Showing papers on "Black rice published in 1999"

Pasting and Nutritional Characteristics of Black Rices Harvested in Korea

Abstract: Three black rices (Suwon 415, Iksan 427 and Sanghaehyanghyeolla) harvested in Korea were examined in their pasting characteristics, and minor nutrients (vitamins and minerals) in comparison to those of a brown rice (Dongjinbyo). Based on the amylose content, brown rice and Suwon 415 were normal rices (22.7 and 19.6%, respectively), whereas Iksan 427 and Sanghaehyanghyeolla were waxy rices(0.4 and 0.6%, respectively). Iksan 427 and Sanghaehyanghyeolla showed similar viscosity patterns with significantly low pasting temperatures and viscosity. Brown rice showed higher pasting viscosity and pasting temperature than black rices, and its viscosity pattern was similar to Suwon 415. Brown rice and Suwon 415 displayed higher hardness but lower adhesiveness of their gels. Black rices contained more non-carbohydrate components and dietary fiber than brown rice. From the amino acid analysis, black rices contained more acidic amino acids (aspartic and glutamic acids) than brown rice. Among the black rices, Suwon 415 had the highest content of total essential amino acids (4.3%). Black rices also contained higher amounts of vitamin B complexes (thiamin, riboflavin and niacin) and minerals (K, Mg and Ca) than brown rice. Sanghaehyanghyeolla showed an exceptionally high amount of Ca (12 ㎎ %).

Gelatinization Properties of Pigmented Rice Varieties

Abstract: Gelatinization characteristics of pigmented rice varieties were determined in terms of amylose contents, amylograph, gel consistency, water absorption index (WAI) and water soluble index (WSI). Amylose contents of black and red rice were lower than those of brown rice, especially Sanghaehyanghyulla exhibited the lowest amylose contents among the pigmented rice varieties tested. There was no significant difference in WAI among the pigmented rice varieties, but WSI was lower in red rice than the others. Peak viscosity of black rice measured in a Brabender amylograph was lower than those of red and brown rice.

Storage of Black Rice using Flexible Packaging Materials

Abstract: The quality change of black rice during storage at was measured to determine a packaging material for black rice storage, using polyethylene film (PE), polypropylene film (PP) and laminated film with PE and PP (PE/PP). Water activity of black rice was 0.642 at initial time and changed little in 8 months during storage at . Acidity of black rice was 25 mg KOH at initial time and was the lowest, 33.16 mg KOH, within PE/PP of 0.10 mm in thickness in 8 months during storage at . L, a and b values, hunter color value of black rice were not changed significantly in all packaging materials during 8 month storage. Hardness of the black rice was increased a little, but changed the smallest in PF/PP and the largest in PE with 0.05mm in thickness in 8 months. During storage, hexanal content was increased the smallest in PE/PP and the largest in 0.05 mm PE. Among fatty acid of black rice, linoleic acid was changed the smallest in PE/PP and the largest in 0.05 mm PE. In conclusion, PE/PP was better for the storage of black rice than PE and PP.

Method of producing black nutritive powder

Abstract: A black nutritive powder is made up of black rice flour (65-70 wt.%), black bean powder (12-15), black jujube powder (10-15), kelp powder (2-5), and ox liver powder (1-3) through mixing, and featureshigh contents of I, Ca and Fe, rich nutrients and health-care function of promoting appetite and nourishing spleen and blood.

Prodn. method for black milk powder

Abstract: A black milk powder is prepared from black rice flour (29-39.5 wt.%), black bean powder (8-12), black jujube powder (3-8), kelp powder (1.5-2), powdered ox liver (0.1-0.5), milk powder (46-54) and black sesame powder (0.5-1.2) through mixing, and features high contents of I, Ca and Fe.

Structural variations of the aldolase gene region in different rice cultivars

Abstract: The rice plant Oryza sativa L. has four separate loci coding for fructose-1, 6-bisphosphate aldolase (aldolase). One codes for chloroplast aldolase (AldP), and the other three for the cytoplasmic counterparts, AldC-a, AldC-1, and AldC-2. In the present study, we examined the occurrence of structural variations in the aldolase gene regions among different ecotypes and cultivars of rice. Southern blot hybridization showed that the structure of the AldP and AldC-1 gene regions did not differ among eight rice cultivars examined here, based on restriction fragment length polymorphism. However, the AldC-a and AldC-2 Ioci exhibited four and two types of variations, respectively. The variations enabled to distinguish five different groups of rice cultivars including so-called red, green and black rice in addition to japonica and indica cultivars. Thus, these variant gene regions may be used as markers for the classification of rice cultivars.

Nutritional Evaluation of Some Black Cereal and Oil Food Resources

Abstract: Main nutritional components were analyzed of black cereal and oil food resources such as 7 black rice,4 black soybean, 3 black corn, 1 black wheat and 2 black millet varieties in this study. The results were as fol lows: the contents of protein, plant fat and dietary fiber were 10% ~ 60% higher than their counterparts of lighter color seed coat, mineral elements and vitamins such as Fe, Zn, I, Se and vitamins C and E were rich. The composition of amino acids were ideally balanced with essential amino acids accounting for over 40% of total amount of amino acids. So black cereal and oil food resource were ideal black health foodstuff of high protein and dietary fiber, low calorie, balanced amino acids, and rich mineral elements and vitamins.

A health drink and its manufacturing process

Abstract: The present invention relates to a functional health drink, characterized in that it contains black rice extract, kujibong baekbaek extract, buttercup starch extract, dandelion starch extract and thistle starch extract, the functional health drink of the present invention is a white rice milled as a grain Using the black rice with superior nutrients and taste compared to the back, it transfers the black pigment contained in the drink to produce a distinctive color, and selects the four kinds of above-mentioned field plants that can grow naturally or grow easily in our fields. Therefore, by effectively extracting the various active ingredients contained in it and conjugating it with black rice, it not only benefits the health of drinkers, but also has great value in developing our herbaceous vegetation as well as the effective use of grain.