Showing papers on "Black rice published in 2010"

Phenolic Profiles and Antioxidant Activity of Black Rice Bran of Different Commercially Available Varieties

Abstract: Increased consumption of whole grains has been associated with reduced risk of developing major chronic diseases. These health benefits have been attributed in part to their unique phytochemicals. Previous studies on black rice mainly focused on anthocyanins. Little is known about the phytochemical profiles and antioxidant activities of different black rice varieties. The objective of this study was to determine the phytochemical profiles and antioxidant activity of rice bran samples from 12 diverse varieties of black rice. The free, bound, and total phenolic contents of black rice bran samples ranged from 2086 to 7043, from 221.2 to 382.7, and from 2365 to 7367 mg of gallic acid equiv/100 g of dry weight (DW), respectively. The percentage contribution of free phenolics to the total ranged from 88.2 to 95.6%. The average values of free, bound, and total phenolic contents of black rice bran were 8, 1.5, and 6 times higher than those of white rice bran, respectively (p < 0.05). The free, bound, and total fl...

Antioxidant and α-Glucosidase Inhibitory Activity of Colored Grains in China

Abstract: Colored grains including red, purple, and black rice, purple corn, black barley, and black soybean contain anthocyanins. The present study was designed to (i) identify and quantify the individual anthocyanins and measure the total phenolic content (TPC), (ii) evaluate the antioxidant and α-glucosidase inhibitory activity, and (iii) correlate the TPC with total antioxidant activity and α-glucosidase inhibitory potency in these colored grains. The TPC was measured using a Folin−Ciocalteu assay, while the total antioxidant activity was determined by a method based on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity. Among all of the studied colored grains, black rice possessed the highest TPC, which was 86 times greater than that of red rice. In addition, black rice had the highest total anthocyanin contents and α-glucosidase inhibitory activity. A significant positive correlation of the antioxidant activity and α-glucosidase inhibitory activity with total anthocyanin content and TPC was ...

Effect of anthocyanin-rich extract from black rice (Oryza sativa L. Japonica) on chronically alcohol-induced liver damage in rats.

Abstract: The study evaluated the protective effect of anthocyanin-rich extract from black rice (AEBR) on chronic ethanol-induced biochemical changes in male Wistar rats. Administration of ethanol (3.7 g/kg/...

Study on total phenolic contents and their antioxidant activities of Thai white, red and black rice bran extracts

Abstract: In this study, different brans of Thai rice cultivars which were divided into 3 groups: white color (Hom mali 105, Supan, Saohai, Hom chaiya and Hom jun), red color (3256, GS 18003, 21606, 21699 and 5718) and black color (96041-20, 96051-37, 96004-49, 96023-35 and 96065-42) were investigated their Total Phenolic Content (TPC) and antioxidant activities. The rice brans were firstly extracted using methanol. The extracts were analyzed using Folin-Ciocalteau method for total phenolic content while thiocyanate method and 1,1-diphenyl-2-picrylhydrasyl (DPPH) free radical-scavenging assay were used for antioxidant activities determination. The results indicated that the total phenolic content of white, red and black rice bran extract were in the range of 0.8931-0.9884, 1.0103-1.0494 and 1.0810-1.2239 mg gallic acid equivalent (GAE mg(-1)), respectively. With thiocyanate method, percentage inhibition were in the range of 10.15-20.68, 30.64-38.80 and 25.52-26.28 for white, red and black rice bran extract, respectively. With DPPH radical-scavenging assay, methanolic extract of 5718 showed the highest (IC50=0.0057 mg mL(-1)) while Homchaiya showed the lowest (IC50=0.2582 mg mL(-1)) activities. All of extracts showed lower activity than BHA (IC50=0.0012 mg mL(-1)). However, the antioxidant activity of all rice bran extracts indicated high antioxidant efficiency in the following order: red>black>white color rice brans. It is a promising that Thai rice bran are potential antioxidant sources.

