The Claim
Adding 5% trehalose to Koshinokaori rice during cooking reduces the decline in adhesiveness and stickiness over 180 minutes at 20°C and does not alter its glycemic response profile.
What the research says
Supports is higher
Support is ahead, but a single strong opposing study can change this.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
When 5% trehalose is added to Koshinokaori rice during cooking, the rice maintains its adhesiveness and stickiness for 180 minutes at 20°C without changing how it affects blood glucose levels.
See the scientific wording
Adding 5% trehalose to Koshinokaori rice during cooking reduces the decline in adhesiveness and stickiness over 180 minutes at 20°C, improving texture retention without altering its glycemic response profile.
When rice is cooked and cooled, the starch molecules try to lock together and harden, making the rice dry and less sticky. Trehalose gets in between these starch molecules and stops them from sticking together, so the rice stays soft and sticky for longer. At the same time, the starch structure remains hard to break down by digestive enzymes, so blood sugar levels stay low just like they do with this type of rice without trehalose.
What the research says
1 studyAdding a little trehalose to this special rice keeps it soft and sticky for hours after cooking, without making it raise blood sugar more than usual.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.