Impact of Aeginetia indica Roxb. flower powder on quality attributes, antioxidant activity, and sensory characteristics of functional pigmented rice crackers (Khao Tang)

Functional food development through the incorporation of bioactive plant materials represents a promising approach to enhance the nutritional value of traditional snack foods. This study aimed to improve the nutritional and functional qualities of Khao Tang, a traditional Thai rice cracker, by incorporating pigmented rice (Oryza sativa L.) and Aeginetia indica Roxb. flower powder (AFP). Seven Thai rice varieties were evaluated RD43, Sinlek, Sang Yod, Tubtim Chumphae, Red Jasmine, Riceberry, and Jasmine (white rice), with RD43 brown rice showing the best balance of antioxidant activity and sensory acceptability. RD43 was selected as the base to develop crackers with 0–25 % AFP (w/w). The final formulation, using RD43 with 5 % AFP, significantly increased antioxidant activity (DPPH: 7.53 mg TE/g, FRAP: 13.21 mg TE/g, ABTS^•+: 15.04 mg TE/g), total phenolic (7.12 mg GAE/g) and flavonoid contents (14.36 mg RE/g), and consumer preference (overall acceptability: 7.37). It also improved the nutritional profile, with higher protein (11.15 g/100 g), fat (13.40 g/100 g), ash (2.16 g/100 g), and dietary fiber (2.75 g/100 g), while maintaining low moisture and microbial safety. This study demonstrates that RD43 rice and AFP can be effectively used to develop a nutrient-rich, functional version of Khao Tang, enhancing both its health appeal and sensory quality.