scholarly journals Consumers’ willingness to pay for functional rice: a survey from Indonesia

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1344-1350
Author(s):  
N.D. Annur ◽  
B.S.H. Nugrohoningtyas ◽  
M.C. Rodriguez Dodero ◽  
W. Setyaningsih
Keyword(s):  
Willingness To Pay ◽  
Block Design ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Brown Rice ◽  
Red Rice ◽  
National Brand ◽  
Online Questionnaire ◽  
Rice Varieties ◽  
White Rice

Rice, especially the pigmented varieties, contains a higher level of melatonin (N-acetyl-5- methoxytryptamine), which is used in treatment for sleeping disorders and for improving mood. It has potent antioxidant properties, anti-obesity, and anti-inflammatory, thus potential as the basis for functional food development. The purpose of the study was to examine how the various rice attributes and demographic characteristics affect the willingness to pay of Indonesian consumers on functional rice. Multi-Factor Categorical Design (MFCD) and Balanced Incomplete Block Design (BIBD) have been used to study multiple non-quantitative factors, including different rice varieties and health benefits information on the label (x1, 3 levels: white rice, brown rice-label, and red rice-label), price (x2, 2 levels: low and high), and rice producers (x3, 3 levels: international brand, established national brand, and new national brand). Data collection was administered through an online questionnaire survey to 204 respondents, living in four major Indonesian islands: Java, Bali, Sumatra, and the Moluccas. The results showed that despite the health benefits of the melatonin contained in the whole brown and red rice, Indonesian consumers still preferred conventional white rice over the aforementioned rice varieties. Price was recognized as the main attribute affecting the selection of functional rice, whilst rice producers gave less impact on willingness to pay. The results indicated that cultural value, consumers’ knowledge of melatonin, consumers’ health status, and consumers’ income were the sources of heterogeneity in consumers’ willingness to pay for functional rice.

scholarly journals Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

2016 ◽  
Vol 6 (8) ◽  
pp. 506 ◽  
Author(s):  
Madan Kumar Chapagai ◽  
Nordiana Abu Bakar ◽  
Rohana Abdul Jalil ◽  
Wan Abdul Manan Wan Muda ◽  
Taewee Karrila ◽  
...  
Keyword(s):  
Area Under Curve ◽  
Amylose Content ◽  
Brown Rice ◽  
Significant Negative Correlation ◽  
Glycaemic Index ◽  
Pasting Properties ◽  
Cooking Methods ◽  
Rice Varieties ◽  
Nutritional Values ◽  
White Rice

Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. In spite of the higher nutritional values and bioactive components, only the low to medium glycaemic index (GI) brown rice could be of interests as an alternative to white rice in these regions.  Methods: Five varieties, Chiang (CH), Sungyod (SY), Lepnok (LP) from Thailand and Long grain specialty 1 (LS1) and Long grain specialty 2 (LS2)  from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC). Overnight fasted healthy subjects were fed with 25 g glucose as a reference food (RF) on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF) on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC) was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC) of TF over RF.Results: The mean GI values of SY (72 – 81, high), CH and LP (59 – 65, medium) and LS1 and LS2 (64 – 73, medium to high) were found due to cooking by PC and RC methods. The GI did not vary significantly (p>0.05) among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p<0.05) and significant positive correlation with cold peak viscosity (r = 0.80, p<0.01).Conclusions: All five varieties by either cooking methods are classified as medium to high GI. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these regions.    

scholarly journals Studies on the Protein Status of White and Brown Rice Grain in Selected Varieties Cultivated in and around Tiruchirappalli District of Tamil Nadu

2020 ◽  
pp. 71-83
Author(s):  
S. Pandarinathan
Keyword(s):  
Tamil Nadu ◽  
Consumer Preferences ◽  
Brown Rice ◽  
Grain Protein ◽  
Rice Grain ◽  
Rice Varieties ◽  
White Rice ◽  
Relative Contribution ◽  
Protein Status ◽  
Albumin Content

