• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.219-222
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• 2005

Some structural characteristics of hot-water soluble and insoluble starches (waxy black rice starch) were investigated. The hot-water soluble material content of waxy black rice starch was higher (16.6%) than that (13.4%) of Shinsunchalbyeo starch heated at 98$^{\circ}C$ for 8 min. The Amax and absorbance at 625 nm for hot-water soluble and insoluble material of waxy black rice starch were lower than those of Shinsunchalbyeo. Elution patterns of hot water soluble and insoluble materials by gel permeation chromatography (Sepharose CL-2B) were similar in both samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.87-92
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• 2005

This study was investigated to examine gelatinization properties of waxy black rice starches. X-ray diffraction patterns in raw starches showed traditional A type of cereals. The crystalline regions of both black rice and Shinsunchalbyeo starches disappeared when temperature increased to $65^{\circ}C$ where the crystalline regions of two starches changed to amorphous ones. Scanning Electron Microscope showed that granule type of Shinsunchalbyeo starch was more collapsed compared to that of black rice starch heated at 6$0^{\circ}C$. Gelatinization in both samples completed when samples were heated at 63$^{\circ}C$. The results by Differential Scanning Calorimetry (DSC) revealed that gelatinization patterns were similar in both samples. In Rapid Visco Analyzer examination, there was no difference in peak viscosity, breakdown, final viscosity and setback between Shinsunchalbyeo and waxy black rice starches.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.343-345
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• 2002

The study was investigated hot-water soluble on waxy black and waxy rice flours according to gelatinization temperatures and heating time. The hot-water soluble contents of both samples were increased during heating time at $90^{\circ}C$. The waxy black and waxy rice flours solutions according to gelatinization temperatures ($80^{\circ}C,\;90^{\circ}C,\;95^{\circ}C\;and\;98^{\circ}C$) were heated for 10, 20 and 30 min. Determination of elution patterns of rice flours was used by Sepharose CL-2B column. As a result, the elution patterns were eluted the most in void volume ($V_0$) and the elution patterns of the hot-water solubles were increased according to heating time and gelatinization temperatures.

• Food Science and Preservation
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• v.6 no.3
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• pp.281-285
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• 1999

Physical and chemical changes of black rice cake were investigated to determine its packaging material during storage. Black rice cake was packaged with polyethylene(PE) or polypropylene(PP) film and stored in RH 65% at 20$^{\circ}C$ for 5 months. There were no differences between PP and PE films for color, hardness and rancidity during storage, while weight change and water activity were slightly different between two films. Weight and water activity of black rice cakes packaged with PE or PP were increased during storage. Weight change and water activity of PE were slightly higher than those of PP. In conclusion, quality changes of black rice cake packaged with flexible packaging materials were little different between PP and PE during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1214-1220
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• 2016

This study compared antioxidant compounds and antioxidant activities according to various varieties of 18 colored rice. Selected rice cultivars for this study were as follows: black rice (12 cultivars)-Heugjinjubyeo, Nunkeunheugchal, Joeunheugmi, Josaengheugchal, Heuggwang, Heugseol, Shinmyeongheugchal, Shinongheugchal, Shintoheugmi, Cheongpungheukchal, Heughyang, Boseogheugchal, red rice (four cultivars)-Jeogjinju, Jeogjinjuchal, Hongjinju, Geonganghongmi, and green rice (two cultivars)-Nogwonchal and Jungmo1020. These were transplanted on June 30th and cultivated from the Department of Southern Area Crop Science, National Institute of Crop Science in Miryang, Korea. Total polyphenol (TP) content of black rice cultivars was higher than that of red rice varieties. Heugjinjubyeo exhibited the highest TP, which was $9.55{\pm}0.05mg$ gallic acid equivalent/g sample. There were no significant differences between black rice cultivars and red rice cultivars in terms of total flavonoid (TF) level. Heugjinjubyeo and Hongjinju showed the higher TF content than any other variety. Shintoheugmi revealed the highest anthocyanin content ($194.26{\pm}0.65mg/100g$). Methanol extract of Heugjinjubyeo had the highest antioxidant activities. 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities of Heugjinjubyeo extract were $14.70{\pm}0.62$ and $30.68{\pm}2.22{\mu}g/mL$, respectively. There were significant correlations between antioxidant compound content and antioxidant activities.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.224.2-225
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• 2003

흑미죽의 저장성을 조사하기 위하여 알루미늄 접착 플라스틱 백에 배합된 흑미죽의 원료들을 밀봉하여 121$^{\circ}C$에서 20, 30, 40분간 호화와 동시에 가열 살균시킨 뒤 냉각시켜 온도 4$0^{\circ}C$, 습도 58%의 저장고에 3개월 동안 저장하면서 15일 간격으로 관능검사와 물리적 변화를 조사하였다. 맛, 경도, 점성, 색깔, 향, 전반적 기호도 등 관능적 품질은 각각의 저장 15일 후가 가장 좋았으며 그 후로는 점차적으로 약간 떨어지는 경향을 나타내었다. 온도에 따른 차이는 20분간 가열 살균한 것이 제조 직후에는 다른 처리구 보다 약간 떨어졌으나 저장 15일 후부터는 처리구간에 큰 차이를 보이지 않았다. 점도는 세 처리구 모두 제조 직후에 가장 낮았는데 그 후로 저장 60일 까지 서서히 증가하다가 다시 점점 떨어지는 경향을 나타냈다. 가열살균 온도에 따른 처리구에 있어서 점도의 차이는 크지 않았다. 색도는 저장기간 동안에 L값은 점점 낮아지는 반면에 a값과 b값은 점차적으로 증가하는 경향을 나타내었으나 가열 온도에 따른 처리구간에 색도의 차이는 그다지 크지 않았다.

