评估即食大米的品种、加工和低 GI 声明之间的权衡。

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED
Diva Cabral, Susana C Fonseca, Célia Rocha, Ana P Moura, Jorge C Oliveira, Luís M Cunha
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引用次数: 0

摘要

越来越多的消费者要求获得更健康、更方便和可持续的食品,包括作为全球主食的大米。食品制造商通过考虑食品的内在和外在因素来应对这一趋势。本研究评估了品种、加工和声称对即食大米(RTE-rice)尝试意愿的重要性。研究还分析了消费者态度对属性重要性和尝试意愿的影响。结果表明,加工过程对即食米饭的尝试意愿有很大影响,表明消费者更偏好全谷物大米,而不是添加麸皮的碾米。声称的重要性最低。然而,低血糖指数具有积极影响,表明其有可能影响消费者的购买态度,促进大米的健康消费。此外,还根据态度因素设立了三个组别。以天然为导向和以方便为导向的群体更倾向于尝试 RTE-大米。然而,促使他们尝试的原因可能不同;后者可能是提供服务的便利性,而对于注重天然性的群体,他们可能是通过成分来感知,并声称产品尽管方便,但能带来好处,因此认为它们是天然的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice.

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.

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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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