Comparative Evaluation of the Sensory Qualities of Refined and Wholegrain Rice as Ingredients within Mixed Dishes

Andreia Da Graça, Foyeke Teinye-Boyle, Iain A. Brownlee

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Low wholegrain food consumption is a leading dietary risk for avoidable morbidity and mortality globally, with limited sensory acceptability suggested to be a challenge for changing behaviour. This study aimed to evaluate the sensory acceptability of both wholegrain (brown) and refined (white) rice in common preparations. Four brown- and white-rice-containing dishes (Garlic Rice, Rice and Beans, Jollof Rice, and Rice Pudding) were tested. Quantitative (five-point scales) and qualitative (open question responses) sensory information were collected for dish appearance, aroma, taste, and texture. All four characteristics were scored equally acceptable in Rice and Beans and Rice Pudding (p > 0.05) between paired comparisons for brown and white rice. Scores were significantly lower for all characteristics for Jollof Rice (p ≤ 0.002), and lower for Aroma (median (lower quartile–upper quartile)) for brown (3.5 (3–4)) vs. white rice (4 (4–5)), p = 0.006). Appearance (brown (3 (3–4)) vs. white rice (4 (3.25–5)), p = 0.012), and Texture (brown 3 (2.25–4) vs. white rice (4 (4–5)), p < 0.001) for Garlic Rice. Familiarity and appealingness were qualitative themes aligned with the higher acceptability of white-rice-containing dishes. Certain dishes appear to mask key negative sensory attributes of wholegrain foods, possibly representing a means to increase wholegrain ingredient acceptability, thereby potentially improving individual/population-level intake.
Original languageEnglish
Article number1984
Number of pages11
Issue number13
Publication statusPublished - 21 Jun 2024

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