• Title/Summary/Keyword: Pigmented rice

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Comparisons on the Quality Characteristics of Pigmented Rice CholPyon with Those of Brown and White Rice (유색미, 현미 및 일반미 절편의 품질 특성 비교)

  • 박민경;이재민;박찬현
    • Korean journal of food and cookery science
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    • v.18 no.5
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    • pp.471-475
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    • 2002
  • Cholpyon, a traditional Korean rice cake, was prepared using pigmented rice and the quality characteristics them were compared with Cholpyon made of brown and white ice during 24 hr storage at 20$\^{C}$. In proximate composition, crude protein contents were not significantly different among three rice varieties whereas the contents of crude lipid and ash in pigmented and brown rice were higher than that of white rice. In mechanical characteristics, 100% pigmented rice Cholpyon showed lower values for hardness, cohesiveness, springiness and chewiness, and higher value far adhesiveness compared with those of white rice Cholpyon. These results were maintained for 24 hours. Sensory Characteristics of 100% pigmented rice Cholpyon such as color, hardness and overall quality were better than those of white rice Cholpyon. Brown rice Cholpyon had similar mechanical properties to 100% pigmented rice Cholpyon, but showed the lowest preference in color.

Gelatinization Properties of Pigmented Rice Varieties (유색미의 품종별 호화 특성)

  • Ha, Tae-Youl;Park, Sung-Hee;Lee, Sang-Hyo;Kim, Dong-Chul
    • Korean Journal of Food Science and Technology
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    • v.31 no.2
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    • pp.564-567
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    • 1999
  • Gelatinization characteristics of pigmented rice varieties were determined in terms of amylose contents, amylograph, gel consistency, water absorption index (WAI) and water soluble index (WSI). Amylose contents of black and red rice were lower than those of brown rice, especially Sanghaehyanghyulla exhibited the lowest amylose contents among the pigmented rice varieties tested. There was no significant difference in WAI among the pigmented rice varieties, but WSI was lower in red rice than the others. Peak viscosity of black rice measured in a Brabender amylograph was lower than those of red and brown rice.

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Physicochemical Properties of Pigmented Rice (Suwon-415) (수원415호 유색미의 이화학적 특성)

  • Lee, You-Seok;Cho, Ji-Mi;Rhee, Chong-Ouk
    • Korean Journal of Food Science and Technology
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    • v.34 no.5
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    • pp.842-845
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    • 2002
  • Physicochemical properties and water uptake rate of pigmented rice were determined. The median and mean particle sizes of pigmented rice flour were 15.18 and $38.53\;{\mu}m$, whereas brown rice flour were 11.46 and $33.41\;{\mu}m$, respectively. Water-binding capacity, swelling power, and solubility of pigmented rice flour were higher than those of brown rice flour. X-ray diffraction patterns showed traditional A type of cereals. Moisture gain of pigmented rice kernels increased continuously up to 60 min at soaking temperature $(20{\sim}25^{\circ}C)$. Water uptake rate constants of pigmented rice during soaking at $20{\sim}25^{\circ}C$ also increased.

Chemical Composition of Pigmented Rice Varieties (유색미의 품종별 화학성분의 조성)

  • Ha, Tae-Youl;Park, Sung-Hee;Lee, Chang-Ho;Lee, Sang-Hyo
    • Korean Journal of Food Science and Technology
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    • v.31 no.2
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    • pp.336-341
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    • 1999
  • The composition of fatty acids, minerals, total dietary fiber and vitamin $B_{1},\;B_{2}$, in pigmented rice varieties were determined. Proximate composition and color were also compared among pigmented rice varieties. Crude protein contents of black rice were higher than those of red and brown rice, especially, Suwon 415 had the highest protein content. There were no significant differences in lipid and crude ash contents between pigmented rice and brown rice. Black rice showed lower Hunter value L, a and b value compared with red and brown rice. Most mineral contents of pigmented rice except Fe, Zn and Mn were higher than those of brown rice. Pigmented rice showed the higher contents in total dietary fiber, vitamin $B_{1}\;and\;B_{2}$ compared to brown rice. The major fatty acids of pigmented rice were palmitic acid, oleic acid and linoleic acid. The contents of oleic acid was similar to that of linoleic acid in brown rice. Oleic acid contents was lower than linoleic acid in black rice, but higher in red rice.

