Table 6.

Joint display table of mixed methods results.

Novel staple food	Control staple food	Glucose attenuation effect in mixed meal	Modification method	Sensory properties		Price and willingness to pay	Healthfulness
				Appearance	Taste and Texture
Anthocyanin-fortified bread	White bread	Not significant (p > 0.05)	Fortification	Visibly different in color Color associated with health properties Unique/novel Unappealing Similarities with local foods such as pulut hitam	No notable difference in taste as compared to control	Anticipation of a higher price stems from the recognition of special production costs and the use of premium ingredients Willingness to pay a higher price varies among individuals Among those willing to pay more: An acceptable increment of 10–20% or double the cost Readiness to pay more for health benefits Among those unwilling to pay more: Belief that prices should be comparable to conventional staples Consideration for lower prices, especially for seniors and individuals with low incomes who have diabetes Availability of cheaper alternatives in the market Preference for consuming smaller quantities of better-tasting and more affordable conventional staples	Healthfulness serves as motivational factor for consumption of NVSFs Improvement in blood glucose levels from personal measurements Should be backed by scientific evidence Belief NVSFs have a role to play in diabetes management by providing healthier staple food alternatives Despite high regard of health benefits, only willing to partially adopt NVSFs into diet
Fiber-fortified rice	Jasmine white rice	Not significant (p > 0.05)	Fortification	No notable difference in appearance from white rice Perceived as ‘bad’ for glucose regulation	No notable difference in taste as compared to control
Microfluidic noodles	Beehoon noodles	Significant (p < 0.05*)	Carbohydrate reduction	Odd-looking Resembles Asian noodles such as mee sua and beehoon	Tasteless Rubbery Plastic Difficult to chew