Vol. 12, Special Issue 10 (2023)

Author(s):
Anubhuti Dwivedi, Dr. Saloman Behera and Dr. Binata Nayak

Abstract:
There are numerous varieties of rice, including white, red, black, and brown. White and brown rice are the most prevalent types of rice on the market. Red and black rice are not accessible to the general public due to limited production. Black rice is a super food due to its strong antioxidant activity, and its use as a component in other food products can result in very nutritious dishes. Coloured rice is a kind of rice that offers a number of intriguing health advantages. Anthocyanin, the major pigment in coloured rice, has piqued the interest of scientists due to its strong antioxidant activity, health advantages, and natural colouring capabilities for usage in various culinary applications. Consuming coloured rice has been proven to be advantageous for those who experience allergic reactions to other cereal grains and also lowers the chance of acquiring diabetes, obesity, and cardiovascular illnesses. To fully explore its advantages, coloured rice must be used as a unique component in food processing.