Development and evaluation of black rice fryums
Fryums, a popular Indian snack item prepared using white rice (Oryza sativa) as a main ingredient, was used as a base for developing black rice fryums. In this study, the white rice was replaced by Burma black rice (Oryza sativa) to the extent of 50 per cent (variation one), 75 per cent (variation two) and 100 per cent (variation three). Sensory evaluation of the three variations was done using 9 point hedonic scale and food action rating scale (FACT). One way ANOVA and Least Significant Difference (LSD) post hoc test were used to analyse the results. Variation one and two which used a combination of white rice and black rice received low sensory scores compared to variation three. The difference in amylose and amylopectin ratio of white rice and black rice which directly influences the cooking properties of rice may be responsible for this. Variation three was found to be closest to the basic recipe in terms of sensory properties. The sun dried hundred per cent Black rice fryums provide 290.5 kcals of energy, 72.25 g of carbohydrates and 8.71 g of protein per 100 g. The evaluation by Food Action Rating Scale, revealed that it was overall acceptable. There are hardly any studies on black rice fryums. This study is an attempt to extend the benefits of the black rice, which is known to have many functional properties, to the non consumers of black rice and to add variety to the diets of black rice consumers.