Avneet Kaur, Sukhvinder Singh Purewal, Harinder Singh, Chidanandamurthy Thippeswamy Swamy, Ram Sarup Singh, Maninder Kaur, Animesh Sen, Anam Tanveer
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引用次数: 0
Abstract
Macromolecules play an important role while provide specific taste, and texture to the food product. Nutritional profile of black rice indicates the presence of starch (70–80%), protein (9–11%), fat (2–3%) and fiber (4–5%) apart from anthocyanins, phenols, flavonoids and minerals. As compared to artificial colors, food products rich in natural pigments are preferred by consumers. Health benefits associated with the black rice makes it a good substrate choice for industrial sectors. Variety of food products such as muffins, biscuits, cookies, cakes and alcoholic drinks could be prepared from black rice. In this review paper, macromolecules, extraction and their potential in food sector has been discussed in detail. Scientific details provided in this review will help to gain meaningful information related to black rice macromolecules.
期刊介绍：
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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