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Consumer acceptance of brown and white rice varieties

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journal contribution
posted on 2024-06-19, 04:55 authored by TA Gondal, Russell KeastRussell Keast, Robert ShellieRobert Shellie, Snehal JadhavSnehal Jadhav, Shirani GamlathShirani Gamlath, Mohammadreza MohebbiMohammadreza Mohebbi, Gie LiemGie Liem
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.

History

Journal

Foods

Volume

10

Article number

ARTN 1950

Pagination

1 - 19

Location

Switzerland

ISSN

2304-8158

eISSN

2304-8158

Language

English

Publication classification

C1 Refereed article in a scholarly journal

Issue

8

Publisher

MDPI