Black rice

About: Black rice is a research topic. Over the lifetime, 2548 publications have been published within this topic receiving 20840 citations. The topic is also known as: purple rice.

Production and antioxidant activity of alcoholic beverages made from various cereal grains using Monascus purpureus NBRC 5965

Abstract: Monascus sp., which produces red pigments, has been utilized for brewing red alcoholic beverages and fermented foods in China and Okinawa, Japan. Novel red alcoholic beverages with antioxidant activity were made from cereal grains of various colours utilizing the saccharifying activity of Monascus purpureus NBRC 5965. The alcoholic beverage made from black rice and beni koji prepared with M. purpureus NBRC 5965 showed a deep red colour, and the DPPH radical scavenging activity of the alcoholic beverage made from black rice and beni koji was around a 3300 µm Trolox equivalent/mL-beverage. The antioxidant activity of this alcoholic beverage is thought to be a result of the combination of Monascus pigments and black rice anthocyanin. The DPPH radical scavenging activity and inhibitory activity of lipid peroxidation of an alcoholic beverage made with beni koji were higher than those of an alcoholic beverage made with ki koji prepared with Aspergillus oryzae. Copyright © 2016 The Institute of Brewing & Distilling

Study on the Application of Indigenous Pigmented Rice for Garaedduk Adapted with Mechanically Impacting Technology

Abstract: The present study was performed to expand the application of mechanically impacting technology reported in our previous studies. Several parameters were analyzed to research Korean indigenous pigmented rice. The proximate composition of Korean indigenous rice was the following; 12.0-13.4% moisture, 74.1-77.3% carbohydrate, 6.8-8.7% crude protein, 1.68-3.25% crude lipid, 0.78-1.38% crude ash, with a 6.6-7.07 pH value. The phenolic compound content of red rice was twice that of black rice. Moreover, antioxidative activity was estimated by DPPH radical-scavenging activity (IC50 = 0.15-1.04 mg/mL). Anthocyanin and chlorophyll in each pigmented rice type were detected by spectrophotometer. Garaedduk samples were prepared with non-waxy rice, salt, 24% water, and/or 15% indigenous pigmented rice(red, green and black, w/w of total swelling non-waxy rice) and adapted with or without mechanically impacting technology. Hardness, as a main texture profile parameter of Garaedduk was maintained up to 3 days under storage at 20°C. The results suggest that Korean indigenous pigmented rice can be applied for functional Garaedduk adapted with mechanically impacting technology.Key words : mechanically impacting technology, indigenous pigmented rice, red rice, green rice

Quality Characteristics and Antioxidant Activities of Black Rice Cookies with Added Dried Laver (Porphyra tenera)

Abstract: The objective of this study was to determine the quality, characteristics, and antioxidant activities of black rice cookies prepared with different amounts of dried lave powder. Flour was substituted with dried laver powder used in different amounts as follows: 1.25, 6.25, and 8.75%. The moisture, ash, and crude protein contents of cookies were increased when using higher amounts of dried laver powder. The total polyphenol contents increased with the increasing levels of dried laver powder. The antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than the control, and it proportionally increased as the amount of dried laver powder increased. Finally, the sensory evaluation showed that the cookies made with 6.25% dried laver powder had the highest score. Based on these results, it was suggested that dried laver may be a useful ingredient for improving the quality and antioxidant potential of cookies.

High-protein stomach strengthening walnut health rice flour and making method thereof

Abstract: The invention discloses a high-protein stomach strengthening walnut health rice flour. Raw materials for making the high-protein stomach strengthening walnut health rice flour comprise preboiled rice, walnut powder, brown rice, buckwheat, embryo rice, black rice, corn, oats, pumpkin seed kernels, peanut kernels, yam flour, pueraria root powder, tapioca flour, lotus root starch, lotus seed powder, purple potato powder, sesame powder, hawthorn fruit powder, traditionChinese medicine additive powder, fruit powder, zinc gluconate, maltodextrin and xylitol. The invention also provides a making method of the high-protein stomach strengthening walnut health rice flour. The high-protein stomach strengthening walnut health rice flour obtained in the invention has the advantages of high content of proteins, and abundant nutrition, is rich in dietary fibers, vitamins, amino acids, mineral elements and trace elements needed by human bodies, and has the efficacy of strengthening stomach, nourishing brain, keeping youth and preventing ageing.