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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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Journal Article
TL;DR: The level of -aminobutyric acid (GABA) in pigmented rice was quantitatively and qualitatively determined by high pressure liquid chromatography/fluorescence detection (HPLC/FLD) and GABA content was highest (293.0 ) in the germinated red rice.
Abstract: The level of -aminobutyric acid (GABA) in pigmented rice was quantitatively and qualitatively determined by high pressure liquid chromatography/fluorescence detection (HPLC/FLD). In this study, the recovery rate and limit of detection (LOD) of GABA were 122.42.4% and 0.23 , respectively. The geminating pigmented rice samples, which were harvested in Paju, Korea, were soaked in water at for 20 hr. After soaking, the samples were germinated at for about 24 hr. GABA content was highest (293.0 ) in the germinated red rice. Furthermore, GABA levels in the germinated rice increased significantly by up to 11.1 and 24.7-fold as compared to non-germinated rice and milled rice, respectively. The GABA concentrations of non-germinated rice, with the exception of red rice, were significantly higher than those of milled rice by 7.6-20.6-fold.

10 citations

Journal ArticleDOI
TL;DR: Investigation of the effect of feeding cyanidin 3-glucoside (C3G) high black rice bran on nutrient digestibility, blood measurements, growth performance and pork quality of pigs found no significant differences among treatments, but pigs fed C3G high black Rice bran showed a tendency of decreased TBA value.
Abstract: Two experiments were conducted to investigate the effect of feeding cyanidin 3-glucoside (C3G) high black rice bran on nutrient digestibility, blood measurements, growth performance and pork quality of pigs. In Exp. I, a total of fifteen pigs (19.91±1.80 kg, average initial body weight) were used in assay of nutrient digestibility and blood measurements. All pigs were allotted to 5 treatments with 3 replicates according to a completely randomized design (CRD) in an individual metabolic crate. Treatments included 1) CON: basal diet, 2) BRB-2: basal+brown rice bran 2%, 3) BRB-4: basal+brown rice bran 4%, 4) CRB-2: basal+C3G high black rice bran 2% and 5) CRB-4: basal+C3G high black rice bran 4%. The digestibility of dry matter (DM), crude protein (CP), crude fat (CF), crude ash (CA) and crude fiber (CF) was not affected by dietary treatments. Serum triglyceride (TG) and high density lipoprotein (HDL) cholesterol concentrations were not affected by addition of C3G high black rice bran. However, at the end of experiment, pigs fed rice bran showed decreased tendency in total cholesterol concentration. Especially pigs fed C3G high black rice bran showed significantly lower total cholesterol concentration compared to pigs fed brown rice bran (p<0.03). There was numerically lower total cholesterol concentration with increasing levels of black rice bran in the diet. In terms of serum glutamate oxaloacetate transaminase (GOT) and glutamate pyruvate transaminase (GPT), there were no significant differences among treatments, even though pigs fed CRB-4 showed the lowest GOT concentration compared to other pigs. In Exp. II, sixteen finishing pigs (average initial body weight 89.96±0.35 kg) were divided into 4 treatments to investigate the effect of feeding C3G high black rice bran on growth performance and pork quality. There were no significant differences in average daily gain (ADG), average daily feed intake (ADFI) and feed conversion ratio (FCR) among the treatments. Pigs fed C3G high black rice bran showed numerical decrease in ADG and increase in FCR while not effecting feed intake. There was no significant difference in live weight, carcass weight, carcass rate, backfat thickness and carcass grade. However, pigs fed C3G high black rice bran tended to show lower backfat thickness than pigs fed basal diet. Pigs fed C3G high black rice bran showed a tendency of decreased TBA value than pigs fed basal diet, although there was no overall significant difference among treatments. In conclusion, nutrient digestibility, blood measurements, growth performance and pork quality were not significantly affected by feeding C3G high black rice bran to pigs. However, C3G high black rice bran might have an effect on lowering serum total cholesterol and decrease the TBA value in pork compared to control group and these effects might be due to high concentration of antioxidative compounds in C3G high black rice bran. (Key Words : Black Rice Bran, Cyanidin 3-glucoside (C3G), Pork Quality)

