Showing papers on "Black rice published in 2006"

An Anthocyanin-Rich Extract from Black Rice Enhances Atherosclerotic Plaque Stabilization in Apolipoprotein E–Deficient Mice

Abstract: Black rice and its pigment fraction may have antiatherogenic activity, but the exact component contributing to the beneficial effect remains unclear. The aim of the present study was to investigate the influence of the anthocyanin-rich extract from black rice on the vulnerability of advanced plaques in apolipoprotein (apo) E-deficient mice. Using LC-MS, the anthocyanin-rich extract from black rice was identified as containing cyanidin-3-glucoside and peonidin-3-glucoside. ApoE-deficient mice (n = 30; 30 wk old) were randomly divided into 3 groups: a control group (fed the AIN-93G diet), the simvastin group [simva; fed the AIN-93G diet containing simvastatin, 50 mg/(kg.d)], or the anthocyanin-rich extract group [antho; fed the AIN-93G diet supplemented with anthocyanin-rich extract from black rice, 300 mg/(kg.d)]. After 20 wk of intervention, the plaque area that developed in the brachiocephalic artery of mice in the antho group was smaller than that of the control mice. Both the antho and simva groups had lower frequencies of the large necrotic core and thin fibrous cap in plaques than the control group. Collagen I was increased and matrix metalloproteinase-1 contents were reduced in the brachiocephalic lesion of both the antho and simva groups compared with the control group. Furthermore, mRNA levels of tissue factor and inducible nitric oxide synthase in aortae were decreased in the antho and simva groups. Supplementation of anthocyanin-rich extract improved the lipid profile by decreasing serum triglyceride, total cholesterol, and non-HDL cholesterol. These results suggest that chronic diet intake of anthocyanin-rich extract from black rice may enhance plaque stabilization in old apoE-deficient mice. The underlying mechanism is related mainly to inhibiting proinflammatory factors and improving the serum lipid profile.

Antioxidative Compounds in the Extracts of Black Rice Brans

Abstract: Recently we found that extracts from ancient rice brans, especially those from black rice bran, possess strong scavenging activities for reactive oxygen species (ROS). In this study, we examined the origin of the ROS-scavenging activities in the black rice bran extracts, and identified candidate scavengers such as cyanidin-3-glucoside (Cy3-glu) and cyanidin. Although ferulic acid is known to be an antioxidative component of bran in currently available common white rice varieties, it was not found in the black rice bran extracts. The ROS-scavenging activities of Cy3-glu and cyanidin, which were identified in this study, were examined using the ESR-spin trap method and in terms of protective activity against effects of ultraviolet (UVB) irradiation on an epidermal cell line (HaCaT cell). These anthocyanin compounds were found to possess both strong ROS-scavenging activities and to suppress cell-damaging effects of UVB, indicating that both Cy-3-glu and cyanidin are the active components involved in the antioxidative activity of black rice bran extracts.

Multiple ingredient black sesame seed paste

Abstract: The invention relates to a multi-element sesame paste, which constituents include sesame seed, white sesame seed, walnut kernel, black rice, groundnut kernel, oat, red phaseolus bean, buckwheat, lotus seeds, soya bean, red date, Chinese sorghum, glutinous rice, black soya bean, black maize, sunflower seeds, barley, unpolished rice, yellow maize mung bean, and radix polygoni multiflori

The Effects of a Mixture of Brown and Black Rice on Lipid Profiles and Antioxidant Status in Rats

Abstract: Background: The present study was designed to investigate the influence of natural brown and black rice consumption on serum lipid parameters and hepatic enzyme activities in rats f

Quality Characteristics of Cookies with Black Rice Flour

Abstract: The quality characteristics of cookies containing black rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of black rice flour to the wheat flour-mixture did not affect the pasting temperature but increased the enthalpy, indicating that more energy is needed for the starch gelatinization. The total dietary fiber and total polyphenol content increased and the cookies color became darker and deeper with increasing black rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly (both, p

