Abstract
Rice supplies about 20% of the calories to the world’s consumers. Milling removes the outer husk and bran, breaking about 20% of the rice kernels during the milling process that equates to almost 100,000,000 tons of rice annually. Broken rice is discounted in price by almost half or relegated to non-human consumption. This study seeks to understand why this large percentage of rice production is discounted for human consumption. Consumers who routinely consume rice evaluated raw and cooked rice with 5%, 10%, 20%, 30% and 40% levels of brokens. Sensory analysis indicated the appearance of raw rice with high levels of brokens affected the price consumers were willing to pay. Panelists were not able to discern sensory differences amongst cooked rice samples with different brokens percentages despite an eight-fold difference in brokens (p < 0.01). From this, we concluded that the price discounts imposed on broken rice are not because of perceived differences in the eating quality of cooked rice. Overall impression and overall texture were the two most significant determinants in willingness to purchase rice. The five cooked-rice samples with different levels of broken rice inclusion did not differ in terms of willingness to purchase.
Highlights
Rice provides an average of 20% of the calories for millions of persons living in poverty and is a foundational grain for building global food security [1,2]
Some brokens are routinely mixed into whole rice at retail, brokens are used for non-human consumption in pet foods, breweries, skin creams, rice flours, and pastas, breads, and cereals extruded from rice flour [8]
This study adds to a growing interest and understanding of how broken rice factors into all aspects of the supply chain from farm to rice miller, to retailer and to consumer
Summary
Rice provides an average of 20% of the calories for millions of persons living in poverty and is a foundational grain for building global food security [1,2]. About 496 million metric tons of rice were milled in 2020 [3], with China and India accounting for almost half of this rice processing [4]. Milling rice removes the outer hull, the nutrient rich bran layer and germ from patty or rough rice, breaking a significant percentage of the whole kernels in the process [5]. Some brokens are routinely mixed into whole rice at retail, brokens are used for non-human consumption in pet foods, breweries, skin creams, rice flours (ground brokens), and pastas, breads, and cereals extruded from rice flour [8]. Aside from being ground into flour for human consumption, brokens often go to uses that do not utilize their inherent nutrition. Brokens are equal in nutrition to full-length rice kernels [9]
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