A study was conducted to evaluate the Protein status of White and Brown Rice grain in selected varieties at Anbil Dharmalingam Agricultural College & Research Institute, Tiruchirappalli of Tamil Nadu, India during the period from June 2017 to May 2019. In the present study, sixteen different rice varieties cultivated in and around Tiruchirappalli district of Tamil Nadu as the test rice grains in terms of White and Brown rice in completely randomized design with three replications were tried. Screening and evaluation of protein content in 16 rice varieties were carried out to identify protein rich varieties. Biochemical analysis based on five different traits including contents of albumin(Alb), globulin(Glo), prolamin(Pro), glutelin(Glu) and total or gross grain storage protein (GGSP) were carried out. Results showed that the relative contribution of Albumin as 0.9 to 2.3 g/100 g, globulin as 0.67 to 2.3 g/100 g, prolamin as 0.28 to 2.73 g/100 g and glutelin as 2.0 to 6.18 g/100 g in Brown Rice; Albumin as 0.67 to 2.0 g/100 g, globulin as 0.652 to 2.0 g/100 g, prolamin as 0.20 to 2.3 g/100 g and glutelin as 1.684 to 5.258 g/100 g in White Rice. Results revealed a considerable variation also in gross grain protein contents among Brown and White rice of sixteen cultivars ranged from 5.087 to 9.644 g/100 g and 4.5 to 8.760 g/100 g respectively. Gross grain protein contents were higher in ASD-19, TKM (R) 12 and ADT 37 of Brown rice. Gross grain protein contents were higher in TKM (R) 12, ASD-19 and ADT-38 of White rice. The result on status of protein in Brown rice showed that ADT-40 had the highest Albumin content. ADT 37 exhibited the highest globulin content. The lowest prolamin content was found in TKM (R) 12, whereas the highest content of glutelin was found in ASD-19. The result of status of protein in White rice showed that TKM (R) 12 had the highest Albumin content. ADT 37 exhibited the highest globulin content. The lowest prolamin content was found in Anna (R) 4, whereas the highest content of glutelin was found in ASD-19. The highest Prolamin to Glutelin ratio was recorded in TKM (R) 12, CR 1009 /Ponmani and Anna (R) 4 for Brown rice. The overall results of this study revealed that ASD-19, TKM (R) 12 and CR 1009 /Ponmani were considered as Top three genotypes suitable for Tiruchirappalli district farmers based on consumer preferences.

Study on physicochemical, phytochemical, and antioxidant properties of selected traditional and white rice varieties

2019 ◽  
Vol 43 (3) ◽  
Author(s):  
Lavanya Devraj ◽  
Abhirami Panoth ◽  
Kiran Kashampur ◽  
Ashok Kumar ◽  
Venkatachalapathy Natarajan
Keyword(s):  
Antioxidant Properties ◽  
Rice Varieties ◽  
White Rice

scholarly journals Consumer Acceptance of Brown and White Rice Varieties

2021 ◽  
Author(s):  
Tanweer Aslam Gondal ◽  
Russell SJ Keast ◽  
Robert A Shellie ◽  
Snehal R Jadhav ◽  
Shirani Gamlath ◽  
...  
Keyword(s):  
Brown Rice ◽  
Latin Square ◽  
Sensory Attributes ◽  
Consumer Acceptance ◽  
Rice Varieties ◽  
White Rice ◽  
Sensory Attribute ◽  
Within Subjects ◽  
Jasmine Rice ◽  
Hedonic Scale

Abstract 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. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara) and Medium grain rice (Amaroo). In addition, participants scored, aroma, colour, hardness, fluffiness, stickiness and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used with six repeated samples for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties.

scholarly journals WILLINGNESS TO PAY KONSUMEN BERAS ORGANIK DAN FAKTOR-FAKTOR YANG BERKAITAN DENGAN KESEDIAAN KONSUMEN UNTUK MEMBAYAR LEBIH

2020 ◽  
Vol 10 (1) ◽  
pp. 46-57
Author(s):  
Yulia Sari ◽  
Elly Rasmikayati ◽  
Bobby Rachmat Saefudin ◽  
Tuti Karyani ◽  
Sulistyodewi Nur Wiyono
Keyword(s):  
Willingness To Pay ◽  
Contingent Valuation Method ◽  
Brown Rice ◽  
Easy Access ◽  
Survey Method ◽  
Red Rice ◽  
Organic Rice ◽  
Valuation Method ◽  
Organic Community ◽  
Descriptive Statistical Analysis

Increased public concern and awareness of health and environment, is expected to significantly increase organic rice consumers. Thus, it can be consumed and reached by more people. The objectives of the study were to identify the characteristics of organic rice consumers, measure willingness to pay of organic rice consumers and analyze the factors related to the willingness to pay of organic rice consumers. The method used in this study is a survey method with descriptive statistical analysis and Contingent Valuation Method (CVM). The numbers of research respondents were 51 people consisting of organic rice consumers in Warung Sehat 1000 Kebun (W1000K) as much 18 people and consumers of organic rice in several other places joined in the Indonesian Organic Community as much 33 people. The results showed that consumers were willing to pay up to 10% higher than the price offered for organic rice type of pandan wangi, menthik susu, red rice and brown rice sold in W1000K. Even in some other places, consumers are willing to pay for those rice at prices higher up to 22% of the offered price. While for organic rice type of black rice, consumers are willing to pay 9%-11% lower than the price offered. Factors related to consumers' willingness to pay more for organic rice are health (67%), food security (45%), impact on the environment (43%), knowledge of organic rice (39%), easy access to get rice (37%), service (33%), quality (25%), packaging (24%), price (20%), and lifestyle (18%).

