Development of Anthocyanin Fortified Black Rice Based Sandesh: A Comparative Study with White Rice Sandesh on Physical Characteristics, Sensory Attributes, Nutritional Quality, and Antioxidant Capacity

Introduction/ Objective: Black rice (Oryza sativa L. indica) is rich in anthocyanins and flavonoids, offering the potential to fortify sandesh, a traditional dairy sweet, as a functional food. This study aims to develop anthocyanin-fortified black rice sandesh and compare its proximate composition, physical properties, sensory attributes, nutritional quality, antioxidant capacity, and shelf-life with white rice sandesh. Method: Black rice Sandesh was prepared by incorporating black rice flour at 10% (BRFS-1), 15% (BRFS-2), and 20% (BRFS-3) into channa, while the control used 10% white rice. Both experimental and control sandesh were analysed for sensory, colour, and textural properties, along with their proximate composition, nutritional, and functional properties. The microbiological analysis during storage of the Sandesh samples was also assessed. Results and Discussion: BRFS-2 had the highest sensory score, while increasing black rice raised hardness, gumminess, and chewiness but lowered cohesiveness. Higher black rice levels reduced moisture, increased carbohydrates, and decreased protein and fat. BRFS-3 had the highest mineral (Ca, P, Fe) and anthocyanin content, absent in the control. Polyphenols, flavonoids, DPPH activity, and FRAP values were also highest in BRFS-3. Microbiological analysis showed reduced coliform counts at 15% and 20% black rice by day 8 of storage. Conclusion: The present study indicates that sandesh can be successfully prepared with up to 15% black rice, offering heightened taste and sensory qualities, nutritional value and higher antioxidant capacity with higher anthocyanin levels compared to the control sandesh. Further investigations can be conducted to assess the storage stability of black rice sandesh