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.

Changes in Nutritional Constituents, Anthocyanins, and Volatile Compounds during the Processing of Black Rice Tea

Abstract: The present study was undertaken to assess the changes in nutritional composition, anthocyanins, and volatile compounds during 3 successive processes (soaking, steaming, and roasting) for black rice tea production. Significant (p<0.05) decreases of cyanidin-3-glucoside and peonidin-3-glucosidetotal content were presented in black rice grains during soaking, steaming, and roasting. However, only steaming and roasting caused significant (p<0.05) decreases in the contents of total starch and crude fat, whereas accompanied with a stable level of total starch during all the processes. Furthermore, 94 of volatile compounds were identified in the raw and processed black rice. Nonanal, butylated hydroxytoluene, 1-hexanol, naphthalene, and 1-octen-3-ol were the main volatile compounds. These volative compounds extracted from raw black rice grain varied widely compared to the processed materials. The study indicated that processing could significantly affect the profiles of nutritional compositions, anthocyanins, and volatile compounds during the production of black rice tea.

Sesame cake and production method thereof

Abstract: The product comprises black sesame powder, ground black rice, ground soya bean, walnut kernel, granulated sugar, cooked fluor, cake powder, honey and oil. The process adopts material preparing, mixing and forming etc. steps. Advantage: simple production process, rich nutrition, good taste, fragrant and sweet, convenient for eating etc.

Encapsulation of Anthocyanins from Black Rice (Oryza Sativa L.) Bran Extract using Chitosan-Alginate Nanoparticles

Abstract: This study was conducted to extract and encapsulate anthocyanins from black rice bran using chitosan-alginate nanoparticles. Ten black rice varieties were screened for the anthocyanin content and the variety with the highest anthocyanins was used for the encapsulation. The anthocyanins were extracted by defatting the bran with n-hexane and soaking it with 85% acidified ethanol. The crude anthocyanin extract (CAE) was freeze-dried at -110°C for 48 h and then encapsulated in chitosan-alginate nanoparticles using two processes: ionic pre-gelation and polyelectrolyte complex formation. The mass ratio of chitosan and alginate polymers used in this study was 100:10. The treatments applied were as follows: T0-0 mg CAE, T1-10 mg CAE, T2-20 mg CAE, and T3-30 mg CAE. The resulting capsules were characterized in terms of chemical properties, surface morphology, particle size, polydispersive index, encapsulation efficiency, and 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity. Screening of rice samples indicated that Ominio bran had the highest anthocyanin content (36.11 mg/g). Anthocyanins were successfully encapsulated in the matrix as shown by the Scanning Electron Microscopy images and Fourier Transform Infrared spectra of the anthocyanin-loaded chitosan-alginate nanoparticles. Among the different concentrations of CAE, T3 had the highest encapsulation efficiency (68.9%) and antioxidant scavenging activity (38.3%) while T1 and T2 had the lowest. Ascending particle size was observed for T0 (358.5 nm), T3 (467.9 nm), T1 (572.3 nm), and T2 (635.9 nm). All anthocyanin-loaded capsules were found to be of nano-size (<1000 nm). The study concluded that chitosan-alginate nanoparticles can be a good encapsulating material for anthocyanin.

Powdered food for health using mulberry and method for manufacturing the same

Abstract: PURPOSE: Vegetarian food using mulberry, and a producing method thereof are provided to use additional ingredients selected from potatoes, beans, seeds, nuts, vegetables, mushrooms, seaweeds, or shellfish. CONSTITUTION: A producing method of vegetarian food using mulberry comprises the following steps: washing the mulberry harvested from a mulberry tree(S100); freezing the washed mulberry in a vacuum cold trap for 8 hours(S200); storing the vacuum-frozen mulberry in a cell, and hot air-drying the mulberry for 72 hours at 25 deg C(S300); finely crushing the dried mulberry using a rotary grinding method to obtain mulberry powder(S400); mixing 20wt% of mulberry powder and 80wt% of additional ingredient powder, and adding water to the mixture(S600); and packaging the mixture using a power filling machine(S700). The additional ingredient powder contains non-glutinous brown rice, glutinous brown rice, black rice, barley, corn, adlay, potato, sweet potato, mung bean, red bean, soybean, peanut, apple, and other ingredients.

Healthy beautifying composite rice grain and preparation method thereof

Abstract: The invention discloses a healthy beautifying composite rice grain and a preparation method thereof. The healthy beautifying composite rice gains consist of the raw materials of brown rice, black rice, glutinous rice, mutton, spinach, chufa, avocado, cranberry, boletus edulis, chrysanthemum, vaccinium bracteatum leaf, white paeony root, epimedium and the like. The healthy beautifying composite rice grain has the benefits that the processing method for the healthcare rice grain provided by the invention is easy to operate and is applicable to industrial production, and the traditional Chinese medicinal components are added into the formula, have the efficacies of benefiting qi, nourishing blood and beautifying and caring skin, have no side effect, and are favorable to human body health.