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

INTERVENTION: 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 of carbohydrates is set at 50g) Test 3 Eating high water content of Koshinokaori cooked high amylose rice added 5% trehalose (Total amount of carbohydrates is set at 50g) Test 4 Eating high water content of Koshinokaori cooked high amylose rice added 0.8% agar (Total amount of carbohydrates is set at 50g) Test 5 Eating high water content of Koshinokaori cooked high amylose rice added 5% trehalose and 0.8% agar (Total amount of carbohydrates is set at 50g) Each test is performed approximately one week apart and conduced at the same time in the morning CONDITION: Healthy adults PRIMARY OUTCOME: Blood glucose response; 1.delta blood glucose level; 2.peak blood glucose value; 3.AUC; Sensory evaluation of taste INCLUSION CRITERIA: Subjects who satisfy the following conditions 1)Who do not fit key exclusion criteria 2)Who provide written informed consents