Topic
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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TL;DR: Increase in drying temperature reduced the total content of free-phenolics, free-flavonoids, and anthocyanins and a reduction of total phenolics occurred regardless of the storage condition, but storage under nitrogen-atmosphere is the most recommendable condition for maintenance of phenolics in black rice.
58 citations
TL;DR: In this article, black rice powders were used to substitute 10, 20, 30, 40, 50, 60, 70, 80, 90, and 100% of wheat flour to manufacture chiffon cakes, assigned as BR10, BR20, BR30, BR40, BR50, BR60, BR70, BR80, BR90, and BR100.
Abstract: Black rice (BR) powders were used to substitute 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% (w/w) of wheat flour to manufacture chiffon cakes, assigned as BR10, BR20, BR30, BR40, BR50, BR60, BR70, BR80, BR90, and BR100, respectively. The specific gravity in cake batter, and crumb a value, hardness, cohesiveness, adhesiveness, gumminess and chewiness of baked cakes increased with increased black rice powder levels. However, the moisture in cake batter, and cake volume, crust color and crumb L and b values, springiness, and resilience of baked cakes showed a reverse trend. Total phenols, anthocyanins and scavenging ability of baked cake extracts increased with increased black rice powder levels. The hedonic sensory results of control and 10%–60% substituted cakes were comparable but 70%–100% substituted cakes showed lower sensory results. Altogether, black rice chiffon cake could be developed as a novel food with more bioactive components and effective antioxidant activity.
56 citations
TL;DR: The variation found indicates it is possible to select rice with bran containing high levels of total proanthocyanidins and specific degree of polymerization profiles, and is highly correlated with total phenolics, total flavonoids and antiradical capacity.
55 citations
TL;DR: In this paper, the simulation was conducted by employing Bird-Carreau model, which yielded good fitting on the gels with shear-thinning characteristics, and the simulated required piston pressure for printing differently tested gels was the highest for mung bean gel and reduced in descending order for gels from brown rice, buckwheat, black rice and job's tear seeds.
54 citations
01 Nov 2002
TL;DR: In this paper, a rat lens organ culture system under 15 mM xylose condition was used to screen for diabetic cataract inhibitors from edible plants using a rat-eye microscopy system using five anthocyanin monomers isolated from grape skins.
Abstract: In the course of our screening for diabetic cataract inhibitors from edible plants using a rat lens organ culture system under 15 mM xylose condition, five anthocyanin monomers isolated from the extract of grape skins showed the inhibitory activities for lens opacity Malvidin 3-glucoside and delphinidin 3-glucoside showed stronger inhibitory activities than cyanidin 3-glucoside (C3G), petunidin 3-glucoside (P3G) and peonidin 3-glucoside in this assay system Concerning a continuous intake of anthocyanins from daily foods, colored rice is one of the good candidates among the Asian countries Red rice and black rice have been eaten traditionally in China, Japan, India, etc Thus, we started to collect strains of colored rice from the Asian countries; finally, 48 stains were collected After extended screening of the collected strains of colored rice, two excellent strains, asamurasaki-2 (AS2, Japanese black rice) and chikushi-akamochi-2 (CH2; Japanese red rice), were selected as potential inhibitory strains for the rat lens opacity The content of anthocyanins (mainly C3G) and the other important polyphenols (ferulic acid (FA), caffeic acid (CA) and protocatechuic acid (PA)) of these strains were quantified
54 citations