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Varietal Difference of Chemical Composition in Pigmented Rice Varieties (유색미 화학성분의 품종간 차이)

  • Lee, Ho-Hoon;Kim, Hong-Yeol;Koh, Hee-Jong;Ryu, Su-Noh
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.51 no.spc1
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    • pp.113-118
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    • 2006
  • The composition of fatty acids, minerals, total dietary fiber and vitamin $B_1,\;B_2$, in pigmented rice varieties were determined. Proximate composition and color were also compared among pigmented rice varieties. Crude protein contents of black rice were higher than those of red and white rice, especially, C3GHi line had the highest protein content. There were no significant differences in lipid and crude ash contents between pigmented and white rice. Black rice showed lower Hunter value L and b value compared with red, green and white rice. But, Green rice showed lower Hunter value a compared with black rice. Green rice showed the higher contents in total dietary fiber, vitamin $B_1\;and\;B_2$ compared with white and black rice. The major fatty acids of pigmented rice were palmitic acid, oleic acid and linoleic acid. The contents of oleic acid was similar to that of linoleic acid in white rice. Oleic acid contents was lower than linoleic acid in black rice, but higher in red rice. Most mineral contents of pigmented rice except Fe, Zn and Mn were higher than those of white rice. Especially, Green rice had the highest mineral content.

Changes of Anthocyanidin Content and Brown Rice Yield in Three Pigmented Rice Varieties Among Different Transplanting and Harvesting Times

  • Kim, Sang-Kuk;Shin, Jong-Hee;Kang, Dong-Kyoon;Kim, Su-Yong;Park, Shin-Young
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.58 no.1
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    • pp.28-35
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    • 2013
  • Anthocyanin pigments from three pigmented rice varieties, Hongjinju, Sintoheugmi and Josaengheugchal pigmented by black color, were quantified to evaluate effects of transplanting and harvesting time during seed development. Hongjinju, a rice variety of grains pigmented by red color, contains only two kinds of anthocyanins, delphinidin and cyanidin. Meanwhile, delphinidin, cyanidin, and pelargonidin were identified in Sintoheugmi and Josaengheugchal. Anthocyanidin contents in pigmented rice variety Hongjinju under different planting times were decreased with prolonged harvesting times. The Sintoheukmi showed that cyanidin content was the highest among analyzed pigments during seed development. Two anthocyanins (cyanidin and pelargonidin) in Josaengheugchal recorded highest contents at 20 days after heading in three transplanting times. Cyanidin content was also slightly increased with prolonged transplanting time. Total anthocyanidin contents in Hongjinju were always lower than that of Sintoheukmi and Josaengheukchal. In two rice varieties, Sintoheugmi and Josaengheugchal, $a^*$ values were commonly slightly decreased by late transplanting and harvesting times. Changes of $a^*$ and $b^*$ values in waxy rice varieties, Sintoheugmi and Josaengheugchal varied more than those in Hongjinju. In Josaengheugchal, early harvesting before maturity showed lower brown rice yield and late harvesting in the each transplanting times resulted in highest brown rice yield.

Changes in Chemical Components of Pigmented Rice during Germination (유색미 품종의 발아 시 화학성분의 변화)

  • Park, Young-hie;Kim, Bo Ra;Ryu, Su-Noh
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.63 no.1
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    • pp.18-24
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    • 2018
  • This study was conducted to use fundamental data about functional foods based on pigmented rice varieties-2 types of normal rice, 6 types of black rice-to analyze changes in chemical component activity during germination. The results are summarized as follows: Germination rates of the pigmented rice varieties were the highest at $30^{\circ}C$. There was a tendency for crude protein contents to increase under the influence of germination periods, and the crude protein contents were the highest on the $6^{th}$ day. Crude fat contents were the highest on days 6-8. Nevertheless, the crude fat contents in pigmented rice decreased during the first 2 days, and subsequently, the contents increased steadily. Crude fiber contents were the highest on the $8^{th}$ day. However, there was no meaningful tendency. Sucrose, glucose, and fructose contents in the pigmented rice increased during germination. In normal rice, glucose content increased up to the $8^{th}$ day. It was higher than that of brown rice. However, sucrose and fructose contents showed no meaningful tendency. There was a general tendency for GABA, alanine, glutamic acid, asparagine, aspartic acid, and lysine contents in the pigmented rice to increase under the influence of germination periods. Aspartic acid and asparagine contents were shown to decrease, compared with that in pre-germinated normal rice. In all varieties, lysine was detected from the second germination day onwards, and on the $6^{th}$ day after germination, its contents were 6.24 mg/100 g and 15.58 mg/100 g in normal rice and pigmented rice, respectively.

