RESUMO
Superheated steam was used to cook barley and the volatile odor compounds and release of odorants from the steamed barley were analyzed. The main odor compounds in cooked barley were aldehydes (hexanal and (E,E)-2,4-decadienal) and acids (acetic acid and hexanoic acid). Compared to ordinary cooked barley, barley cooked by superheated steam had less odorants, and the release of odorants was reduced by almost half. Sensory evaluation revealed that this barley was preferred to ordinary cooked barley, because it had weaker smell and tasted less sour and less bitter. The steaming process steam distils and eliminates some odor compounds, while some water-soluble compounds (mainly acids) are washed away by water during steaming. Therefore, this steam cooking method, applied to barley for the first time here using a comprehensive analysis, improves the acceptability and palatability of this high-quality food rich in dietary fiber.
RESUMO
A wx/ae double-mutant rice is generated by crossing waxy mutant and amylose-extender mutant in rice. Wx/ae brown rice contains highly beneficial nutrients for lipid and glucose metabolism, including resistant starch, dietary fiber, and γ-oryzanol, when compared to Koshihikari brown rice, the non-waxy japonica cultivar. To examine the effects of wx/ae brown rice on glucose and lipid metabolism, type 2 diabetic NSY/Hos mice were fed a high-fat diet containing 25% of wx/ae brown rice or Koshihikari brown rice for 10 weeks. The plasma total cholesterol, non-high-density lipoprotein cholesterol, triglyceride, and non-esterified fatty acid levels of the wx/ae group were significantly lower than those of the Koshihikari group. Moreover, the fasting blood glucose level and pathological score of glycosuria of the wx/ae group were also significantly lower than those of the Koshihikari group. These results indicate that wx/ae brown rice has the potential to prevent the rise in plasma lipid and glucose levels.