Proximate and sensory analysis of cooked Red Rice (Raktashali) at room temperature

Abstract

The study aimed to develop and standardize a wholesome and traditional Indian preparation using red rice (Raktashali), focusing on its proximate and sensory analysis at room temperature. The objective was to create a nutritious and innovative food product rooted in Ayurvedic literature (Bhojankutuhalam). The recipe was developed using Indrayani red rice and water, followed by sensory evaluation conducted by a panel of 10 semi-trained judges using a 10-point hedonic scale. The results revealed excellent acceptability in terms of aroma, taste, and overall appeal, while mouthfeel and appearance were rated as fair. The product demonstrated good cooking characteristics, though Raktashali showed less cooking time, higher solid loss in gruel, and a lower elongation ratio. In comparison, Indrayani red rice yielded a medium grain size and favorable appearance. Overall, the study concludes that a therapeutic and palatable red rice product can be successfully developed and accepted at room temperature, offering a promising nutritional option based on ancient Indian dietary practices.