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Consumer Acceptance of Brown and White Rice Varieties

Citation

Gondal, TA and Keast, RSJ and Shellie, RA and Jadhav, SR and Gamlath, S and Mohebbi, M and Liem, DG, Consumer Acceptance of Brown and White Rice Varieties, Foods, 10 Article 1950. ISSN 2304-8158 (2021) [Refereed Article]


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2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

DOI: doi:10.3390/foods10081950

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.

Item Details

Item Type:Refereed Article
Keywords:brown rice, white rice, sensory, consumer acceptance, Just About Right scale, penalty analysis
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food chemistry and food sensory science
Objective Division:Plant Production and Plant Primary Products
Objective Group:Grains and seeds
Objective Field:Rice
UTAS Author:Shellie, RA (Professor Robert Shellie)
ID Code:153987
Year Published:2021
Web of Science® Times Cited:6
Deposited By:TIA - Research Institute
Deposited On:2022-10-20
Last Modified:2022-12-06
Downloads:0

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