Substituting white rice with brown and black rice as an alternative to prevent diabetes mellitus type 2: a case-study among young adults in Yogyakarta, Indonesia

Abstract

Purpose The purpose of this study is to explore the preference and acceptance of white rice substitution with brown and black rice among young adults in Indonesia to prevent diabetes. Methods This study used a qualitative design. Rice preference deeply explored using focus group discussion as a case-study. 85 informants with an average of ages 20 years old were divided into several groups. Several topics to discuss include the reasons to accept or reject brown and black rice, knowledge, attitude, motivation, and potency to substitute white rice. Results Price was the main barrier to substitute white rice to brown and black rice. The participants have known brown rice from parents, mass media, and friends. Most of them were still unfamiliar with black rice. Culture also affected the preferences of the participants. To motivate people to change their white rice diet, creative packaging and segmentation of the sale were recommended. Conclusion Substituting white to brown and black rice is still a challenge for young adults in Indonesia. Several barriers such as culture, accessibility, and affordability need to be considered. Further efforts are important to manage a program to increase brown and black rice consumption.

Wastewater from Washed Rice Water as Plant Nutrient Source: Current Understanding and Knowledge Gaps

“…Red rice is gaining popularity in Japan as a functional food because of its high polyphenols and anthocyanin content (Itani & Ogawa, 2004;Ling et al, 2001). White rice is known to have a higher glycemic index than other types of staple foods such as brown rice, whole grain, and barley (Helmyati et al, 2020). Black rice is one of the new rice that has a lower patronization rate (Helmyati et al, 2020).…”

“…White rice is known to have a higher glycemic index than other types of staple foods such as brown rice, whole grain, and barley (Helmyati et al, 2020). Black rice is one of the new rice that has a lower patronization rate (Helmyati et al, 2020). Together with brown rice, black rice is higher in fiber and antioxidants than white rice (Hernawan & Meylani, 2016).…”

Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism

“…As discussed earlier, compared with white rice, WGR has lower digestibility both in vivo in humans and in vitro, due to its higher levels of dietary fiber, GABA, ORZ, polyphenols, vitamins, and minerals (Balakrishnan et al., 2019; Klunklin & Savage, 2018; Thiranusornkij et al., 2019; P. Wu et al., 2017). Large cohort studies indicated that replacing white rice with 50 g of brown rice per day reduced the risk of type 2 diabetes by 16% (de Munter et al., 2007; Sun et al., 2010), and results from controlled trials in the short term (up to 3 months) also showed that brown rice consumption could control the blood glucose level and prevent diabetes (Helmyati et al., 2020; Ito et al., 2005; Karupaiah et al., 2011; Mohan et al, 2014; Wedick et al., 2015). The results and mechanisms of glucose metabolism as regulated by WGR and reported in the literature are summarized in Table 3 .…”

Developing an Ingredient Branding Strategy Applied to Pigmented Rice Commodity

“…Another study found that substituting white for brown and black rice is still challenging for young adults in Indonesia. Several barriers make further efforts needed to increase brown and black rice consumption (Helmyati et al, 2020). More significant efforts are needed to apply this ingredient branding strategy, mainly in groups that have not regularly consumed pigmented rice.…”