흑미의 배합비와 굽기시간에 따른 흑미쿠키의 품질특성

Abstract: Response surface methodology was used to investigate the cookie manufacturing process with black rice flour. A three-variable, three?level central composite design was employed where the independent variables were the amount of black rice flour (0～20%), baking time (10～14 min), and sugar type (sucrose, aspartame, and oligosaccarides). pHs of dough and cookie tended to increase with the addition of black rice flour. Moisture content of dough slightly increased with the addition of black rice flour but nearly affected by baking time. Spread factor increased with the addition of black rice flour and it was more evident in the samples prepared with sucrose. L * -value decreased but a * -value increased significantly with the addition of black rice flour. Generally the amount of black rice flour in the sample did not affect the textural characteristics of cookie. As the amount of black rice and baking time increased, sensory flavor became stronger. Sensory sweetness as well as hardness increased but sensory color became darker with the addition of black rice flour. In addition, the response surface models developed in this study for most of physicochemical and sensory characteristics of black rice cookie were adequate.

Hepatopotective Effects of Black Rice on Superoxide Anion Radicals in HepG2 Cells

Abstract: Cyanidin 3-glucoside (C3G) isolated from black rice was investigated for hepatoprotective effects in HepG2 cells under oxidative stress. When an increase in the production of reactive oxygen species (ROS) was induced by gramoxone, cell viability was drastically decreased by 42%. However, in the presence of C3G, no hepatocytic damage was observed in HepG2 cells treated with gramoxone. C3G was found to manifest a stronger scavenging effect (91%) on superoxide anion radical (O2-) than any of the other natural and synthetic antioxidants. Results suggest that C3G from black rice possesses hepatoprotective effects in vitro, which may be, at least in part, due to O2- scavenging.

Food containing hundreds of material

Abstract: The invention discloses a mixed food including main grains and auxiliary materials, wherein the main grains include wheat, barley, oat, buckwheat, highland barley, soybean, green pea, black soya bean, mung bean, asparagus bean, red bean, peas, millet, rice, fermented glutinous rice, black rice, maize, Chinese sorghum, yam, potato, sesame seeds, peanut, the auxiliary materials include vegetable, fruit, grease, animal foodstuff, minerals, vitamins and flavoring agents

Nine grain brewing wine

Abstract: The nine grain brewing liquor is brewed with nine kinds of grains, including kaoliang, corn, rice, wheat, barley, glutinous rice, black rice, millet and pea and water in certain weight proportion The preparation process includes the steps of high temperature yeast preparation, high temperature piling, fermentation in earth tank, setting in cellar, twice material throwing, fermentation for nine times, taking wine for seven times, stepped storing and blending The nine grain brewing liquor has special flavor, and is mellow, harmonious and rich in aftertaste

Physicochemical Properties of Black Rice Flours (BRFs) Affected by Milling Conditions

Abstract: Physicochemical properties of black rice flours (BRFs) produced under different milling conditions were investigated to explore their applications for various processed rice products. Moisture contents of BRFs after roll milling and subsequent hot-air drying or microwave drying were 10.3% and 14.4%, respectively. The BRFs with jet milling and subsequent hot-air drying or microwave drying showed moisture contents of 7.9% and 7.5%. Mean particle sizes of the BRFs obtained from roll milling, jet milling, and following air-classification were 150, 41.5, and 9.4 , respectively. Hunter L value and water soluble index (WSI) of BRFs increased with decreasing particle size, while Hunter a value decreased. Total polyphenol contents of 91.4-115.8 mg/100 g and total amino acids of 75.0-96.4 mg/100 g in three types of BRFs were higher as compared to those (6.3 mg/100 g and 30.5 mg/100 g) of polished rice flour (PRF). Physicochemical properties such as moisture content, color parameter, and WSI have close relationship with the particle size of BRFs prepared under different milling conditions.

