This study was conducted to examine the application of rice embryo, a by-product from rice polishing process, as the source of processed rice foods. As the basic research, the characteristic quality of rice embryo from rice polishing process were investigated. The color stability of anthocyanin from...
This study was conducted to examine the application of rice embryo, a by-product from rice polishing process, as the source of processed rice foods. As the basic research, the characteristic quality of rice embryo from rice polishing process were investigated. The color stability of anthocyanin from black rice bran and antioxidative effect of anthocyanin addition on the acidity of rice embryo were also examined at various conditions of pH, temperature, and storage time. The predominant components of rice embryo were crude fat(28.2%) and crude protein(22.06%). Rice embryo contained more essential amino acids than rice bran. However, rice embryo had high lipid content causing the acidity during storage. The anthocyanin pigments were relatively stable in acidic pH of 3.0 throughout the storage period 9 days at 4℃. Rice embryo showed the increased acid value with storage time and storage temperature. Moreover, added anthocyanin resulted in lower acid value compared to that of the control group. Second, the processing aptitude of covering and stuffing for rice cake with rice embryo were investigated. The characteristics quality of jelly with rice embryo as stuffing were also examined. Appearance of steamed rice cake with 50% rice embryo was less crumble compared to that of 100% rice embryo. Jelly with rice embryo was not significantly different with control group in appearance. Appearance of steamed rice cake with 50% rice embryo was not different significantly with steamed rice cake having a close resemblance with 100% soybean in color, flavor, taste, toughness, and overall acceptability. Moreover, stuffing with rice embryo had no significant difference in the stuffing with sesame in the sensory evaluation. When 5% rice embryo powder was added to gelatin jelly, it's hardness, springiness, and gumminess did not vary in control, while the chewiness increased. Jelly added with 5% rice embryo had the highest taste acceptability. Third, the effect of rice embryo and embryo jelly powder with pigment extract from black rice on lipid metabolism and antioxidant activity were investigated in high-cholesterol-fed rats. Supplementation with rice embryo and embryo jelly powder had no effect on food intakes and organ weights in high-cholesterol-fed rats. Rice embryo-supplemented group had significantly lower weight gain than the control group. The plasma triglyceride concentration was not significantly different among the groups, however, the embryo jelly powder group was tended to have lower plasma triglyceride level. Supplementation with embryo jelly powder also resulted in lower plasma cholesterol concentration and atherogenic index compared to the control group. Plasma GPT activity was not different among the groups. Animals in the embryo jelly powder group exhibited significantly lower plasma GOT activity compared to the control group. The plasma TBARS levels were also not significantly different among the groups. Supplementation with rice embryo and embryo jelly powder resulted in significantly lower activity of hepatic GSH-Px than in the control group and a higher activity of SOD. Hepatic CAT activity was not different among the groups. In conclusion, an addition of anthocyanins from black rice bran on rice embryo was very effective in improving the storage stability. Rice cake added 50% rice embryo was more acceptable in the sensory evaluation. Moreover, rice embryo and embryo jelly powder with pigment extract from black rice was found to be very effective in improving the lipid metabolism in rats fed on a high cholesterol diet. It was apparently beneficial against the oxidative stress by up-regulating the hepatic antioxidant enzyme activities. These results suggest that rice embryo and embryo jelly powder with pigment extract from black rice can play an important role in regulating the lipid and antioxidant metabolism in rats fed on a high cholesterol diet. Therefore, this study will be helpful in developing the new health-promoting rice products.
This study was conducted to examine the application of rice embryo, a by-product from rice polishing process, as the source of processed rice foods. As the basic research, the characteristic quality of rice embryo from rice polishing process were investigated. The color stability of anthocyanin from black rice bran and antioxidative effect of anthocyanin addition on the acidity of rice embryo were also examined at various conditions of pH, temperature, and storage time. The predominant components of rice embryo were crude fat(28.2%) and crude protein(22.06%). Rice embryo contained more essential amino acids than rice bran. However, rice embryo had high lipid content causing the acidity during storage. The anthocyanin pigments were relatively stable in acidic pH of 3.0 throughout the storage period 9 days at 4℃. Rice embryo showed the increased acid value with storage time and storage temperature. Moreover, added anthocyanin resulted in lower acid value compared to that of the control group. Second, the processing aptitude of covering and stuffing for rice cake with rice embryo were investigated. The characteristics quality of jelly with rice embryo as stuffing were also examined. Appearance of steamed rice cake with 50% rice embryo was less crumble compared to that of 100% rice embryo. Jelly with rice embryo was not significantly different with control group in appearance. Appearance of steamed rice cake with 50% rice embryo was not different significantly with steamed rice cake having a close resemblance with 100% soybean in color, flavor, taste, toughness, and overall acceptability. Moreover, stuffing with rice embryo had no significant difference in the stuffing with sesame in the sensory evaluation. When 5% rice embryo powder was added to gelatin jelly, it's hardness, springiness, and gumminess did not vary in control, while the chewiness increased. Jelly added with 5% rice embryo had the highest taste acceptability. Third, the effect of rice embryo and embryo jelly powder with pigment extract from black rice on lipid metabolism and antioxidant activity were investigated in high-cholesterol-fed rats. Supplementation with rice embryo and embryo jelly powder had no effect on food intakes and organ weights in high-cholesterol-fed rats. Rice embryo-supplemented group had significantly lower weight gain than the control group. The plasma triglyceride concentration was not significantly different among the groups, however, the embryo jelly powder group was tended to have lower plasma triglyceride level. Supplementation with embryo jelly powder also resulted in lower plasma cholesterol concentration and atherogenic index compared to the control group. Plasma GPT activity was not different among the groups. Animals in the embryo jelly powder group exhibited significantly lower plasma GOT activity compared to the control group. The plasma TBARS levels were also not significantly different among the groups. Supplementation with rice embryo and embryo jelly powder resulted in significantly lower activity of hepatic GSH-Px than in the control group and a higher activity of SOD. Hepatic CAT activity was not different among the groups. In conclusion, an addition of anthocyanins from black rice bran on rice embryo was very effective in improving the storage stability. Rice cake added 50% rice embryo was more acceptable in the sensory evaluation. Moreover, rice embryo and embryo jelly powder with pigment extract from black rice was found to be very effective in improving the lipid metabolism in rats fed on a high cholesterol diet. It was apparently beneficial against the oxidative stress by up-regulating the hepatic antioxidant enzyme activities. These results suggest that rice embryo and embryo jelly powder with pigment extract from black rice can play an important role in regulating the lipid and antioxidant metabolism in rats fed on a high cholesterol diet. Therefore, this study will be helpful in developing the new health-promoting rice products.
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