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.
Black rice, noodles and Anthocyanin
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