Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals

Baggio, Anna; Federici, Enrico; Gentilucci, Valentina; Folloni, Silvia; Dall’Asta, Margherita; Bernini, Valentina; Pellegrini, Nicoletta; Vittadini, Elena

doi:10.1016/j.jff.2022.105364

Cited by 6 publications

(3 citation statements)

References 37 publications

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“…Researchers and industries have investigated the processes of the nutritional optimisation and reduction of the GI of rice, such as germination, which gives rise to the so-called GABA rice-rice with a natural content of gamma-aminobutyric acid, a neurotransmitter with calming effects on the brain, fermentation to obtain rice-based probiotics such as Amazake, and ready-to-eat rice meals mixed with beneficial ingredients such as ancient grains, pulses, and vegetables [54,[116][117][118][119].…”

Section: Determinants Of Choice Of Low-gi Ricementioning

confidence: 99%

“…Many studies have discussed GI and its importance in controlling diabetes and related diseases and demonstrated the importance of a food-centred approach [29,[40][41][42][43][44][45]. Methods to reduce the GI of rice have been investigated, and products with a lower GI have been obtained by controlling the processing parameters [46][47][48][49][50] using selected rice varieties and adding ingredients [51][52][53][54]. These trends have pressured the food industry to develop low-GI rice products in Western societies, where health has functioned as an important criterion for individual food choices [55].…”

Section: Introductionmentioning

confidence: 99%

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

Cabral,

Moura,

Fonseca

et al. 2024

Foods

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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.

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Section: Determinants Of Choice Of Low-gi Ricementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Cabral,

Moura,

Fonseca

et al. 2024

Foods

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show abstract

“…From the consumer side, there is a rapid demand for ready-to-eat, minimally processed [ 17 ], quick, and easy-to-make [ 18 ] meals as people are increasingly inclined to spend less time in the kitchen. In addition, ready-to-eat products and quick meals do not have to be low in nutritional value; they can be healthy and nutrient-dense, and they are also well-accepted by consumers [ 19 ]. Despite the nutritional value and health-promoting benefits of legumes, their consumption in Europe, especially in the East, is relatively low.…”

Section: Introductionmentioning

confidence: 99%

The Evaluation of Roasted Lentils (L. culinaris L.) Quick Meals as An Alternative to Meat Dishes

Ozolina,

Beitane,

Radenkovs

et al. 2023

Foods

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Despite the health-promoting benefits, the consumption of lentils in East Europe is low, attracting researchers’ interest in solving the problem. The aim of this study was to develop an alternative to animal proteins for nutrient-dense plant-based quick meals using roasted lentils as the primary raw material, performing sensory analysis, and evaluating the content of amino acids, minerals, and vitamins. The consumption of legumes in Latvia is also low, even though most respondents associate the use of legumes with a healthy choice. Roasted lentil quick meals can deliver 15.6% and 26.2% of the reference intake for protein. Furthermore, one-third of the amino acids (AAs) are essential AAs. AA values in prepared quick meals make them promising alternatives to meat products. One portion of ready-roasted lentils with Bolognese sauce provided above 15% of the daily reference intake of thiamin and vitamin B9. One portion of a ready-quick meal of tomato soup with roasted lentils and roasted lentils with Bolognese sauce provided 20.3% and 25.6% of iron, according to daily reference intake. Further studies on the bioavailability of quick meals must be conducted to claim they can replace meat nutritionally.

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Role of Neglected Plant Foods in Achieving Dietary Diversity, Zero Hunger and Good Health

Rahmatov,

Lazarte

2023

Neglected Plant Foods of South Asia

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Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals

Cited by 6 publications

References 37 publications

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

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

The Evaluation of Roasted Lentils (L. culinaris L.) Quick Meals as An Alternative to Meat Dishes

Role of Neglected Plant Foods in Achieving Dietary Diversity, Zero Hunger and Good Health

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