Amazake is a sweet and non-alcoholic beverage with a long history in Japan.There are two types of amazake,koji amazake produced from rice koji and sakekasu amazake made from sake lees.Amazake has been suggested to be ...Amazake is a sweet and non-alcoholic beverage with a long history in Japan.There are two types of amazake,koji amazake produced from rice koji and sakekasu amazake made from sake lees.Amazake has been suggested to be a functional food with various health benefits and cosmetic effects.The efficacy of both koji amazake and sakekasu amazake in improving bowel movements and defecation has been well studied.Amazake may be useful as a food with constipation relieving effects.Furthermore,beneficial effects of amazake on skin barrier function and skin water content in humans have been well established in randomized controlled trials.The findings of amazake effects on gut microbiota,intestinal environment and gut barrier function,mainly demonstrated in animal models,suggest a role of substances contained in amazake as prebiotics.Preliminary evidence indicates the potential value of amazake in the management of obesity,metabolic syndrome and nonalcoholic fatty liver disease.Long-term and excessive intake tests have demonstrated that the consumption of koji amazake is safe.There are few concerns regarding weight gain or increases in blood sugar levels.The functional compounds and mechanisms involved in the health effects of amazake need to be identified in future research.展开更多
The present study aimed to examine the effects of rice particles in test foods and their visual appearance on oral textural perceptions. One original and three filtered Amazake (a traditional Japanese beverage made fr...The present study aimed to examine the effects of rice particles in test foods and their visual appearance on oral textural perceptions. One original and three filtered Amazake (a traditional Japanese beverage made from malted rice) preparations were used as test foods. Three physical measurements of the test foods were conducted at room temperature: linear spread test, viscosity, and concentration of rice particles. Results of these three measurements formed two groups with lesser and more filtered test foods. Sensory evaluation experiments using a paired comparison test in 32 healthy young participants revealed the following: 1) the estimates of “grittiness in the mouth” (mouth feel) and “grittiness at a glance” of the test foods also comprised two groups, similar to the results of the physical measurements, 2) estimates of textural “smoothness” resulted in two groups, with a half-range of two items of “grittiness”, and 3) estimates of “sweetness” and “odor intensity” were similar to each other than to the other three items. Functional relationships between physical properties and characteristics of the test foods and sensory evaluation of their grittiness (oral, textural, and visual) of Amazake are discussed.展开更多
文摘Amazake is a sweet and non-alcoholic beverage with a long history in Japan.There are two types of amazake,koji amazake produced from rice koji and sakekasu amazake made from sake lees.Amazake has been suggested to be a functional food with various health benefits and cosmetic effects.The efficacy of both koji amazake and sakekasu amazake in improving bowel movements and defecation has been well studied.Amazake may be useful as a food with constipation relieving effects.Furthermore,beneficial effects of amazake on skin barrier function and skin water content in humans have been well established in randomized controlled trials.The findings of amazake effects on gut microbiota,intestinal environment and gut barrier function,mainly demonstrated in animal models,suggest a role of substances contained in amazake as prebiotics.Preliminary evidence indicates the potential value of amazake in the management of obesity,metabolic syndrome and nonalcoholic fatty liver disease.Long-term and excessive intake tests have demonstrated that the consumption of koji amazake is safe.There are few concerns regarding weight gain or increases in blood sugar levels.The functional compounds and mechanisms involved in the health effects of amazake need to be identified in future research.
文摘The present study aimed to examine the effects of rice particles in test foods and their visual appearance on oral textural perceptions. One original and three filtered Amazake (a traditional Japanese beverage made from malted rice) preparations were used as test foods. Three physical measurements of the test foods were conducted at room temperature: linear spread test, viscosity, and concentration of rice particles. Results of these three measurements formed two groups with lesser and more filtered test foods. Sensory evaluation experiments using a paired comparison test in 32 healthy young participants revealed the following: 1) the estimates of “grittiness in the mouth” (mouth feel) and “grittiness at a glance” of the test foods also comprised two groups, similar to the results of the physical measurements, 2) estimates of textural “smoothness” resulted in two groups, with a half-range of two items of “grittiness”, and 3) estimates of “sweetness” and “odor intensity” were similar to each other than to the other three items. Functional relationships between physical properties and characteristics of the test foods and sensory evaluation of their grittiness (oral, textural, and visual) of Amazake are discussed.
