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Study of the cooking methods for high-amylose rice 'Koshinokaori' for improved taste

Study of the cooking methods for high-amylose rice 'Koshinokaori' for improved taste - Study of the cooking methods for high-amylose rice 'Koshinokaori' for improved taste

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
JPRN
Registry ID
JPRN-UMIN000027598
Enrollment
10
Registered
2017-08-01
Start date
2017-07-01
Completion date
Unknown
Last updated
2026-06-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Healthy adults

Interventions

Test 1 Eating normal water content of Koshihikari cooked rice (Total amount of carbohydrates is set at 50g) Test 2 Eating high water content of Koshinokaori cooked high amylose rice (Total amount o

Sponsors

University of Niigata prefecture
Lead Sponsor

Eligibility

Sex/Gender
All

Inclusion criteria

Inclusion criteria: Subjects who satisfy the following conditions 1)Who do not fit key exclusion criteria 2)Who provide written informed consents

Exclusion criteria

Exclusion criteria: 1)Who has food allergy to the test meals 2)Who takes the medicines or the healthy foods such as supplements that affect the glycemic response 3)Who will get pregnant or breast-feed during the study period 4)Who join other human studies

Design outcomes

Primary

MeasureTime frame
Blood glucose response 1.delta blood glucose level 2.peak blood glucose value 3.AUC Sensory evaluation of taste—

Countries

Japan

Contacts

Public ContactAsako TAMURA

University of Niigata prefecture Faculty of Human Life Studies,Department of Health and Nutrition

asako-t@unii.ac.jp025-270-0366

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026