The sensory properties of 10 samples of cooked brown rice were investigated using Quantitative Descriptive Analysis (QDA^®). Eight trained panelists selected 94 sensory descriptive terms using 4 samples that were collected and consolidated by open-ended sensory evaluation. A total of 18 attributes (aroma: 3; appearance: 4; taste: 4; flavor: 1; and texture: 6) were subsequently revealed by a preliminary sensory test of 3 samples. Multiple comparisons indicated significant differences (p<0.05) in the 18 attributes among the 10 samples. It was suggested that sensory properties were affected by giant embryo and amylose content. Factor analysis of the 18 attributes yielded 4 factors, with a cumulative contribution rate of 58.5%. The first factor was overall texture, the second factor was texture and flavor related to bran and germ, the third factor was sweetness, and the fourth factor was color. Cluster analysis divided the samples into 4 groups. These results suggest that QDA^® is useful for identifying and measuring the sensory properties of cooked brown rice.

Broccolis from three local farmers were divided into top bud and stem samples. The top bud samples were subjected to precise analyses of nitrate, vitamin C, potassium ion, and folate at a food analysis agency, and the stem samples were subjected to simpler analyses using a nitrate meter and a sugar meter in a vegetable shop. The nutrient concentrations of vitamin C, potassium ion, and folate in the top bud samples showed negative correlations to the nitrate concentrations in the same respective samples. Negative correlations were found between the nutrients in the top bud and the nitrate levels in the stem. Positive correlations between the nutrients in the top bud and the sugar levels in the stem were found as well. The results suggest that the simple measurement of nitrate and/or sugar in the stem can be applied to assess the nutrient levels of the top bud without damaging product values.

Change in the amount and concentration of radioactive cesium (¹³⁴Cs and ¹³⁷Cs) in rice after low degree polishing and subsequent cooking were investigated. Decreases of 3% and 8% of total cesium were observed after polishing in 99.5% and 98.8% yields, respectively. Whole processing, which included polishing, washing, and boiling, eliminated 21% and 27% of the radioactive cesium present in brown rice in 99.5% and 98.8% yields, respectively. With regard to cesium concentration, processing factors for polishing, washing, and boiling were 0.38 and 0.34 in 99.5% and 98.8% yields, respectively, whereas the processing factor for washing and boiling of brown rice was 0.46.

The aim of this study was to determine the inhibitory effect of powdered Morus australis leaves on postprandial elevation of blood glucose. First, we evaluated the functionality of the powdered leaves. Second, we examined the inhibitory effect of the powdered leaves on blood glucose elevation in healthy volunteers after administrating sucrose. Although 1-deoxynojirimycin content was lower and the median inhibitory concentration against sucrase was higher for the powdered leaves than for the raw leaves, the powdered leaves retained sucrase inhibitory activity. In addition, ingestion of the powdered leaves suppressed sucrose-induced elevation of blood glucose and insulin levels. Thus, we conclude that powdered M. australis leaves have an inhibitory effect on postprandial elevation of blood glucose.