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<p>The study aimed to demonstrate the copigmentation and shortening effects of natural deep eutectic solvents (NADES) in black rice cake. Different types of NADES were used with microwave-treated black rice flour for cake preparation out of which glucose-fructose based NADES was found to be the optimal for black rice cake preparation. The cake with glucose, fructose-based NADES showed desirable properties as compared to native cake. The overrun of the cake with glucose, fructose-based NADES was higher, whereas bulk density, peak force, and compression energy were lower as compared to native cake. The cake batter with NADES demonstrated shear thinning flow behaviour and was suitable for the Ostwald-de-Waele model (0.80 ≤ R<sup>2</sup> ≤ 0.98). In comparison to the native cake, the cake with NADES significantly (<i>p</i> &lt; 0.05) retains more anthocyanin, cyanidin-3-glucoside, and peonidin-3-glucoside as well as having more intense antioxidant activity. The cake with sugar-based NADES showed the best sensory and shelf-life properties as compared to the native cake. The study manifested a new approach for fat replacers as well as the co-pigmentation behaviour of NADES.</p>

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Copigmentation and shortening effect of natural deep eutectic solvents on phytochemical, structure, and organoleptic attributes of black rice cake

  • 期刊论文

  • 发表日期：

    2025年7月15日

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  • Christilin Lyngdoh Mawphlang,
  • Prostuti Chakravorty,
  • Manaswini Barik,
  • Amit Baran Das

摘要

The study aimed to demonstrate the copigmentation and shortening effects of natural deep eutectic solvents (NADES) in black rice cake. Different types of NADES were used with microwave-treated black rice flour for cake preparation out of which glucose-fructose based NADES was found to be the optimal for black rice cake preparation. The cake with glucose, fructose-based NADES showed desirable properties as compared to native cake. The overrun of the cake with glucose, fructose-based NADES was higher, whereas bulk density, peak force, and compression energy were lower as compared to native cake. The cake batter with NADES demonstrated shear thinning flow behaviour and was suitable for the Ostwald-de-Waele model (0.80 ≤ R2 ≤ 0.98). In comparison to the native cake, the cake with NADES significantly (p < 0.05) retains more anthocyanin, cyanidin-3-glucoside, and peonidin-3-glucoside as well as having more intense antioxidant activity. The cake with sugar-based NADES showed the best sensory and shelf-life properties as compared to the native cake. The study manifested a new approach for fat replacers as well as the co-pigmentation behaviour of NADES.