DEVELOPMENT OF VARIOUS FOOD PRODUCTS USING BLACK RICE AND ANALYZING THE PRODUCT ACCEPTABILITY BY SENSORY EVALUATION

Amala Reena.J , Dr.J.Sridevi

Black rice, Development of Food product, Diabetes, Health benefits.

Black rice is otherwise also known as forbidden rice which relatively have high anthocyanin content and antioxidant activities compared to other rice varieties. Black rice also has many health benefits which really makes it a golden rice. In India the cultivationof black rice is less compared to China, Japan and Thailand, Consumption of black rice by Indians is also low due to less cultivation and lack of awareness. Hence the most common south Indian sweet recipes, savories, Brownies, cookies and ice cream are made by using 100% black rice. A total of fifteen products are developed using black rice and assessed for its anthocyanin content and antioxidant activity. All the developed products such as Brownie, Cookies, Ice cream, Ela Ada, Kinnathappam, Puttu, Bholi, Sweet seedai, Spice seedai, Murukku, Thattuvadai, Gulab Jamun, Payasam, Idly Podi and cutlet using black rice are compared with standard product available and it has been found that black rice food products are highly acceptable for consumption and highly nutritious because of its abundant health benefits. Black rice can be included in any type of processed food products, and it is highly recommendable for patients with diabetes.

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"DEVELOPMENT OF VARIOUS FOOD PRODUCTS USING BLACK RICE AND ANALYZING THE PRODUCT ACCEPTABILITY BY SENSORY EVALUATION", IJSDR - International Journal of Scientific Development and Research (www.IJSDR.org), ISSN:2455-2631, Vol.8, Issue 1, page no.142 - 150, January-2023, Available :https://ijsdr.org/papers/IJSDR2301023.pdf

Volume 8 Issue 1, January-2023

Pages : 142 - 150

Paper Reg. ID: IJSDR_203318

Published Paper Id: IJSDR2301023

Downloads: 000347300

Research Area: Life Sciences 

Country: Coimbatore, Tamil Nadu, India

Published Paper PDF: https://ijsdr.org/papers/IJSDR2301023

Published Paper URL: https://ijsdr.org/viewpaperforall?paper=IJSDR2301023

ISSN: 2455-2631 | IMPACT FACTOR: 9.15 Calculated By Google Scholar | ESTD YEAR: 2016

An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 9.15 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator

Publisher: IJSDR(IJ Publication) Janvi Wave

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