Development and Nutritional characterization of Black Rice-based Laddu

Abstract

The present study laid emphasis upon the improvement in nutritional quality of traditional "laddu" by inclusion of black rice, which is rich in antioxidants, anthocyanins and micronutrients. Incorporation of black rice was done at three levels, namely 20, 40 and 60 percent, for evaluation of consumer acceptance. A panel comprising 10 trained judges evaluated the sensory characteristics, such as color, appearance, aroma, texture, taste, and overall acceptability, using a 9-point hedonic scale. Control sample (without black rice) showed the highest scores for color (8.6±0.18) and overall acceptability (8.28±0.22). 20% black rice (Type I) showed the best sensory performance, getting good scores for taste (7.6±0.18) and aroma (7.60±0.20) and an overall acceptability score was rated at 7.54±0.21 which means their prime commercial value. Furthermore, the study puts forth how black rice, as a functional ingredient, boosts traditional foods like laddu while satisfying the consumers' growing preferences for health-oriented foods. These observations provide fertile ground for commercialization of black rice in fortifying the nutrition quotient while enhancing the aesthetic appeal in food inventions.