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: The authors investigated the amylolytic activities of brown rice and black rice that have different amylose contents, and found that the enzymatic activities were slightly higher in low-amylose (waxy type) brown rice than in normal brown rice.
Abstract: Enzymatic activity in germinated cereal grains is important for the saccharification of starch materials. This study was conducted to investigate the amylolytic activities of germinating brown rice and black rice that have different amylose contents. Brown rice and black rice were steeped at room temperature for 24 h and germinated at 20 and 30 o C for 1, 2, and 3 days. α- and β-Amylase activities in normal brown rice increased very slightly during the 3-day germination period, but the enzymatic activities were slightly higher in low-amylose (waxy type) brown rice. Diastatic power (DP), a measure of starch-saccharifying enzyme, was higher in the germinating brown rice with low amylose than in those with normal amylose content. α- and β-Amylase activities in black rice increased gradually during germination, and DP of low-amylose black rice appeared to be higher than that of normal brown rice. Amylase activities in brown rice and black rice germinated at 30 o C were higher than those germinated at 20 o C. Compared to brown rice, the overall
6 citations
TL;DR: The extract with highest indigestible polysaccharide content was the extract of mangosteen fruit peels, while those with relatively high indigESTible poly Saccharides were the extracts of pineapple fruits, lotus seeds and pisang mas banana fruits.
Abstract: Antidiabetic, antioxidant, anti-acetylcholinesterase and prebiotic activities, total phenolics and flavonoids of 33 crude ethanolic extracts of Thai local fruits, vegetables and some local food plants were determined. Mangosteen (Garcinia mangostana) fruit peel and Indian gooseberry (Phyllanthus emblica) fruit extracts had highest antioxidant activity. Bamboo grass (Tiliacora triandra) leaf extract had strongest α-amylase inhibitory activity (78.28 % inhibition), while mulberry (Morus alba) fruit extract had strongest α-glucosidase inhibitory activity (59.63 % inhibition). Star cactus (Aloe vera) leaf pulp extract had strongest anti-acetylcholinesteraseVactivity (31.55 % inhibition). Indian gooseberry fruit and mangosteen fruit peel extracts had highest content of total phenolics and flavonoids, respectively. The extract with highest indigestible polysaccharide content was the extract of mangosteen fruit peels (188.62 mg/g extract), while those with relatively high indigestible polysaccharides were the extracts of pineapple fruits (Ananas comosus), lotus seeds (Nelumbo nucifera), black rice grains (Oryza sativa) and pisang mas banana fruits (Musa sapientum). Based on these properties, 5 plant extracts were selected to study for their prebiotic effect on growth and fermentation of Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus in yogurt at 42 °C. Addition of lotus seed extract resulted in highest proliferation of these bacteria with 2.24 logCFU/g increase of total lactic acid bacterial counts in yogurt after 24 h fermentation, while addition of black rice grain, pisang mas banana fruit and pineapple fruit extracts caused good growth of these bacteria with 2.12 - 2.19 logCFU/g increase of total counts.
6 citations
Patent•
28 Jan 2005
TL;DR: In this article, the surface product of coarse rice powder of black rice by cellulose is extracted and stop the reaction by 90-95% C2H5OH, and then anthocyanin is separated easily after the process.
Abstract: An extracting method of anthocyanin form coarse rice powder of black rice. Enzymolysis the surface product of coarse rice powder of black rice by cellulose. Anthocyanin is separated easily after the process. Extract and stop the reaction by 90-95% C2H5OH. Extract anthocyanin by 45-55% C2H5OH.
6 citations
Patent•
07 Nov 2012
TL;DR: In this article, a grain milk is made of the barley kernel, the black rice, the corn, the buckwheat, and the balance water, and it is canned so as to be convenient for customers to drink.
Abstract: Provided are grain milk and a making method thereof The grain milk comprises 10-15% of barley kernel, 20% of black rice, 10% of corn, 10% of buckwheat, 5-10% of white granulated sugar, 01-03% of xanthan gum, 01-03% of sodium carboxymethylcellulose, 003% of potassium sorbate and the balance water The grain milk is made of the barley kernel, the black rice, the corn and the buckwheat, is rich in various nutrition ingredients good for human bodies and good in taste, and is canned so as to be convenient for customers to drink The market application prospects are wide In addition, the making method is simple and convenient to operate
6 citations
Patent•
30 Jul 2003
TL;DR: In this paper, a preparation method of cyaniding with stable color and strong dyeing ability was proposed. But the method was not suitable for the use of white rice, as it was not stable enough for white rice.
Abstract: The invention is a preparation method of cyaniding with stable color and strong dyeing ability. The method includes the following steps: (1) mix the tegument of black rice with 60%-70% water-containing ethanol in the proportion of each gram of tegument of black rice/8ml 60%-70% water-containing ethanol; (2) reflue and extract the mixture of the tegument of black rice and the 60%-70% water-containing ethanol at the temperature of between 60deg.C and 64deg.C between 3 times and 5 times; (3) filtrate and extract the mixture to get the extracting solution of ethanol; (4) get rid of the ethanol in the extracting solution of ethanol and get the cyaniding solution; (5) put the cyaniding solution onto the resin column, after it adorbs it fully, choose the water as the eluent, control the velocity of flow of the eluent column at 0.5ml/min and wash it till the Molish is negative; (6) wash the eluent rosin column with 65%-75% acetone and get the eluent of acetone; (7) get rid of the acetone in the eluent of acetone at the temperature of between 60deg.C and 64deg.C. Compared with the now-existing technology, the black rice cyaniding made in the method has stronger dyeing ability and more stable gradation of tone than the original technology and has more stable pigment because the whole technique is treated at the temperature of less than 65deg.C.
6 citations