The Characteristics of Soybean Dasik in Addition of Black Pigmented Rice (흑향미 첨가량에 따른 콩 다식의 특성)

  • Cho Mi-Za
    • The Korean Journal of Food And Nutrition
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    • v.19 no.1
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    • pp.58-61
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    • 2006
  • This study was carried out to investigate the effect of black pigmented rice flour added in the soybean on the quality of soybean dasik. Chewiness, gumminess, cohesiveness and hardness were varied significantly by addition of black pigmented rice while springiness and adhesiveness were no difference in the soybean dasik. Chewiness in addition of over 40% was significantly reduced than that of control. The more addition of black pigmented rice reduced the gumminess the more significantly. Cohesiveness in addition of over 40% was reduced significantly. Hardness was significantly decreased with the amount of addition of black pigmented rice. Panel sensory test scores indicated that the soybean dasik with addition of 40% black pigmented rice was the most propper for color, taste, flavor and texture.

Antimutagenic Activities of the Germinated Specialty Rices in E. coli and V79 Cultured Cell Assay Systems (E. coli와 V79 배양세포계에서 발아특수미의 항돌연변이 활성)

  • Kang, Mi-Young;Nam, Seok-Hyun
    • Applied Biological Chemistry
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    • v.48 no.3
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    • pp.222-227
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    • 2005
  • To evaluate the antimutagenic activity of the specialty rices, a giant embryonic rice and a pigmented rice, we measured the inhibitory effect on the chemically induced mutagenesis in E. coli and V79 cultured cell system, as well as on DNA strand scission induced by oxidative damages in vitro. When the inhibitory activity to mitomycin C-induced mutagenesis using SOS chromotest in E. coli cell was measured, the activities decreased in the following order: germinated pigmented rice (40.4%) > germinated giant embryonic rice (37.1%) > pigmented rice (35.5%) > germinated brown rice (15.7%) > giant embryonic rice (14.0%) > brown rice (0.8%). The activities for inhibiting mitomycin C-induced DNA strand scission decreased in the order of pigmented rice > giant embryonic rice > germinated pigmented rice > germinated brown rice > brown rice > germinated giant embryonic rice. We also determined antimutagenic activities of the specialty rices using the suppressing effect on 6-TG resistant colony formation by 4-NQO in V79 cells as a mutagenicity index. The order of antimutagenicity was germinated giant embryonic rice (53.2%) > pigmented rice (40.0%) > brown rice (21.2%) > germinated brown rice (14.4%) > giant embryonic rice (0.23%); in contrast, germinated pigmented rice showed promoting effect on 4-NQO-induced mutagenesis.

Inhibitory Activity of Pigmented Rice Bran Extract to the Allergic Inflammation in Basophilic Cell Line and Peritoneal Mast Cells (호염구세포주와 복강 비만세포에서 유색미 겨 추출물의 알레르기 염증 억제활성)

  • Choi, Sun-Phil;Kang, Mi-Young;Nam, Seok-Hyun
    • Applied Biological Chemistry
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    • v.48 no.4
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    • pp.315-321
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    • 2005
  • The effects of the extracts from the bran part of pigmented rices on inflammation was evaluated by determining their inhibitory action on the histamine and ${\beta}-hexosaminidase$ release, together with inflammatory cytokine productions ($IL-1{\beta},\;TNF-{\alpha}$ and IL-6). Examination of the inhibitory effects on the histamine and ${\beta}-hexosaminidase$ release from a basophilic cell line RBL-2H3 cells and rat peritoneal mast cells (RPMC) showed that the pigmented rice extract inhibited these inflammation-mediating substances (10.19% and 110.03% inhibition in histamine and ${\beta}-hexosaminidase$ release, respectively), while normal brown rice extract rather increased their release. For RPMC, the pigmented rice extract was found to have 8 or 3-fold stronger inhibitory activity than normal brown rice toward histamine or ${\beta}-hexosaminidase$ release, respectively. Expression of $IL-1{\beta},\;TNF-{\alpha}$ and IL-6 was measured as the representative inflammatory cytokine species showed that the pigmented rice extract had a higher inhibitory activity than the normal rice counterpart. ELISA analysis for determining cytokine release demonstrated a more effective blockading ability of the pigmented rice to the release of $IL-{\beta},\;TNF-{\alpha}$ and IL-6 compared to normal rice. These results showed us the superiority of the pigmented rice bran extract not only in suppressing the release of inflammation-mediating substances such as histamine and ${\beta}-hexosaminidase$, but also in repression of the inflammatory cytokine expression.