Physicochemical, functional, and rheological properties of reduced-calorie ice cream enriched with pigmented black rice powder

Pigmented rice varieties, such as red, black, purple, green, and brown, possess nutritional qualities due to their higher concentration of bioactive chemicals compared to standard white rice; yet, their consumption remains low due to inadequate recognition. Currently, pigmented rice is utilized by various industries, including cosmetics, pharmaceuticals, packaging, and food. In this experiment, skim milk powder was substituted with black rice powder (BRP) in a ratio of 0 to 100 percent to formulate reduced-calorie ice cream. It was observed that ice cream mixes with a higher proportion of black rice powder had a higher calorific value. This is because a larger percentage of BRP greatly increases the calorific value of ice cream. Thus, it can be concluded that the formulation of BRP (25%) enriched ice cream showed reduced calorific value. So that manufacturers may use this nutraceutical ingredient in the future formulation of product development.