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.

Are the Indian Rice Landraces a Heritage of Biodiversity to Reminisce their Past or to Reinvent for Future

Abstract: The accretion of data from various handwritten manuscripts, printed texts, holy Vedas, sacred books, relevant and signifi cant literature have been coherently analyzed to give a trajectory overview on the ample ancient varietal choices of the signifi cant cereal, rice, in the day to day life of people of yester years. This article gives a trailing account on the antiquity of rice in the context of diversity of its ancient varieties, their medicinal and secular usage by the ancient people, both in North and South India. The Samaveda, Atharvaveda, and Yajurveda refer to Krisanam Vrthina (black rice), Asunam Vrihina (swift growing rice), Naivaram (wild rice), Mahavrithinam (large rice), and Sukla Vrihi (white rice) as different traditional varieties of cultivated rice highlighting their diversity in size and color. Hill paddy and deep water rice landraces are mentioned in Jatakas. Yajurveda and Atharvaveda outline the various forms of rice offerings to different gods and goddesses including Sun God, Annalakshmi, and Dhanyalakshmi in India. Pathartha Kunapadam claims the therapeutic potential of South Indian rice landraces which needs to be clinically validated. Moreover, Susruta Samhita, rightly refers rice as ‘Aushadh’ based on the medicinal qualities of different types of rice landraces. Focus on the past has been shifted to bring to the limelight to realize their present day utility and face the challenges of food security and sustainability. Moreover, breeding protocols for present demand and conservation for future food security need to be planned meticulously, so as to access these potential landraces with simple means by local farmers. The wisdom of rice landraces excerpted from ancient texts can rightly guide planning and implementing scientifi cally validated choices of traditional varieties against the race of climate change, nutritional balance, and food security. The necessity for agriculture generally is associated with the receding glaciers of last ice age more than 10,000 years ago, the subsequent modernization of climate, and the demise and retreat of large animal species to most of the northern regions. The scarcity of game forced humans into more intensive reliance on wild than on domesticated grains and foodstuff. The most widely consumed of all human foods – rice (Oryza sativa) – deserves a prominent place in history (Dethloff, 1988). During the long period of history, rice has been intensively grown under conditions favorable for

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.

Nutrients and antioxidant properties of Indonesian underutilized colored rice

Abstract: Purpose – The paper aims to investigate the iron, zinc, carotenoid, vitamin E, anthocyanin, and phenolic contents, antioxidant activity and the effect of the boiling of rice on such parameters. Design/methodology/approach – Iron and zinc content were investigated using atomic absorption spectrometry. Meanwhile, simultaneous extraction and detection methods using high performance liquid chromatography were applied for carotenoids, tocopherol, and tocotrienol analyses. For anthocyanin and phenolic determination, pH differential method and Folin Ciocalteu method were used, respectively. Antioxidant activity of samples was examined using ferric reducing antioxidant power (FRAP) and superoxide radical scavenging methods. Findings – The n790 cultivar has a higher iron, zinc γ tocopherol (1,869.64 mg/kg), α tocopherol (1,883.97 mg/kg), anthocyanin (205.54 mg cyanidin 3 glucoside equivalent/100 g dry matter), and phenolic (728.9 mg catechin equivalent/100 g dry matter) contents. Jowo cultivar has higher lutein (1...

Health-care tea and processing method thereof

Abstract: The invention discloses health-care tea and a processing method thereof. The method comprises the following steps: frying red rice and black rice respectively and mixing the fried red rice and the fried black rice; putting the mixture into a drum type stirring and baking machine for heating and stirring; adding black tea or Pu'er tea and American ginseng pieces into the mixture respectively during stirring; keeping stirring for a certain period; and storing the mixture for later use after the mixture is cooled. The tea retains the respective nutrient and effect of the red rice, the black rice, the American ginseng pieces and the Pu'er tea or the black tea; and the prepared health-care tea has long storage period, convenient use, mildness, sweet taste, aroma and dense color, has certain auxiliary curative effect of preventing, inhibiting and relieving modern 'diseases of civilization and rich people', and can be widely drunk by various types of people.