark treatment. In addition, two cultivars (‘Kumamoto-naga’ and ‘Chikuyou’) were grown in summer and autumn periods, and the effect of the fertilizer application on the anthocyanin pigments, sugar, organic acid and amino acid contents in the fruit were examined. ‘Chikuyou’ had a higher content of anthocyanin than ‘Kumamoto-naga’, and ‘Chikuyou’ contained more anthocyanin in autumn than in summer. In ‘Kumamoto-naga’, sucrose increased more in autumn than in summer, and malic acid increased as the concentration of nutrient solution applied increased. Fourteen amino acids were detected and the major amino acids were glutamine, γ-aminobutyric acid, asparagine, and arginine. Two cultivars contained considerably higher total amino acids in autumn than in summer.

View full abstract