A cooking and eating quality evaluating system for whole grain black rice.

ABSTRACT: Black rice has a long history of cultivation in Asia especially China. As a whole grain, black rice is rich in diverse nutrients including proteins, vitamins, amino acids, minerals, unsaturated fatty acids, dietary fibers, alkaloids, carotenes, phenolic compounds, and anthocyanins, in addition to starch. Many studies have demonstrated a range of health-promoting effects by black rice, which has greatly attracted the attention of consumers. However, the production and consumption of black rice has been low mostly because of its poor cooking and eating quality. To address this problem, the first is a need for technology to evaluate the cooking and eating quality of black rice. In this study, we investigated the feasibility of using Rice Taste Evaluation System (RTES) as a proxy approach to e

SUBMITTER: Tian H 

PROVIDER: S-EPMC11685361 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature