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Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Roshini Deepika Murali

Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India

Publications
  • Research Paper   
    Black Rice: A Novel Ingredient in Food Processing
    Author(s): Nitin Kumar and Roshini Deepika Murali*

    Black rice (Zizania aquatica) is a rice variety formed by the mutation of Kala4 gene. In the world it is mainly cultivated in Southeast Asian countries like China, Thailand and India. China accounts for 62% of black rice production in the world followed by Sri Lanka, India, Indonesia and Philippines. Thailand holds the 9th position for black rice cultivation. In India black rice is grown in North-eastern states like Manipur, Mizoram, Meghalaya, Assam and some parts of Odisha. Black rice is black in color due to the presence of the anthocyanin pigment on the outer layers (bran) of the rice kernel. Black rice is rich in tocopherols (vitamin E), iron and antioxidants. Black rice has high levels of protein, fiber, vitamins (Vitamin B1, Vitamin B2, folic acid) and minerals (iron, zinc, calcium, phosphorous and selenium) compared to that of white rice. The major.. View More»
    DOI: 10.35248/2155-9600.20.10.1000771

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