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: In this paper, the effects of dietary supplementation of WGBR on lipid metabolism were investigated in C57BL/6J mice, which were fed a normal chow diet, a high-fat diet based on corn starch, and low or high dosage of black rice for 12 weeks.
25 citations
TL;DR: In this paper, the effect of pH value on dyeing properties was studied and the effects of the ratio of chestnut shell and black rice bran extracts and the application of mordants (aluminium potassium sulphate and ferrous sulphate) on the dyeing performance as well as anti-ultraviolet and antioxidant properties of treated silk were also discussed.
Abstract: In order to reutilise the byproducts of foods and crops to benefit the environment and economise on resources, the natural extracts from chestnut shell and black rice bran were applied in the simultaneous dyeing and multifunctionalisation of silk fabrics. In this work, the influence of pH value on dyeing properties was studied. The effects of the ratio of chestnut shell and black rice bran extracts and the application of mordants (aluminium potassium sulphate and ferrous sulphate) on the dyeing performance as well as anti-ultraviolet and antioxidant properties of treated silk were also discussed. The results showed that deep-coloured silk fabrics can be obtained when dyed with the two natural extracts as the pH value of the dyebath approached 3. The ratio of the two natural extracts and the use of the mordants have significant effects on colour depth, colour hue, colour fastness, and the functionalities of dyed silk fabrics. Combination dyeing and mordanting are able to enrich the colour hues of dyed fabrics. The washing, rubbing, and light fastness of the dyed fabrics after mordanting can be rated higher than grade 4. Moreover, the silk after combination dyeing has good UV protection performance (UPF > 30) and antioxidant activity. In addition, the functionalities of treated fabrics showed excellent washing fastness. This study reveals that chestnut shell and black rice bran extracts are suitable as natural colourants and multifunctional finishing agents for the preparation of coloured and multifunctional silk materials.
25 citations
TL;DR: The scanning electron microscopy showed that the granules of the three varieties of pigmented rice presented polygonal and angular format and absence of impurities, and there was retention of the phenolic compounds from the raw material in the starches.
24 citations
TL;DR: In this paper, the authors examined the antioxidant activity and fermentation characteristics of black rice wine and found that the antioxidant level was higher than the control, and DPPH radical scavenging activity showed a correlation with the anthocyanin content of rice wine.
Abstract: In this study we examined the antioxidant activity and fermentation characteristics of black rice wine. The antioxidant activity of black rice wine was higher than the control, and DPPH radical scavenging activity showed a correlation with the anthocyanin content of rice wine. The pH remarkably decreased until 3 days of fermentation, and the gradually decreased. The reducing sugar and free sugar content reached a maximum at 1 day of fermentation due to enzyme activity. The amount of organic acids, especially lactic acid, increased during the fermentation period. Lactic acid bacteria and yeast count increased with time and amount of black rice. The L color value increased during fermentation regardless of treatments, and the a color value increased with ratio of black rice due to anthocyanin. For this reason, color was given a high score in black rice wine. But overall preference was high in rice wine made with less than 20% of black rice.
24 citations
Patent•
22 Jun 2016
TL;DR: In this paper, a five-color nutritional congee powder which comprises green nutritional congery powder, red nutritional concheng powder, yellow nutritional conchophouse powder, white nutritional concephaphouse powder and black nutritional conchoghouse powder is presented.
Abstract: The invention relates to healthcare food and a preparation method thereof and provides five-color nutritional congee powder which comprises green nutritional congee powder, red nutritional congee powder, yellow nutritional congee powder, white nutritional congee powder and black nutritional congee powder.The green nutritional congee powder comprises green bean, rice, Fructus ziziphi jujubae, oat, pearl barley, wheat germ, black rice, Radix puerariae, Semen euryales, lotus seed, hawthorn, konjac flour and spinach powder, the red nutritional congee powder comprises red phaseolus bean, Fructus ziziphi jujubae, oat, pearly barley, purple sweet potato, black bean, black rice, corn, buckwheat, almond, lotus seed, konjac flour, Fructus lycii and wheat germ, the yellow nutritional congee powder comprises corn, oat, pearly barley, rice, Fructus ziziphi jujubae, unpolished rice, pumpkin powder, konjac flour, buckwheat, wheat germ, Poria cocos and black bean, the white nutritional congee powder comprises lily, rice, almond, oat, pearl barley, Chinese yam, konjac flour, lotus powder, ginger, peanut and Poria cocos, and the black nutritional congee powder comprises big rice, oat, pearl barley, black sesame, black bean, black bean, unpolished rice, walnut, buckwheat, wheat germ and konjac flour.
24 citations