Showing papers on "Black rice published in 2011"
TL;DR: In this paper, nine red and three black rice varieties from Thailand, China and Sri Lanka were analyzed to determine their proximate composition and their physicochemical and antioxidant properties, and four groups of rice varieties with different amylose contents were identified.
439 citations
TL;DR: The addition of 5% black rice bran to wheat flour used for making bread produced a marked increase in the free radical scavenging and antioxidant activity compared to a control bread.
Abstract: This study investigated the antioxidant content and activity of phenolic acids, anthocyanins, α-tocopherol and γ-oryzanol in pigmented rice (black and red rice) brans. After methanolic extraction, the DPPH free radical scavenging activity and antioxidant activity were measured. The pigmented rice bran extract had a greater reducing power than a normal rice bran extract from a long grain white rice. All bran extracts were highly effective in inhibiting linoleic acid peroxidation (60-85%). High-performance liquid chromatography (HPLC) analysis of antioxidants in rice bran found that γ-oryzanol (39-63%) and phenolic acids (33-43%) were the major antioxidants in all bran samples, and black rice bran also contained anthocyanins 18-26%. HPLC analysis of anthocyanins showed that pigmented bran was rich in cyanidin-3-glucoside (58-95%). Ferulic acid was the dominant phenolic acid in the rice bran samples. Black rice bran contained gallic, hydroxybenzoic, and protocatechuic acids in higher contents than red rice bran and normal rice bran. Furthermore, the addition of 5% black rice bran to wheat flour used for making bread produced a marked increase in the free radical scavenging and antioxidant activity compared to a control bread.
185 citations
TL;DR: In this article, the authors studied the phenolic compounds identified in rice, their antioxidant activity and their potential beneficial effects on health, such as reduction of oxidative stress, aid in the prevention of cancer, cardiovascular diseases and complications of diabetes, among others.
Abstract: The aim of this work was to study the phenolic compounds identified in rice, their antioxidant activity and their potential beneficial effects on health. In vitro and in vivo studies evaluating the rice grains with different pericarp colour (light brown, red and black) showed potential beneficial effects on health related to the polyphenol content of the grain, such as reduction of oxidative stress, aid in the prevention of cancer, cardiovascular diseases and complications of diabetes, among others. Key words : rice, red rice, black rice, polyphenols, antioxidant, biological effect * Author for correspondence: melmelissaw@hotmail.com INTRODUCTION Several studies have demonstrated the importance of diet in the control of chronic diseases, such as cancer and cardiovascular problems (Birt et al., 2001; Kris-Etherton et al., 2002; Stanner et al., 2003; Houston, 2005). The consumption of fruits, legumes, vegetables and whole grains results a reduced risk of developing these diseases. This could be attributed to the presence of natural antioxidants in these foods, such as ascorbic acid, tocopherols, carotenoids and phenolic compounds (polyphenols) (Melendez-Martinez et al., 2004; Choi et al., 2007), besides other bioactive compounds. Among the compounds with antioxidant activity, polyphenols are important. These are found in a great variety of foods, such as apples, mulberries, cherries, grapes, raspberries, citric fruits, onions, spinach, peppers, oat, wheat, black tea, wine and chocolate, among others (Holden et al., 2005; Dimitrios, 2006). These compounds have demonstrated higher in vitro antioxidant capacity than other antioxidants, such as ascorbic acid and α-tocopherol (Pulido et al., 2000), emphasising the importance of polyphenols as antioxidants in the diet. Although polyphenols are found in several foods, variation is observed in the concentration and type of these compounds due to genetic and environmental factors and processing conditions (Kris-Etherton et al., 2002). Hence, the concentration of phenolic compounds varies greatly among the diets, depending on the type and quantity of food consumed. Rice, being one of the most produced and consumed cereals in the world, has an important role in the relation between the diet and health. Several compounds with antioxidant activity have been identified in rice, including phenolic compounds, tocopherols, tocotrienols and γ-oryzanol (Iqbal et al., 2005). The phenolic
138 citations
TL;DR: The markers identified in this study can feasibly be used to improve nutritional quality or health benefit properties of rice by marker-assisted selection if the co-segregations of the marker–trait associations are validated in segregating populations.