The Identification of Characteristic Macro- and Micronutrients and the Bioactive Components of Indonesian Local Brown Rice as a Functional Feed in Obesity Nutrition Therapy

2020 ◽  
Vol 16 (4) ◽  
pp. 494-500
Author(s):  
Etik Sulistyowati ◽  
Achmad Rudijanto ◽  
Setyawati Soeharto ◽  
Dian Handayani
Keyword(s):  
Dietary Fiber ◽  
Functional Food ◽  
Nutritional Value ◽  
Energy Content ◽  
Brown Rice ◽  
Nutrition Therapy ◽  
Bioactive Components ◽  
Rice Varieties ◽  
Bomb Calorimetry ◽  
White Rice

Background: Public interest and awareness of the use of functional food as an obesity nutrition therapy are increasing. Objective: This study aims to analyze the content of energy, macronutrients, minerals (magnesium, manganese, and potassium), and bioactive components (fiber, β-glucan) in Indonesian varieties of brown rice compared to white rice, to provide precise information on the nutritional content of brown rice as a functional food in obesity nutrition therapy. Methods: This research took the form of a laboratory analysis to identify the content of energy, macronutrients, fiber, β-glucan, magnesium, manganese, and potassium in brown rice varieties Sinta Nur. The energy content of rice was analyzed using bomb calorimetry; macronutrients were analyzed by spectrophotometry, gravimetric extraction, and acid-base titration; dietary fiber, and β-glucan were analyzed by enzymatic methods; and mineral contents were analyzed by spectrophotometry and atomic absorption spectrophotometry. Results: The results demonstrated that the energy and macronutrient content of brown rice are higher than white rice. However, brown rice also has dietary fiber and β-glucan contents that are 5 times higher than white rice. For the macronutrient, in brief, magnesium content was 7.7 times higher, potassium was 5.7 times higher, and manganese was 1.59 times higher within the brown rice. Cooked rice is known for lower nutritional value, but the nutritional value of Indonesian brown rice is still higher than white rice. Conclusion: The results of this study indicate that brown rice has nutrient content and bioactive components that allegedly contribute to higher obesity intervention than white rice.

scholarly journals Optimization of Flavonoid Extraction from Red and Brown Rice Bran and Evaluation of the Antioxidant Properties

Molecules ◽  
2018 ◽  
Vol 23 (8) ◽  
pp. 1863 ◽  
Author(s):  
Ali Ghasemzadeh ◽  
Ali Baghdadi ◽  
Hawa Z. E. Jaafar ◽  
Mallappa Swamy ◽  
Puteri Megat Wahab
Keyword(s):  
Rice Bran ◽  
Antioxidant Properties ◽  
Brown Rice ◽  
Natural Antioxidants ◽  
Extraction Process ◽  
Red Rice ◽  
Flavonoid Content ◽  
Accurate Analysis ◽  
Pigmented Rice ◽  
Flavonoid Compounds

Recently, the quality-by-design concept has been widely implemented in the optimization of pharmaceutical processes to improve batch-to-batch consistency. As flavonoid compounds in pigmented rice bran may provide natural antioxidants, extraction of flavonoid components from red and brown rice bran was optimized using central composite design (CCD) and response surface methodology (RSM). Among the solvents tested, ethanol was most efficient for extracting flavonoids from rice bran. The examined parameters were temperature, solvent percentage, extraction time, and solvent-to-solid ratio. The highest total flavonoid content (TFC) in red rice bran was predicted as 958.14 mg quercetin equivalents (QE)/100 g dry matter (DM) at 58.5 °C, 71.5% (v/v), 36.2 min, and 7.94 mL/g, respectively, whereas the highest TFC in brown rice bran was predicted as 782.52 mg QE/100 g DM at 56.7 °C, 74.4% (v/v), 36.9 min, and 7.18 mL/g, respectively. Verification experiment results under these optimized conditions showed that the TFC values for red and brown rice bran were 962.38 and 788.21 mg QE/100 g DM, respectively. No significant differences were observed between the predicted and experimental TFC values, indicating that the developed models are accurate. Analysis of the extracts showed that apigenin and p-coumaric acid are abundant in red and brown rice bran. Further, red rice bran with its higher flavonoid content exhibited higher nitric oxide and 2,2-diphenyl-1-picrylhydrazyl scavenging activities (EC50 values of 41.3 and 33.6 μg/mL, respectively) than brown rice bran. In this study, an extraction process for flavonoid compounds from red and brown rice bran was successfully optimized. The accuracy of the developed models indicated that the approach is applicable to larger-scale extraction processes.

scholarly journals The Resistance of Local Pigmented Rice Varieties against Bacterial Leaf Blight

