千葉県が開発した新しい低グルテリン米のアンケート調査(自然科学編)

概要

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Since persons having dietary protein restrictions must undergo long-term low-protein dietary therapy, it is especially desirable that their main staple, rice, be good tasting. The use as food staple of low-glutelin rice, which has more digestible proteins that ordinary rice types, enables increased consumption of the protein sources meat and fish; from this can be expected a broadening of dietary therapy, and an enrichment of the daily diet. Thus, to investigate whether low-glutelin rice can be accepted in regard to taste, a sensory test was performed using low-glutelin rice in the form of "rice-balls" (onigiri), with patients undergoing artificial dialysis serving as test subjects. The results showed significantly high responses for "firmness", "appearance" and "tasteness" compared with "rice-balls made from ordinary rice" ; the "rice-balls made from low-glutelin rice" were positively evaluated as being firm, having a good appearance, and being tasty. In regards to the question, "Would you like to eat such rice-balls again", the positive response, "Yes, I would like to eat them again," was obtained. These results suggest that low-glutelin rice can be effectively used within dietary therapy, even from the aspect of taste.
千葉県立衛生短期大学の論文