Nutritional Properties, Bioactive Compounds, Antioxidant Activities, and Consumer Acceptance of Butter Cake Enhanced with Sangyod Rice (Oryza Sativa L.) Flour

This study explored the use of Sangyod rice flour as a substitute for wheat flour in butter cake to enhance its nutritional value. Sangyod rice, known for its high antioxidant content, was used in varying substitutions (40%, 50%, and 60% w/w) in the cake. The 50% substitution was found to maintain sensory qualities similar to the control while improving nutritional profiles, including increased fiber, total phenolic, and flavonoid content, as well as antioxidant activities. A sensory evaluation with 100 participants showed 87% acceptance, indicating strong consumer support. The study suggests that incorporating Sangyod rice flour in bakery products can offer health benefits, support local agriculture, and provide sustainable income for farmers in Phatthalung Province, Thailand.