Unveiling the quality traits and longevity of biscuits formulated with black rice flour [Oryza sativa (L.) indica] Sangma Hymie Cherik R.1, Parameshwari S.1,* 1Department of Nutrition and Dietetics, Periyar University, Salem-636 011, Tamil Nadu, India *Corresponding Author: S. Parameshwari, Department of Nutrition and Dietetics, Periyar University, Salem-636 011, Tamil Nadu, India, Email: parameshwari@periyaruniversity.ac.in
Online published on 5 July, 2024. Abstract Background The study was aimed at producing biscuits made from black rice flour and analysing their proximate composition, mineral, antioxidant, glycaemic, organoleptic evaluation and shelf-life characteristics. Methods Established methods were used to evaluate the proximate composition, mineral composition, antioxidant, glycaemic, sensory evaluation and shelf-life characteristics of the biscuits. Result According to the results, the BRFB3 had a significantly higher content of dietary fibre and protein while it had a much lower content of carbohydrates, moisture and fat. Mineral content (p<0.05) was significantly different between the variants. BRFB2 scored higher in the sensory evaluation. All three biscuit formulations were found to have low GI values, the strongest antioxidant activity compared to the control sample. The biscuit formulations had a significant impact on the control and could be stored for a maximum of 30 days. Top Keywords Antioxidant, Biscuits, Black rice, Physiochemical. Top |