Topic
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.
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TL;DR: High genotypic variability among genotypes for special types of irrigated rice was observed, obtaining some agronomically promising and with good adaptability and stability, with high accuracy and selection efficiency using mixed models.
Abstract: There is an increasing demand for special types of rice that have black or red pericarp, low amylose (subspecie japonica) or aromatic. However, intense breeding process for obtaining and indicating genetically promising new cultivars and adapted to cultivation environments are demanded. In this sense, for evaluating the special types of irrigated rice genotypes, and determining the adaptability and stability of these using mixed models. First, a preliminary agronomic evaluation of genotypes for special types of irrigated rice was performed, and later, the agronomically promising genotypes were evaluated in multi-site trials, aiming at verifying the interactions with the environment. Statistical analyzes were performed considering mixed models, using the SELEGEN-REML/BLUP software. High genotypic variability among genotypes for special types of irrigated rice was observed, obtaining some agronomically promising and with good adaptability and stability, with high accuracy and selection efficiency using mixed models. The observed wide diversity and rice genetic variability presented new prospects and opportunities for producers for acquiring food of higher added value to consumer market.
7 citations
Patent•
15 Aug 2012
TL;DR: The cereal fiber paste powder used as the nutritional breakfast, proposed by the invention, has the advantages that the nutrition compositions are comprehensive, the acid-base balance is realized, the absorptionis easy, and the immunity of a human body can be improved as mentioned in this paper.
Abstract: The invention discloses a cereal fiber paste powder used as nutritional breakfast. The cereal fiber paste powder consists of the following compositions in parts by weight: 30-40 parts of black rice, 15-20 parts of black sesame, 5-10 parts of black fungus, 20-30 parts of black beans, 5-10 parts of walnut, 10-15 parts of pearl barley, 5-10 part of lily and 10-20 parts of glutinous rice. The cereal fiber paste powder used as the nutritional breakfast, proposed by the invention, has the advantages that the nutrition compositions are comprehensive, the acid-base balance is realized, the absorptionis easy, and the immunity of a human body can be improved.
7 citations
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.
7 citations
TL;DR: Flavor compounds, including total polyphenols, amino acids, and protein, in beer with extruded black rice as adjunct were detected and analyzed, and the results were consistent with those of traditional beer in terms of content of foam‐stabilizing protein.
Abstract: Flavor compounds, including total polyphenols, amino acids, and protein, in beer with extruded black rice as adjunct were detected and analyzed. Beer brewing technique has been intensively investigated in the past century. The chase of beer quality, including the color, flavor, foam, nutrition, and functionality, attracted considerable attention. Hence, headspace solid-phase microextraction in combination with a gas chromatography coupled to mass spectrometry (HS-SPME-GC-MS) was used to analyze flavor compounds qualitatively and quantitatively. A total of one organic acid, one aromatic, ten alcohols and 23 esters were present in extruded black rice adjunct beer. Protein components and molecular weight were analyzed, and the results were consistent with those of traditional beer in terms of content of foam-stabilizing protein. The contents of essential amino acid which is an important nutritive index were higher than those in traditional rice adjunct beer, especially valine (70.9 mg/L) and threonine (42.8 mg/L). The representative ingredients of extruded black rice adjunct beer were polyphenols, nerolidol, geraniol, and geranylgeraniol which affected the functionality and antioxidant ability.
7 citations
Patent•
20 Mar 2002
TL;DR: A black rice flour as snack contains black rice, black sesame, walnut kernel, peanut and white sugar as mentioned in this paper, which has a unique natural taste, long storage period and good enjoyment on eating it.
Abstract: A black rice flour as snack contains black rice, black sesame, walnut kernel, peanut and white sugar. Its advantages include no lumping, unique natural taste, long storage period and good enjoyment on eating it.
7 citations