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<p>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.</p>

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Black rice macromolecules and the role of its flour in food sector: a comprehensive review

  • 期刊论文

  • 发表日期：

    2025年6月26日

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  • Avneet Kaur,
  • Sukhvinder Singh Purewal,
  • Harinder Singh,
  • Chidanandamurthy Thippeswamy Swamy,
  • Ram Sarup Singh,
  • Maninder Kaur,
  • Animesh Sen,
  • Anam Tanveer

摘要

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.