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.

Characteristics and process optimization of rice snack (khao‐tan) puffing by home microwave oven

Abstract: Khao‐tan is a popular Thai traditional glutinous rice snack that involves a deep frying process. Nowadays, consumers are concerned about the safety of fried food and its potential to contribute to obesity. Puffing using a home microwave oven is an alternative that is more convenient, requires a shorter processing time, has a lower cost, is healthy and environment‐friendly. This research investigated the optimal processing conditions (initial moisture content [IMC], microwave power [MWP], and puffing time [PT]) to puff khao‐tan from three rice varieties (sticky rice [SR], rice berry [RB], and black rice [BR]) using the microwave. Response surface methodology (the Box–Behnken technique) was applied. The process responses comprised puffing yield, expansion ratio, hardness, and yellowness. The results indicated that the optimized conditions for khao‐tan were 10% IMC, 1,200 W MWP, and 25 s PT with overall desirability values of 0.733, 0.642, and 0.899 for SR, RB, and BR, respectively. PRACTICAL APPLICATIONS: Recently, microwaves have become popular use in the food industry. This study provides a good technique to introduce microwave technology in the snack industry to puff a Thai traditional rice snack, namely, khao‐tan using a home microwave oven. The optimized conditions can help with puffing khao‐tan made with three varieties of rice (sticky rice, rice berry, and black rice) to achieve consumer acceptance in terms of product quality and a healthy product. This work can be applied commercially and on a small scale.

Variation of Functional Materials and Antioxidant Activity as Affected by Cultivation Environment in Pigmented Rice Varieties

Abstract: Production of high quality pigmented rice contained with high content of anthocyanin, and polyphenol was significantly influenced by cultivation environments like transplanting date and cultivation location This study was carried out to establish an optimum transplanting date and cultivation region to produce maximum content of anthocyanin, polyphenol and antioxidant activity of pigmented rice varieties (black, red colored) Three transplanting times (May 20, June 5, June 20) and four different sites (Miryang, Uiseong, Sangju, Bonghwa) were evaluated with five pigmented rice cultivars Anthocyanin and total polyphenol index to average temperature during 30 days after heading (DAH) of black, red pigmented rice varieties showed that anthocyanin and total polyphenol contents were decreased by 10% and 9%, respectively, with increasing average temperature of The optimum ripening temperature of the 30 DAH for the production of high anthocyanin and total polyphenol was 22 to for early maturity black rice, 21 to for mid-late maturity of black and red rices, respectively On the other hand, an estimated heading date of pigmented rices in return according to the optimum ripening temperature of the 30 DAH was ranged Aug 11 to 17 for early maturity black rice, Aug 25 for mid-late maturity black, red rice variety in Jecheon, Aug 27 to Sep 2 for early maturity type, Sep 3 to 6 for mid-late type in Daegu It seemed that Jecheon, Boeun, Mungyeong, and Yeongju were optimum regions for cultivation of pigmented rices The estimated sowing date of pigmented rices for high anthocyanin and total polyphenol production based on the optimum heading date was May 18 to 26 for early maturity black rice variety, April 11 for mid-late black, red variety in Jecheon, May 23 to 28 for early type, April 9 to 26 for mid-late type in Boeun, respectively

Method for processing summer nutritional powder

Abstract: The invention provides a method for processing summer nutritional powder, which adopts a formula comprising the following components in percentage by weight: black rice 20-40, corn 10-20, wheat grass 5-15, gordon euryale seed 5-15, lotus seed 5-15, pearl barley 5-15, mung bean 2-8, lily 2-8, sesame 2-8 and ginger 0.5-2, wherein the components all together are 100 percent; and the wheat grass is cut, cleaned and dried barley grass. In addition, sticky rice is added in an amount of 5 to 20 percent base on the total weight of the nutritional powder; water is added to for soaking the materials for 8 to 12 hours; the materials are washed, naturally drained and ground into powder; and the powder is poured into molds of various shapes for molding and steamed to make cakes of various shapes, or the powder can be steamed or directly fried to make principal food, rice pulp or drink or to cook soup. The method makes processing simple due to no high-temperature processing and reduces processing cost, and therefore, the nutritional powder is low in manufacturing cost, economic and substantial.

Full-nutritional coarse-cereal convenient food and producing method thereof

Abstract: The invention discloses a full-nutritional coarse-cereal convenient food and a producing method thereof. The full-nutritional coarse-cereal convenient food are made from cereal raw materials and auxiliary materials, wherein the cereal raw materials include, by weight, 5-15 parts of unhulled rice, 8-12 parts of white hulless barley, 5-15 parts of sorghum, 4-8 parts of soybeans, 20-25 parts of black rice, 12-15 parts of brown rice, 4-6 parts of chickpeas, 2-4 parts of black sesames and 50-100 parts of corns, and the auxiliary materials include, by weight, 10-20 parts of vegetable oil, 5-15 parts of seed powder of Chinese prickly ash, 10-20 parts of grade-2 wheat flour, 15-25 parts of salt, 10-20 parts of wheat starch, 25-35 parts of fruit and vegetable powder and 100-200 parts of water. The full-nutritional coarse-cereal convenient food is rich in nutrition, convenient to eat and low in price and can serve as a staple food.

Black element composite beverage and preparation method thereof

Abstract: The invention relates to a black element composite beverage and a preparation method thereof The black element composite beverage comprises the following components in parts by weight: 8-12 parts of black rice, 8-12 parts of black beans, 3-7 parts of black sesame, 9-11 parts of white granulated sugar, 005-015 parts of konjaku flour and 003-006 part of lecithin The preparation method comprises the following steps: (1) screening raw materials; (2) preparing black rice milk; (3) preparing black bean milk; (4) preparing black sesame milk; (5) blending to obtain a composite beverage; (6) homogenizing; (7) filling, and sterilizing The blended black element composite beverage disclosed by the invention is suitable for most people and brainworkers especially, has multiple nutritional factors favorable to body health and has a very good slimming effect because of containing very less fat and protein According to the black element composite beverage, the raw materials are all pure natural materials without any synthetic additives; the black element composite beverage disclosed by the invention can be preserved for a long time by being packaged with a can