The hypoglycemic effect and sensory characteristics of rice ball prepared using Japanese soybean, Kurosengoku

Abstract

The aim of this study was to produce a healthful rice ball showing a reduction in postprandial glycemia, and to investigate its contents of isoflavones and anthocyanins, in vivo hypoglycemic effect, inhibition of insulin secretion, and sensory characteristics. Kurosengoku soybean from Japan is rich in isoflavones and anthocyanins. Cooked rice was prepared with either broth generated from boiled bean production or water. Kurosengoku rice ball (KRB) was prepared by mixing 20% boiled bean with the cooked rice. On the other hand, rice ball wound with dried laver was prepared with pickled ume, sesame and salt, and cooked rice with only water. The rice ball wound with dried laver was used as a control. Results indicated that the glycemic index was lower in KRB than in the control. Blood glucose and immunoreactive insulin levels were also both lower in the former than in the latter after the intake of a substantial amount of lunch. Preference test revealed that the overall acceptability was significantly lower (p<0.01) in KRB than in the control.