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...
Consumer acceptance of brown and white rice varieties.
D. G. Liem, CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood Campus 221 Burwood Highway, Burwood, Vic., 3125, Australia. E-mail firstname.lastname@example.org
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Aslam Gondal, T., Keast, R. S. J., Shellie, R. A., Snehal R. Jadhav, Shirani Gamlath, Mohammadreza Mohebbi, Liem, D. G.; Consumer acceptance of brown and white rice varieties.. IFIS Food and Health Sciences Database 2022; doi:
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