Consumer Acceptance of Brown and White Rice Varieties.

Tanweer Aslam Gondal,Robert A Shellie,Djin Gie Liem,Mohammadreza Mohebbi,Snehal R Jadhav,Shirani Gamlath,Russell S J Keast

doi:10.3390/foods10081950

Tanweer Aslam Gondal, Robert A Shellie + Show 5 more

Open Access

https://doi.org/10.3390/foods10081950

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Abstract

Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara), and Medium grain rice (Amaroo). In addition, participants scored aroma, colour, hardness, fluffiness, stickiness, and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used with six repeated samples for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to the texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties.

Highlights

Rice is consumed as a staple food by more than 4 billion people around the globe [1,2,3]
The participants (n = 140, female 52%, male 48%) from different age groups participated in the consumer study, one participant was excluded during data cleaning because of incomplete rice tasting session
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Summary

Introduction

Rice is consumed as a staple food by more than 4 billion people around the globe [1,2,3]. Rice is a significant source of dietary nutrients such as carbohydrates, vitamins, and minerals [4,5]. For populations that rely on rice as a staple food, it delivers approximately 21% of the consumed energy and 15% of the consumed protein [6]. Rice can be classified based on the milling process. The milling of the whole grain results in brown rice, and a further removal of bran and germ results in white rice. White rice is more commonly consumed, brown rice is considered healthier due to nutritional components such as lipids, proteins, dietary fibre, and polyphenols [12,13]

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