In the heart of Thailand, a humble rice cracker is undergoing a transformation, thanks to a blend of traditional wisdom and modern science. Researchers have discovered a way to boost the nutritional value and antioxidant properties of Khao Tang, a popular Thai rice cracker, by incorporating pigmented rice and a unique flower powder. This innovation could open new avenues for the agriculture sector, particularly in the realm of functional foods.
The study, led by Supawat Namkham from the Faculty of Liberal Arts at Rajamangala University of Technology Krungthep, explored the potential of Aeginetia indica Roxb. flower powder (AFP) in enhancing the quality of Khao Tang. The researchers evaluated seven Thai rice varieties and found that RD43 brown rice offered the best balance of antioxidant activity and sensory acceptability. By incorporating 5% AFP into RD43 rice, they created a cracker with significantly higher antioxidant activity, total phenolic and flavonoid contents, and consumer preference.
“This study demonstrates that RD43 rice and AFP can be effectively used to develop a nutrient-rich, functional version of Khao Tang,” Namkham explained. The enhanced crackers boasted higher protein, fat, ash, and dietary fiber content, while maintaining low moisture and microbial safety. This breakthrough could pave the way for similar innovations in the food industry, particularly in the development of functional snacks.
The commercial implications for the agriculture sector are substantial. As consumer demand for healthier, functional foods continues to grow, farmers and food manufacturers can capitalize on this trend by incorporating bioactive plant materials into traditional products. The use of pigmented rice and AFP not only enhances the nutritional profile of Khao Tang but also adds value to these agricultural products.
“This research highlights the potential of integrating traditional knowledge with modern science to create innovative, health-promoting foods,” Namkham added. The study, published in *Food Chemistry Advances*, underscores the importance of exploring and utilizing local resources to meet the evolving needs of consumers.
As the global food industry shifts towards healthier and more sustainable options, this research could inspire similar initiatives worldwide. By leveraging the unique properties of local plants and crops, food manufacturers can develop a wide range of functional foods that cater to health-conscious consumers. This approach not only benefits the agriculture sector but also contributes to the overall well-being of communities.
In the quest for healthier snacking options, the humble Khao Tang has emerged as a promising candidate. With further research and development, this functional food innovation could revolutionize the way we think about traditional snacks and their potential health benefits. The future of food lies in the intersection of tradition and innovation, and this study is a testament to that.