Madras Diabetes Research Foundation, Dr Mohan's Diabetes Specialities Centre, WHO Collaborating Centre for Non-Communicable Diseases and International Diabetes Federation (IDF) Centre of Education, Gopalapuram, Chennai, India.
J Am Coll Nutr. 2013;32(1):50-7. doi: 10.1080/07315724.2013.767672.
To study consumer acceptance of unmilled brown and undermilled rice among urban south Indians.
Overweight and normal weight adults living in slum and nonslum residences in Chennai participated (n = 82). Bapatla (BPT) and Uma (red pigmented) rice varieties were chosen. These rice varieties were dehusked (unmilled, 0% polish) and further milled to 2.3% and 4.4% polishing (undermilled). Thus, 9 rice samples in both raw and parboiled forms were provided for consumer tasting over a period of 3 days. A 7-point hedonic scale was used to rate consumer preferences. A validated questionnaire was used to collect demographic, anthropometric, medical history, physical activity, dietary intake data, and willingness of the consumers to switch over to brown rice.
Consumers reported that the color, appearance, texture, taste, and overall quality of the 4.4% polished rice was strongly preferred in both varieties and forms. Ratings for 0% polished (brown rice) were substantially lower than those of 2.3% polished rice, which were intermediate in ratings between 0% and 4.4% polishing. However, most of the consumers (93%) expressed a willingness to substitute brown or 2.3% polished rice, if affordable, after the taste tests and education on nutritional and health benefits of whole grains.
Though most consumers preferred polished white rice, education regarding health benefits may help this population switch to brown or undermilled rice. Cooking quality and appearance of the grains were perceived as the most important factors to consider when purchasing rice among Chennai urban adults.
研究城市南印度人对糙米和半糙米的消费接受度。
在钦奈的贫民窟和非贫民窟住宅中居住的超重和正常体重成年人参与了此项研究（n=82）。选择了巴帕特拉（BPT）和乌玛（红色素）大米品种。这些大米品种去壳（未碾磨，抛光度为 0%），然后进一步碾磨至 2.3%和 4.4%的抛光度（半碾磨）。因此，在为期 3 天的时间内，为消费者品尝提供了 9 种生米和蒸谷米形式的大米样品。使用 7 分喜好量表来评定消费者的喜好。使用经过验证的问卷收集人口统计学、人体测量学、病史、身体活动、饮食摄入数据，以及消费者转向糙米的意愿。
消费者报告说，两种品种和形式的 4.4%抛光米的颜色、外观、质地、口感和整体质量都受到强烈喜爱。0%抛光（糙米）的评分远低于 2.3%抛光米，2.3%抛光米的评分介于 0%和 4.4%抛光之间。然而，在品尝测试和关于全谷物营养和健康益处的教育之后，大多数消费者（93%）表示，如果价格合理，他们愿意替代糙米或 2.3%抛光米。
尽管大多数消费者更喜欢精白米，但关于健康益处的教育可能有助于这一人群转向糙米或半糙米。在钦奈城市成年人中，购买大米时，烹饪质量和谷物外观被认为是最重要的考虑因素。
