Consumer acceptability of rice-like grains made from cassava (Manihot esculenta Crantz) and corn (Zea mays)
Keywords:
cassava, corn, rice substitute, rice-like grains, sensory evaluationAbstract
Rice is one of the most important crops in Asia. There are several crops that can be utilized as an alternative to rice. This can help reduce the burden of rice importation and improve food security. The purpose of this study was to develop a consumer acceptable rice-like grains from cassava and corn. A total of 220 combinations of rice-like grains from different cultivars of cassava (Binulak, Lakan 1, Lakan 2, Rajah 4) and corn (IPB Var 6, IPB Var 8, IPB Var 11, IPB Var 13) were developed. Most acceptable combinations were then subjected to consumer acceptability testing. Results showed that the five most acceptable combinations are Lakan 2-IPB Var 8, Binulak-IPB Var 8, Binulak-IPB Var 6, Lakan 2-IPB Var 13, and Rajah 4-IPB Var 6. Eighty two percent (82 %) of the respondents preferred Lakan 2-IPB Var 13 from among all the 20 combinations. These were also perceived as the most comparable and acceptable to rice (r=0.753; p<0.01). The study revealed that production of rice-like grains from other staples can potentially be an alternative to rice. Further studies may be done to improve the process thus making the product more similar to rice.
References
Catelo, S. P. (2004). Pacific Food System Outlook 2003-2004. Demographic Changes Affecting Food Demand, Spending Patterns and Nutrition in the Philippines. Retrieved from https://www.pecc.org/resources/foodagriculture-1/360-pacific-food-system-outlook-2003-2004-the-philippines/file
Champagne, E.T., Bett-Garber, K.L., Fitzgerald, M.A., Grimm, C.C., Lea, J., Ohtsubo, K., Jongdee, S., Xie, L., Bassinello, P.Z., Resurreccion, A., Ahmad, R., Habibi, F., & Reinke, R. (2010). Important Sensory Properties Differentiating Premium Rice Varieties. Rice 3:270–281. DOI: 10.1007/s12284-010-9057-4.
De Leon, J.C. (2005). Rice that Filipinos Grow and Eat, Philippine Institute for Development Studies, Discussion paper series 2005-11. Retrieved from https://dirp4.pids.gov.ph/ris/dps/pidsdps0511.pdf
Escobar M.M. (1992). Synthetic Rice Grains from Local Starches and Flours. MS Thesis-UPLB.
Francisco, S. R., Mataia, A. B., Eusebio, A.M., Sanguyo, E.B., Constantino, A.S., Causon, E. D., Quilloy, K., & Sombillia M. (2013). Per capita rice consumption in the Philippines: Reasons Behind Increases. Philippine Journal of Crop Science. 38(1):33-42.
Hall, J. M. Shaw, Johnson, M. & Oppenheim, P. (1995). Influence of Children on Family Consumer Decision Making. E-European Advances in Consumer Research Vol. 2, eds. Flemming Hansen, Provo, UT: Association for Consumer Research.
IRRI. 2016. Grain Quality: Breeding program management. Retrieved from http://www.knowledgebank.irri.org/ricebreedingcourse/Grain_quality.htm.
Juliano, B.O., del Rosario, R.R., del Rosario, O.M., & Roferos, L.T. (2004). Rice Quality: Kanin to Kakanin. In BS Vergara (ed.) Philippine Rice Centennial, Research and Development. PhilRice.
Lawless, H.T. & Heymann, H. (2003). Sensory Evaluation of Food: Principles and Practices. 2nd edition. New York: Springer.
Mendoza, M.E.T., Arias, J.K.B., Ballaran Jr., V.G., & Burgos, B.M. (2014). From Vulnerability Assessment to Climate Change Adaptation: Lessons and Insights from the Philippine Component of the “Builiding Capacity to Adapt to Climate Change in Southeast Asia” Project. SEARCA. Retrieved from http://www.searca.org/phocadownload/report /Building-Capacity-to-Adapt-to-Climate-Change-in-Southeast-Asia.pdf
Meullenet, J.F., Griffin, V.K., Carson, K., Davis, G., Davis, S., Gross, J., Hankins, J.A., Sailer, E., Sitakalin, C., Suwansri, S., & Vasquez Caicedo, A.L. (2001). Rice External Preference Mapping for Asian Consumers Living in the United States. Journal of Sensory Studies. 16:73-94. DOI: 10.1111/j.1745-459X.2001.tb00291.x
Meullenet, J.F., Marks, B.P., Hankins, J.A., Griffin, V.K., & Daniels, M.J. (2000). Sensory Quality of Cooked Long-Grain Rice as Affected by Rough Rice Moisture Content, Storage Temperature, and Storage Duration. Cereal Chemistry. 77(2):259–263. DOI: 10.1094/CCHEM.2000.77.2.259
Muthayya, S., Sugimoto, J.D., Montgomery, S., & Maberly, G. F. (2014). An overview of global rice production, supply, trade, and consumption. Annals of the New York Academy of Sciences. 1324:7-14. DOI: 10.1111/nyas.12540
Somthawil, S. & Sriwattana, S. (2016). Comparing the sensory characteristics, physical properties, and consumer acceptability of purple rice cultivars. Food and Applied Bioscience Journal. 4(2): 52–63. DOI: 10.14456/fabj.2016.6
Timmer, P. C. (2013). Food Security in Asia and the Pacific: The Rapidly Changing Role of Rice. Asia and the Pacific Policy Studies. 1(1):73-90. DOI: doi.org/10.1002/app5.6
Vaughn C.J. (2000) The Price-Quality Relationship, Journal of Food Products Marketing, 6:1, 11-24, DOI: 10.1300/J038v06n01_02
Watts, B.M., Ylimaki, G.L., Jeffery, L.E. & Elias, L.G. (1989). Basic Sensory Methods for Food Evaluation. Ontario Canada: International Development Research Centre.
