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

• Pigmented RD43 rice enhanced antioxidant and sensory traits of Khao Tang. • indica flower powder boosted TPC, TFC, and antioxidant activities. • 5 % AFP improved functionality without affecting sensory acceptability. • Developed crackers showed higher protein, fiber, and mineral content. • All formulations met microbiological safety standards for shelf stability. 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.