Paper Contents
Abstract
Black rice is an aromatic and pigmented rice popular in Asia, whose demand is increasing steadily due tonumerous health benefits, including antioxidant activity, anti-inflammatory, anti-diabetic, anti-aging and anti-cancer properties. Black rice is a better source of protein, iron, fiber and antioxidants than refined flour. Despitethe influence of processed convenience foods, the preference of people has shifted towards healthy alternativebakery products made using refined flour. Considering this aspect, a study was designed to develop black riceflour-incorporated cake and assess its sensory acceptability. Black rice cake was made using 100% black riceflour with egg (variation 1) and without egg (variation 2). Control cakes were also made using 100% refined flourwith and without eggs respectively. The prepared products were subjected to sensory evaluation using a 9-pointhedonic scale. The results revealed that variation 1 had excelled volume and texture and was highly acceptable bythe panel members. Hence, the study claims that black rice flour, high-fiber, gluten-free ingredient is well suitedfor baking.Keywords: black rice, cakes, gluten free, high fiber, eggless cakes, bakery product.
Copyright
Copyright © 2024 Dharani Rajasree B. This is an open access article distributed under the Creative Commons Attribution License.