Abstract: Phytochemicals such as phenolics and flavonoids in rice grain are antioxidants that are associated with reduced risk of developing chronic diseases including cardiovascular disease, type-2 diabetes and some cancers. Understanding the genetic basis of these traits is necessary for the improvement of nutritional quality by breeding. Association mapping based on linkage disequilibrium has emerged as a powerful strategy for identifying genes or quantitative trait loci (QTL) underlying complex traits in plants. In this study, genome-wide association mapping using models controlling both population structure (Q) and relative kinship (K) were performed to identify the marker loci/QTLs underlying the naturally occurring variations of grain color and nutritional quality traits in 416 rice germplasm accessions including red and black rice. A total of 41 marker loci were identified for all the traits, and it was confirmed that Ra (i.e., Prp-b for purple pericarp) and Rc (brown pericarp and seed coat) genes were main-effect loci for rice grain color and nutritional quality traits. RM228, RM339, fgr (fragrance gene) and RM316 were important markers associated with most of the traits. Association mapping for the traits of the 361 white or non-pigmented rice accessions (i.e., excluding the red and black rice) revealed a total of 11 markers for four color parameters, and one marker (RM346) for phenolic content. Among them, Wx gene locus was identified for the color parameters of lightness (L*), redness (a*) and hue angle (H (o)). Our study suggested that the markers identified in this study can feasibly be used to improve nutritional quality or health benefit properties of rice by marker-assisted selection if the co-segregations of the marker-trait associations are validated in segregating populations.
103 citations
TL;DR: In this paper, a dye sensitized solar cells (DSSCs) were fabricated using anthocyanin dye and polymer electrolyte with ammonium iodide (NH4I) salt.
Abstract: Dye sensitized solar cells (DSSCs) were fabricated using anthocyanin dye and polymer electrolyte with ammonium iodide (NH4I) salt. The study was designed to focus on increasing the efficiency of the DSSC. DSSC using 26.9 wt. % chitosan-22 wt. % NH4I(
63 citations
TL;DR: The results here underline the potential use of the new microarray and provide valuable insight into anthocyanin pigment production in rice.
Abstract: Black rice is rich in anthocyanin and is expected to have more healthful dietary potential than white rice We assessed expression of anthocyanin in black rice cultivars using a newly designed 135 K Oryza sativa microarray A total of 12,673 genes exhibited greater than 20-fold up- or down-regulation in comparisons between three rice cultivars and three seed developmental stages The 137 transcription factor genes found to be associated with production of anthocyanin pigment were classified into 10 groups In addition, 17 unknown and hypothetical genes were identified from comparisons between the rice cultivars Finally, 15 out of the 17 candidate genes were verified by RT-PCR analysis Among the genes, nine were up-regulated and six exhibited down-regulation These genes likely play either a regulatory role in anthocyanin biosynthesis or are related to anthocyanin metabolism during flavonoid biosynthesis While these genes require further validation, the results here underline the potential use of the new microarray and provide valuable insight into anthocyanin pigment production in rice
31 citations
TL;DR: In this paper, the physicochemical properties of black rice (Dragon eyeball 100, Heukjinjubyeo and Heukgwangbyeo), white rice (Hwayoungbyeo and Josaengheukchal) and white rice varieties were investigated.
Abstract: Physicochemical properties of black rice (Dragon eyeball 100, Heukjinjubyeo, Heukgwangbyeo, Heuknambyeo, and Josaengheukchal) and white rice (Hwayoungbyeo) varieties were investigated. Morphological properties slightly differ among the rice samples analyzed. Black rice varieties showed a higher amount of minerals, faster hydrolysis rate, and lower blue value than the ordinary white rice. High amino acid and sugar contents were found in Heuknambyeo and Heukgwangbyeo varieties, respectively. Lower oleic acid, but higher linoleic acid, was observed in Dragon eyeball 100 and Heukjinjubyeo compared with the other samples. Likewise, the pasting and viscosity values were generally higher in Heuknambyeo and Heukgwangbyeo, while lowest in Josaengheukchal. No substantial difference in X-ray diffraction pattern was observed among the samples. This study illustrates the wide variation in the physicochemical properties of the black rice varieties analyzed. The results could serve as baseline information for food proce...
30 citations
TL;DR: In this paper, two black rice varieties, "black nonwaxy" and "black waxy" were investigated as possible raw materials for the production of malt, and the malting conditions were optimised using response surface methodology.
