2021 年 27 巻 1 号 p. 161-167
High-amylose rice elicits a mild glycemic response; however, the effect of cooking condition on the glycemic response remains unclear. We aimed to investigate the effect of pressure-cooker cooking on postprandial glycemic response and eating qualities of the high-amylose rice “Koshinokaori”; and rice cooked in an electric rice cooker (KKE) was compared with that cooked in a pressure cooker (KKP). The intermediate-amylose rice “Koshihikari”, cooked in an electric rice cooker (KHE), was the reference. In ten healthy subjects, blood glucose variation was significantly lower after consumption of KKP (45 to 120 min) and KKE (60 to 120 min) compared to KHE. Incremental area under the curve after KKE and KKP intake was significantly lower than that after KHE intake. While the hardness of KKP was the highest, strength and stickiness were similar for all three samples. The sensory evaluation score of KKP was closer to that of KHE than KKE, indicating that KKP is a better choice for glycemic control.
