Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour

Abstract Black rice (BR) powders were used to substitute 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% (w/w) of wheat flour to manufacture chiffon cakes, assigned as BR10, BR20, BR30, BR40, BR50, BR60, BR70, BR80, BR90, and BR100, respectively. The specific gravity in cake batter, and crumb a value, hardness, cohesiveness, adhesiveness, gumminess and chewiness of baked cakes increased with increased black rice powder levels. However, the moisture in cake batter, and cake volume, crust color and crumb L and b values, springiness, and resilience of baked cakes showed a reverse trend. Total phenols, anthocyanins and scavenging ability of baked cake extracts increased with increased black rice powder levels. The hedonic sensory results of control and 10%–60% substituted cakes were comparable but 70%–100% substituted cakes showed lower sensory results. Altogether, black rice chiffon cake could be developed as a novel food with more bioactive components and effective antioxidant activity.