1 Freshly Prepared or Reheated ? The Effect of Cold 2 Storage and Reheating of Parboiled Rice on 3 Consumer Preference and Acceptability in Auckland , 4 New Zealand 5 Louise

16 Background: Previous in vitro and in vivo studies have demonstrated that storage of cooked rice at 17 4 °C for 24 h and reheating to 65 °C significantly reduced starch digestibility and postprandial 18 glycaemic responses. Moreover, the effect was greater for parboiled rice compared to other rice 19 varieties commonly consumed in New Zealand. This study aimed to evaluate consumer preferences 20 of related sensory attributes and consumer acceptability of several rice varieties freshly cooked or 21 reheated. Method: Sixty-four consumers volunteered and recorded on Visual Analoge Scales their 22 preference and acceptability of freshly prepared or cold-stored and reheated medium grain white, 23 medium grain brown and parboiled rice. Results: All six rice samples were accepted by participants 24 (average 54%). Reheated parboiled rice and reheated medium grain brown rice were both accepted 25 by participants as a preferred staple meal compared to other rice samples. Among all rice samples, 26 the sweetness and the flavour of freshly cooked warm medium-grain white rice were less preferred 27 (scored 42.1% and 45.0% respectively) compared with other samples (P = 0.05). Participants who 28 prepared and consumed brown rice at home regularly (more than 10 times per month), preferred 29 the reheated brown rice (73.8% (67.4, 80.2)) and reheated parboiled rice (74.3% (67.9, 80.7)) (P < 30 0.001). Conclusions: It is suggested that reheated parboiled rice, with the lowest starch digestibility 31 and glycaemic impact (both in vitro glucose release and in vivo glucose response) could be accepted 32 as a healthier alternative for the daily staple meal. 33