• Food Science and Preservation
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• v.15 no.1
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• pp.118-124
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• 2008

The chemical compositions and antioxidant activities of four different colored rice cultivars (white-colored rice: WCR, brown-colored rice: BCR, brown-colored waxy rice: BCWR, black-colored rice: BKCR) were investigated to evaluate the quality characteristics of the new brown rice cultivars. There was no significant differences in chemical compositions amongst the four rice cultivars, although WCR had higher amount of carbohydrate than did the other rice cultivars. 'The major fatty acids in the four rice cultivars were linoleic, oleic and palmitic acids, which accounted for about 96% of total fatty acids. Of note, higher amounts of saturated fatty acids (24.8%) and lower amount of unsaturated fatty acids (75.2%) were observed in BKCR than in the other rice cultivars. Two brown-colored rice cultivars, BCR and BCWR, possessed higher amounts of linoleic acid (40.8% and 42.1%, respectively) than did the other cultivars. The highest level of ${\alpha}$-tocopherol was found in WCR (51.3mg%), followed by BKCR (38.6mg%), BCWR (37.2 mg%), and BCR (34.5mg%). Free amino acid analysis showed that aspartic and glutamic acids were major amino acids of all cultivars, whereas phenylalanine, lysine, and histidine were minor. Particularly, relatively higher contents of aspartic and glutamic acids were found in BKCR, while relatively higher levels of alanine and ${\gamma}$-aminobutyric acid (GABA) were observed in BCR and BCWR. Also, BKCR had the highest phenolic content and antioxidant activity of any cultivar, followed by the two brown-colored rice cultivars and WCR. These results suggested that the new brown rice cultivars may possess quality characteristics intermediate between those of WCR and BCR.

• Microbiology and Biotechnology Letters
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• v.36 no.1
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• pp.55-60
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• 2008

Colored rices are a hulled grains having red or purple pigments in bran. Especially black rice (Heugjinjubyeo) is considered to be a healthy food in Asia. Black rice is of great interesting because of the possible biological activity with their anthocyanins. Anthocyanins are water-soluble plant pigments and representatives of flavonoids. The anthocyanins in black rice include cyanidin 3-O-glucoside, peonidin 3-O-glucoside, malvidin 3-O-glucoside, pelagonidin 3-O-glucoside and delphinidin 3-O-glucoside. In this study, anthocyanins in a black rice were analyzed quantitatively and qualitatively with HPLC and UV-Vis spectrophotometer. The anthocyanins contained approximately 95% of cyanidin-3-O-glucoside and 5% of peonidin-3-O-glucoside. Antioxidant activities of the anthocyanin extract were investigated by using various in vitro methods. The 100g/ml concentration of the anthocyanin extracted exhibited 88.83% inhibition on the peroxidation of linoleic acid, 55.20% DPPH free radical scavenging activity, 54.96% superoxide anion radical scavenging activity, and 72.67% hydrogen peroxide scavenging activity. And it also showed high ferrous ion reducing capability. These results suggest that the anthocyanin extracted from black rice may be utilized as a possible antioxdiant agent against ROS.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.262-266
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• 2013

The aim of this study was to determine the total phenol, total flavonoids, and proanthocyanidin contents of fermented black rice and its fractions, as well as to assess the antioxidant activities. Antioxidative activities were assessed in various in vitro models using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), reducing power, ferric ion reducing antioxidant power (FRAP), and nitrite scavenging activity (Griess reagent assay). Our results show that the antioxidant activity was significantly higher in the low-molecular fraction of fermented black rice than in the other samples (p<0.05). Among the fermented black rice and its fractions, the low-molecular fraction had the highest total phenol ($109.2{\pm}2.9$ mg GAE, gallic acid equivalent/g), total flavonoids ($39.4{\pm}0.8$ mg RE, rutin equivalent/g), and proanthocyanidin ($32.9{\pm}1.4$ mg CE, catechin equivalent/g) contents, which correlated strongly with its antioxidative activity. Considering the high consumer demand due to the beneficial health effects, fermented black rice and its fractions can be utilized to develop functional food, as well as health-promoting and pharmaceutical agents.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.567-573
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• 2017

This study investigates the quality characteristics and antioxidant activities of muffins prepared using various kinds of rice powder. Muffins were prepared by adding 50% white rice, black rice or red yeast rice powders, thereby replacing wheat flour in the basic formulation. Wheat flour muffins had the maximum height and volume. The lightness value of black rice and red yeast rice muffins was lower than that of the wheat flour muffins. Redness was the highest for red yeast rice muffins. The 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging and superoxide dismutase (SOD)-like activities activity of black rice and red yeast rice muffins were higher than those of the wheat flour muffins. The 2,2'-azino-bis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of red yeast rice muffin was also higher than that of the wheat flour muffins. Thus, the black and red yeast rice powders can be effectively used as functional ingredients in bakeries due to their antioxidant activities.