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.

Method for preparing nourishing convenient black rice

Abstract: The invention provides a method for preparing nutritional and instant black rice, and belongs to the field of food nutrition healthcare and deep development of broken rice. The method uses mesona blume gum as the key material, rice flour as the main material, and powdered fat, expansive agent, emulsifier, and salt as auxiliary materials; through watering, quenching and tempering, and blending, the mixed materials are extruded by a twin-screw extruder to be cured, and then the mixed materials are cut into rice-shaped extrusion; and through the processes of drying, cooling and packing, the black rice is acquired. The manufactured black rice is steeped in right amount hot water at the temperature of 90 to 100 DEG C, and can be reconstituted in 5 to 8 minutes; or the manufactured black rice is put in hot water, then heated by a microwave oven, and can be reconstituted in 3 to 5 minutes; and the manufactured black rice can realize similar structure and appearance with natural black rice. The nutritional and instant black rice which uses blancmange grass polysaccharide as nutritional factors and is acquired by the extrusion technology, has the characteristics of safety, convenience, effectivity, high yield and low cost, and can greatly enrich the international nutritive rice market and effectively improve people's life.

Kadar Antosianin dan Aktivitas Antioksidan Flake Beras Merah dan Beras Ketan Hitam dengan Variasi Suhu Perebusan

Abstract: Red rice and black glutinous rice contain high starch and satiety thus suitable for use as raw material for produce breakfast cereal flakes.Anthocyanin compounds found in red rice and black glutinous rice flakes can be damaged during the process. Stage of making a flake that can reduce levels of anthocyanins of red and black glutinous rice is boiling and drying. The design of the study is a randomized block design nested pattern, consisting of two factors. The first factor is the type of rice (the nest) namely red rice (M) and black glutinous rice (H). The second factor is boiling temperature (which is nested) are T1 (70°C), T2 (80°C) and T3 (90°C). Parameters tested the levels of anthocyanin content, total phenolic content and antioxidant activity. The data obtained were subsequently analyzed by ANOVA at α = 5%. If there is a real effect, then continued with LSD test with α = 5%. The test results showed that the difference in boiling temperatures is caused a decrease in the levels of anthocyanin black glutinous rice flake, total phenolic content of red rice flakes and black glutinous rice and ferric reducing capacity of red rice and black rice flakes. The difference in boiling temperature had no significant effect on levels of anthocyanin of red rice flakes and radical DPPH scavenging activity of red rice and black glutinous rice flakes. The best treatment are flake with 80°C boiling temperature (T1). Red and black glutinous rice flake with T1 treatment has anthocyanin content are 5,9±1,5 and 211,8±22,2 μg/g, total phenolic are 291,8±15,0 and 488,3±8,4 μg/g, ferric reducing activity are 3,9±0,1 and 4,9±0,3 mg/g and radical scavenging activity are 49,51±2,14% dan 46,73±1,44%.

Value Chain Analysis on Pigmented Rice: A Case Study in Sleman Regency, Special Region of Yogyakarta, Indonesia

Abstract: White rice has become the main source of carbohydrates, but in the last few years, red and black rice are getting more popular. Red and black rice can be an alternative food for people who wish to reduce the risk of diabetics due to its low glycemic index. Pigmented rice demand in Yogyakarta is continuously increasing. However, farmers are reluctant to plant pigmented rice because of their lower yields. Value chain analysis on pigmented rice is performed to provide the condition of the business’ performance for farmers who are not willing to work on pigmented rice yet. The objective of this study was to identify the main activities and to measure the performance of the value chain. The value chain performance was measured by calculating profit, marketing margin, and farmer’s share. In the business of pigmented rice nowadays, there are 5 actors involved, i.e. farmer, farmers group, association of farmers groups, distributor, and retailer. These five actors formed 5 value chains for red rice and 4 value chains for black rice. The main activities were cultivating, cropping, milling, sorting out, packing, and selling. The performance of the pigmented rice was as follows: on the red rice value chain, farmers earned the highest profit in each chain, except on the chain where the association of farmers groups was involved. The largest marketing margin was found on the farmer – association of farmer groups – retailer – end-user consumer chain. On the black rice value chain, farmers earned the highest profit in each chain, except on the chain where the farmers group was involved. The largest marketing margin found on the farmer – farmers group – distributor – retailer – end-user consumer chain. For both the red and the black rice value chain, the farmer’s highest share was obtained on the farmers – distributor – end-user consumer chain.

Virtual screening of black rice anthocyanins as antiobesity through inhibiting TLR4 and JNK pathway

Abstract: Obesity is one of metabolic syndrome and have several complications including type 2 diabetes mellitus and inflammations. To reduce the complications and prevent the obesity, some natural constituents has been tested. This study proved the screening of cyanidin, cyanidin-3-O-glucoside, peonidin and peonidin-3-O-glucoside for inhibiting TLR4 and JNK protein using in-silico study. Four black rice anthocyanins, cyanidin, cyanidin-3-O-glucoside, peonidin and peonidin-3-O-glucoside as ligands taken out from PubChem database. Toll-like receptor 4 (TLR4) and c-Jun NH2-terminal kinase as target protein retrieved from protein data bank. Both of anthocyanins and proteins were docked by Hex 8.0 software and examined using Discovery studio v.19. All black rice anthocyanins interacted with TLR4 and JNK proteins. Cyanidin-3-O-glucoside, cyanidin, peonidin-3-O-glucoside and peonidin inhibit TLR4 in substrate residues site, while those anthocyanins directly inhibited the JNK protein in ATP active sites, gatekeeper residues, and phosphorylation sites. Those data indicated that four kind of anthocyanins that detected on black rice have functional role as anti-obesity. Further in-vivo or in-vitro research are required to support this experiment.