2019 ◽  
Vol 23 (2) ◽  
pp. 205
Author(s):  
Tri Joko ◽  
Kristamtini Kristamtini ◽  
Sumarno Sumarno ◽  
Rofiq Andriyanto
Keyword(s):  
Rice Variety ◽  
Leaf Blight ◽  
Bacterial Leaf Blight ◽  
Resistant Variety ◽  
Bacterial Suspension ◽  
Red Rice ◽  
Black Rice ◽  
Rice Varieties ◽  
White Rice ◽  
Progress Curve

Bacterial leaf blight (BLB) caused by Xanthomonas oryzae pv. oryzae (Xoo) is an important disease in rice plants worldwide, including in Indonesia. The use of resistant variety against BLB is the best effort in disease control because it is considered as the most effective and environmentally friendly. This study aimed to evaluate the resistance of local varieties, red rice (cv. Sembada Merah) and black rice (cv. Sembada Hitam), against Xoo compared to white rice variety (Ciherang), commonly cultivated by the farmers. The study was conducted in a greenhouse and arranged in Factorial of Completely Randomized Design (CRD) with 5 replications and 2 treatment factors: variety (Sembada Hitam, Sembada Merah, and Ciherang) and inoculation (with and without inoculated by Xoo bacterial suspension). Xoo inoculation was performed by clipping the leaves that close to the reproductive phase when the heading begins to be produced. The disease intensity and Area Under Disease Progress Curve (AUDPC) over two weeks were used to determine the level of resistance of the tested plant varieties. The results showed that black rice and red rice had better levels of resistance against BLB compared to white rice. At two weeks after inoculation, Sembada Hitam had the lowest AUDPC value followed by Sembada Merah, while the Ciherang had the highest AUDPC value and was categorized as a susceptible variety to Xoo.

scholarly journals Consumer Acceptance of Brown and White Rice Varieties

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1950
Author(s):  
Tanweer Aslam Gondal ◽  
Russell S. J. Keast ◽  
Robert A. Shellie ◽  
Snehal R. Jadhav ◽  
Shirani Gamlath ◽  
...  
Keyword(s):  
Brown Rice ◽  
Latin Square ◽  
Sensory Attributes ◽  
Consumer Acceptance ◽  
Rice Varieties ◽  
White Rice ◽  
Sensory Attribute ◽  
Within Subjects ◽  
Jasmine Rice ◽  
Hedonic Scale

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. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara), and Medium grain rice (Amaroo). In addition, participants scored aroma, colour, hardness, fluffiness, stickiness, and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used with six repeated samples for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to the texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties.

scholarly journals Physical Characterisation of Brown and White Fractions of Approved Rice Varieties of Pakistan

2019 ◽  
Vol 62 (3) ◽  
pp. 139-147
Author(s):  
Rebia Ejaz ◽  
Mian Kamran Sharifa ◽  
Imran Pasha ◽  
Muhammad Anjum Zia
Keyword(s):  
Grain Size ◽  
Bulk Density ◽  
Brown Rice ◽  
Kernel Weight ◽  
Width Ratio ◽  
Rice Varieties ◽  
Mean Values ◽  
White Rice ◽  
Foreign Earnings ◽  
Grain Width

 This study was carried out to assess the quality attributes of rice varieties named as Super Kernel, Super Basmati, Basmati-515, PK-386, Kainat and IRRI-9 after milling for the establishment of claimed standards for approved varieties to prohibit rice adulteration. Furthermore, brown and white fractions of selected varieties were evaluated for physical characteristics including grain size (grain length/grain width ratio) thousand kernel weight (TKW) and bulk density. Mean values for grain size (L/W ratio), bulk density and TKW were ranged from 3.86±0.30 to 4.59±0.32, 0.71±0.08 to 0.80±0.10g/mL and 16.74±1.18 to 17.96±0.85g among the rice cultivars. Overall, grain size (4.00±0.21 to 4.48±0.35 and 4.14±0.43 to 4.81±0.37), bulk density (0.66±0.05 to 0.72±0.09g/mL and 0.77±0.05 to 0.82±0.27g/mL) and TKW  (18.00±0.48 to 19.22±0.35g and 15.91±0.84 to 16.78±0.32g) varied significantly in brown and white rice samples. The lowest decrease in length after milling was seen in white rice of Kainat (8.90%) followed by PK-386 (9.86%) and Basmati-515 (10.70%), while the IRRI-9 showed highest decrease (11.84%) as compare to brown rice. Likewise, lowest increase in width was observed in IRRI-9 (10.27%) as compared to Kainat (19.87%) which indicates that IRRI-9 had more width. Conclusively, grain dimensions, kernel weight and bulk density of both brown and white rice fractions were significantly influenced by genetic, environmental and socio-economic factors among locations and cultivars. There is an urgent need to discriminate among premium and local rice varieties of country to boost up the export and foreign earnings.  

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