Studies on development of rice cake using rice flour with blackcherry pulp supplemented with basil

Abstract

Rice cakes are made in many cultures and have wide range of processing and product characteristics. These cakes are made from rice flours which are grounded into fine powders. Rice cakes had been made by different methods using different ingredients by different cultures. The main aim for this prepared Rice cake was to develop a rice cake using rice flour with Blackcherry pulp supplemented with Basil. The rice flours, the blackcherry and basil are being treated at different levels, with 100% of rice flour i.e. 100:0 which is ( T₀) served as control, in (T₁ ) with 98% of rice flour,1% of blackcherry and 1% of basil i.e. 98:1:1, in (T₂) with 96% of rice flour, 3% of blackcherry and 1% basil i.e. 96:3:1, in (T₃) with 94% rice flour, 5% blackcherry and 1% basil i.e. 94:5:1.The study was conducted to developed Rice cake fortified with Blackcherry pulp and Basil. Trials were conducted to adjust the most acceptable levels of Blackcherry pulp (1%, 3% and 5%) and basil (1%, 1% and 1%) on the basis of sensory and Physico-chemical analysis of the product. The Final optimized product i.e. (T3) which was highly acceptable and was used to develop a product without adversely affecting the sensory attributes. The Rice cake prepared without addition of Blackcherry pulp supplemented with basil was treated as Control. The optimized product contains 0.4% Fat, 2.76% Protein, 2.33% Ash Content, 54.01% Carbohydrate, 1.16% Iron, 42.22% Moisture, 2.46% Dietary Fibre, 36.00mg Calcium, 186.20mg Potassium. The product possesses good level of Potassium, Magnesium and Carbohydrate. The price for manufacturing 100g of Blackcherry pulp supplemented with Basil was found out to be Rs7.85 and for Control Rice Cake is Rs 8.05.