Abstract: J. Inst. Brew. 117(1), 39–46, 2011 Two black rice varieties, “black non-waxy” and “black waxy”, were investigated as possible raw materials for the production of malt. The malting conditions were optimised using response surface methodology. The three process parameters were steeping, germination time and temperature. Each parameter was tested at three levels: adjustment degrees of steeping were 38, 41, and 44%, germination times were 6, 7, and 8 days, and the temperatures were 20, 25 and 30°C. At the end of the germination process, all samples were kilned at 50°C for 24 h, and shoot/rootlets were removed before a detailed quality assessment was performed. Data analysis was performed using the Design Expert Statistic Program. The optimal conditions found for both rice varieties were as follows: germination time of 8 days at 30°C and 44% grain moisture. Although the extract yield, and αamylase and β-amylase activities of both rice malts were lower than barley malt, the higher activity of limit-dextrinase enzyme and apparent attenuation limit (AAL), which was higher than 80%, suggests that rice malt has potential for use in brewing.
26 citations
Patent•
16 Mar 2011
TL;DR: In this paper, a method for preparing Germinated brown rice nutritional instant rice, which is related to the technical field of deep processing of rice, has been proposed, and the method comprises the following steps of: washing and soaking the germinated rice serving as the main raw material, compounding the washed and soaked rice with the roasted black rice for cooking and scattering, and drying to obtain the nutritional instant Rice.
Abstract: The invention relates to a method for preparing germinated brown rice nutritional instant rice, and belongs to the technical field of deep processing of rice. The nutritional instant rice has more comprehensive and balanced nutrition by compounding germinated brown rice serving as a main raw material with roasted black rice; and in the aspect of eating quality, the rice bran flavor of the germinated brown rice is covered by the aroma of the roasted black rice, so the instant rice has better mouthfeel. The method comprises the following steps of: washing and soaking the germinated brown rice serving as the main raw material, compounding the washed and soaked germinated brown rice with the roasted black rice for cooking and scattering, and drying to obtain the germinated brown rice nutritional instant rice. The method has a scientific and reasonable technical design and great significance for the comprehensive development and utilization of the germinated brown rice.
22 citations
Patent•
13 Apr 2011
TL;DR: In this article, a pasty food consisting of brown rice, corns, wheat, oat, millet, soy beans, red beans, black-eyed beans, peanuts, lotus seeds, Chinese chestnut, sunflower seeds, cashews and pumpkins is described.
Abstract: The invention discloses a nutritious food and a production process thereof The nutritious food mainly comprises the following raw materials: brown rice, corns, wheat, oat, millet, soy beans, red beans, black-eyed beans, peanuts, lotus seeds, Chinese chestnuts, sunflower seeds, cashews and pumpkins, wherein the brown rice can be replaced by black rice; the soy beans can be soybeans or black soya beans, and also can be replaced by green beans or azuki beans; the Chinese chestnut can be replaced by walnuts; the sunflower seeds can be replaced by pumpkin seeds or sesames; the cashews can be replaced by pistachio nuts; and the pumpkins can be replaced by green vegetables, carrots, taros, scammony roots or yams The raw materials are prepared, cooked, ground, sterilized, cooled and packaged to obtain a pasty food By taking the grains and beans as raw materials and combining with nuts, vegetables or potatoes, the nutritious food has the advantages of rich nutrition, balanced nutritious components, good taste and reasonable price, has the efficacies of nourishing brain and strengthening bones, and can prevent and improve the heart cerebrovascular disease
19 citations
01 Jan 2011
TL;DR: In this paper, the physicochemical properties of brown and black rices were investigated to provide the fundamental information of physiological property of rice and to show the potential of rice as a functional ingredient.
Abstract: Physiological characteristics of brown rice and black rice were investigated to provide the fundamental information of physiological property of rice and to show the potential of rice as a functional ingredient. Bioactive compounds were extracted from brown and black rices with aqueous solvents like 80% ethanol. Total phenolics, flavonoids and antioxidative capacity of brown and black rices' extracts were determined. Brown rice showed much higher amount of total phenolics and flavonoid contents as well as antioxidative capacity than those of milled rice indicating that most of bioactive compounds are located in the bran layer. Black rice showed higher total phenolics and flavonoid contents and antioxidative capacity than those of brown rices. The highest antioxidative capacity was obtained from Heugjinju followed by Heugseol, Sinnongheug-chal, Hopum and Samkwang. This result indicated that antioxidative capacity is affected by total phenolics and flavonoid contents. Both brown and black rices contained higher amount of ferulic acid than that of p-coumaric acid.
