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.

Carbohydrate absorption inhibitor

Abstract: PROBLEM TO BE SOLVED: To obtain a carbohydrate absorption inhibitor derived from black rice, extremely effective for the prevention/relief of diabetes mellitus and the prevention of obesity, and to provide a method for producing the same. SOLUTION: The carbohydrate absorption inhibitor contains a water-containing alcohol extract of the black rice as an active ingredient. The black rice is extracted with the water-containing alcohol after defatting. The carbohydrate absorption inhibitor can be blended with a diabetes mellitus-preventing composition, or a diet food product or beverage. COPYRIGHT: (C)2004,JPO

Coarse cereal meal and preparation method thereof

Abstract: The invention discloses a coarse cereal meal and a preparation method thereof. The coarse cereal meal is characterized in that: glutinous rice, husked rice, black rice, barley, buckwheat, corn, millet, black bean, soy bean, red bean, soybean and germinated brown rice are used as raw materials; and the raw materials are crushed, rolled and processed to form the coarse cereal meal. The coarse cereal meal has rich nutrition and is convenient to eat.

Fully-nutrient meal replacement maltose capable of invigorating stomach as well as preparation method, using method and consumption of fully-nutrient meal replacement maltose

Abstract: The invention relates to fully-nutrient meal replacement maltose capable of invigorating the stomach and a preparation method of the fully-nutrient meal replacement maltose, and belongs to the technical field of a functional food. The fully-nutrient meal replacement maltose comprises the following raw material components in percentage by weight of 10-45% of brown rice, 0-40% of millet, 0-40% of black rice, 3-16% of corn, 3-10% of sorghum, 3-10% of oat, 3-15% of tartary buckwheat, 3-20% of red beans, 0-15% of black beans, 0-15% of mung beans, 3-15% of lotus seeds, 0-10% of poria cocos, 3-15% ofChinese yams, 10-45% of inulin, 0-1% of complex vitamins, 0-5% of composite mineral substances, 0-15% of hericium erinaceus, 0-5 % of cordyceps militaris, 0-10% of pea protein, 0-10% of oat fibers and 0-5% of konjac powder. The meal replacement maltose is rich in various grain coarse cereals, superior dietary fibers, vegetable protein, vitamins, minerals, hericium erinaceus and the like are added, so that the fully-nutrient meal replacement maltose is pleasant in mouth feel, rich in nutrition and convenient to carry and eat.

Comparative analyses of the nutraceutical potentialities of selected Indian traditional black rice (Oryza sativa L.) landraces

Abstract: The present investigation aims to explore the importance of some traditional black rice varieties with their nutraceutical properties. The beneficial properties of these varieties remain unknown to the majority of the population due to the inadequate data. Decorticated rice grains of four black rice varieties were evaluated and compared with two commonly consumed white rice varieties - Gobindabhog (traditional aromatic) and BPT 5204 (modern high yielding variety). The sugars and total lipid levels were similar in Gobindabhog and BPT 5204. The black rice varieties, however, had considerably greater protein, thiamin, riboflavin, pantothenic acid, pyridoxine, and antimicrobial activities compared to the two selected white rice varieties. The ICPMS analysis of black rice grains showed that the former also had higher levels of Mn, Fe, and Zn than the white rice varieties. However, BPT 5204 contained a greater amount of Cu than the black rice varieties. Total flavonoid and phenolic content, as well as antioxidant potentiality of black rice varieties were also considerably higher than those of the white rice varieties.