Consumer Acceptance of Brown and White Rice Varieties

Rice is consumed as a staple food by more than half of the world’s population. Due to higher fibre and micronutrient content, brown rice nutritious white rice, but consumption significantly lower that primarily due sensory attributes. Therefore, present research aimed identify attributes which drive liking Australian-grown varieties. Participants (n = 139) tasted scored (9-point hedonic scale) their (i.e., overall liking, aroma, colour texture) types Jasmine (Kyeema), Low GI (Doongara), Medium grain (Amaroo). In addition, participants colour, hardness, fluffiness, stickiness, chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used six repeated samples for scales. Penalty analyses were applied determine relative influence perception consumer Across all varieties, liked texture preferred over Grain. (hardness chewiness) most important attribute among varieties aroma driving between