TL;DR: Mead was made from various types of honey and black rice grains in order to brew a red alcoholic beverage with antioxidative activity as mentioned in this paper, which contained around 12 to 13% (v/v) ethanol and greater amounts of phenolic compounds.
Abstract: Mead was made from various types of honey and black rice grains in order to brew a red alcoholic beverage with antioxidative activity. Alcoholic beverages made from honey and black rice grains contained around 12 to 13% (v/v) ethanol and greater amounts of phenolic compounds. The color of mead made from various types of honey and black rice grains was similar to that of rose wine. The concentration of total phenolic compounds ranged from 200 to 300 μg/mL as gallic acid equivalent, while DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity ranged from 800 to 870 μM as Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) equivalent. The inhibitory activity of lipid peroxidation ranged from 2,200 to 2,800 μM as BHT (2,6-di-tert-butyl-p-cresol) equivalent. The antioxidative activity of mead made with unpolished black rice was higher than that of mead made without unpolished black rice. The mead made with Chinese milk vetch honey contained higher amounts of anthocyanin, and was acceptable according to the results of organoleptic testing.
TL;DR: Results indicate that serum high-density lipoprotein-cholesterol was higher in the PCBR compared with the PC and PCWR groups, indicating to a suggested mechanism (anthocyanins protection; Cy-3-Glu) of the cardioprotective effect of black rice.
01 Jan 2011
TL;DR: Rice husks are an important byproduct of the rice milling process and are a major waste product of the agricultural industry as discussed by the authors, which is a great source of raw biomass material for manufacturing value-added silicon composite products, including silicon carbide, silicon nitride, silicon tetrachloride, magnesium silicide, pure silicon, zeolite, fillers of rubber and plastic composites, etc.
Abstract: Rice husks are an important by-product of the rice milling process and are a major waste product of the agricultural industry. Rice husks contain nearly 20 mass% silica, which is present in hydrated amorphous form. They have now become a great source of raw biomass material for manufacturing value-added silicon composite products, including silicon carbide, silicon nitride, silicon tetrachloride, magnesium silicide, pure silicon, zeolite, fillers of rubber and plastic composites, cement, adsorbent, and support of heterogeneous catalysts. The controlled burning or thermal degradation of the rice husks in air or nitrogen leads to the production of white rice husk ash (WRHA) or black rice husk ash (BRHA), respectively.
Patent•
04 May 2011
TL;DR: A kidney-tonifying and blood-enriching solid beverage and a processing method thereof was described by being prepared from raw materials including black bean, black rice, black sesame, soybean, walnut, yam and almond as mentioned in this paper.
Abstract: The invention discloses a kidney-tonifying and blood-enriching solid beverage and a processing method thereof The kidney-tonifying and blood-enriching solid beverage is characterized by being prepared from raw materials including black bean, black rice, black sesame, soybean, walnut, yam and almond and prepared by cooking, mixing, crushing, sterilizing and packaging, and is also characterized by rich nutrients and convenience for drinking The solid beverage is mainly used for regulating metabolism of human body, promoting nutrient absorption, tonifying the kidney and enriching the blood, and is convenient to drink, low in price and free from toxic and side effects
Patent•
13 Apr 2011
TL;DR: In this paper, a coarse cereals rice capable of being rapidly cooked simultaneously and a processing method thereof is described, which is characterized by using sticky rice, brown rice, black rice, soybeans, barley, buckwheat, myotonin, milled foxtail millet, corn, mung beans, black beans, red beans and kidney beans as raw materials; and the raw materials are crushed and milled.
Abstract: The invention discloses coarse cereals rice capable of being rapidly cooked simultaneously and a processing method thereof. The rice is characterized by using sticky rice, brown rice, black rice, soybeans, barley, buckwheat, myotonin, milled foxtail millet, corn, mung beans, black beans, red beans and kidney beans as raw materials; and the raw materials are crushed and milled. The coarse cereals rice has rich nutrition, and is convenient to eat; the main effect of the rice is balance nutrition; and the rice is suitable for aged and elderly people particularly.
Patent•
06 Apr 2011
TL;DR: In this paper, a nutrient five-black rice flour for infants, which is prepared from nonglutinous rice as a raw material and five black flour as main auxiliary materials by adding nutrient intensifiers according to a mixing formulation.
