Preprint Article Version 1 This version not peer reviewed

Freshly Prepared or Reheated? The Effect of Cold Storage and Reheating of Parboiled Rice on Consumer Preference and Acceptability in Auckland, New Zealand

Version 1 : Received: 5 November 2017 / Approved: 6 November 2017 / Online: 6 November 2017 (07:07:41 CET)

How to cite: Lu, L.W.; Monro, J.; Lu, J.; Rush, E. Freshly Prepared or Reheated? The Effect of Cold Storage and Reheating of Parboiled Rice on Consumer Preference and Acceptability in Auckland, New Zealand. Preprints 2017, 2017110036 (doi: 10.20944/preprints201711.0036.v1). Lu, L.W.; Monro, J.; Lu, J.; Rush, E. Freshly Prepared or Reheated? The Effect of Cold Storage and Reheating of Parboiled Rice on Consumer Preference and Acceptability in Auckland, New Zealand. Preprints 2017, 2017110036 (doi: 10.20944/preprints201711.0036.v1).

Abstract

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

Subject Areas

parboiled rice; medium-grain white rice; medium-grain brown rice; sensory evaluation; consumer acceptability

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