Identification and quantification of anthocyanins from the grains of black rice ( Oryza sativa L.) varieties

Abstract: The purpose of this research was conducted to determine anthocyanin content from the grains of 10 Korean black rice varieties. Moreover, the primary constituents including protein and oil were evaluated. Anthocyanins, cyanidin-3-O-glucoside (1) and peonidin-3-O-glucoside (2), were isolated and elucidated using reversephase C18 chromatography, nuclear magnetic resonance (NMR) spectroscopy, and high performance liquid chromatography (HPLC) with diode array detection and electrospray ionization/mass spectrometry (DAD-ESI/MS). Anthocyanin showed significant differences and cyanidin-3-O-glucoside (1) (52.1±6.3-1,601.0±8.5 μg/g) exhibited a markedly higher content than peonidin-3-O-glucoside (2) (ND-82.6±1.2 μg/g). Among varieties, ‘Heugjinjubyeo’ showed the highest anthocyanin (1: 1,601.0±8.5, 2: 82.6±1.2 μg/g), whereas ‘Heughyang’ was the lowest (1: 52.1±6.3 μg/g, 2: ND). Protein and oil exhibited the minor differences and their contents ranged from 10.7±0.0 to 14.1±0.1% and from 2.1±0.0 to 2.9±0.0%. Overall results suggest that anthocyanin can be a key factor in functional property of black rice and ‘Heugjinjubyeo’ may be very important source concerning nutritional value.

Natural five-color coarse cereal fruit tea steamed bread and preparation method thereof

Abstract: The invention provides natural five-color coarse cereal vegetable medicinal tea steamed bread and a preparation method thereof, and belongs to the technical field of health food processing. The method comprises the following step of: conventionally preparing medlar, hawthorn fruit, Chinese date, seabuckthorn, membranous milkvetch root, manyflower solomonseal rhizome, Chinese angelica, licorice, honeysuckle flower, chrysanthemum, jasmine flower, common yam rhizome, greenish lily bulb, fiveleaf gynostemma herb, mongolian dandelion herb, mulberry leaves, ginkgo leaves, stevia leaves, green tea, polygonum, rehmannia roots, dark plum fruits, flour, red bean flour, sorghum flour, soybean flour, yellow corn flour, pilose asiabell root powder, white lablab bean flour, white corn flour, coix seed powder, mung bean flour, pea flour, spirulina, black bean flour, black rice flour, black sesame, sweet potato, red edible amaranth, carrot, pumpkin, white gourd, cauliflower, celery, balsam pear, purple potato, purple wild cabbage, soybeans, black beans, white sugar, vegetable oil, yeast, salt, sodium carbonate and water into the natural five-color coarse cereal vegetable medicinal tea steamed bread, steamed rolls, steamed sponge cakes, leavened pancakes or bread. The steamed bread has the advantages of having balanced nutrition, nourishing viscera, benefiting mind, strengthening brain and nourishing and beautifying face, and has dual effects of edibility and health care.

Protective effects of black rice bran against chemically-induced inflammation of mouse skin.

Abstract: We investigated the inhibitory effects of black rice (cv. LK1-3-6-12-1-1) bran against 12-O-tetradecanolylphorbol-13-acetate (TPA)-induced skin edema and 2,4-dinitrofluorobenzene (DNFB)-induced allergic contact dermatitis (ACD) in inflammatory mouse models. We also determined the effects of the bran extract on the following biomarkers: pro-inflammatory cytokines tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), interleukin-6 (IL-6), eicosanoids leukotriene B4 (LTB4), and prostaglandin E2 (PGE2). Topical application of TPA to ears of CD-1 mice induced inflammation accompanied with substantial increase in TNF-α, IL-1β, IL-6, LTB4, and PGE2 levels and an elevation in intercellular adhesion molecule-1 (ICAM-1) gene expressions in ear skin tissues. Intraperitoneal injection of black rice bran extract prior to TPA application in mice significantly suppressed TPA-induced inflammation (edema) and induced a marked decrease in the production of TNF-α, IL-1β, IL-6, and LTB4. Feeding mice a standard diet with added 10% black rice bran also significantly suppressed DNFB-induced allergic contact dermatitis on the skin of the mice. By contrast, a nonpigmented brown rice bran extract did not inhibit the TPA-induced edema and failed to significantly suppress production of pro-inflammatory biomarkers (mediators). These in vivo findings further demonstrate the potential value of black rice bran as an anti-inflammatory and antiallergic food ingredient and possibly also as a therapeutic agent for the treatment and prevention of diseases associated with chronic inflammation.