Abstract: The invention discloses a nutrient five-black rice flour for infants, which is prepared from nonglutinous rice as a raw material and five-black flour as main auxiliary materials by adding nutrient intensifiers according to a mixing formulation. The nutrient five-black rice flour comprise the following components in weight percentage: 60-80 parts of nonglutinous rice, 1-10 parts of black rice, 2-10 parts of black soyabeans, 2-8 parts of black dates, 1-10 parts of black sesames and 1-5 parts of black fungi. The addition quantity of the nutrient intensifier is 5-10 mg/100 kJ, and the nutrient intensifier is mainly the mixture of vitamin A, vitamin D, vitamin B1, calcium, ferrum and zinc. The nutrient five-black rice flour for infants has the purposes of mildly regulating the spleen and the stomach of infants, enriching blood, preventing astriction and replenishing various nutrients required by the infants by using raw materials for dietary therapy in theory of traditional Chinese medicine according to the physiological characteristics and the nutrient deficiency status of Chinese infants.
01 Jan 2011
TL;DR: In this paper, five rice varieties found in Sabah (White rice, Red rice, Black rice, Brown rice and Aroma rice) were evaluated for physicochemical characteristics using Pearson correlation.
Abstract: Five different rice varieties found in Sabah (White rice, Red rice, Black rice, Brown rice and Aroma rice) were evaluated for physicochemical characteristics. The relationships between different characteristics were determined using Pearson correlation. Different varieties showed significantly variations in their physicochemical characteristics. Thousand grains weight, length-breadth (ljB) ratio, and moisture content varied between 15.30 g to 20.90 g, 2.18 to 3.33, and 12.30% to 16.40%, respectively among
the various varieties. Minimum cooking time, water uptake ratio, gruel solid loss, and elongation ratio were found within 21.97 min to 47.20 min, 2.30 g g -1 to 3.51 g g-l, 6.02% to 13.62% and 1.25 to 1.65 respectively. Brown rice showed a lower elongation ratio and water uptake ratio, and a higher cooking time than the other rice varieties. The water uptake and elongation ratio of rice kernels showed negative correlation with cooking time, with a correlation coefficient of -0.960 and -0.900 respectively (P<0.05). Starch content, starch swelling power (SSP), and amylose content (AC) of studied rice varieties varied between 33.73% to 64.98%, 9.31 g g-l to 13.01 g g-l and 10.83% to 14.93% respectively. Protein, phosphorus (P), sodium (Na), potassium (K), magnesium (mg) and copper (Cu) contents ranged from 13.13% to 24.60%, 19.95 mg/100 g to 27.60 mg/100 g, 74.98 mg/100 g to 627.17 mg/100 g, 68.40 mg/100 g to 126.73 mg/100 g and 0.57 mg/100 g to 1.63 mg/100 g, respectively among different rice varieties. The highest contents of these elements were observed in Red rice, Black rice and Brown rice. The result obtained showed that the traditional rice (Red rice, Black rice and Brown rice) found in Sabah had the better phYSicochemical characteristics and higher nutritional value as compare to cultivated White rice and Aroma rice.
TL;DR: The results suggest that the capacity of CFP and CFP-S seem to act as a potent immune modulator causing augmentation of immune cell activity, and enhance the immue function through regulating cytokine production capacity by activated macrophage and splenocyte in mice.
Abstract: Rice bran is byproducts of the hulling of rice, an important food resource in Korea. Various studies have been reported immune-enhancing effects of rice bran cultured with Lentinus edodes. In particular black rice bran contains anthocyanin, and the effects of antioxidant have been reported. The objective of the this study was to investigate the possible immune- enhancing effects of black rice bran substance extracted from a submerged culture of Lentinus edodes with black rice bran (crude fermentation-polysaccharide, CFP) and products(crude fermentation-polysaccharide-S. cerevisiae CFP-S, crude fermentation- polysaccharide-L. gasseri, CFP-L) which are of secondary fermentation of by using Saccharomyces cerevisiae and Lactobacillus gasseri in the Blab/c male mice. We found that supplementation of CFP, CFP-S and CFP-L enhanced macrophage and splenocyte proliferation compared to the control group(NC) in mice. Also, we measured the concentration of cytokines(IFN-γ, TNF-α, IL-6) secreted by activated macrophage and splenocyte. The results of the experiment are that supplementation of CFP and CFP-S increased the macrophage and splenocyte proliferation compared to the control group but supplementation of CFP-L decreased the splenoyte proliferation compared to the control group(without mitogen and treated with LPS). When macrophage and splenocyte were stimulated by CFP and CFP-S supplementation, it was increased IFN-γ, TNF-α and IL-6 concentration compared with the control group. These results suggest that the capacity of CFP and CFP-S seem to act as a potent immune modulator causing augmentation of immune cell activity, and enhance the immue function through regulating cytokine production capacity by activated macrophage and splenocyte in mice.Key words: Lentinus edodes, black rice bran, immune function, cytokine
TL;DR: In this article, a strain of the genus Saccharomyces cerevisiae NP01 from black rice grains had an ethanol concentration of 12.4 to 13.1% (v/v) and a large amount of phenolic compounds.
