Wheat products as acceptable substitutes for rice

Area of Science:

• Food Science
• Sensory Analysis
• Nutritional Science

Background:

• Rice is a staple food globally, particularly in Asian diets.
• Exploring alternative carbohydrate sources like wheat is crucial for dietary diversification and food security.

Purpose of the Study:

• To evaluate the palatability and acceptability of four wheat-based products as potential rice replacers.
• To compare the sensory perceptions of US American and Asian panelists.

Main Methods:

• Four wheat products (steamed whole wheat, couscous, rosamarina, bulgur) were prepared.
• Semi-trained US American and Asian palatability panelists rated products against steamed polished rice using a 10-point hedonic scale.

Main Results:

• Rosamarina and couscous received the most favorable ratings, though lower than steamed rice.
• Bulgur was rated lowest, deemed unacceptable by both groups due to undesirable color and flavor.
• Asian panelists consumed rice more frequently than American panelists, but consumption patterns did not influence wheat product ratings.

Conclusions:

• Wheat-based products, specifically rosamarina and couscous, demonstrate moderate potential as rice substitutes.
• Bulgur wheat is not an acceptable rice alternative based on sensory attributes.
• Further research into processing methods may enhance the acceptability of wheat as a rice replacer.