The role of black rice (Oryza sativa L.) in the control of hypercholesterolemia in rats.

Abstract: Cardiovascular disease is a serious public health problem; it is the first “cause of death” in Brazil and in developed countries. Thus, it is essential to search for alternative sources such as some functional foods to prevent and control the risks of this disease. The purpose of this study was to evaluate the lipidemic parameters in hypercholesterolemic rats fed diets containing black rice variety IAC 600 or unrefined rice. Adult male Wistar rats (Rattus norvegicus var. albinos) were used, weighing about 200–220 g. The animals were divided into four groups: the first received a control casein diet, the second received hypercholesterolemic diet, and the other two groups, after induction of hypercholesterolemia, received the test diets, the first containing 20% black rice and the second 20% unrefined, for 30 days. It was observed that diet containing black rice reduced the level of plasma cholesterol, triglycerides, and low-density lipoprotein. For high-density lipoprotein values, the diet that pr...

Computational identification of seed-specific transcription factors involved in anthocyanin production in black rice

Abstract: To better understand the functional characterization of anthocyanin gene expression in black rice, we performed a detailed computational examination. The experiment was performed using the newly designed 135K Oryza sativa microarray to assess gene expression at three time points after the heading stage in Ds insertion lines. Transcription factors related to anthocyanin pigmentation biosynthesis were clustered. A total of 8,517 genes exhibited greater than 2.5-fold up- or downregulation in each comparison between three rice groups and three seed developmental stages. The resultant 82 transcription factor genes found to be associated with anthocyanin were classified into 12 groups. In addition, 12 unknown and hypothetical genes were identified from comparisons between the white cultivar and two black Ds insertion mutants tested. We identified 12 unknown and hypothetical genes involved in anthocyanin biosynthesis. These genes likely play either a regulatory role in the anthocyanin production process or are related to anthocyanin metabolism during flavonoid biosynthesis. While these genes require further characterization and validation, the results here underline the potential use of the newly designed microarray.

Natural five-color coarse cereal-melon-vegetable tea porridge and method for making same

Abstract: The invention provides natural five-color coarse cereal-melon-vegetable tea porridge and a method for making the same, which belong to the technical field of health-care food processing. In the method, codonopsis pilosula, American ginseng, salvia miltiorrhiza, astragalus root, fiveleaf gynostemma herb, liquorice, Chinese angelica, tuber of multiflower knotweed, rehmannia glutinosa, hawthorn, dried longan pulp, honeysuckle, chrysanthemum, jasmine flower, flos notoginseng sanchi flower, roselle, motherwort, discolor cinquefoil herb, dandelion, mulberry leaf, ginkgo leaf, green tea and water areprocessed into viscera-nourishing medicinal tea; and red bean, soybean, white hyacinth bean, mung bean, pea, black soybean, red rice, red sorghum, corn grit, semen coicis, black rice, Chinese date, Chinese wolfberry, lily, big yellow rice, millet, rice, polished glutinous rice, buckwheat, oat, sweet potato, carrot, pumpkin, yam, chufa, white fungus, dried purple seaweed, kelp, banana, celery, spinach, balsam pear, red cabbage, spirulina, the viscera-nourishing medicinal tea, dietary alkali, white sugar, refined salt and water are processed into the five-color coarse cereal-melon-vegetable teaporridge by a conventional method. The porridge has five bright colors, balanced nutrition, viscera-nourishing function, and double effects of food and health care.

