Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part F
Comparative analysis of the sensory and nutritional attributes of pulao made with black rice and white rice
Author(s): Preeti Dhankhar and Parvinder Kaur
Abstract: This study investigates the enhancement of the nutritional value of a traditional rice-based dish, pulao, by using 100% white glutinous rice and 100% black rice (Chakhao Amubi variety from Manipur) in separate formulations. Black rice, known for its rich antioxidant and micronutrient profile, was compared to white rice, which, though widely consumed, lacks several essential nutrients due to processing. The research focused on evaluating the nutritional composition, antioxidant capacity, and sensory acceptability of both pulao variants. Standardized cooking methods and sensory trials with semi-trained panelists were conducted to assess appearance, taste, texture, aroma, and overall acceptability. Proximate and mineral analysis revealed significantly higher nutritional content in black rice pulao, including increased levels of protein, iron, fiber, and antioxidants. Sensory evaluation indicated strong consumer acceptance for the black rice variant, although the differences were not statistically significant at the 5% level. The findings suggest that black rice can be effectively integrated into culturally familiar recipes to improve dietary quality, promoting functional food innovations in everyday meals.
DOI: 10.22271/foodsci.2025.v6.i1f.235
Pages: 479-484 | Views: 67 | Downloads: 29
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How to cite this article:
Preeti Dhankhar, Parvinder Kaur. Comparative analysis of the sensory and nutritional attributes of pulao made with black rice and white rice. J Curr Res Food Sci 2025;6(1):479-484. DOI: 10.22271/foodsci.2025.v6.i1f.235
