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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.


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Patent
27 Jul 2011
TL;DR: In this article, a formula nutritious rice which is rich in nutrition, pliable in mouthfeeling and chewing-resistance, faint for rice taste and suitable for both children and the old is prepared by compounding for many times, thus being safe and convenient and having effects of preventing diseases and being nutritious and health care.
Abstract: The invention relates to formula nutritious rice and a preparation method, which relate to nutritious rice and a preparation method and solve the problem that the elements of VA, VB1, VB2, calcium, iron, zinc, selenium and the like can not meet the requirement for acceptable daily intake of an eater, and the nutrition-enhanced rice adding artificially synthesized elements on the current market have safety risk to the eater The formula nutritious rice is prepared by polished round-grained rice, sticky rice, corn, proso millet, millet, black rice, pearl barley, small red beans and raisin The invention can replenish the balanced nutrition intake of the eater according to different combination, complementation and matching of trace element nutrition substances containing in the existing grains and beans, the formula nutritious rice which is rich in nutrition, pliable in mouthfeeling and chewing-resistance, faint for rice taste and suitable for both children and the old is prepared by compounding for many times, thus being safe and convenient and having effects of preventing diseases and being nutritious and health-care

5 citations

Patent
27 Jul 2011
TL;DR: In this paper, a nutritional colorful noodle and a processing method belonging to the field of processing of nutritional health-protecting food are described, which includes the specific processing steps of cleaning colored fruits and vegetables, such as yellow pumpkins, red tomatoes or red turnips, purple cabbages, green spinaches or celeries and the like.
Abstract: The invention relates to a nutritional colorful noodle and a processing method thereof, belonging to the field of processing of nutritional health-protecting food The processing method comprises the specific processing steps of: firstly, cleaning colored fruits and vegetables, such as yellow pumpkins or yellow turnips, red tomatoes or red turnips, purple cabbages, green spinaches or celeries and the like, and pulping into pulp by a pulping machine; secondly, grinding black sesames or black rice into powder; thirdly, stewing with one of beef bones, meat, fish and the like to obtain well-stewed soup containing rich nutritional ingredients; fourthly, selecting whole wheat flour, produced form high-quality winter wheat planted in the northern areas of China, as the flour; fifthly, mixing the fruit and vegetable pulp, the whole wheat flour and the well-stewed soup in the weight (kilogram) proportion of 15:10:4 in a flour-mixing machine to prepare a dough; sixthely, mixing the black sesame powder or black rice powder, the whole wheat flour and the well-stewed soup in the weight (kilogram) proportion of 2:10:5 in the flour-mixing machine to prepare a dough; and finally, pressing the dough in a noodle press to prepare the nutritional colorful noodles of the colored fruit and vegetable or black food correspondingly

5 citations

Patent
13 May 2015
TL;DR: In this article, a method for making Lycium ruthenicum Murr and grape blended black rice wine is described, which consists of three steps: preparing Lycium Ruthenimum Murr juice and grape juice, preparing rice wine and compounding and blending, and the added grape juice is compounded and blended to replace white granulated sugar and citric acid.
Abstract: The invention discloses a method for making Lycium ruthenicum Murr and grape blended black rice wine. The method comprises the following three steps: preparing Lycium ruthenicum Murr juice and grape juice, preparing black rice wine and compounding and blending. According to the method disclosed by the invention, the added grape juice is compounded and blended to replace white granulated sugar and citric acid, the made Lycium ruthenicum Murr and grape blended black rice wine has the sour and sweet flavor of Lycium ruthenicum Murr and grapes, unique fragrance of black rice and particular alcoholic flavor of rice wine, the color of the rice wine is improved by virtue of rich anthocyanin in the Lycium ruthenicum Murr, the original nutritive value and health effects of the black rice wine are improved, and the application field of the Lycium ruthenicum Murr is widened.

5 citations

Journal ArticleDOI
TL;DR: In this article, the authors investigated nutritional value, amino acid profile, and total anthocyanin in pigmented rice as an antioxidant and anti-diabetic agent and found that Aek sibundong red rice may have the potential as α-amylase inhibitor for diabetes prevention.
Abstract: This study investigates nutritional value, amino acid profile, and total anthocyanin in pigmented rice as an antioxidant and anti-diabetic agent. Six rice varieties were extracted using 0.1% HCl in methanol, namely four red rice, one black rice, and one white rice. Rice extract was used for proximate analysis and amino acid profiling. Total anthocyanin was measured and identified by ultraviolet-visible (UV-Vis) spectrophotometer and thin-layer chromatography (TLC). The antioxidant activity was determined using Ferric-reducing antioxidant power (FRAP) assay, and the α-amylase enzyme-inhibited by anthocyanin extract of red rice as anti-diabetic was measured. The study result showed that the proximate level (carbohydrate, protein, lipid, water, and ash) in pigmented rice was different. Cempo merah red rice is a source of amino acids, both essential and non-essential amino acids that act as good nutrition. The highest total anthocyanin level between red rice varieties of 10.87 mg/g was found in Aek sibundong red rice. High biological function activities as an antioxidant were indicated by Aek sibundong red rice with an IC 50 value of 6.65 µg/mL. Aek sibundong red rice shows the lowest IC 50 value of 144.46 µg/mL in anti-diabetic activity. Thus, Aek sibundong red rice may have the potential as α-amylase inhibitor for diabetes prevention.

5 citations

Journal ArticleDOI
TL;DR: The acidity, alcohol content, total phenolic content, antioxidant activity, and sensory attributes of rice wine (Tapuy) made from black, red, brown and white rice during a 7-day fermentation were evaluated in this paper .
Abstract: This study described and evaluated the acidity, alcohol content, total phenolic content, antioxidant activity, and sensory attributes of rice wine (Tapuy) made from black, red, brown and white rice during a 7-day fermentation. Acidity of Tapuy made from the different pigmented rice had similar pH profiles characterized by a steep decrease at day 1 from 6.38 ± 0.4 to 3.38 ± 0.2, and remained relatively unchanged until the end of fermentation. Tapuy made from black rice (Ballatinao) contained 16.07% alcohol, second to white rice (Bongkitan) that contained 18.58% alcohol, although they were not significantly different from each other (p>0.05). At the end of fermentation, the total phenolic content and antioxidant activity of Tapuy made from black rice was significantly higher (p<0.05 and p<0.01, respectively) than Tapuy made from the other pigmented rice. Total phenolic content of Tapuy made from black rice was at 9.73 mg GAE/mL and antioxidant activity leveled-off at 70.63% DPPH radical scavenging activity; whereas Tapuy made from the other pigmented rice were declining. Thus, Ballatinao black rice is a suitable rice variety for making Tapuy and has the potential to be a health-promoting functional food.

5 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
202359
2022109
2021107
2020123
2019121
2018238