A Study of the Preparation and Evaluation of Noodles from Black Rice
Journal: International Journal of Trend in Scientific Research and Development (Vol.7, No. 1)Publication Date: 2023-01-07
Authors : Mahima Patel Dhanya Joseph;
Page : 1304-1307
Keywords : Black rice; noodles and Anthocyanin;
Abstract
This study looked at the effects of substituting different amounts of black rice flour for wheat flour on the qualitative traits of ready made noodles. The findings showed that compared to wheat flour, the black rice BR type had greater levels of crude protein, crude fat, ash, and fiber. The greatest levels of the vitamin B complex group were found in black rice. According to the findings, Black rices is an excellent source of anthocyanin and antioxidant activity. Noodles were functionally evaluated and content of polyphenolics, flavonoids, and anthocyanin were improved compared to the control. Moreover, Black rice can be excellent ingredient to increase the nutritional value and antioxidant properties of noodles. Mahima Patel | Dhanya Joseph "A Study of the Preparation and Evaluation of Noodles from Black Rice" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd52832.pdf Paper URL: https://www.ijtsrd.com/home-science/food-and-nutrition/52832/a-study-of-the-preparation-and-evaluation-of-noodles-from-black-rice/mahima-patel
Other Latest Articles
- Exploring Complexities and Paradoxes in Effective School and System Leadership in Cameroon
- Development of Nanotechnology Piezoelectric Energy Generation
- The Influence of Financial Literacy on Family Property Income
- Exchange Rate Fluctuation and Real Sector Output in Nigeria A Disaggregated Analysis 1986 - 2021
- Crigler Najjar Syndrome Case Report
Last modified: 2023-07-01 15:58:38