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.

Seaweed nutritious breakfast

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.

Nutritional and healthy black sesame powder and its preparation method

Abstract: The invention relates to a nutritional and healthy black sesame powder and its preparation method The nutritional and healthy black sesame powder comprises the following components, by weight, 300-350 parts of black sesame, 10-15 parts of walnut kernel, 30-40 parts of peanut kernel, 20-25 parts of soybean, 20-28 parts of pea, 260-280 parts of glutinous rice, 40-45 parts of black rice, 85-100 parts of coix seed, 20-24 parts of millet, 80-100 parts of black bean and 20-25 parts of Semen Phaseoli The preparation method comprises the following steps: respectively carefully choosing all the above raw materials, and weighing; cleaning the raw materials, drying the raw materials, and stir-frying the raw materials until the raw materials are well done; respectively grinding the fried raw materials into powders; and uniformly mixing the powdery raw materials, and packaging The nutritional and healthy black sesame powder prepared through the above technical scheme allows the raw materials to be natural, contains no additives, has abundant nutritional components and a large amount of vitamins because of the mutual cooperation of the raw materials, has the efficacies of liver and kidney nourishing, dryness moistening and intestine lubricating, can be eaten by middle aged and old people, and can balance the nutritional components required by people

Utilization of defatted black rice bran in wheat bread preparation for enhancing nutritional and functional properties

Abstract: This study was carried out to produce bread fortified with defatted black rice bran (DBRB). The effect of incorporation of DBRB at different levels (5, 10, 15 and 20 %) on the quality characteristics of bread including rheological properties, sensory attributes, chemical composition and minerals were evaluated. Biological effect was also measured. The results indicated that DBRB had better nutrient profile, breads with 5,10,15% and 20 % was found to be acceptable specially bread containing 5, 10% DBRB. The dietary fiber, ash and protein contents were increased, while moisture, fat and carbohydrates contents were decreased with increasing of DBRB levels. The results revealed also that adding DBRB increased the content of minerals such as phosphorus, potassium, iron, copper, zinc and calcium. Addition of DBRB reduced lipid profile, serum total cholesterol (TG) ,low density lipoprotein cholesterol (LDLc) and very low density lipoprotein cholesterol (vLDLc) with increasing levels of DBRB. On the other hand, the activities of liver enzymes (AST, ALT and total bilirubin mg/dl) were decreased in rats fed on fortified bread with DBRB .This study has demonstrated that DBRB can be considered as a good functional food for adding nutritional value of food products.

슈퍼자미(SuperC3GHi) 미강 발효물의 생리활성

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.

Organic black rice planting method

Abstract: The invention discloses an organic black rice planting method. On the premise that the requirements for organic black rice planting are completely met, pure plant source insect-resistant and bacteriostatic components are used for conducting coating on black rice seeds after germination accelerating, and then seedling growing, transplanting, field management and harvesting of black rice are conducted according to the requirements for organic planting. The plant source insect-resistant and bacteriostatic components comprise azadirachtin, sophocarpidine, chitosan and excipient. After coating is conducted on the black rice seeds, pests can be avoided, the immunity of the black rice can be improved, harm and invasion of various plant diseases and insect pests can be effectively restrained in the black rice growing process and the frequency of later-period manual disease and insect prevention can be reduced; time and labor are saved in the operation process, the produced organic black rice is good in taste, high in nutrient content and little in harmful substance and the quality of the black rice is greatly improved.