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Foods 2018, 7(12), 207; https://doi.org/10.3390/foods7120207

The Effect of Cold Treatment of Parboiled Rice with Lowered Glycaemic Potency on Consumer Liking and Acceptability

1
Human Nutrition Unit (HNU), School of Biological Sciences, University of Auckland, Auckland 1024, New Zealand
2
School of Sport and Recreation, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand
3
The New Zealand Institute for Plant & Food Research, Palmerston North 4474, New Zealand
4
School of Science, and School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand
5
College of Life Sciences, Shenzhen University, Shenzhen 518060, China
*
Author to whom correspondence should be addressed.
This paper is an extended version of doctoral thesis: Lu, L. (2016). Which rice and why? A healthier choice. (PhD), Auckland University of Technology, Auckland, New Zealand. Retrieved from http://aut.researchgateway.ac.nz/handle/10292/10226.
Received: 21 November 2018 / Revised: 13 December 2018 / Accepted: 15 December 2018 / Published: 16 December 2018
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Abstract

A significant reduction in rice starch digestibility and subsequent postprandial blood glucose responses following extended cold treatment (at 4 °C for 24 h) have been demonstrated in both in vitro and in vivo studies, respectively. The impact of cold treatment was more significant for parboiled rice compared to other rice varieties. This study aimed to investigate consumer liking of sensory characteristics that may influence consumer acceptability of three available rice products in the Auckland region (medium grain white, medium grain brown and parboiled rice, which were either freshly boiled or cold-treated and reheated). The consumer liking of sensory characteristics (colour, taste, flavour, and texture) of each rice sample were accessed using visual analogue scales (VAS) in a randomized single blind setting. In the second stage, the participants evaluated their acceptability on VAS after the nutritional value and the characteristics of the rice samples were revealed. Sixty-four rice consumers reported higher likings of sensory characteristics of cold-treated parboiled rice and medium grain brown rice. The effect of cold treatment on the liking of sensory characteristics was more significant for parboiled rice (p < 0.05). Participants who are between 36 and 55 years old and consume rice domestically more than 10 times per month preferred cold-treated brown rice (73.8% of the participants’ population (67.4%, 80.2%)) and parboiled rice (74.3% of the participants’ population (67.9%, 80.7%)) (p < 0.001). As a result, cold-treated reheated parboiled rice received higher likings and acceptability and could be recommended and accepted as a healthier replacement of the daily staple meal. View Full-Text
Keywords: parboiled rice; medium-grain white rice; medium-grain brown rice; sensory evaluation; consumer acceptability parboiled rice; medium-grain white rice; medium-grain brown rice; sensory evaluation; consumer acceptability
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Lu, L.W.; Monro, J.; Lu, J.; Rush, E. The Effect of Cold Treatment of Parboiled Rice with Lowered Glycaemic Potency on Consumer Liking and Acceptability. Foods 2018, 7, 207.

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