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.
Papers published on a yearly basis
Papers
More filters
•
02 Nov 1994
TL;DR: In this paper, a black rice gruel can and the processing method thereof is described, which uses black rice as main material, selects lotus seed, peanut kernel, etc. as co-material, and adds special flavour condiment.
Abstract: The present invention discloses a black rice gruel can and the processing method thereof. Said can uses black rice as main material, selects lotus seed, peanut kernel, etc. as co-material, and adds special flavour condiment. Said black rice gruel can series possess of invigorating qi and enriching blood double efficacies, and significant tonic action for convalescent patient, the aged, children, debilitated patient and pregnant woman said product can be preserved for 24 months, and is easy to preserve and carry about as well as convenient for taking. The technology consists of the steps of selecting material, cleaning, soaking, digestion, filling can, sealing and sterilizing.
19 citations
•
13 Apr 2011
TL;DR: In this article, a pasty food consisting of brown rice, corns, wheat, oat, millet, soy beans, red beans, black-eyed beans, peanuts, lotus seeds, Chinese chestnut, sunflower seeds, cashews and pumpkins is described.
Abstract: The invention discloses a nutritious food and a production process thereof The nutritious food mainly comprises the following raw materials: brown rice, corns, wheat, oat, millet, soy beans, red beans, black-eyed beans, peanuts, lotus seeds, Chinese chestnuts, sunflower seeds, cashews and pumpkins, wherein the brown rice can be replaced by black rice; the soy beans can be soybeans or black soya beans, and also can be replaced by green beans or azuki beans; the Chinese chestnut can be replaced by walnuts; the sunflower seeds can be replaced by pumpkin seeds or sesames; the cashews can be replaced by pistachio nuts; and the pumpkins can be replaced by green vegetables, carrots, taros, scammony roots or yams The raw materials are prepared, cooked, ground, sterilized, cooled and packaged to obtain a pasty food By taking the grains and beans as raw materials and combining with nuts, vegetables or potatoes, the nutritious food has the advantages of rich nutrition, balanced nutritious components, good taste and reasonable price, has the efficacies of nourishing brain and strengthening bones, and can prevent and improve the heart cerebrovascular disease
19 citations
••
TL;DR: The effects of different doses of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour were studied using thermogravimetry and derivative thermograimetry (TG-DTG), differential scanning calorimetry, X-ray diffraction (XRD), field emission gun-scanning electron microscopy (FEG-SEM) and RVA analysis.
Abstract: The effects of different doses of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour were studied using thermogravimetry and derivative thermogravimetry (TG–DTG), differential scanning calorimetry, X-ray diffraction (XRD), field emission gun–scanning electron microscopy (FEG–SEM) and pasting properties (RVA) analysis. The thermogravimetric curves showed four mass losses. A small displacement was observed for the second loss, which occurred for the irradiated flours, compared to the control sample. The irradiated samples showed a slight decrease in the thermal parameters: initial temperature (T
o), peak temperature (T
p) and gelatinisation enthalpy (△H). All the black rice flours exhibited A-type crystallinity pattern, and the gamma radiation did not change the XRD patterns or the degree of crystallinity. The micro-images obtained using FEG–SEM showed a composite of organic and heterogeneous material; after gamma radiation, some changes occurred, such as cracks, pores and smaller fragments. The pasting properties decreased significantly with irradiation. The decrease in setback and breakdown viscosity after irradiation suggested an indication that it may be possible to improve the quality of food based on black rice flours. Gamma radiation can be a useful tool to modify rice flours in order to suit various functionalities and to help meet the growing demands of the food industry.
19 citations
•
TL;DR: In this paper, the substitution of wheat flour with 5 to 30% black rice flour was tested to examine its effect on sponge cake making properties, such as physicochemical and rheological properties, cake making quality, and texture characteristics.
Abstract: In this study the replacement of wheat flour with 5 to 30% black rice flour was tested to examine its effect on sponge cake making properties. We evaluated the effects of the substitutions on various quality parameters of the cake, such as physicochemical and rheological properties, cake making quality, and texture characteristics. The water holding capacity value increased with increasing amounts of black rice flour, whereas the alkaline water retention capacity, Pelshenke value and sedimentation value decreased. The mixograph peak time and peak height, and the Rapid Visco Analyser peak, minimum, and final viscosity decreased with the addition of black rice flour. Increasing proportions of black rice flour resulted in reduced loaf volume. However, replacing 15% of the wheat flour with black rice flour did not significantly affect the characteristics of the sponge cake. The textural characteristics of the sponge cake crumb were influenced by the addition of black rice flour, and sponge cakes containing the additives showed increases in hardness, gummines, and chewiness.
19 citations
••
TL;DR: In this article, the nutritional and therapeutic values of Kavuni grains in comparison with three other popularly eaten white rice varieties of Tamil Nadu viz., CO 50, IR64 and White Ponni were analyzed.
Abstract: ‘Kavuni’ a traditional brownish black rice variety is known for its anti-diabetic properties and is grown under limited areas of Tamil Nadu, India. The present study was aimed at profiling the nutritional and therapeutic values of Kavuni grains in comparison with three other popularly eaten white rice varieties of Tamil Nadu viz., CO 50, IR64 and White Ponni. Biochemical analysis revealed the significant differences in the nutritional composition of Kavuni grains when compared to other three white rice genotypes viz., 29–35 % reduced level of total soluble sugars, low fat content (8–35 %), 21–52 % increased dietary fibre and 7–24 % increased total protein content. Kavuni grains had significantly higher amount of iron (20–30 %), calcium (33–45 %), copper (9.5–14.7 %), sodium (21–38 %), potassium (7–15 %) and magnesium (8.9–26 %). GC-MS analysis showed that phenolic acids and flavonoids were predominant in the Kavuni grains whereas sugars and fatty acids were predominant in the grains of a white rice variety CO 50. Further, Kavuni was found to possess significantly higher levels of different carotenoids (β-carotene—46.2 μg/100 g; lutein—221.6 μg/100 g), total phenolics (28.8 μg/100 g) and higher anti-oxidant activity. Methanol and ethyl acetate extracts of Kavuni grains were found to exhibit significantly higher level of inhibitory activity against α-amylase and α-glucosidase than the extracts of CO 50 (α-amylase IC50—0.1, 1.0 μg/ml and α-glucosidase IC50 0.04, 0.05 μg/ml).
19 citations