Abstract: Fermentation yeast was isolated from a Thai traditional alcoholic beverage called Thai ou, which is drunk through bamboo tubes. The isolated yeast was identified as a strain of the genus Saccharomyces cerevisiae. The alcoholic beverage made with the isolated yeast designated as S. cerevisiae NP01 from black rice grains had an ethanol concentration of 12.4 to 13.1% (v/v) and a large amount of phenolic compounds. The resulting alcoholic beverages made from black rice grains were red in color, especially those made from uncooked black rice, which had a brilliant red hue similar to that of red or rose wine. The amount of anthocyanin in the beverages made from uncooked black rice with NP01 and industrial wine yeast W-4 was 118 and 131 μg/ml, respectively. The anthocyanin content of beverages made from uncooked black rice was higher than that of the beverages made from the cooked black rice. The antioxidative activity of alcoholic beverages made from uncooked black rice was also higher than that of beverages made from cooked black rice. In the course of this study, the use of NP01 yeast produced black rice wine that was red in color and exhibited antioxidative activity.
Patent•
16 Nov 2011
TL;DR: In this article, a rice mill was used to take off black rice bran and extrusion puffing granulation (puffed black rice substances) after floury product separation and purification.
Abstract: The invention which relates to a crop processing technology and concretely relates to a preparation technology of a black rice pigment belongs to the technical field of food processing. The technology comprises the following steps: milling black rice and red rice which are treated as raw materials by a rice mill; taking off black rice bran; carrying out extrusion puffing granulation (puffed black rice bran substances) after floury product separation and purification; processing puffed particles into biological cell broken wall powder with an ultrafine crushing technique; and extracting a natural pigment with a solvent extract process after extrusion puffing granulation and derosination.
Patent•
20 Apr 2011
TL;DR: In this paper, an immunity-enhanced nutrient meal and a preparation method for its preparation is described, which includes 10-60% of black grain puffing powder, 5-20% of sesame oil and 1-5% of ganoderma spore.
Abstract: The invention discloses an immunity-enhanced nutrient meal and a preparation method thereof The immunity-enhanced nutrient meal comprises the following raw materials in percentage by weight: 10-60% of black grain puffing powder, 5-20% of sesame oil, 10-30% of bean powder, 5-20% of dextrin, 5-20% of sugar powder, 1-10% of longan powder and 1-5% of ganoderma spore The nutrient meal provided by the invention can be used conveniently and quickly and can be accepted easily by consumers The immunity-enhanced nutrient meal which is prepared by taking black rice, black beans, black sesame, longan and the like as raw materials and adopting the modern food processing technology has delicate taste and specific fragrance, simultaneously contains various functional components beneficial to the human body, can be used as a leisure food with good health-care effect, and can also be used as a dietary supplement for enhancing the immunity of the organism
Patent•
06 Jul 2011
TL;DR: In this paper, a special dietary extruded rice applicable to patients suffering from 'five-high' metabolic syndromes, namely 'high weight, hypertension, hyperlipaemia, hyperglycemia and hyperuricemia' and a preparation method thereof was provided.
