Abstract

Rice is a fundamental dietary essential with substantial nutritional value, especially brown and pigmented varieties, which are abundant in bioactive compounds such as anthocyanins, oryzanol, and tocotrienols that promote anti-inflammatory, antioxidant, and cardiovascular health advantages. The formulation of value-added rice products incorporating black sesame offers a strategy to improve both nutritional content and functional attributes. This study sought to examine the bioactive compounds present in organic rice and processed organic crispy rice products, evaluate their physical and chemical quality, assess their nutritional value, and compare the product quality to the Thai Community Product Standard TIS 36/2554. Antioxidant activity was assessed utilizing the DPPH assay, total phenolic content was quantified via the Folin Ciocalteu method, and anthocyanin content was evaluated employing the pH differential technique. Physical quality parameters encompassed color, moisture content, water activity, and dietary fiber, whereas nutritional analysis evaluated energy, protein, fat, and vitamin levels. Additionally, product quality and safety assessments were conducted in accordance with community product standards. The findings indicated that fresh organic rice possessed the highest total phenolic content, measuring 124.78 mg GAE/100 mL, and demonstrated an antioxidant activity of 35.69%. Following processing into a crispy product, total phenolics decreased to 23.26 mg GAE/100 mL, and antioxidant activity declined to 17.23%. However, fortification with black sesame elevated the total phenolic content to 35.68 mg GAE/100 mL and increased antioxidant activity to 36.75%. The anthocyanin content in the black sesame formulation increased to 0.88 mg/100 g, compared to 0.07 mg/100 g in the original product. Physical quality assessment revealed a moisture content of 5.30%, aligning with the standard maximum of 6%, water activity values ranging from 0.01 to 0.12 conducive to inhibiting microbial growth, and dietary fiber content between 11.21% and 12.59%, which are comparatively high relative to conventional snack products. Nutritional analysis demonstrated that black sesame fortification elevated the energy content from 3,256 to 4,306 calories per gram, increased protein from 6.55 to 15 g/100 g, raised fat from 1.05 to 4.52 g/100 g, and enhanced dietary fiber from 11.21 to 13.59 g/100 g.