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VOL. 8, ISSUE 4 (2023)
Colourful harvest: Unveiling the nutritional bounty and functional applications of coloured rice varieties
Authors
Anubhuti Dwivedi, Dr. Saloman Behera, Dr. Binata Nayak
Abstract
There are numerous
varieties of rice, including white, red, black, and brown. White and brown rice
are the most prevalent types of rice on the market. Red and black rice are not
accessible to the general public due to limited production. Black rice is a
super food due to its strong antioxidant activity, and its use as a component
in other food products can result in very nutritious dishes. Coloured rice is a
kind of rice that offers a number of intriguing health advantages. Anthocyanin,
the major pigment in coloured rice, has piqued the interest of scientists due
to its strong antioxidant activity, health advantages, and natural colouring
capabilities for usage in various culinary applications. Consuming coloured
rice has been proven to be advantageous for those who experience allergic
reactions to other cereal grains and also lowers the chance of acquiring
diabetes, obesity, and cardiovascular illnesses. To fully explore its
advantages, coloured rice must be used as a unique component in food processing.
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Pages:6-12
How to cite this article:
Anubhuti Dwivedi, Dr. Saloman Behera, Dr. Binata Nayak "Colourful harvest: Unveiling the nutritional bounty and functional applications of coloured rice varieties". International Journal of Food Science and Nutrition, Vol 8, Issue 4, 2023, Pages 6-12
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