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.

Genetic analysis on grain physical characteristics and grain color from the crosses of black × white rice genotypes

Abstract: . Nurhidayah S, Firmansyah E, Haryanto TAD, Dewi PS. 2021. Genetic studies of grain physical characteristics and grain color from the crosses of black × white rice genotypes. Biodiversitas 22: 2763-2772. This study was conducted to investigate genetic variance, cytoplasmic maternal effect, gene action, and broad-sense heritability of grain physical characteristics and grain color from crosses of black × white rice genotypes (Oryza sativa). Genetic studies were conducted using F2 generations from the crosses of black × white rice genotypes and their reciprocal crosses. The plant materials consisted of seven black rice genotypes (PH2, PH3, PH4, PH5, PH6, PH7, and PH8), three commercial white rice varieties (Inpari 13, Inpari 18, and Inpari 19), a total of 30 F2 generations, and their reciprocal crosses. There are four-grain physical traits examined: grain length, grain width, grain thickness, and grain color. The result showed that maternal cytoplasmic effect was present in most F2 generations and their reciprocal crosses. The characters of grain length, grain width, and grain thickness are controlled by polygene with additive action. Based on the results of the Chi-Square Test, the grain color did not follow the expected 1: 2: 1 ratio for incomplete dominance involving monogenic traits. Broad sense heritability for grain length, grain width, and grain thickness are varied from low to medium for a cross of black rice genotypes × Inpari 19, and low to high for the crosses of black rice genotypes × Inpari 13 and black rice genotypes × Inpari 18.

Chemical and Sensory Properties of Black Rice Compared with Giza 177 Rice Cultivar

Abstract: The present work was carried out to evaluate the chemical and technological characteristic of Egyptian Giza 177 rice and black rice (BR) as well as to investigate the possibility of using black rice flour as substitution materials of wheat flour in preparing enriched biscuits. The obtained results revealed that black rice (BR) variety had a higher level of crude protein, ether extract, ash, fiber content than Giza 177 rice variety. Gel consistency was significantly higher in Giza 177 than (BR). BR contained higher amylose content than Giza 177. From the obtained results, BR could be considered as a good source of fatty acids, anthocyanin, total phenol and minerals compared with Giza 177. Regards to sensory evaluation of cooked rice, black rice was lower acceptance than Giza 177. Results of the organoleptic evaluation indicated that biscuit samples prepared using black rice flour (2.5 and 5%) to wheat flour were acceptable. Also, biscuit samples prepared using mushroom flour with black rice flour as substitutions instead of wheat flour (2.5%) were acceptable. The present study could be a guide in using black rice and mushroom flours to increase protein and other nutrients contents in some food products, as well as preparation of some functional foods. Also, gluten-free bakery products are advantageous to persons who suffer from celiac disease.

Black Rice: The African Origins of Rice Cultivation in the Americas (review)

Abstract: Until the early 1970s, the prevailing view among historians of slavery in the United States was that Africans who were brought to this country contributed little but their brute labor to the development of its agricultural systems. With the appearance of historian Peter Wood’s 1974 study of the centrality of rice cultivation to the development of the coastal South Carolina plantation economy and the critical role that African slaves played in the development of that economy, this view was significantly modified. Wood persuasively demonstrated that the emergence of rice cultivation in South Carolina was not due solely to the ingenuity of Europeans, who had little if any experience with it prior to their arrival in the American colonies. Rather, rice emerged as a dominant crop in the region because of the knowledge brought by slaves from the west coast of Africa, who had long experience with its cultivation. Other historians soon followed Wood’s lead and expanded our knowledge of the history of this important agricultural system, showing that planters preferred slaves from the ethnic groups in West Africa that were familiar with rice cultivation. Yet, despite the emphasis this historical work placed on the contributions of slaves to the development of the complex system of rice cultivation that emerged in South Carolina, it did not completely overturn the misconception that Africans contributed little to the development of technology and agriculture in the United States. Now Judith Carney, a professor of geography at the University of California at Los Angeles, again challenges this misconception in her excellent history of rice cultivation in the Americas. Carney argues that rice cultivation is an indigenous knowledge system involving human agency and specific social structures and agricultural innovations. By looking beyond the mere exchange of seeds, she renders visible the practices and techniques of water control, winnowing, milling, and cooking that West African slaves introduced to the Americas, practices and techniques that made the entire system of rice production possible. In this way, Carney shows us that rice is a “knowledge system that represents ingenuity, as well as enormous toil.” Her book is a significant contribution to our understanding of the agricultural history of the Americas and of African contributions to the technological and economic development of an important crop in the New World. Carney first examines the origins of rice cultivation in the Near East and in Africa, specifically in the Upper Guinea coastal region. Mining the accounts of European travelers, she shows that traders were well aware of the sophisticated system of rice cultivation that existed in that region. This system included a complex set of techniques for seeding and transplanting T E C H N O L O G Y A N D C U L T U R E

Method for preparing sweet potato and black rice fermented milk

Abstract: The invention relates to a method for preparing black rice fermented milk by mixing and fermenting mashed sweet potato, black rice juice and milk. The method comprises the steps of: mixing the black rice juice, the mashed sweet potato and the milk respectively according to the percentages by weight of 12%-18%, 2%-8% and 80%-82% so as to obtain a mixture; then adding cane sugar accounting for 4%-8% by weight of that of the mixture into the mixture; and then fermenting to prepare the sweet potato and black rice fermented milk. The sweet potato and black rice fermented milk prepared by the preparation method disclosed by the invention is a natural fermented milk product without any stabilizer.

Instant black rice porridge and processing method thereof

Abstract: The invention discloses instant black rice porridge and a processing method thereof. The processing method comprises the following steps: by adopting fresh brown black rice of which the amylose content is less than 8%, an amylose molecule consists of 100-140 or 260-300 glucose residues, the gel consistency is 85-128mm, and the gelatinization temperature is less than 69 DEG C as a raw material, soaking fresh brown rice which is harvested from fields, is subjected to winnowing to remove residual leaves and surface unbound water, and is subjected to rice husk grinding, stewing, performing heat preservation and rice cooking, dispersing, and performing microwave treatment and hot air drying to prepare a finished product. According to the processing method disclosed by the invention, brown rice skin of the black rice does not need to be removed in a processing course, rice does not need to be puffed, a freezing step is not needed in the processing course, a freeze-drying step is not needed in a drying process, all additives are not needed in the whole processing course, and all chemicals do not need to be dispersed; obtained instant porridge disclosed by the invention can keep nutritional components in the black rice, is good in reconstitution properties, can be eaten after the porridge is brewed for 5-8 minutes by using boiled water, and does not need to be heated additionally; and a porridge product can keep a conventional porridge state, is palatable in viscosity and thickness, and is of a green and healthy instant product.