Natural five-color fat-reducing dietic medicinal tea steamed bread and preparation method

Abstract: The invention provides natural five-color fat-reducing dietic medicinal tea steamed bread and a preparation method, and belongs to the technical field of health-care food processing. The method prepares herba rhodiolae, hawkthorn, longan flesh, medlar, Chinese magnoliavine fruit, American ginseng, codonopsis root, membranaceus, polygonatum root, angelica, liquorice, pueraria root, glossy ganoderma, honeysuckle flowers, chrysanthemum, atractylodes, yam, poria, polygonatum, fiveleaf gynostemma herb, aloe, mulberry leaves, lotus leaves, ginkgo leaves, green tea, balsam pear, ilex, cactus, dark plum fruit, polygonum, rehmannia root, cassia seeds, flour, red beans, red sorghum, red glutinous rice, coix seeds, oat, soybean, yellow maize, millet, chestnut, white lablab seeds, white maize, rice flour, mung bean, pea, spirulina, black bean, black rice, buckwheat, sweet potato flour, black sesame, eggs, milk, vegetable oil, stevioside, yeast, salt, fluffy soda, five-color fat-reducing dietic Chinese medicinal tea, residue and water into the natural five-color fat-reducing dietic medicinal tea steamed bread, steamed roll, bread or pancakes with good taste and smell and balanced nutrition according to conventional procedure.

Black coarse grain composite drink and production method thereof

Abstract: The invention discloses a black coarse grain composite drink with black rice, black sesame, black beans and black peanuts as the main raw materials and a production method thereof. The four kinds of black coarse grains are compounded. During preparation, the method of roasting is adopted for increasing the aroma and removing the beany flavor and the colloid compounding technology, colloid milling, high-pressure homogenization and other ultrafine comminution technology are adopted to fully break and levigate the material granules, so that the functional factors contained in the granules completely enter into the drink. The prepared black coarse grain composite protein drink further has nutritional value because of being rich in melanin substances, proteins, linoleic acid and trace elements. Meanwhile, the drink has natural color and exquisite mouthfeel, is fragrant, sweet, smooth, stable and free of precipitates and lamination, has long shelf life, can be suitable for various consumer population in all seasons and can be used as the thirst-quenching drink for replenishing moisture and the nutritional drink at breakfast.

Pancake manufactured by using composite coarse grains of expanded brown rice flour or expanded germinated brown rice flour as well as manufacturing method thereof

Abstract: The invention relates to a pancake manufactured by taking expanded brown rice flour or expanded germinated brown rice flour as a main raw material and compounding other coarse grains and a manufacturing method thereof. The pancake is characterized by comprising the main raw material of the expanded brown rice flour or the expanded germinated brown rice flour and the accessories which can be selected from coarse grain powders, such as corn flour, millet flour, soybean flour, barley flour, wheat flour, pearl barley flour, acorn flour, sorghum flour, black rice flour, buckwheat flour, hulless oat flour, sweet potato flour, millet rice flour, mung bean flour, and the like. The manufacturing method comprises the following manufacturing flows of: preparing raw materials, mixing, fermenting, regulating the acid content, cooking, shaping, packing and obtaining the product. Compared with the prior art, the invention has remarkable technical improvements and remarkable effects. The invention has unique, scientific and reasonable formula, reserves the traditional manufacturing method, adopts the expanded brown rice (or germinated brown rice) flour as the main material, not only enriches the nutritional ingredients of the traditional coarse grain pancake, but also ensures that the pancake which is common seemingly has special brown rice flavor and a certain health care functions.

