Effects of ingredients on the amounts of resistant protein and nonfermentable oligosaccharides in amazake as well as on the sensory quality

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Key Points

The aim is to evaluate how different ingredients affect the levels of resistant protein and nonfermentable oligosaccharides in amazake.
Produced amazake using various ingredients including domestic rice, grains, and foreign rice.
Measured resistant protein content using SDS-PAGE at different gel concentrations.
Assessed glucose and brix concentrations in amazake from the different ingredients.
Conducted sensory evaluation for taste, sweetness, and overall quality.
Resistant protein levels varied, with domestic rice showing higher content than foreign varieties.
Sensory tests revealed high ratings for amazake made with specific rice types but lower ratings for amaranth and quinoa due to undesirable texture and aroma.
Nonfermentable oligosaccharides comprised approximately 8.7-9.7% of the total sugars, primarily glucose.

Investigates ingredient impact on resistant protein and oligosaccharides in amazake, suggesting optimal choices for sensory quality.

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SHINDO et al. (2024) studied this question.

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