Evaluation of rice palatability and cooking time using an iron-magnetic rice cooking pot

Sensory evaluation of rice cooked in an iron-magnetic rice pot - MAG-RICE study

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000060065

Enrollment

Registered

2025-12-15

Start date

2025-12-15

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

Participants consume rice cooked in conventional earthenware pot and undergo sensory evaluation Participants consume rice cooked in iron-containing novel material pot and undergo sensory evaluation Pa

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Japanese adults who habitually consume rice in their daily diet

Exclusion criteria

Exclusion criteria: Individuals with food allergies to rice or cooking-related ingredients Individuals with taste or olfactory disorders Individuals with health conditions that interfere with participation in the study Individuals judged ineligible by the principal investigator

Design outcomes

Primary

Measure	Time frame
Overall palatability score of rice cooked in conventional cookware and iron-containing novel material cookware, assessed by sensory evaluation.	—

Secondary

Measure	Time frame
Cooking time (including boiling and steaming phases) Iron elution in cooking liquid	—

Countries

Japan

Contacts

Public ContactHitomi Miyazaki

Faculty of Agriculture, Kyushu University Laboratory of Systematic Forest and Forest Products Sciences

miyazaki.hitomi.309@m.kyushu-u.ac.jp092-553-9458

Outcome results

None listed

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