Natural five-color internal organ nourishing anti-cancer medicinal tea noodles and preparation method

Abstract: The invention provides natural five-color internal organ nourishing anti-cancer medicinal tea noodles and a preparation method thereof, and belongs to the technical field of health-care food processing The method comprises the step of preparing hawkthorn, jujube, longan flesh, herba rhodiolae, medlar, sea backthern, membranaceus, ginseng, angelica, liquorice, coix seeds, walnut kernels, honeysuckle flowers, chrysanthemum, atractylodes, poria, polygonatum, asparagus, oldenlandia, discolor cinquefoil herb, fiveleaf gynostemma herb, asparagus, aloe, cactus, dandelion, ginseng leaves, green tea, balsam pear, grosvener siraitia, glossy ganoderma, rehmannia root, mulberry, red bean flour, red glutinous rice flour, red sorghum flour, coix seed flour, buck wheat flour, soybean flour, yellow maize flour, millet flour, white lablab bean flour, white maize flour, yam flour, poria flour, mung bean flour, pea flour, spirulina flour, green tea flour, black bean flour, black rice flour, sweet potato flour, flour, fresh eggs, five-color internal organ nourishing anti-cancer Chinese medicinal tea, salt, fluffy soda and water into the natural five-color internal organ nourishing anti-cancer medicinal tea cut noodles, fine dried noodles or instant noodles according to convention The noodles have double functions of edibility and health care

Antioxidant effects of anthocyanins-rich extract from black sticky rice on human erythrocytes and mononuclear leukocytes

Abstract: The present study was aimed at determining the optimum dose of anthocyanins-rich extract (ARE) from Thai pigmented rice for its antioxidant effects. Three different methods of antioxidant analysis [Oxygen Radical Absorbance Capacity (ORAC) assay, Folin Cioculteau Phenol (FCP) assay and Vanillin assay] were used and the results obtained were excellently correlated (r > 0.98). Among red rice, black rice and black sticky rice, black sticky rice had the highest antioxidant level within the range 1368.34 } 16.85 TE mM /kg dry mass, 922.03 } 3.84 mM GE/kg dry mass and 218.97 } 0.74 CE mM/kg dry mass, respectively. ARE with the highest antioxidant level was used in the following tests: Hemolysis test and Heinz body formation, which were used to assess the antioxidant activities of ARE on human erythrocytes, respectively. Comet assay was also used to assess the antioxidant activities of ARE on mononuclear leukocytes and it was found that the optimum dose of ARE (600 mg/L) inhibited hemolysis induced by 2,2'-Azobis(2-amidinopropane) dihydrochloride and Heinz body formation induced by Nacetylphenylhydrazine. Moreover, 200 - 1000 mg/L of ARE was able to inhibit hydrogen peroxideinduced genotoxicity in mononuclear leukocytes in a dose-dependent manner. Nevertheless, high dose of ARE (. 800 mg/L) induced cytotoxicity and genotoxicity by itself. The results strongly suggested that optimum dose of ARE was beneficial for health promotion by reducing oxidative stress in cellular model. Key words : Antioxidant, pigmented rice, comet assay, hemolysis, Heinz body.

Method for separating high-purity anthocyanin monomers from black rice

Abstract: The invention provides a method for separating high-purity anthocyanin monomers from black rice. The method comprises the following steps of: grinding 5 to 8 percent of episperm on the outer layer of black rice and brown rice to obtain black rice pericarp, leaching anthocyanin in the black rice pericarp by acidized ethanol, and extracting and defatting petroleum ether; performing primary purification of ethanol extracts of the black rice pericarp by using macroporous resin; separating the anthocyanin in coarse extracts of the anthocyanin of the black rice pericarp by the medium pressure preparation liquid phase chromatographic technique, collecting two leading anthocyanin components, which are cyanidin-3-glucoside and paeonidin-3-glucoside, in the black rice pericarp respectively according to the obtained chromatogram, and performing rotary evaporation of eluent at a temperature of below 45 DEG C until all methanol is gone, and performing freeze-drying to obtain powder of the anthocyanin monomers.

