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.

Floral fragrance soybean milk powder and preparation method thereof

Abstract: The invention discloses a floral fragrance soybean milk powder. The floral fragrance soybean milk powder is prepared from the following raw materials in parts by weight: 70-80 parts of red bean, 30-40 parts of black rice, 20-30 parts of oat, 15-20 parts of red lotus seeds, 15-20 parts of Chinese torreya, 10-15 parts of lotus root starch, 10-13 parts of osmanthus fragrans, 14-18 parts of rose, 8-10 parts of magnolia, 1-2 parts of cordyceps sobolifera, 1-3 parts of buddhas lamp twig and leaf, 1-2 parts of codonopsis pilosula, 1-3 parts of Chinese angelica, 1-2 parts of coix seed oil, 1-2 parts of a soybean milk additive, and a proper amount of water. The floral fragrance soybean milk powder disclosed by the invention adopts the red bean, the black rice, and the oat as the main raw materials, wherein the red bean is rich in vitamin B1, vitamin B2, protein, and various mineral substances, and has efficacy of replenishing blood, dieresis, detumescence, promoting cardiac activation, and the like; the black rice has the curative effects of nourishing Yin, improving kidney, improving spleen, warming liver, nourishing spleen and stomach, improving Qi, invigorating blood, improving liver, improving eyes, and the like; the oat has the efficacy of improving spleen, improving Qi, remedying weakness, stopping sweat, improving stomach, and lubricating intestine.

Identification and quantification of anthocyanin pigments in colored rice

Abstract: Anthocyanin pigments from varieties of black, red and wild rice were identified and quantified to evaluate their potential as nutritional function, natural colorants or functional food ingredients. Anthocyanin extraction was conducted with acidified methanol with 0.1M HCl (85:15, v/v) and identification of anthocyanin, aglycone and sugar moieties was conducted by comparison with purified standards by HPLC, Ultraviolet-Visible absorption spectrophotometer and paper chromatography. Black and wild rice showed three different types of pigments by HPLC whereas red rice variety did not show any anthocyanins. Out of three pigments detected, one (peak 2) was characterized as cyanidin-3-glucoside (C3G) by comparison of spectroscopic and chromatographic properties with an authentic standard, and another (peak 3) was tentatively identified as cyanidin-fructoside on the basis of spectroscopic properties with λmax of aglycone in 1% HCl methanol at 537 nm, electrospray ionization mass spectra with major ions at 449 and 287 m/z and chromatographic properties. But another pigment (peak 1) has not been characterized. The most abundant anthocyanin in black and wild rice was C3G.

Black rice and anthocyanins induce inhibition of cholesterol absorption in vitro

Abstract: Black rice (Oryza sativa L.) is often associated with blood lipid control. This study systematically assessed the inhibition of cholesterol absorption in vitro by black rice and explored cholesterol-lowering compounds present in this rice. Our results indicated that black rice extracts (BRE), which were aqueous, ethanol extracts and a fraction of macroporous resin caused the reduction of cholesterol absorption by inhibiting pancreatic lipase, decreasing the micellar cholesterol solubility and suppressing cholesterol uptake in Caco-2 cells. The inhibitory activity was positively associated with anthocyanin (cyanidin-3-glucoside (Cy-3-G) and peonidin-3-glucoside (Pn-3-G)) contents of the extracts. Therefore, the cholesterol absorption inhibiting properties of anthocyanins were further explored. The IC50 values of Cy-3-G and Pn-3-G against pancreatic lipase were 42.53 ± 4.45 and 18.13 ± 4.22 μg mL−1, respectively. Kinetic analysis suggested that the enzymatic inhibitory mode of Cy-3-G and Pn-3-G belonged to the competitive type. In mixed micelles, Cy-3-G and Pn-3-G dose dependently reduced the solubility of cholesterol. Meanwhile, a potential mechanism of cholesterol reduction by anthocyanins was investigated. Results showed that anthocyanins led to precipitation of cholesterol from micellar solution, which may induce the reduction of cholesterol. In Caco-2 cells, Cy-3-G and Pn-3-G (40 μg mL−1) exhibited a significant reduction in cholesterol uptake, and the degree of this reduction was almost the same as that observed in the group treated with Ezetimibe at the same concentration. These findings provide important evidence that anthocyanins may partly contribute to the inhibitory effects of black rice on cholesterol absorption, and thus may be applied for the prevention and treatment of hypercholesterolaemia.

Natural five-color coarse cereal fruit tea steamed bread and preparation method thereof

Abstract: The invention provides natural five-color coarse cereal vegetable medicinal tea steamed bread and a preparation method thereof, and belongs to the technical field of health food processing. The method comprises the following step of: conventionally preparing medlar, hawthorn fruit, Chinese date, seabuckthorn, membranous milkvetch root, manyflower solomonseal rhizome, Chinese angelica, licorice, honeysuckle flower, chrysanthemum, jasmine flower, common yam rhizome, greenish lily bulb, fiveleaf gynostemma herb, mongolian dandelion herb, mulberry leaves, ginkgo leaves, stevia leaves, green tea, polygonum, rehmannia roots, dark plum fruits, flour, red bean flour, sorghum flour, soybean flour, yellow corn flour, pilose asiabell root powder, white lablab bean flour, white corn flour, coix seed powder, mung bean flour, pea flour, spirulina, black bean flour, black rice flour, black sesame, sweet potato, red edible amaranth, carrot, pumpkin, white gourd, cauliflower, celery, balsam pear, purple potato, purple wild cabbage, soybeans, black beans, white sugar, vegetable oil, yeast, salt, sodium carbonate and water into the natural five-color coarse cereal vegetable medicinal tea steamed bread, steamed rolls, steamed sponge cakes, leavened pancakes or bread. The steamed bread has the advantages of having balanced nutrition, nourishing viscera, benefiting mind, strengthening brain and nourishing and beautifying face, and has dual effects of edibility and health care.