Abstract: The invention provides a special dietary extruded rice applicable to patients suffering from 'five-high' metabolic syndromes, namely 'high weight, hypertension, hyperlipaemia, hyperglycemia and hyperuricemia' and a preparation method thereof. The special dietary noodle is prepared from raw materials such as black rice powder, bitter buckwheat flour, soluble dietary fiber, oat flour, coil seed powder, pumpkin powder, yam flour, arrowroot, medlar powder, pagoda tree flower powder, sodium alginate powder, ultramicro calcium powder, taurine, chitin and pullulan, the raw materials are mixed with water into a dry-wet state, then the mixture is placed into an extruder to be extruded into strips, then the strips are chopped into rice grains by a spinning blade at the speed of 600r/min, and drying is carried out, thus the special dietary extruded rice is prepared. The special dietary extruded rice has low glycemic index, low cholesterol and low purine and has the effects of stabilizing postmeal glucose, improving insulin resistance, effectively improving glucose tolerance and glycosylated haemoglobin level of a patient, improving the elasticity of a blood vessel, regulating the blood pressure, regulating fat metabolic disturbance, reducing fat to lose weight and reducing the uric acid content in blood and urine, the quality of life of the patient is improved, drug dosage is reduced, and complication is prevented, thus the dietary noodle is applicable to the patients suffering from 'five-high' metabolic syndromes and high risk patients.
Patent•
14 Sep 2011
TL;DR: In this paper, the authors proposed a black milk, which is prepared from black grains, liquid milk, sugar, emulsifying stabilizer and water, wherein the black grains comprise black sesame seed, black soya bean and black rice.
Abstract: The invention relates to black milk, prepared from black grains, liquid milk, sugar, emulsifying stabilizer and water, wherein the black grains comprise black sesame seed, black soya bean and black rice. The production method of the black milk comprises the following steps of: grinding black sesame seed, black soya bean and water to obtain slurry, mixing the mixed slurry of black sesame seed and black soya bean with black rice powder, curing, and homogenizing, deodorizing and sterilizing to obtain black grain base material, and then mixing the black grain base material, the sugar, the emulsifying stabilizer and the liquid milk, and finally sterilizing. The black milk provided by the invention is full of nutriments and is rich in nutrient components such as unsaturated fatty acid, antioxidant vitamin E and B family vitamins, chlorophyll and anthocyanin. The black milk product provided by the invention has excellent stability, grain nutritional particles contained in the black milk are fine and distributed more uniformly, no lamination or flocculation occurs when the product is preserved for six months at the normal temperature, and the black milk has fine and smooth taste, has smooth mouth filling and good flavour.
TL;DR: In this article, the volatile essential oils from red and black rice bran were obtained by hydrodistillation using a clevenger-type apparatus, and the components of that oil were analyzed by capillary gas chromatography-mass spectroscopy (GC-MS).
Abstract: The volatile essential oils from red and black rice bran were obtained by hydrodistillation using a clevenger-type apparatus, and the components of that oil were analyzed by capillary gas chromatography-mass spectroscopy (GC-MS). The present study involved characterizing the chemical compositions, their amounts and the anti-complement activities of red and black rice bran. The red rice bran essential oils yield was 0.031%, and GC-MS analysis revealed that its major constituents were (E)-β-ocimene (3.12%), nonanal (11.32%), (2E, 4E)-decadienal (2.54%), myristic acid (41.32%), geranyactone (2.41%) and methyl oleate (2.46%). The black rice bran essential oils yield was 0.053%, and GC-MS analysis revealed that its major constituents were nonanal (8.31%), acrylic acid (3.21%), 2-hydroxy-6-methylbenzaldehyde (2.81%), pelargonic acid (4.21%) and myrisitc acid (28.07%). The essential oils showed inhibitory activity against complement system with 50% inhibitory concentrations (IC(50)) values of 246 ppm (red rice bran) and 193 ppm (black rice bran). Also, myristic acid, nonanal, (E)-β-ocimene and pelargonic acid were tested against complement system. Pelargonic acid was shown to moderate activity (50% inhibitory concentration = 132 μM).
Patent•
30 Mar 2011
TL;DR: In this paper, a xylitol black sesame paste green health-care food, which comprises the following components in percentage by weight: 21 percent of expanded rice flour, 15 percent of black rice flour and 25 percent of sesame essence.
Abstract: The invention relates to a xylitol black sesame paste green health-care food, which comprises the following components in percentage by weight: 21 percent of expanded rice flour, 15 percent of black rice flour, 25 percent of sesame paste, 19 percent of malt dextrin, 11 percent of powder lipid, 881 percent of xylitol, 01 percent of antioxidant, 004 percent of calcium lactate and 005 percent of sesame essence The technology for preparing the xylitol black sesame paste green health-care food comprises the following steps of: (1) processing semi-finished products, namely crushing and expanding rice, processing white granulated sugar, and heating and crushing the sesame; (2) mixing, wherein materials are weighed by a scale in percentage by weight; (3) stirring; and (4) filling and packaging The xylitol black sesame paste green health-care food is convenient to carry, convenient to eat, rich in nutrition, low in cost and suitable for mass consumption, and has good effect
Patent•
26 Jan 2011
TL;DR: The seaweed nutritious breakfast has the advantages of reasonable formula, capacity of meeting demands on balanced nutrition of human bodies, suitability for all age groups, contribution to beautifying women, and capacities of improving appetite of children and promoting health of people.
