Conceptualization of Rice with Low Glycaemic Index: Perspectives from the Major European Consumers

Exploring Rice Consumption Habits and Determinants of Choice, Aiming for the Development and Promotion of Rice Products with a Low Glycaemic Index

Current consumption drivers, particularly those related to health and wellbeing, have been influencing trends for the lower consumption of cereals, particularly rice, due to their typical high glycaemic index (GIs) and consequent impacts on obesity. To satisfy this consumer concern, more food innovations that promote healthy eating habits are required. Such innovations must be consumer-oriented to succeed, understanding the dynamics of consumer habits and responding to consumer expectations. This study explored these habits, from acquisition to consumption practices, and the expectations of the European market from the perspective of the major European consumer, Portugal, to obtain insights that support the development of low glycaemic index (GI) rice products. A mixed-methods approach was applied. For the first quantitative questionnaire, 256 Portuguese rice consumers aged 18-73 years were recruited. Twenty-four individuals were selected according to their gender and rice consumption profiles for in-depth interviews. The results confirmed that rice was the main side dish for the participants and was mainly consumed at home, cooked from raw milled rice. The drivers of consumption differ according to the provisioning process stage. In the acquisition stage, participants reported benefits from the rice's dynamic market by comparing products on price, brand, and rice types. In the preparation stage, participants reported the adequacy of the recipe and occasion, while in the consumption stage, participants enhanced their sensory preferences, depending on the rice dish. Although the GI concept was unknown to half of the participants, it was perceived as interesting and positive for healthy eating. Consumers showed concern about the taste and naturalness of the product, preferring it to be as close to a homemade dish as possible. The negative perceptions we verified were interpreted to be due to a lack of knowledge about the GI concept. Therefore, awareness actions and informative campaigns are recommended to promote low-GI rice products.

Indonesian market demand patterns for food commodity sources of carbohydrates in facing the global food crisis

Global food consumption tends to rise more quickly than supply. This has to do with important global issues like population growth. Additionally, global conflicts are going to hinder the distribution of food. Indonesia has an enormous opportunity of anticipating these circumstances considering its promise as one of the largest supplies of food worldwide. Rice is still the staple food in Indonesia, but the dynamics of society are under threat from wheat food. It is possible to create strategy plans to deal with potential food scarcity by understanding the behavior of food demand trends for big carbohydrate sources like corn, cassava, sweet potatoes (as a substitution), and the development of wheat as a beneficial food. The results of the study indicate that rice, corn, cassava, and sweet potatoes-food commodities that are major sources of carbohydrates-are inelastic, which means that their prices are not affected by variations in demand. The community still relies on rice as the primary food source. Cross elasticity >0 in these non-wheat food commodities indicates mutually beneficial replacement among the foods that are sources of carbohydrates. That is, with the dynamics of an increase in income, for example, it will also increase consumption. The results of the study also demonstrate that wheat food items are only a complementary, not a staple food needed, thus concerns about wheat's dominance as a food component in industrial products actually have no impact on local food. The availability of high-yielding varieties of rice, corn, cassava, and sweet potatoes, the implementation of food reserves by the Indonesian National Logistics Agency (Bulog) from the government center to the regions, food diversification, changing preferences, and creating an awareness of local food pride with massive education are some of the anticipatory steps taken in response to the global food crisis.

Improving γ-Oryzanol and γ-Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated Rices

Rice is an important source of γ-oryzanol (GO) and γ-aminobutyric acid (GABA), which are bioactive compounds that may benefit blood lipid and pressure control. Both GO and GABA can be improved by germination and fermentation. Fermentation with A. oryzae produces Koji, a rice-based starter for Amazake, a naturally sweet beverage. Germinated rice (brown and milled rice), were tested to improve those bioactive compounds during the fermentation process. The resulting Koji was optimised to GO and GABA through a response surface methodology; α-amylase activity and starch content were also assessed. The different rice matrix resulting from the germination largely impacted the biosynthesis of GABA, α-amylase and starch contents. Amazake, obtained by germinated rice, has increased GO and GABA contents when compared to the one obtained from milled rice (from a non-detectable value to 27.65 ± 0.23 mg/100 g for GO and from 163.95 ± 24.7 to 271.53 ± 5.7 mg/100 g for GABA). A panel of 136 Portuguese consumers tasted the beverage in a blind overall tasting test followed by an informed test, using 9-point scales. The consumer scores had a mean value of 4.67 ± 1.9 and 4.9 ± 1.8, meaning that cultural differences may play an important role with regard to liking and accepting Amazake.