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

•Black rice contains many bioactive compounds with different functional properties.•Black rice powder was used to replace wheat flour to make chiffon cake.•Baked black rice chiffon cake has bioactive compounds and good antioxidant activity.•Hedonic sensory results of control and 10%-60% substituted cakes were comparable.•A successful and novel formulation of baked black rice chiffon cake is developed.

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.