Black Rice Powder Research Articles

돈육 재구성 육포의 흑미가루 첨가량에 따른 품질특성

Quality properties of pork restructured jerky manufactured using various concentrations of black rice powder were examined. The moisture contents and pH of samples increased with an increase in concentration of black rice powder. On the other hand, the protein and fat contents of samples decreased with an increase in concentration of black rice powder. Lightness, redness, and yellowness values of uncooked and cooked samples showed a downward trend with an increase in concentration of black rice powder. Water holding capacity and cooking yield of the samples containing 3% and 5% black rice powder were higher than those of the control and 1% black rice powder samples (p<0.05). Samples containing 3% black rice powder showed a lower shear force than that of the control (p<0.05). Sensory evaluation of color, flavor, tenderness, and overall acceptability were enhanced with an increase in concentration of black rice powder. These results show that supplementation added with black rice powder in pork restructured jerky enhances its quality properties.

Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour

Black rice (BR) powders were used to substitute 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% (w/w) of wheat flour to manufacture chiffon cakes, assigned as BR10, BR20, BR30, BR40, BR50, BR60, BR70, BR80, BR90, and BR100, respectively. The specific gravity in cake batter, and crumb a value, hardness, cohesiveness, adhesiveness, gumminess and chewiness of baked cakes increased with increased black rice powder levels. However, the moisture in cake batter, and cake volume, crust color and crumb L and b values, springiness, and resilience of baked cakes showed a reverse trend. Total phenols, anthocyanins and scavenging ability of baked cake extracts increased with increased black rice powder levels. The hedonic sensory results of control and 10%–60% substituted cakes were comparable but 70%–100% substituted cakes showed lower sensory results. Altogether, black rice chiffon cake could be developed as a novel food with more bioactive components and effective antioxidant activity.

Standardization, chemical characterization and storage studies on Metkut, a pulse based Indian traditional food adjunct

Metkut , a dry chutney powder is an adjunct in the Maharashtrian (a western region of India) cuisine. The formulation and process parameters of metkut were standardized with bengal gram (50%), dehulled black gram (24%), rice (12.5%), spice mix (11.5%) and turmeric powder (2%) with the roasting temperature of 150°C . The product was found to be rich in protein (20.42%) and carbohydrates (67.86 %). The net dietary protein calorie per cent (NDPCal%) was 10.06 per cent indicating the product's use as a protein supplement in the diet. The critical moisture content for metkut was found to be 12.45 per cent which equilibrated at 70 per cent RH. Storage studies conducted in PE and PET/metallized polyester/polythene pouches at ambient temperature (15-35°C)conditions for 90 days showed that there was significant decline in sensory quality of the product packaged in PE whereas the quality of the product packaged in PET/metallized polyester/ polythene pouches was acceptable even after the end of the storage period.

Evaluation of Healthy Soft Cheese Produced by Buffalo’s Milk Fortified with Black Rice Powder

Evaluation of Healthy Soft Cheese Produced by Buffalo’s Milk Fortified with Black Rice Powder

Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility

Anthocyanin-rich black rice extract powder (ABREP) as a nutraceutical source was fortified into bread. The quality and digestibility behaviors of bread with ABREP were evaluated through instrumental and in vitro digestion studies. The quality of bread with 2% of ABREP was not significantly (p>0.05) different from the control bread; however, increasing the ABREP level to 4% caused less elasticity and higher density of bread. A mathematical model was further developed to systemically describe the trajectory of bread digestion. The digestion rates of bread with ABREP were found to be reduced by 12.8%, 14.1%, and 20.5% for bread with 1%, 2%, and 4% of ABREP, respectively. Results of the study suggest that the fortification of anthocyanins into bread could be an alternative way to produce functional bread with a lower digestion rate and extra health benefits.