Studies on development of rice cake using rice flour with blackcherry pulp supplemented with basil

Rice cakes are made in many cultures and have wide range of processing product characteristics. These from rice flours which grounded into fine powders. had been by different methods using ingredients cultures. The main aim for this prepared cake was to develop a flour with Blackcherry pulp supplemented Basil. flours, the blackcherry basil being treated at levels, 100% i.e. 100:0 is ( T₀) served as control, (T₁ ) 98% flour,1% 1% 98:1:1, (T₂) 96% flour, 3% 96:3:1, (T₃) 94% 5% 94:5:1.The study conducted developed fortified Trials were adjust most acceptable levels (1%, 5%) 1%) on basis sensory Physico-chemical analysis product. Final optimized (T3) highly used without adversely affecting attributes. addition Control. contains 0.4% Fat, 2.76% Protein, 2.33% Ash Content, 54.01% Carbohydrate, 1.16% Iron, 42.22% Moisture, 2.46% Dietary Fibre, 36.00mg Calcium, 186.20mg Potassium. possesses good level Potassium, Magnesium Carbohydrate. price manufacturing 100g Basil found out be Rs7.85 Control Cake Rs 8.05.