Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice

• Type: Article in International Scientific Journal
• Date: 2024

Authors

Cabral, D (Author) Other; Fonseca, SC (Author) FCUP; Rocha, C (Author) Other; Moura, AP (Author) Other; Oliveira, JC (Author) Other; Cunha, LM (Author) Other

Journal

Title: Food Science and Technology International

ISSN: 1082-0132

Publisher: SAGE

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Other information

Authenticus ID: P-013-XVP

DOI: 10.1177/10820132241272768

Abstract (EN): An increasing number of consumers demand healthier, more convenient, and sustainable food products, including rice, a staple worldwide. Food manufacturers have responded to this trend by considering food's intrinsic and extrinsic aspects. This study evaluated the importance of variety, processing, and claims on willingness to try ready-to-eat rice (RTE-rice). It also analyses the influence of consumer attitudes on the importance of attributes and willingness to try. The results showed that processing significantly influenced willingness to try RTE-rice, revealing consumers' greater preference for whole grain than milled rice with added bran. Claims had the least relevant importance. However, low glycaemic index had a positive impact, indicating its potential to influence consumer purchasing attitudes and promote healthier rice consumption. Additionally, three groups were created based on attitudinal factors. Naturalness-oriented and convenience-oriented groups were more likely to try RTE-rice. However, the reasons that motivate them may be different; this latter could be the ease of the service offered, while for the group focused on naturalness, they may have perceived through the ingredients and claimed that the product, despite being convenient, can bring benefits, thus perceiving them as natural.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12