Effect of Feeding Cyanidin 3-glucoside (C3G) High Black Rice Bran on Nutrient Digestibility, Blood Measurements, Growth Performance and Pork Quality of Pigs

Abstract: Two experiments were conducted to investigate the effect of feeding cyanidin 3-glucoside (C3G) high black rice bran on nutrient digestibility, blood measurements, growth performance and pork quality of pigs. In Exp. I, a total of fifteen pigs (19.91±1.80 kg, average initial body weight) were used in assay of nutrient digestibility and blood measurements. All pigs were allotted to 5 treatments with 3 replicates according to a completely randomized design (CRD) in an individual metabolic crate. Treatments included 1) CON: basal diet, 2) BRB-2: basal+brown rice bran 2%, 3) BRB-4: basal+brown rice bran 4%, 4) CRB-2: basal+C3G high black rice bran 2% and 5) CRB-4: basal+C3G high black rice bran 4%. The digestibility of dry matter (DM), crude protein (CP), crude fat (CF), crude ash (CA) and crude fiber (CF) was not affected by dietary treatments. Serum triglyceride (TG) and high density lipoprotein (HDL) cholesterol concentrations were not affected by addition of C3G high black rice bran. However, at the end of experiment, pigs fed rice bran showed decreased tendency in total cholesterol concentration. Especially pigs fed C3G high black rice bran showed significantly lower total cholesterol concentration compared to pigs fed brown rice bran (p<0.03). There was numerically lower total cholesterol concentration with increasing levels of black rice bran in the diet. In terms of serum glutamate oxaloacetate transaminase (GOT) and glutamate pyruvate transaminase (GPT), there were no significant differences among treatments, even though pigs fed CRB-4 showed the lowest GOT concentration compared to other pigs. In Exp. II, sixteen finishing pigs (average initial body weight 89.96±0.35 kg) were divided into 4 treatments to investigate the effect of feeding C3G high black rice bran on growth performance and pork quality. There were no significant differences in average daily gain (ADG), average daily feed intake (ADFI) and feed conversion ratio (FCR) among the treatments. Pigs fed C3G high black rice bran showed numerical decrease in ADG and increase in FCR while not effecting feed intake. There was no significant difference in live weight, carcass weight, carcass rate, backfat thickness and carcass grade. However, pigs fed C3G high black rice bran tended to show lower backfat thickness than pigs fed basal diet. Pigs fed C3G high black rice bran showed a tendency of decreased TBA value than pigs fed basal diet, although there was no overall significant difference among treatments. In conclusion, nutrient digestibility, blood measurements, growth performance and pork quality were not significantly affected by feeding C3G high black rice bran to pigs. However, C3G high black rice bran might have an effect on lowering serum total cholesterol and decrease the TBA value in pork compared to control group and these effects might be due to high concentration of antioxidative compounds in C3G high black rice bran. (Key Words : Black Rice Bran, Cyanidin 3-glucoside (C3G), Pork Quality)

Three black health powder

Abstract: The present invention discloses three black health powder prepared with black rice 8-10 weight portions, black bean 8-12 weight portions, and black sesame 8-10 weight portions. The three black health powders may have different proportioning ratio for different people. It has certain health care function, especially to the patients of cardiac vascular diseases and gastroduodenal ulcer. In addition, it has fine mouth feeling, excellent mixing with water and easy digestion and absorption.

Bean-curd and method for producing thereof

Abstract: A method of manufacturing bean curd containing grains, beans or seeds by addition of powder of an optional ingredient containing grains, beans or seeds in original state or after grinding to soybean milk is provided to improve the taste and nutrients of bean curd and to obtain the bean curd with a chewable texture. Beans are separated from foreign material and dust by using an earth and stone separator, washed, soaked in water, ground with an electronic high-speed stone mill, heated to allow easy dissolution of water-soluble protein and fat solids in bean milk and filtered. The obtained bean milk is mixed with an optional ingredient containing grains, beans or seeds in a weight ratio of 99 to 90%: 1 to 10%, agitated with an agitator, coagulated with a coagulator at 85 to 90deg.C for 15 to 30min, compressed and soaked in water while circulating water until the amount of formed bean curd to be soaked reaches below 2/3 of the volume of the soaking tank. The optional ingredient is selected from an oat, proso millet, buckwheat, wheat, whole wheat, rolled wheat, barley, rice barley, sorghum, rice, black rice, corn, dried corn, adlay, millet, glutinous sorghum, glutinous millet, kidney bean, mung bean, black bean, Rhynchosia volubilis, yellow bean, cow pea, garden pea, red bean, perilla seed, sesame seed, peanut, chestnut, almond, pine nut, sunflower seed, walnut and pumpkin seed.