Abstract: The invention discloses seaweed nutritious breakfast. The seaweed nutritious breakfast is prepared from the following food components: dried seaweed powder, Chinese wolfberry, black sesame, Chinese yam, brown rice, black rice, sorghum, barley, corn, lotus seed, mung bean, small red beans, tremella, lily and the like. The seaweed nutritious breakfast has the advantages of reasonable formula, capacity of meeting demands on balanced nutrition of human bodies, suitability for all age groups, contribution to beautifying women, and capacities of improving appetite of children and promoting health of people.
TL;DR: The results suggest that C3G-F could be used as a novel functional food ingredient having possible therapeutic effects against immunological disorders and with the absence of notable sideeffects, C3g-F seems to act as a potent immunomodulator.
Abstract: Rice bran is by-product from the dehulling process of rice, an important staple food in Korea. Various studies have been reported immune-enhancing effects of rice bran cultured with Lentinus edodes. In particular black rice bran that contains anthocyanin has the beneficial effects on immune system. SuperC3GHi, a recently released black colored rice cultivar, has higher contents of cyanidine-3-glucoside (C3G), a strong antioxidant than those of currently cultivated black rice cultivars. In this study, we investigate the beneficial effects of fermented SuperC3GHi rice bran (C3G-F) with Lentinus edodes. Using in vivo and in vitro model for inflammation and allgergy, anti-inflammatory and anti-allergic effects of C3G-F were determined. C3G-F induced tumor suppressive effect on Sarcoma-180 cell and B16 melanoma cell injected to mice. These results suggest that the capacity of C3G-F seems to act as a potent immunomodulator and with the absence of notable side-effects, C3G-F could be used as a novel functional food ingredient having possible therapeutic effects against immunological disorders.
Patent•
29 Dec 2011
TL;DR: In this paper, a producing method of cooked rice containing edible fibers is provided, which uses vegetables containing the fibers to obtain the cooked rice, scorched rice, and roasted grain powder.
Abstract: PURPOSE: A producing method of cooked rice containing edible fibers is provided to use vegetables containing the fibers to obtain the cooked rice, scorched rice, and roasted grain powder. CONSTITUTION: A producing method of cooked rice containing edible fibers comprises the following steps: cutting vegetables containing the fibers into vegetable pieces; drying the vegetable pieces before pulverizing to obtain vegetable powder; fermenting the vegetable powder; and mixing the fermented vegetable powder with grains before cooking. The grains are selected from non-glutinous rice, glutinous rice, brown rice, black rice, red rice, flavored rice, roasted rice, barley, and wheat. The vegetables are selected from Chinese cabbages, radish, sweet potato, onions, and other vegetables.
Patent•
18 Aug 2011
TL;DR: In this article, a producing method of a diet composition for the blood pressure reduction comprises the following steps: mixing edible resources and medicinal resources in a weight ratio of 30~120:1; washing and drying the mixture; heating the dried mixture at 120~160deg C for 5~15minutes; settling the heated mixture at room temperature for cooling; crushing the cooled mixture into 80~100meshes; and adding an additive including vitamins and minerals into the mixture.
Abstract: PURPOSE: A diet composition for the blood pressure reduction, and a producing method thereof are provided to cure high blood pressure symptoms of users by having the excellent antihypertensive effect. CONSTITUTION: A producing method of a diet composition for the blood pressure reduction comprises the following steps: mixing edible resources and medicinal resources in a weight ratio of 30~120:1; washing and drying the mixture; heating the dried mixture at 120~160deg C for 5~15minutes; settling the heated mixture at room temperature for cooling; crushing the cooled mixture into 80~100meshes; and adding an additive including vitamins and minerals into the mixture. The edible resources include red rice, green rice, black rice, soybean, and buckwheat. The medicinal resources include angelica keiskei, green tea leaves, pine needles, cassia tora, scutellaria baicalensis, viscum album, and houttuynia cordata.