PDF(Pubmed)
Abstract：
Low wholegrain food consumption is a leading dietary risk for avoidable morbidity and mortality globally, with limited sensory acceptability suggested to be a challenge for changing behaviour. This study aimed to evaluate the sensory acceptability of both wholegrain (brown) and refined (white) rice in common preparations. Four brown- and white-rice-containing dishes (Garlic Rice, Rice and Beans, Jollof Rice, and Rice Pudding) were tested. Quantitative (five-point scales) and qualitative (open question responses) sensory information were collected for dish appearance, aroma, taste, and texture. All four characteristics were scored equally acceptable in Rice and Beans and Rice Pudding (p > 0.05) between paired comparisons for brown and white rice. Scores were significantly lower for all characteristics for Jollof Rice (p ≤ 0.002), and lower for Aroma (median (lower quartile-upper quartile)) for brown (3.5 (3-4)) vs. white rice (4 (4-5)), p = 0.006). Appearance (brown (3 (3-4)) vs. white rice (4 (3.25-5)), p = 0.012), and Texture (brown 3 (2.25-4) vs. white rice (4 (4-5)), p < 0.001) for Garlic Rice. Familiarity and appealingness were qualitative themes aligned with the higher acceptability of white-rice-containing dishes. Certain dishes appear to mask key negative sensory attributes of wholegrain foods, possibly representing a means to increase wholegrain ingredient acceptability, thereby potentially improving individual/population-level intake.
摘要：
低全麦食物消费是全球可避免的发病率和死亡率的主要饮食风险，有限的感官可接受性表明，改变行为是一个挑战。这项研究旨在评估普通制剂中全粒（棕色）和精制（白色）大米的感官可接受性。四种含棕色和白色米饭的菜肴(大蒜米饭，米饭和豆类,JolofRice,和水稻布丁)进行了测试。定量（五点量表）和定性（开放性问题回答）感官信息收集菜的外观，香气，味道,和纹理。在糙米和白米的配对比较之间,所有四个特征在大米和豆类和大米布丁中评分同样可接受(p>0.05)。JolofRice的所有特征得分均显着较低（p≤0.002），棕色(3.5(3-4))的香气较低(中位数(下四分位数-上四分位数))与白米（4（4-5）），p=0.006)。外观（棕色（3（3-4））vs.白米（4（3.25-5）），p=0.012),和纹理（棕色3（2.25-4）vs.白米（4（4-5）），p<0.001)为大蒜米。熟悉度和吸引力是定性主题，与含白米饭的菜肴的可接受性更高相一致。某些菜肴似乎掩盖了全麦食品的关键负面感官属性，可能代表一种提高全麦配料可接受性的方法，从而潜在地改善个人/人口水平的摄入量。
