Proximate Analysis and Shelf Life Stability Of Black Rice Muffins

Abstract

Black rice has been consumed from antique times by the people of Southeast Asian countries. It is said to be a nutrient-rich rice variety among all species of rice. The Phytochemicals present in it are the reason for its health-promoting properties. Muffins were prepared from black rice and refined wheat flour. The nutrient composition, anthocyanin content, and shelf-life stability were assessed. The prepared black rice muffin contained 81.89 % carbohydrates, 2.35% protein, and 3.25% fat. The shelf-life stability of the nutrients decreased on the eighth day from 81.89 to 77.56% carbohydrate and from 3.25% fat to 2.88%. Sensory analysis of the muffin by the panel gave an overall acceptance rate of 4.57 on a hedonic scale of 5 points. Muffins made of black rice and refined flour is a low-gluten snack that can be relished by all. No doubt muffins made of black rice can be guaranteed as a health-promoting functional food.