Publications

Rice (Oryza sativa) is the staple food for nearly 60% of the world population and majority of South Indians. It is a major agricultural and economic product as it is consumed by people throughout lifespan. Diverse varieties of rice are available in the market which differs from one another in physicochemical, nutritional and cooking properties. In this study cookies are developed using less familiar varieties of rice that are locally available. Variations in cookies were developed using Brown Rice, Njavara Rice and Burma Black rice. Cookies made with White Rice flour was used as control. Sensory evaluation of rice cookies was done using 9 point hedonic scale and food action rating scale (FACT). Descriptive and inferential statistical analysis showed that cookies made with Brown rice flour was closest to the control and found most acceptable. Proximate analysis was done on the best accepted variation i.e., Brown rice cookies. It provides 397.18 kcals of energy, 60.30 g of carbohydrates, 10.97 g of protein, 17.38 g of fat and 0.07 g of total fibre per 100 g of the sample. This study is an attempt at incorporating less familiar varieties of rice in popular recipes thereby enriching the diets and providing a choice of snack for people with gluten sensitivity.