Crispy black rice and preparation method thereof

Abstract: The invention discloses crispy black rice and a method. The crispy black rice comprises the following components in weight portion: 25-35 portions of black rice, 55-65 portions of corn meal, 0-10 portions of soybean and 3-5 portions of seasoning, wherein the seasoning comprises the following components in weight portion: 1.2-1.4 portions of hot pepper, 1.1-1.3 portions of salt, 2-3 potions of white sugar, 0.2-0.3 portion of monosodium glutamate, 0.01-0.03 portion of disodium 5'-ribonucleotide, 0.05-0.55 portion of cumin powder, 0.1-0.2 potion of Chinese prickly ash, 0.1-0.2 portion of white pepper, 0.5-0.55 portion of maltodextrin and 0.04-0.08 portion of aniseed. The method comprises the following steps: soaking, cleaning, steaming, cooking and pulverizing the black rice and the soybean, then stirring with the corn meal, molding, cutting into pieces; frying by oil, cooking, and mixing with seasoning to obtain a finished product. The crispy black rice has high nutritive value and unique taste, and is crispy; and the preparation method is simple and convenient to operate.

Properties of baechu kimchi treated with black rice water extract

Abstract: To develop a new functional kimchi with antioxidative properties, salted baechu was soaked in black rice water extract for 6 h at room temperature. The antioxidative property of the water extract was that of the control (0.1% [w/v] alpha-tocopherol). The black rice gel was added to the baechu kimchi preparation. The color of baechu kimchi treated with black rice water extract changed to dark violet and/or black. Control kimchi and black rice water-treated kimchi were stored at for 30 days. No significant differences were detected between the control and the black rice water-treated group in the early stages of fermentation. As fermentation time increased, pH decreased and titratable acidity increased rapidly in control kimchi. However, such marked changes were not evident in test kimchi. The hardness value of black rice water-treated kimchi was higher than that of control kimchi after the midpoint of the fermentation period. The storage life of baechu kimchi treated with black rice water extract was prolonged by up to 5 days compared with control samples, owing to a decline in lactic acid bacteria and yeast levels during the final fermentation period in black rice water-treated kimchi. The total phenolic levels and the antioxidative capacity of black rice water-treated kimchi (83%) were approximately 1.5-fold higher than in control kimchi (57%). In sensory evaluation, black rice water-treated kimchi scored higher than did control kimchi using a blind test protocol.

Coarse cereal cake and preparation method thereof

Abstract: The invention discloses a coarse cereal cake and preparation method thereof. The cake is prepared by the materials with the weight portions as follows: 10 to 20 portions of wheatmeal, 5 to 12 portions of soybean meal, 5 to 10 portions of corn meal, 5 to 10 portions of black rice meal, 5 to 10 portions of rice meal, 10 to 30 portions of white granulated sugar, 30 to 40 portions of eggs, 1 to 3 portions of liquid glucose, 0.01 to 0.03 portion of dehydrogenation sodium acetate, 0.01 to 0.03 portion of ammonium bicarbonate, 0.01 to 0.03 portion of baking powder as well as 3 to 5 portions of water. The preparation method includes the steps: washing and airing soybean, corn, black rice and rice, and respectively milled (wheat milling) into flour and powdered sugar of 60 to 80 meshes; adding the powdered sugar, dehydrogenation sodium acetate and liquid glucose into the eggs according to proportion, beating through an eggbeater and then adding water to stir uniformly, adding the wheatmeal, soybean meal, corn meal, black rice meal and rice meal, and then stirring into uniform paste; pouring the paste into a cake die and feeding to a post-cure tunnel oven to bake for 12 to 18 minutes at an upper fire/lower fire temperature of 195/230 DEG C. The product has the characteristics of being soft, sweet, etc, and is beneficial for body heath for long-term eating.