The protective effects of anthocyanidin extracted from black rice fraction on endothelial cells injured by oxidative stress

Abstract: Objective:To investigate the protective effects of four kinds of anthocyanidin extracted from black rice fraction on the vascular endothelial cells treated with ox-LDL. Method: The morphological changes of cells were observed with the inverted microscope equipped with GIF filter. The viability of endothelial cells, the production of MDA and free radicals in cells were determined respectively through MTT test, fluorescent spectrophotometry and DCFH–DA as fluorescence probe. We studied the influence of cyanidin-3-glucoside on the cell cycle of endothelial cells treated with ox-LDL by flow cytometry. Result: Anthocyanidins from black rice could decrease the morphological injury of ox-LDL to endothelial cells and reduce the inhibition of ox-LDL to the proliferation of endothelial cells significantly. Cultured with anthocyanidin before ox-LDL, cells produced less MDA than those treated with ox-LDL directly. Cyanidin-3-glucoside decreased the free radicals in cells and the inhibition of cell proliferation due to ox-LDL attack. Conclusion: Anthocyanidin had the ability to protect cells from the oxidative injury of ox-LDL,probably due to its antioxidative activity.

Production of black rice with soft package

Abstract: A soft-packaged done black rice is prepared from the tender stem and leaf of common nandina and rice through washing the tender stems and leaves of common nandina, dripdrying, breaking, decocting, filtering, adding rice for blackening it, washing the black rice, dripdrying, packing with soft bags, and steaming or boiling

Effect of black rice floour replacement on physicochemical, textural and sensory properties of Yackwa

Abstract: In this study the properties of Yackwa partially replaced wheat flour with black rice flour were examined in the three factors: the physicochemical, the textural and the sensory. When the amount of black rice flour increased, dehydration and oil absorption of Yackwa decreased while frying it. The color of black rice flour Yackwa was darker yellowish than that of wheat flour Yackwa. When black rice flour was added more in making Yackwa, the results are as follows: first, its hardness increased, second, the external and internal color of Yackwa got significantly darker, finally, its greasiness decreased. As a result, up to 20% of wheat flour may be replaced with black rice flour without diminishing acceptability.

A Survey on the Consumption and Satisfaction Degree of the Cooked Rice Mixed with Multi-Grain in Seoul${\cdot}$Kyeonggi and Kangwon Area

Abstract: The purpose of this study was to investigate the consumption and perception on the effect of cooked rice mixed with multi-grain (CR-MG). Reason for like and dislike, intake frequency and variables related with the satisfaction of CR-MG were also investigated. The data for the analysis was collected from 315 adults who were residing at SeoulKyeonggi and Kangwon area and analyzed by the SPSS 11.0 program. The result showed that 84.8% of the respondents consumed CR-MG, showing significant difference by gender and occupation (p brown rice (73.4%) > black rice (72.7%) > waxy rice (61.0%), respectively. As for the mixing type of MG, 61.4% of the respondents preferred non-mixed product rather than pre-mixed product. 2 or 3 kinds were preferred numbers of MG mixed with rice, showing significant difference by age (p

Inhibiting the Growth of Bacillus cereus in Raw Sprouts and Cooked Rice using Red Clover Seeds

