Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part B
Development and evaluation of a black rice-tomato soup premix as a functional food for prostate cancer prevention
Author(s): Sahana Farveen Kkalilur Rahman and Jenifer Antony
Abstract: Prostate cancer is a significant global health concern, necessitating effective dietary interventions. This study aimed to develop a black rice-tomato soup premix rich in anthocyanins and lycopene, known for their antioxidant and anti-carcinogenic properties. Three formulations were prepared with varying proportions of black rice and tomato powder, evaluated for nutritional composition, sensory acceptability, and microbiological safety. The most preferred formulation (50% black rice, 30% tomato powder) exhibited high consumer acceptability, with superior sensory attributes (overall acceptability score: 8.2). Nutritional analysis confirmed high antioxidant content, with lycopene at 1163 mg/100 ml and anthocyanins at 3.64 mg/100 ml. Statistical analysis (ANOVA, p< 0.001) validated these results. However, the product’s short shelf life (2 days) presents a challenge, requiring further research on preservation techniques. This study highlights the potential of functional foods in prostate cancer prevention and underscores the need for future optimization.
DOI: 10.22271/foodsci.2025.v6.i1b.195
Pages: 131-134 | Views: 129 | Downloads: 102
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How to cite this article:
Sahana Farveen Kkalilur Rahman, Jenifer Antony. Development and evaluation of a black rice-tomato soup premix as a functional food for prostate cancer prevention. J Curr Res Food Sci 2025;6(1):131-134. DOI: 10.22271/foodsci.2025.v6.i1b.195