흑미가루를 첨가한 쌀 식빵의 품질 특성

Abstract: Yeast-leavened rice bread with added vital wheat gluten was formulated by substituting normal rice flour with 0~30% black rice flour, and the effects of black rice flour substitution on rice bread quality were investigated. Black rice flour contained more protein, lipid, and ash contents than normal rice flour. Increasing levels of black rice flour substitution decreased the specific loaf volume of rice bread. Black rice flour decreased lightness and yellowness, and imparted a reddish color in the bread crumbs. Only a slight difference in crumb firmness was observed between control rice bread (100% normal rice flour) and rice bread containing up to 20% black rice flour. However, crumb firmness of rice bread containing 30% black rice flour was considerably higher than that of the control rice bread and increased rapidly at 2~3 days during a 3-day storage period at 25℃. Antioxidant activity of rice breads was estimated by determining electron-donating ability (EDA) to DPPH radical. The electron-donating ability slightly increased with increasing levels of black rice flour in rice bread.

Five-color viscera-nourishing and body-building cucurbit vegetable coarse cereal egg tea cake and preparation method thereof

Abstract: The invention provides a five-color viscera-nourishing and body-building cucurbit vegetable coarse cereal egg tea cake and a preparation method thereof, and belongs to the technical field of health food processing. The method comprises the following step of: preparing pilose asiabell root, danshen root, American ginseng, membranous milkvetch root, licorice, polygonum, rehmannia root, tall gastrodia tuber, barbary wolfberry fruit, cassia seed, hawthorn fruit, common yam rhizome, spina date seed, semen armeniacae amarum, walnut kernel, coix seed, Chinese date, dried longan pulp, seabuckthorn, honeysuckle flower, chrysanthemum, rose, fiveleaf gynostemma herb, mulberry leaves, siberian motherwort, oolong tea, flour, red bean flour, sorghum flour, red glutinous flour, soybean flour, millet flour, yellow and white corn flour, white lablab bean flour, rice flour, mung bean flour, pea flour, spirulina, black bean flour, black rice flour, black sesame, red edible amaranth, onion, carrot, mushroom, lotus root, muddy yam, summer squash, towel gourd, laver, eggplant, fresh eggs, vegetable oil, salt, gourmet powder and water into the five-color viscera-nourishing and body-building cucurbit vegetable coarse cereal egg tea cake. The cake has the advantages of having bright five colors, fresh fragrance, good flavor and balanced nutrition, nourishing viscera, beautifying face and building body, and has dual effects of edibility and health care.

Natural five-color viscera-nourishing coarse cereal-melon-vegetable porridge and method for making same

Abstract: The invention provides natural five-color viscera-nourishing coarse cereal-melon-vegetable porridge and a method for making the same, which belong to the technical field of health-care food processing. In the method, rhodiola, hawthorn, Chinese date, Chinese wolfberry, Chinese magnoliavine fruit, American ginseng, codonopsis pilosula, astragalus root, liquorice, lucid ganoderma, honeysuckle, whitechrysanthemum, white atractylodes rhizome, tuckahoe, discolor cinquefoil herb, dandelion, fiveleaf gynostemma herb, mulberry leaf, ginkgo leaf, multiflower knotweed root, rehmannia glutinosa, oolongtea and water are processed into five-color viscera-nourishing medicinal tea; and red rice flour, red sorghum flour, red bean flour, oat flour, polished glutinous rice flour, yellow corn flour, milletflour, coarse rice flour, soybean flour, rice flour, white corn flour, white hyacinth bean flour, semen coicis flour, mung bean flour, pea flour, spirulina, black rice flour, black bean flour, buckwheat flour, black sesame flour, sweet potato paste, pumpkin paste, yam paste, pureedcelery, red cabbage paste, the five-color viscera-nourishing medicinal tea, dietary alkali, white sugar, refined saltand water are processed into the five-color viscera-nourishing coarse cereal-melon-vegetable porridge by a conventional method. The porridge has balanced nutrition, viscera-nourishing function, and double effects of food and health care.

