Evaluation Of Postprandial Glycemic Response And Taste Of Rice Salad Made With High-Amylose Rice "Koshinokaori"

The aim of this study was to evaluate the glycemic response and taste of rice salad made from the high-amylose rice "Koshinokaori", using Koshihikari as a control. (1) An increase in resistant starch due to heating/cooling treatment was observed only in Koshinokaori. (2) The glycemic response of Koshinokaori rice salad was significantly lower than that of Koshihikari cooked rice. (3) In sensory evaluation, both Koshihikari and Koshinokaori rice salads were highly evaluated, and the texture of Koshinokaori tended to be preferred. These findings indicate that rice salad is a better choice as an intake form of Koshinokaori.