Rice grain quality encompasses complex interrelated traits that cover biochemical
composition, cooking, eating, nutritional, and sensory properties. Because rice endosperm is …

The effects of polishing on proximate compositions, physico-chemical characteristics,
mineral compositions and antioxidant properties of the rice flours obtained from three …

Three different varieties of pigmented rice namely Chakhao Amuba (Black), Chakhao
Angangba (Red), Chakhao Poreiton (Purple) and a non-pigmented Chakhao Angouba …

Diabetes is a chronic metabolic illness characterized by hyperglycemia, mainly affected by
staple diet pattern as consumption of rice which makes population more vulnerable to this …

Studies over the decades highlighted the role of lipids in modulating inherent glycaemic
response of rice, still much needed to elucidate how the chain length and saturation of fatty …

Maize, sorghum, quinoa and rice are important grains which serve as the major source of
carbohydrates and micronutrients in the diet. Apart from their normal color, these crops are …

Abstract Indian black rice (Chakhao Poireiton) is a pigmented variety, rich in anthocyanins
and other phytonutrients. With growing interest in the use of local raw materials in brewing, it …

This study aimed to investigate physicochemical and functional properties as well as
bioactive compounds from Thai pigmented brown rice flours from four varieties of …

This study aimed to investigate the pasting, thermal, and functional characteristics of the
flour blends formulated between chestnut and wheat or rice flours. A total of 21 flour blends …

Black rice and red rice are often claimed to have more health benefits than white rice. They
have been reported to have greater antioxidant activity and lower digestibility than white …