Consumer Acceptance of Brown and White Rice Varieties

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.

Deciphering the Genetic Architecture of Color Variation in Whole Grain Rice by Genome-Wide Association

“…In particular, the color and texture of whole grain rice change the sensory perception and affect consumer acceptance. For example, Asian consumers preferred rice with a white appearance [ 6 ]. The grain color ranges from white to red, purple, and black in the pericarp because of some extant gathering of various flavonoids and phenolic metabolites [ 7 , 8 ].…”

Phytochemical Profile and Chemopreventive Properties of Cooked Glutinous Purple Rice Extracts Using Cell-Based Assays and Rat Model

“…Rice colors vary from white to brown, red, dark purple, and black [ 1 ]. Although about 85% of the rice consumed by humans is white [ 2 ], pigmented rice is being increasingly consumed due to its nutritional value and phytochemical constituents [ 3 ]. Purple rice, which contains high amounts of bioactive compounds and has exhibited chemopreventive efficacy, has gained attention for its health promoting potential [ 4 ].…”

Disentangling genetic variation and heterosis pattern for sexual compatibility and key nut traits within self, single and double hybrid crosses of kola [Cola nitida (Vent) Schott and Endl.]

“…Aside fruit set, it is important to select cultivars with enhanced nut quality attributes such as brix, texture or rmness of nuts, and potential alcohol content. Developing improved varieties with enhanced nut quality attributes ensures consumer acceptability of the end products [47][48][49][50] .…”