Acceptability, Nutritional Composition, and Protein Digestibility of Food Produced with Black Rice

Abstract

ABSTRACTDue to its nutritional properties, rice is highlighted as a staple food in populations worldwide, with increasing demands for pigmented types, such as black rice. The current study evaluates food produced with black rice and assesses its acceptability, nutritional composition, and protein digestibility. A 7-point hedonic scale and acceptability index were employed for sensorial analysis. Chemical analyses were performed to determine the food’s nutritional composition and protein digestibility. Chocolate truffle and sweet rice candies had respectively 97.14% and 80% acceptability rates, while muffin and risotto respectively reached 78.6% and 67.50% acceptability rates. The risotto had the best protein digestibility (83.93%), followed by sweet rice (74.36%), muffin (69.50%), and chocolate truffle (63.41%). In fact, consumers may easily accept receipes prepared from pigmented rice and its flour. Sweet rice and muffin were protein sources and digestibility results revealed that formulae with black rice obtained good results with other food of vegetal origin.