Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content
Sarthak Arora, Ishleen Kaur Virdi, Vijay Singh Sharanagat, Ankan Kheto, Subhamoy Dhua, Rajat Suhag, Rohit Kumar, Yogesh Kumar, Ajay Patel
Topics & Concepts
RoastingChemistryFood scienceBrowningAnthocyaninBlack riceFlavonoidViscosityAbsorption of waterAntioxidantBotanyRaw materialBiochemistryMaterials scienceOrganic chemistryBiologyPhysical chemistryComposite materialFood composition and propertiesPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life Management