10 citations

Patent
08 Jan 2014
TL;DR: The coarse grain composite rice as mentioned in this paper consists of the following raw materials: polished round-grained rice, sticky rice, black rice, coarse rice, barley, sorghum, buckwheat, onion, tomato, fiddlehead, ginkgo, bell pepper, shaddock peel and the like.
Abstract: The invention discloses coarse grain composite rice and a preparation method thereof. The coarse grain composite rice consists of the following raw materials: polished round-grained rice, sticky rice, black rice, coarse rice, barley, sorghum, buckwheat, onion, tomato, fiddlehead, ginkgo, bell pepper, shaddock peel and the like. The invention has the beneficial effects that the rice prepared by cooperation of the coarse rice and the common polished round-grained rice not only accords with the modern fast-pace life, but also achieves nutrition and healthcare functions. The coarse grain composite rice has the functions of invigorating stomach, reducing blood pressure and blood fat, resisting tumour, improving the body immunity and the like. The preparation method is simple, low in cost and good in market prospect.

10 citations

01 Jan 2014
TL;DR: In this paper, a study aimed to identify genetic variability of 11 Indonesian local cultivar of black rice based on pericarp color parameters and total anthocyanine content, even their correlations.
Abstract: Black rice starts to be consumed as functional food due to high anthocyanine content which functioned as an antioxidant. The different in an existing name is predicted due to the pericarp color differences which are from light to heavy black. It is therefore that morphological characteristics observation of pericarp color is required. This study aimed to identify genetic variability of 11 Indonesian local cultivar of black rice based on pericarp color parameters and total anthocyanine content, even their correlations. L*, a*, b* color parameters were observed using Chroma Meter - Konica Minolta – Minolta CM-2006, and white standard color was used for calibration, whereas total anthocyanine content was measured based on absorbent value of grinded rice grains using 535 nm wavelength of spectrophotometer. Color parameters and total anthocyanine content data were analyzed using analysis variance to estimate Genetics Variability Coefficient and cluster analysis to know the similarity among these local cultivars of black rice. The result showed that b * color variable and total anthocyanine content indicate broad genetic variability, whereas L * and a * color variables depict narrow genetic variability. There were 3 different groups of black rice based on L*, a* and b* color parameters and total anthocyanine content. These were Cempo ireng; Banjarnegara, Banjarnegara-Wonosobo, Magelang berbulu, Magelang tak berbulu, Nusa Tenggara Timur and Pari Ireng; and Sragen, Jlitheng, Bantul and Melik groups. Positive significant correlation was observed between L*, a*, b* color parameters, and there was negative significant correlation between total anthocyanine content and L*, a*, dan b* color parameters.

10 citations

Patent
03 Dec 2014
TL;DR: A Gua rice noodle preparation method including three ripening steps and three aging steps, and belongs to the grain processing technology in the technical field of processing of agricultural products was revealed in this paper.
Abstract: The invention discloses a Gua rice noodle preparation method including three ripening steps and three aging steps, and belongs to the grain processing technology in the technical field of processing of agricultural products. The rice noodles comprise the following raw materials in parts by weight: rice 60-80 and corn 20-40. The preparation method comprises the following steps: 1, preparing of the raw materials; 2, grinding into rice flour and corn flour respectively; 3, mixing of the rice flour and corn flour; 4, primary ripening; 5, secondary ripening; 6, third ripening until the noodles are completely ripened; 7, rapid freezing and aging; 8, moistening and aging; 9, steam aging; and 10, cutting. The preparation method has relatively short production period and no impact on environment, without any food additives. By adopting the preparation method, the rice noodles using rice and corn as the raw materials can be prepared, and other rice noodles using rice and other grains (such as millet, red rice, black rice, sorghum, oats, wheat germ, soybean, mung bean, red bean, pea, black bean, purple sweet potato, Chinese yam and potato) as the raw materials can also be prepared.

10 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
202359
2022109
2021107
2020123
2019121
2018238