Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Black Rice:The Emerging Concept in Nutraceutical


Affiliations
1 Division of Plant Physiology, Indian Agricultural Research Institute, New Delhi, India
2 Department of Agronomy, Odisha University of Agriculture and Technology, Bhubaneswar (Odisha), India
3 Division of Crop Physiology and Biochemistry, National Rice Research Institute, Cuttack (Odisha), India
     

   Subscribe/Renew Journal


Importance of rice: There is booming demand for rice in Asia and other part of the world due to intense rise in world’s population. The feed the huge population the production of rice must be increased by 60-70 per cent over the next two decades (Chauhan et al., 2017). The consumption of colored rice is increasingly becoming popular in many Asian countries where black rice is often mixed with non-colored rice prior to cooking to enhance the flavor (Juliano, 1993). In addition, red rice is commonly used as a food colorant e.g. in bread, ice cream and liquor in several Asian countries.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Bruno, E., Choi, Y.S., Chung, I.K. and Kim, K.M. (2017). QTLs and analysis of the candidate gene for amylose, protein, and moisture content in rice (Oryza sativa L.). 3 Biotech., 7(1): 40.
  • Chaudhary, R.C. (2003). Speciality rices of the world: Effect of WTO and IPR on its production trend and marketing. J. Food, Agric. & Environ., 1 (2): 34-41.
  • Chauhan, B.S., Jabran, K. and Mahajan, G. (2017). Rice production worldwide. Cham, Switzerland: Sprinker International Publishing.
  • de Lima, A.G., Barum, M.T., Ramirez, R.P., Fonseca, S.F., Pieniz, S. and Rodrigues, K.L. (2017). Acceptability, nutritional composition, and protein digestibility of food produced with black rice. J. Culinary Sci. & Technol., 1 : 1-10.
  • Hu, C., Zawistowski, J., Ling, W. and Kitts, D.D. (2003). Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model system. J. Agric. & Food Chem., 51: 5271-5277.
  • Juliano, B.O. (1993). Rice in human nutrition (No. 26). Int. Rice Res. Inst.
  • Nakagawa, K. and Maeda, H. (2017). Investigating pigment radicals in black rice using HPLC and multi-EPR. J. Oleo Sci., 66(5): 543-547.
  • Nakamura, S., Hara, T., Joh, T., Kobayashi, A., Yamazaki, A., Kasuga, K., Ikeuchi, T. and Ohtsubo, K.I. (2017). Effects of super-hard rice bread blended with black rice bran on amyloid a peptide production and abrupt increase in postprandial blood glucose levels in mice. Biosci., Biotechnol, & Biochem., 81(2): 323-334.

Abstract Views: 274

PDF Views: 0




  • Black Rice:The Emerging Concept in Nutraceutical

Abstract Views: 274  |  PDF Views: 0

Authors

Milan Kumar Lal
Division of Plant Physiology, Indian Agricultural Research Institute, New Delhi, India
Tapas Ranjan Sahoo
Department of Agronomy, Odisha University of Agriculture and Technology, Bhubaneswar (Odisha), India
Lopamudra Nayak
Division of Crop Physiology and Biochemistry, National Rice Research Institute, Cuttack (Odisha), India

Abstract


Importance of rice: There is booming demand for rice in Asia and other part of the world due to intense rise in world’s population. The feed the huge population the production of rice must be increased by 60-70 per cent over the next two decades (Chauhan et al., 2017). The consumption of colored rice is increasingly becoming popular in many Asian countries where black rice is often mixed with non-colored rice prior to cooking to enhance the flavor (Juliano, 1993). In addition, red rice is commonly used as a food colorant e.g. in bread, ice cream and liquor in several Asian countries.

References