2017 Fiscal Year Final Research Report
Development of palatable and indigestible processed rice and elucidation of mechanism by biological and physical method
| Project/Area Number |
15H02891
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Nigata University of Phermacy and Applied Life Sciences (2016-2017)
Niigata University (2015) |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
三ツ井 敏明 新潟大学, 自然科学系, 教授 (70183960)
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Keywords | 米 / 食味 / 機能性 / 高圧処理 / 発芽 / 難消化性 |
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| Outline of Final Research Achievements |
The objective of this research is to develop a palatable and bio-functional (low-digestible) rice product and to elucidate the mechanism. Using ordinary rice, giant-embryo rice or super-hard rice, we evaluated eating quality and low-digestibility, and it became possible to improve the characteristics. In case of the super-hard rice, it was clarified that the starch properties, especially contents of medium to long chains of the amylopectin, affect the eating quality and low-digestability through the physical properties and pasting properties. In the case of giant-embryo rice, it was indicated that germination was accelerated by the addition of red onion through the increase of phyto-hormone like IAA and high-pressure treatment improves palatability through the activation of enzymes and change in starch structure.
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| Free Research Field |
食品科学
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