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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
     

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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.
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  • Black Rice:The Emerging Concept in Nutraceutical

Abstract Views: 283  |  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