Abstract
Black rice (Oryza sativa L.) contain bioactive compounds i.e. anthocyanins and flavonoids which have potential to fortify ice cream as a functional food.  The main objective of this study was to develop sugar free and antioxidant rich ice cream by addition of black rice flour. Based on the preliminary trials, black rice flour (BRF) was incorporated at 8, 10, 12 and 14 per cent during homogenization. Addition of more than 14 per cent black rice flour in ice-cream imparts increased hardness and viscosity.  Based on sensory evaluation, ice cream prepared with 12 per cent black rice flour was accepted as optimized with highest values of acceptance for colour, flavor, texture and overall acceptability. The physico- chemical composition of optimized ice cream observed were 10.52 ± 0.02 % fat, 3.90 ± 0.12 % protein, 36.70 ± 0.02 % total solids, 72.56 ± 0.49 % overrun, 68.43 ± 4.21 (mg/GAE) total phenolic content and 40.21 ± 2.23 % DPPH
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