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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 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. Theref...

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Main Authors: Tanweer Aslam Gondal, Russell S. J. Keast, Robert A. Shellie, Snehal R. Jadhav, Shirani Gamlath, Mohammadreza Mohebbi, Djin Gie Liem
Format: Artigo
Language:Inglês
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
brown rice
white rice
sensory
consumer acceptance
Just About Right scale
JAR
Online Access:https://www.mdpi.com/2304-8158/10/8/1950
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