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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
02 Jan 2013
TL;DR: The black food health-care yellow rice wine is clear and transparent, has a mellow taste, a fresh, sweet and fresh flavor, and has effects of reinforcing intelligence, strengthening brain, resisting aging, relieving cough and asthma, accelerating human body metabolism, promoting digestion and preventing constipation.
Abstract: The invention relates to a black food health-care yellow rice wine and a production technology thereof. The black food health-care yellow rice wine contains a plurality of black foods and is brewed by the traditional yellow rice wine brewage technology. The black food health-care yellow rice wine comprises: by weight, 20 to 50 parts of a black glutinous rice-glutinous rice mixture, 5 to 20 parts of black corn, 5 to 20 parts of purple sweet potato, 5 to 20 parts of black rice, 2 to 10 parts of black sesame, 2 to 10 parts of walnut, 2 to 10 parts of black soybean, 2 to 10 parts of black peanut, and 2 to 10 parts of dried edible plant pistil. The production technology comprises the following steps of immersion, crushing, blending, boiling, cooling, grain mixing, fermentation, squeezing and clarification, wine decoction, ageing, filtration and product finishing. The black food health-care yellow rice wine is clear and transparent, has a mellow taste, a fresh, sweet and fresh flavor, and has effects of reinforcing intelligence, strengthening brain, resisting aging, relieving cough and asthma, accelerating human body metabolism, promoting digestion and preventing constipation.

4 citations

Patent
30 Apr 2008
TL;DR: In this paper, the black rice paste is made by adding water to be used for producing dried noodles to black rice flour and heating the product in production of dried noodles, so the quality of the food product is not spoiled.
Abstract: PROBLEM TO BE SOLVED: To provide black rice paste further thickly colored with a small amount of black rice without spoiling the quality of a food product, to provide a food product, and to provide a method for producing the black rice paste. SOLUTION: The black rice paste is made by adding water to be used for producing dried noodles to black rice flour and heating the product in production of dried noodles. The food product (noodle) (A) is made by producing dried noodles using a mixture of wheat flour and the black rice paste, and the color of the noodles (A) has a color of dark purple. In this way, a thicker color can be achieved with a small amount of black rice by using the black paste as a food material. In production of the dried noodles, only the black rice flour is added to the dried noodles, so the quality of the food product is not spoiled. COPYRIGHT: (C)2010,JPO&INPIT

4 citations

Journal ArticleDOI
30 Nov 2013
TL;DR: In this article, the physicochemical properties of black rice flour samples were tested and two black rice samples, normal and glutinous black rice, were milled by different milling methods, and the particle size of the black rice flours prepared by dry milling using a pin mill was smaller than that by wet milling (WM) using a roll mill.
Abstract: Two black rice samples, normal and glutinous black rice, were milled by different milling methods, and the physicochemical properties of the black rice flour samples were tested. Total anthocyanin content in the black rice decreased during soaking in the process of wet milling. The particle size of the black rice flour prepared by dry milling (DM) using a pin mill was smaller than that by wet milling (WM) using a roll mill. Damaged starch contents in the dry milled black rice flour were 16.2 and 14.2% for normal and glutinous samples, respectively, whereas these were only 2.7 and 5.9% for the wet milled samples. The particle size was further reduced by successive dry milling of the flour after wet milling and drying (WDM). However, WDM resulted in a lower damaged starch (%) than DM, despite reduced flour particle size. Little differences in the water absorption index (WAI) of the black rice flour were observed among the different milling methods. Water solubility index (WAI) was in the following order: DM, WDM, and WM, and was higher in glutinous black rice flour than in normal black rice flour. Determined by Rapid Visco Analyzer (RVA), glutinous black rice flour appeared to have significantly higher gelatinization temperature and pasting viscosities including peak, trough, breakdown, and final viscosities. Compared to dry milled black rice flour, wet milled black rice flour showed lower peak viscosity and higher final viscosity, resulting in increased setback value.

4 citations

Journal ArticleDOI
TL;DR: In this article, the authors extract and characterize red rice starch, a grain commonly consumed in the Northeast region of Brazil and to compare it with the starch obtained from black rice, widely spread in eastern countries.
Abstract: The objective of the study is to extract and characterize red rice starch, a grain commonly consumed in the Northeast region of Brazil and to compare it with the starch obtained from black rice, widely spread in eastern countries. Starch was extracted by immersion of rice in sodium metabisulfite (0.2%), followed by milling, filtration, decantation and drying at 50 °C. The obtained starches were characterized by the following parameters: physicochemical, physical, rheological, textural, structural, thermal and morphological. The highest starch extraction yield was found in red rice grains (67.84%), where it obtained higher water absorption and lower apparent viscosity, firmness and gum. Both starch gels indicate the behavior of non-Newtonian fluid in the specific case of pseudoplastic crystallinity type A and with polyhedral geometry. For the thermal analysis of red rice starch, it was observed higher gelatinization temperature and lower gelatinization enthalpy. Black and red rice grains can be considered an alternative source of starch, especially red rice, which has a lower cost due to its production in the country.

4 citations

Journal ArticleDOI
TL;DR: In this paper, the authors examined the genomic and proteomic patterns in local black rice from Java Island, Indonesia, with attention to the mechanism of anthocyanin synthesis, and concluded that the expression of proteins that might be related to the levels of synthesis varied.
Abstract: Black rice is considered to be functional food containing anthocyanins as bioactive compounds. This study examined the genomic and proteomic patterns in local black rice from Java Island, Indonesia, with attention to the mechanism of anthocyanin synthesis. Three kinds of black rice from Java Island, including black rice from East Java (BREJ), black rice from Central Java (BRCJ), and black rice from West Java (BRWJ), were studied in comparison to white rice (WREJ) and red rice (RREJ). Genomic profiling was done by simple sequence repeat (SSR) analysis, and sequencing of red coleoptile (Rc) and glycosyltransferase (GT) genes, followed by in silico analysis. Total anthocyanin was investigated by ultra-high performance liquid chromatography- diode array detector (UHPLC-DAD). The proteomic profiles were determined by liquid-chromatography and mass spectrometry of tryptic peptides. The SSR profiles showed a specific band in each black rice variant. The Rc gene exon-2 sequences were similar in the three black rice cultivars. The GT gene sequence was identified as a new variant that correlates with the purple stem, leaf, bran, and whole grain morphology seen exclusively in the BRWJ cultivar. The anthocyanin composition in Java black rice is diverse. The highest cyanidin level was seen in BRWJ and the highest level of peonidin-3-O-glucoside in BREJ. Proteomic profiling of the black rice cultivars demonstrated that the expression of proteins that might be related to the levels of anthocyanin synthesis varied. These studies conclude that the genomic, proteomic and anthocyanins composition of Java black rice cultivars may be used the improvement of their functional nutrition values.

4 citations


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