Development and evaluation of sensorial and antioxidant properties of functional black rice kheer

Abstract

The present investigation involved preparation of kheer by replacing white rice with black rice @ 40g (K1), 30g (K2) and 20g (K3). Coconut sugar was added @15 g in all the combinations.  Standardized pasteurized milk (4.5 % fat and 8.5 % SNF) was used with black rice grains. Cleaned rice was soaked in water (rice to water ratio as 1: 2) and cooked at 93°C till the water was completely absorbed. Kheer prepared using 20g of rice (K3) was selected as optimized product on the basis of sensory evaluation. The developed black rice kheer was acceptable upto 12 days of storage at refrigerated temperature. Optimized kheer contained 58.45 ± 0.04 % moisture, 5.11 ± 0.26 % fat, and 72.57±0.51 % total carbohydrate and 54.46±0.56, Total Phenolic Content (mg catechin equivalents/g d.w.). During storage at refrigerated temperature (4±2°C) the pH decreased significantly while acidity increased. The SPC increased from 1.32 ± 0.3 to 6.89 ± 0.23 at the end of 12 days storage in optimized black rice kheer. This study can be further utilized to find out the efficiency of black rice which is known to have many functional properties, to the non-consumers of black rice and to add variety to the diets of black rice consumers.