Dharani Raja Sree, B and Sindhu, S (2024) FORMULATION OF GLUTEN FREE BLACK RICE CAKE. FORMULATION OF GLUTEN FREE BLACK RICE CAKE, 4 (8). pp. 1075-1078. ISSN 2583-1062

[thumbnail of Dr. Sindhu S._IJPREMS_2024-08.pdf] Text
Dr. Sindhu S._IJPREMS_2024-08.pdf - Published Version
Download (178kB)

Abstract

Black rice is an aromatic and pigmented rice popular in Asia, whose demand is increasing steadily due to numerous
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. Despite the influence of processed
convenience foods, the preference of people has shifted towards healthy alternative bakery products made using refined
flour. Considering this aspect, a study was designed to develop black rice flour-incorporated cake and assess its sensory
acceptability. Black rice cake was made using 100% black rice flour with egg (variation 1) and without egg (variation
2). Control cakes were also made using 100% refined flour with and without eggs respectively. The prepared products
were subjected to sensory evaluation using a 9-point hedonic scale. The results revealed that variation 1 had excelled
volume and texture and was highly acceptable by the panel members. Hence, the study claims that black rice flour, high�fiber, gluten-free ingredient is well suited for baking.

Item Type: Article
Uncontrolled Keywords: black rice, cakes, gluten free, high fiber, eggless cakes, bakery product.
Divisions: PSG College of Arts and Science > Department of Nutrition, Food Service Management & Dietetics
Depositing User: Mr Team Mosys
Date Deposited: 21 Nov 2024 07:14
Last Modified: 21 Nov 2024 07:14
URI: https://ir.psgcas.ac.in/id/eprint/2357

Actions (login required)

View Item
View Item