Development, nutritional analysis, and consumer acceptance of black rice kheer as a value-added product

Abstract

This study, titled "Development, Nutritional Analysis, and Consumer Acceptance of Black Rice Kheer as a Value-Added Product," investigates the nutritional value of black rice as an alternative to white rice in the kheer dessert. The goal of the experiment was to compare black rice kheer (sample) and white rice kheer (control) based on sensory properties, nutritional profile, and consumer acceptability. The same amount and proportion of ingredients were used to prepare both versions, the only variation being the rice variety and soaking time. Upon sensory evaluation, panelists rated the sample higher than the control across all sensory parameters, including colour, aroma, texture, taste, and overall acceptability. Following nutritional analysis, black rice kheer was found to have higher crude protein (15.80%), crude fiber (3.16%), and ash content (4.73%) than white rice kheer. The black rice kheer also contained significantly (P