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.

Delicious glutinous rice cakes with strawberry stuffing and preparing method thereof

Abstract: Delicious glutinous rice cakes with strawberry stuffing are characterized by comprising, by weight, 6 to 8 parts of lilies, 8 to 12 parts of sunflower seeds, 80 to 100 parts of glutinous rice, 20 to 30 parts of purple yam powder, 20 to 30 parts of butter, 90 to 100 parts of eggs, 80 to 95 parts of strawberries, 20 to 25 parts of raisins, 15 to 20 parts of red beans, 14 to 18 parts of white granulated sugar, 40 to 50 parts of milk, 18 to 25 parts of soybean oil, 4 to 6 parts of ground pepper, 10 to 12 parts of black rice, 8 to 10 parts of oyster sauce, 4 to 5 parts of nori, 14 to 20 parts of edible salt, 4 to 5 parts of additives and 300 to 450 parts of water. The delicious glutinous rice cakes are folk cakes. Traditional fine food is combined with the modern technology, modernized biological seed selection is conducted on the strawberries, the aspects such as fruits and the taste are at the first rate, various types of secondary strawberry-processed food on the market are popular with people of each age grade, and it is not the first time that the strawberries are used for making the cakes. According to the delicious glutinous rice cakes, the strawberries are processed and mixed with stuffing made of the butter, purple yam and egg yolks, and the stuffing is coated with glutinous rice cakes which are traditional fine food. Elements such as the nori, the oyster sauce and the raisins which express the modernization are combined with the glutinous rice cakes, the traditional fine food is expressed in a modern mode, the taste is good, and an eater feels the warm feeling of a family.

Natural five-color viscus-nourishing anticancer medicinal tea steamed bread and manufacturing method thereof

Abstract: The invention provides natural five-color viscus-nourishing anticancer medicinal tea steamed bread and a manufacturing method thereof and belongs to the technical field of health-care product processing. The method comprises the following steps that: rhodiola rosea, hawthorn, Chinese data, dried longan pulp, barbary wolfberry fruit, Chinese magnoliavine fruit, safflower, hippophae rhamnoides, raidx astragali, American ginseng, Chinese angelica, liquoric root, indigowoad root, walnut kernel, honeysuckle flower, chrysanthemum, large head atractylodes rhizome, Indian buead, fragrant solomonseal rhizome, spreading hedyotis herb, fiveleaf gynostemma herb, green asparagus, asparagus, dandelion, ginseng leaves, ginkgo leaves, green tea, sweet tea, bittergourd, ilex latifolia thumb, lightyellow sophora root, lucid ganoderma, tuber of multiflower knotweed, rehmannia root, cassia seed and mulberry are used to prepare a five-color viscus-nourishing anticancer medicinal tea; and wheat flour, red bean, black sticky rice, red sorghum, myotonin, buck wheat, soybean, yellow corn, millet, chestnut, white hyacinth bean, white maize, rice flour, yam, green bean, pea, green tea, spirulina, black bean, black rice, oat flour, eggs, milk, vegetable oil, stevia sugar, honey, salt, yeast, sodium carbonate, the five-color viscus-nourishing anticancer medicinal tea and residues are processed in a conventional way to make natural five-color viscus-nourishing anticancer medicinal tea steamed bread, steamed twisted rolls, bread or Chinese flat bread.

The effect of ethanolic extract of black and white rice bran (Oryza sativa L.) on cancer cells

Abstract: Indonesia has a wide range of rice cultivars and pigments. This rice can be used as a source of phytochemical compounds for cancer prevention. This research aims to analyze the cytotoxic activities of the ethanolic extract of black rice bran of 4 local cultivars i.e. ‘Cempo Ireng’, ‘Woja Laka’, ‘Toraja’ and ‘IR­64’ (white rice) on cancer cells and to determine the compounds groups of those extracts. First step, rice bran was extracted with ethanol. This extract was applied to Raji (a human Burkitt Lymphoma cancer), HepG2 (a human liver cancer), and Vero (a nonhuman cell line) cells in order to measure the cytotoxic activities by using MTT assay. To determine descriptively the compounds groups of phenolics, flavonoids, terpenoids, steroids, and alkaloids the thin layer chromatography method was performed. The IC50 value was analyzed quantitatively by using probit analysis. Results showed that the IC50 values of ethanolic extract of rice bran ‘Woja Laka’, ‘Toraja’, ‘Cempo Ireng’ and ‘IR 64’ on HepG2 cells were 857.23±99.19; 1,896.55±83,8; 1,494.47±87.81 and 727.89±145,97 µg/ml respectively. The IC50 on Raji cells were 816.61±85.31; 1,079.93±28.31; 1,627.82; ±119.82, and 769.33±61.43 µg/ml respectively. The IC50 on Vero cells were 1,295.2±37; 1,232.07±165.51; 1,874.14±169.56, and 724.4±122.79 µg/ml respectively. The ethanolic extracts of rice bran from four cultivars contain phenolics, flavonoids, terpenoids, and steroids. However, alkaloids could not be detected. The variety of rice cultivars indicates the variation of cytotoxic activities on cancer cells. The ethanolic extracts of rice bran from those four rice cultivars contain similar kinds of organic compounds groups but vary in the Rf values.

Effect of Milling on the Color, Nutritional Properties, and Antioxidant Contents of Glutinous Black Rice

Abstract: Dehulled glutinous black rice (cv. Kam Doi Saket) was abrasively milled (0–60 s) to make a degree of milling (DOM) curve. The curve showed a nonlinear relationship between milling time and DOM. The slope sharply increased in the first 20 s; after this point, the increase was moderate. The redness of grain and flour surprisingly increased after milling, and the highest value was found at 20 s of milling. Protein, fat, and crude fiber were not uniformly distributed in the dehulled rice kernel. The rice retained only 76.95, 32.79, 20.24, and 36.57% of protein, fat, crude fiber, and ash, respectively, after milling for 60 s. Anthocyanins, γ-oryzanol, and α-tocopherol decreased by 74.49, 55.35, and 70.36%, respectively, after 10 s of milling. The scavenging activity decreased sharply when milling was carried out for longer than 30 s. The methanolic extract from rice milled for 60 s showed the lowest activity, which was 21.1 times lower than that of the dehulled rice extract. It was concluded that mill...

Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage.

Abstract: The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein content was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (p<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (p<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (p<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.