Abstract: The growth of enterotoxigenic Bacillus cereus in perishable foods is a well-known cause of food poisoning. In this study, we evaluated sprouting seeds (broccoli, green peas, lentil, mung bean, mustard, radish, red clover, soybean, and triticale) for their antimicrobial activity toward B. cereus. The filter-sterilized seed extracts of red clover, lentil, and mung bean yielded inhibition zones of 11.7, 9.2, 8.3 mm, respectively. However, no significant inhibition (≤ 6 mm) was observed with other seed extracts. Naturally occurring B. cereus multiplied from 1.1 to near 5.0 log CFU/g during broccoli and radish sprouting. In contrast, B. cereus growth was suppressed when brassica and red clover seeds were grown together. A mixture of seeds containing 10% red clover reduced B. cereus counts to ≤ 1 log CFU/g at the end of sprouting. Artificially inoculated B. cereus (1.1 log CFU/g) grew to 5.9 and 5.6 log CFU/g in white and black rice, respectively, during storage for 24 h at 24 o C. Adding a small amount of red clover seed extract (2.5 ml per 25 g of cooked rice) reduced the respective growth by 3.2 and 2.3 log CFU/g. B. cereus counts on the treated white and black rice were about 4.9 and 3.7 log CFU/g, respectively, after 48 h of storage at 24 o C. In conclusion, the antimicrobial activity of some

Material for inhibiting succharification of aminophospholipid

Abstract: PROBLEM TO BE SOLVED: To clarify the evaluation of a food group comprising various classifications and items as an anti-succharification food group useful as a diabetes-preventing food not limited to dietary fiber, and to provide a material for inhibiting the succharification of an aminophospholipid, extracted from a food especially having excellent succharification-inhibiting ability. SOLUTION: The material for inhibiting the succharification of the aminophospholipid contains one or more kinds of extracts from foods selected from the group consisting of lemon, lemon rind, fermented rice bran, red pepper, apple peel, avocado, sprouted brown rice, onion coat, banana peel, fruit of Lychium chinense, apple, black soybean, kiwi skin, black rice, black pepper, cinnamon, wakame seaweed, white radish sprouts, green tea, white sesame and peanut husk as main components. COPYRIGHT: (C)2007,JPO&INPIT

Process for detoxification of rhus verniciflua, and the use of detoxified bark extract

Abstract: A method for detoxifying Rhus verniciflua is provided to obtain detoxified Rhus verniciflua useful as an ingredient of a culture medium for mushrooms, to stimulate growth of mushrooms, and to obtain extract useful for preparing pharmaceutical, food or beverage compositions. The method for detoxifying Rhus verniciflua comprises the steps of: (a) inoculating a strain of mushroom into a culture medium containing cereals selected from rice, unpolished rice, unpolished glutinous rice, rice hulls, black rice, minor grains, barley, beans, mixtures thereof and byproducts thereof, and Rhus verniciflua; and (b) carrying out culture in the cereal-containing Rhus verniciflua medium at 15-37 deg.C for 7-30 days.

Composite flour with miscellaneous cereals and beans, its preparation method and preparation system

Abstract: The invention relates to a flour of coarse cereals, its preparing process and production system, wherein the flour is prepared from fragrant rice flour, black rice flour, black sesame seed flour, soybean flour, sorghum flour, wheat flour, buckwheat flour, Jobi»s tears seed flour and peanut powder through excorticating, cleaning, mixing, comminuting and grinding. The obtained flour contains 18 kinds of amino acids needed by human body.

Composite flour with miscellaneous cereals and beans

Abstract: The invention relates to a flour of coarse cereals and rice, which is prepared from millet flour, rice flour, black rice flour, fragrant rice flour, yellow rice flour, sorghum flour, red rice flour and Jobi»s tears seed flour through the steps of excorticating, cleaning, mixing, comminuting and grinding The obtained flour contains 18 kinds of amino acids needed by human body

Preparation of uncooked-colored vinegar using black rice

Abstract: A preparation method of steaming cooling free colored vinegar by using black rice is provided to confer the taste and color of black rice on vinegar without their loss, increase acidity and alcohol degree of vinegar as compared with the conventional steaming method, and promote acetic acid fermentation by releasing free amino acids and inorganic matters, so that quality and taste of vinegar are improved. A preparation method of steaming cooling free colored vinegar by using black rice comprises the steps of: mixing wheat bran, starch and defatted soybean meal in a ratio of 80:15-10:5-10, inoculating Rhizopus sp. and Aspergillus sp. into the mixture, and fermenting and drying the mixture to prepare Koji; pulverizing black rice and adding water containing organic acid into the pulverized black rice, and pulverizing the solution to prepare emulsion of black rice; adding water and Koji prepared to the black rice emulsion; fermenting the mixture at 30-35 deg. C for 4-5 days to prepare mash; and inoculating acetic acid bacterium into the diluted mash and performing acetic acid-fermentation of the mixture.

