Table 4 Perceived awareness, eating and... | Emerald Publishing

Table 4

Perceived awareness, eating and cooking quality attributes and overall impressions about healthier rice types

	Brown rice	Colored rice	Low-GI rice
Awareness	High	Very low	Very low
Eating and cooking quality attributes	“Stale in taste” (walang lasa, matabang) “Hard texture” (matigas) Longer cooking time	Mixed reactions on texture “Loose texture” (buhaghag) “Sticky” (malagkit)	None. The concern was being unclear about glycemic index
Overall impression	Health benefits are good Unsure about the taste Unsure about family’s reaction towards it	Healthier Organic Have antioxidants Kids may find the color interesting Unsure about taste and texture	Appeals mainly to diabetics or those with family history of diabetes People need to be more familiar with low GI

	Brown rice	Colored rice	Low-GI rice
Awareness	High	Very low	Very low
Eating and cooking quality attributes	“Stale in taste” (walang lasa, matabang) “Hard texture” (matigas) Longer cooking time	Mixed reactions on texture “Loose texture” (buhaghag) “Sticky” (malagkit)	None. The concern was being unclear about glycemic index
Overall impression	Health benefits are good Unsure about the taste Unsure about family’s reaction towards it	Healthier Organic Have antioxidants Kids may find the color interesting Unsure about taste and texture	Appeals mainly to diabetics or those with family history of diabetes People need to be more familiar with low GI

Source(s): Pre-survey focus group discussions (n = 24) conducted by the authors