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Conceptualization of rice with low glycemic index: perspectives from the major european consumers

2022Journal article Open access
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datacite.subject.sdg12:Produção e Consumo Sustentáveispt_PT
dc.contributor.authorCabral, Diva
dc.contributor.authorFonseca, Susana Caldas
dc.contributor.authorMoura, Ana Pinto de
dc.contributor.authorOliveira, Jorge
dc.contributor.authorCunha, Luís Miguel
dc.date.accessioned2022-12-20T14:51:41Z
dc.date.available2022-12-20T14:51:41Z
dc.date.issued2022
dc.description.abstractRice and cereal consumption has become a concern for consumers due to usually high glycaemic indexes (GI), which is a critical issue for a balanced and healthy diet. Therefore, the development of new products with low GI is an important target of the industry, particularly in countries with high consumption. This study assesses consumers’ perceptions about “rice” and “rice with low GI” and evaluates the effect of consumers’ rice consumption profiles through the application of a free word association technique in a structured self-administered electronic questionnaire with 256 Portuguese consumers (the European market with the highest per capita consumption of rice by far). The frequency of rice consumption was evaluated, and the consumption profile was determined through a hierarchical cluster analysis, with 9% identified as daily consumers. The response words were categorized by the triangulation technique, and the association between the word categories and dimensions, sociodemographic characteristics, and consumption profile were determined. Respondents most frequently associated “rice” with rice dishes, its sensory attributes, and nutrition, highlighting the satisfaction of nutritional and hedonic needs. Consumers revealed positive expectations in relation to the functionality of “rice with low GI”. The consumers’ rice consumption profiles, sex, age, and educational levels influenced their perception towards “rice“ and “rice with low GI”. This study provides important insights for the industry to develop a consumer-oriented, low GI rice product.pt_PT
dc.description.sponsorship: This research was funded by the Foundation for Science and Technology (FCT) through D. Cabral’s Doctoral grant no. SFRH/BD/146895/2019, as well as the project Arroz BIG—Development of rice products with low glycaemic index (POCI-01-0247-FEDER-017931), funded by COMPETE2020, Portugal2020, Norte2020, and FEDER-European Regional Development Funds. This work was also supported by national funds from the FCT through the research unit GreenUPorto (UIDB/05748/2020 and UIDP/05748/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCabral, D., Fonseca, S.C., Moura, A. P., Oliveira, J.C., & Cunha, L. M. (2022). Conceptualization of rice with low glycemic index: perspectives from the major European consumers. Foods, 11, 2172. https://doi.org/10.3390/foods11142172pt_PT
dc.identifier.doihttps://doi.org/10.3390/foods11142172pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.2/12772
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationPercepção do consumidor e perfil sensorial de produtos à base de arroz com baixo índice glicémico
dc.relationGreenUPorto - Research Center in Sustainable Agri-food Production
dc.relationGreenUPorto - Research Center in Sustainable Agri-food Production
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectConsumers’ perceptionspt_PT
dc.subjectConsumptionpt_PT
dc.subjectFree word associationpt_PT
dc.subjectGlycaemic indexpt_PT
dc.subjectPortugalpt_PT
dc.subjectRicept_PT
dc.titleConceptualization of rice with low glycemic index: perspectives from the major european consumerspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePercepção do consumidor e perfil sensorial de produtos à base de arroz com baixo índice glicémico
oaire.awardTitleGreenUPorto - Research Center in Sustainable Agri-food Production
oaire.awardTitleGreenUPorto - Research Center in Sustainable Agri-food Production
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F146895%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05748%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F05748%2F2020/PT
oaire.citation.titleFoodspt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNamedos Reis Cabral
person.familyNameMoura
person.familyNameOliveira
person.familyNameCunha
person.givenNameDiva Elci
person.givenNameAna Pinto de
person.givenNameJorge
person.givenNameLuís Miguel
person.identifierR-000-0Z4
person.identifier596847
person.identifier.ciencia-id9713-9D89-2A56
person.identifier.ciencia-idEE1F-27E6-C356
person.identifier.ciencia-idDE16-771B-C4AA
person.identifier.orcid0000-0001-6886-1841
person.identifier.orcid0000-0001-9197-8183
person.identifier.orcid0000-0002-9391-5191
person.identifier.orcid0000-0003-3536-4712
person.identifier.ridD-6395-2013
person.identifier.ridC-6443-2014
person.identifier.scopus-author-id51161546800
person.identifier.scopus-author-id57190188931
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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