Anaylsis of ${\gamma}$-aminobutyric Acid (GABA) Content in Germinated Pigmented Rice

Abstract: The level of -aminobutyric acid (GABA) in pigmented rice was quantitatively and qualitatively determined by high pressure liquid chromatography/fluorescence detection (HPLC/FLD). In this study, the recovery rate and limit of detection (LOD) of GABA were 122.42.4% and 0.23 , respectively. The geminating pigmented rice samples, which were harvested in Paju, Korea, were soaked in water at for 20 hr. After soaking, the samples were germinated at for about 24 hr. GABA content was highest (293.0 ) in the germinated red rice. Furthermore, GABA levels in the germinated rice increased significantly by up to 11.1 and 24.7-fold as compared to non-germinated rice and milled rice, respectively. The GABA concentrations of non-germinated rice, with the exception of red rice, were significantly higher than those of milled rice by 7.6-20.6-fold.

Cyanidine-3-glucoside (C3G) 색소의 함유량이 증대된 쌀 신품종(C3GHi)의 항산화 및 항당뇨 활성

Abstract: C3GHi, a novel black rice variety developed by conventional breeding has more high contents of cyanidine-3-glucoside (C3G) and a more strong antioxidant than normal black rice. In this study, we investigate the antioxidative potential and anti-diabetic activity of C3GHi and extract of it for the purpose of development of functional materials or replacement meal for diabetic patients. Using in vitro antioxidative activity assay system such as DPPH radical quenching assay, superoxide anion radical scavenging assay, inhibition of lipid peroxidation and DNA breakage assay, C3GHi extract was observed to have more high antioxidative activity than normal black rice breed. The glycemic index of a freeze dried powder of C3GHi brown rice showed 43.7±18.8, which belonged to low GI food (GI of 55 or less). Using in vivo diabetic model such as db/db mice model and streptozotocininduced diabetic model, C3GHi rice extract decrease blood glucose level and inhibit oxidative stress in blood. From the results, we think that the C3GHi varieties have a potential for the functional materials or ingredient of meal replacement for diabetic patients.

Quality Characteristics of Black Rice Sulgiddeok with Black Garlic Powder

Abstract: The purpose of this study was to investigate the effects of black foods (black rice and black garlic) and the ratio of black garlic on the quality of Sulgiddeok. Pasting properties as measured by a rapid visco analyzer (RVA) were lower for black rice flour than white rice flour. Colorimetric analysis revealed that L, a, b values were dependent on the type of rice. For texture profiles, texture was associated with RVA profiles. During storage, hardness of black rice Sulgiddeok increased to a lesser degree than that of control. After observation via scanning electron microscopy (SEM), black rice Sulgiddeok showed a honeycomb-like network structure. In sensory analysis, black rice Sulgiddeok showed a tendency to prefer the control. The addition of appropriate black garlic (BG1) helped to improve the quality. In accordance with the aforementioned results, decreased retrogradation related to black rice Sulgiddeok and black foods (black rice and black garlic) could result in quality products with high nutritional value.

Method for preparing black rice pickled fish

Abstract: The invention relates to a method for preparing black rice pickled fish, which comprises the following steps in sequence: taking a fresh fish, scaling, opening abdomen, removing internal organs, the head and the tail, cleaning, draining and freezing, and taking out the fish after 12 hours; salting for 3 hours; rinsing the salted fish with clear water, and then drying for 3-5 days by sun and wind; cutting the dried fish into strips, pickling for 3 days by pickled ingredient consisting of dark plum fruit, lysimachia sikokiana and the like, steaming for 20 minutes by steam, and cooling and putting the obtained fish in a sweet fermented-rice jar with the weight of 20 kg for sealing 7 days by pickling with grains. In the invention, the stretching resistant capacity of fish blocks of the pickled fish is improved by adopting the improved pickling process mode and proper pickled ingredients, therefore, the prepared pickled fish blocks are richer in elasticity and tenacity, and have the characteristic of good chewing tenacity. The fish of fish blocks with strong stretching resistant capacity has compact meat quality and is rich in elasticity. The black rice pickled fish has the obvious characteristics of nature, no side effect, delicious taste, good mouthfeel. In the invention, brown rice substitutes for black rice to be taken as raw materials of fermented glutinous rice.