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.

Black cereal sour-milk and preparation method thereof

Abstract: The invention relates to black cereal sour-milk and a preparation method thereof. The black cereal sour-milk is prepared from raw milk with compound black cereal pulp, whey protein powder, sweeteners and stabilizers by carrying out fermenting by inoculating compound leavening agents. The black cereal sour-milk comprises the following raw materials in parts by weight: 800-850 parts of raw milk, 80-120 parts of compound black cereal pulp, 3-8 parts of whey protein powder, 60-80 parts of sweeteners, and 2-5 parts of stabilizers; the compound black cereal pulp is a mixture composed of black soybean milk and mixed powder in a mass ratio of (2-3) to 1; and the mixed powder comprises black rice flour, rye flour, black sesame seed powder and black Chinese wolfberry fruits. The black cereal sour-milk is uniform in texture, refreshing in flavor, fine and smooth in taste, sour-sweet and refreshing in flavor, as well as capable of effectively scavenging free radicals in the human body; moreover, the black cereal sour-milk has outstanding health-care effects of enhancing immunity and delaying senescence. Thus, the requirements of modern consumers on delicious taste, nutrition and health-care functions are satisfied; in addition, the black cereal sour-milk also meets the market demands for diversified tastes of sour milk, so that the black cereal sour-milk has broad market prospects.

Nutritional Characteristics of Pigmented Rice

Abstract: The excellence of pigmented rice with respect to its nutritional composition was proven and the physicochemical properties of five kinds of rice (Jindo black rice, Jindo jeongmi, Boseong black rice, red rice, and green rice) were compared. The crude protein content of black rice harvested in Boseong (10.15%) were higher than that of the other varieties. The crude fat contents of pigmented rice (black, red, and green) were higher than those of polished rice (Jindo-jeongmi and black rice). Boseong black rice had the highest crude fat content. The major free sugar types in the rice varieties were maltose and glucose. The major mineral contents of the unpolished rice (pigmented rice) varieties were as follows: of P, 361.32~570.11 mg%; K, 196.63~210.04 mg%; Mg, 104.11~128.02 mg%; Na, 2.49~8.14 mg%; and Ca, 12.10~16.82 mg%. The major fatty acids in the five kinds of rice were linoleic acid, oleic acid and palmitic acid. The fatty acid contents of the rice varieties did not differ significantly. The black rice (Boseong) had a higher amino acid content than the other varieties. The hunter color values of rice varieties were affected by the colors of tha samples. The L (lightness) value of black rice (Jindo, Boseong) was lower than that of the other samples. The thiamine and riboflavin contents of the red rice (0.48 mg/100 g and 0.14 mg/100 g, respectively) were higher than those of the other varieties (thiamine: 0.36~0.24 mg/100 g and riboflavin: 0.09~0.06 mg/100 g). The hardness of the rice varieties differed significantly (10.75~14.64 kg).

Substituting white rice with brown and black rice as an alternative to prevent diabetes mellitus type 2: a case-study among young adults in Yogyakarta, Indonesia.

Abstract: The purpose of this study is to explore the preference and acceptance of white rice substitution with brown and black rice among young adults in Indonesia to prevent diabetes. This study used a qualitative design. Rice preference deeply explored using focus group discussion as a case-study. 85 informants with an average of ages 20 years old were divided into several groups. Several topics to discuss include the reasons to accept or reject brown and black rice, knowledge, attitude, motivation, and potency to substitute white rice. Price was the main barrier to substitute white rice to brown and black rice. The participants have known brown rice from parents, mass media, and friends. Most of them were still unfamiliar with black rice. Culture also affected the preferences of the participants. To motivate people to change their white rice diet, creative packaging and segmentation of the sale were recommended. Substituting white to brown and black rice is still a challenge for young adults in Indonesia. Several barriers such as culture, accessibility, and affordability need to be considered. Further efforts are important to manage a program to increase brown and black rice consumption.

Natural hair dye and preparation method thereof

Abstract: The invention discloses a natural hair dye and a preparation method thereof The invention aims at providing a natural hair dye and a preparation method thereof The preparation method is characterized by comprising the following steps that: (A) oriental blueberry leaves are squeezed and filtered, the juice is taken and the residue is removed; (B) dioscorea cirrhosa fruit is cleaned, dried, crushed and screened and the screened powder is taken for later use; (C) black rice and black seasame are mixed, crushed in a crusher and screened and the screened powder is taken for later use; (D) oriental blueberry leaves juice and dioscorea cirrhosa fruit powder are mixed in a reaction kettle and condensed to an oriental blueberry dioscorea cirrhosa concentrated solution after the temperature is kept constant at 60-90 DEG C for 1 hour; (E) the mixed powder of black rice and black seasame is put into another reaction kettle, mixed with water added and condensed to the black rice and black seasame concentrated solution after the temperature is kept constant at 60-90 DEG C for 1 hour; and (F) the oriental blueberry dioscorea cirrhosa concentrated solution and the black rice and black seasame concentrated solution are mixed in another reaction kettle to prepare the final product The final product is packaged in a packaging machine and sold The invention is mainly used for hair dying for white hair group