Instant soluble black fungus paste and preparation method thereof

Abstract: A quick-soluble black fungus paste and method for making same, whose technics is: Firstly micronize each raw material (black fungus, black rice, sesame seed and semen juglandis) separately; secondly mix, solute and spray dry every findings; then blend the treated raw materials and findings proportionally, dry and package. The beneficial effect of the production is matching black fungus with other hi-protein nutritious food, and this can exert the interactive condition among proteins, so as to advance the possibility of long-period edible.

A Study on Flavone Contents in Rice Bran of Various Varieties

Abstract: Sixty-four rice varieties and germplasms with different colors of seed coat were employed to study the flavone contents in rice bran under different environment conditionsThe results showed as follows:①The flavone contents in rice bran were significantly different from early and late planting-seasonsThe mean flavone content from early planting-season rice bran was 0015 g/100 g,and that from late planting-season rice bran was 0827 g/100 g,making 551 times as much as that from early planting-season rice bran②From both early and late planting-season rice,the flavone content in rice bran of various color rice were significantly differentFrom early planting-season rice,the mean flavone content in rice bran of black rice was 128 times as much as that of red rice,and was 883 times as much as that of white rice,the mean flavonoid content of red rice was 687 times as much as that of white riceFrom late planting-season rice,the mean flavone content in rice bran of black rice was 552 times as much as that of red rice,and was 3143 times as much as that of white rice,the mean flavone content of red rice was 569 times as much as that of white rice③Influence degrees of difference environmental conditions were differentThe flavone content in rice bran of white rice,red rice,black rice from late planting-season rice were 174 times,127 times,715 times as much as those from early planting-season rice

Rice mixed with minor grain and method for producing the same

Abstract: PROBLEM TO BE SOLVED: To provide health-oriented rice mixed with minor grains, deliciously ingestible as staple food through boiling in the same manner of ordinary rice, and well-balanced in nutrition. SOLUTION: The rice mixed with minor grains is mixed with at least partly pounded brown rice, millet, rolled barley, black rice, roasted black soybeans, Amaranthus and quinua. Brown rice has hard hull, takes time to boil, has poor taste compared to that of polished rice, and is not suitable for a child or an elderly person to eat because of poor digestion and absorption, but partly pounded brown rice has good digestion and absorption like polished rice by partly pounding treatment, and is easy to boil. A long soaking time is usually necessary to boil black soybeans with a rice cooker for household use and black soybeans are boiled up in a condition of remaining core, but in the case of using roasted black soybeans, a soaking time is the same as that of polished rice because of being previously roasted, and it is easy to boil, and possible to boil up softly. The rice becomes excellent in nutritional balance by further mixing millet, rolled barley, black rice, Amaranthus and quinua. COPYRIGHT: (C)2008,JPO&INPIT

Fabrication method for rainbow knife-cut noodles

Abstract: A method of manufacturing rainbow colored knife-cut noodles by mixing powder or juice of various vegetables or fruits is provided to obtain the noodles having improved eating quality and containing phytochemicals in large quantities. Each of vegetables or fruits of 10 to 30% by weight is mixed with 60 to 70% by weight of wheat flour and 10 to 20% by weight of water and kneaded. The dough is extruded and cut with a noodle making machine or knife. The vegetables or fruits contain a red composition comprising a tomato, water melon, Schizandra fruit or red pepper, an orange color composition comprising a carrot, orange, mandarin or persimmon, a yellow color composition comprising a sweet pumpkin, sweet potato, apricot, peach or corn, a green color composition comprising cabbage, leek, broccoli, spinach or kiwi, a blue color composition comprising an eggplant or blue berry, a deep blue color composition comprising a black bean, black rice, black sesame, eggplant or blue berry and a violet composition comprising a grape, red bean or red cabbage.