scholarly journals A Study on Antioxidant Activity of Bread with Waxy Black Rice Flour Added

2007 ◽  
Vol 13 (4) ◽  
pp. 178-185
Author(s):  
김원모 ◽  
Yoon-Shin Lee
Keyword(s):  
Antioxidant Activity ◽  
Rice Flour ◽  
Black Rice

scholarly journals Analisis Aktivitas Antioksidan Pada Beras Hitam dan Tepung Beras Hitam (Oryza sativa L.indica)

FOODSCITECH ◽  
2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Ratri Diah Muktisari ◽  
Fadjar Kurnia Hartati
Keyword(s):  
Antioxidant Activity ◽  
Oryza Sativa ◽  
Data Analysis ◽  
Research Method ◽  
Food Product ◽  
Rice Flour ◽  
T Test ◽  
The Body ◽  
Drying Process ◽  
Black Rice

Black rice and black rice flour is a food product which is very beneficial for the body, because it contains antioxidants. Antioxidant contained in black rice and black rice flour analyzed by examining the antioxidant activity. The purpose of this study is to determine changes to the antioxidant activity of black rice and black rice flour. The research method is using experimental with 2 samples (black rice and black rice flour). In the Data analysis is using independent t test. The results indicate that there are the differences between the antioxidant activity of black rice and black rice flour. It can be concluded that the drying process in the manufacture of black rice flour lowered antioxidant activity in black rice  products.

scholarly journals STABILITAS ANTOSIANIN DAN AKTIVITAS ANTIOKSIDAN TEPUNG BERAS HITAM BERDASARKAN JENIS KEMASAN DAN LAMA PENYIMPANAN

2019 ◽  
Vol 9 (2) ◽  
pp. 27
Author(s):  
Nur Latifa ◽  
Nurhidajah Nurhidajah ◽  
Muh Yusuf
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Shelf Life ◽  
Rice Flour ◽  
Anthocyanin Content ◽  
Black Rice ◽  
Storage Duration ◽  
Randomized Design ◽  
Factor Type ◽  
And Storage

Black rice flour during storage has the disadvantage of reducing the antioxidant content and antioxidants present in black rice flour due to improper packaging for storage so that the pH increases, the color will disappear so that the anthocyanin content will also decrease during storage. This study aims to determine the influence of packaging type and storage time to levels of anthocyanins, antioxidant activity, moisture content, and color of black rice flour. This research uses a factorial completely randomized design consisting of 2 factors: first factor type of packaging (PP and Alufo) with each thickness of 0.5 mm and second factor storage duration (0 days, 14 days, 28 days, 42 days, and 56 days) in room temperature. The results of statistical test showed that the type of packaging and storage duration influenced the anthocyanin content, antioxidant activity, moisture content, and color. Antosianin content of black rice flour at the end of shelf life on PP packaging of 5.39 ppm sample and Alufo 14.14 ppm sample. Antioxidant activity at end of shelf life in packing of PP equal to 18,6% and Alufo 24,48%. Water content at end of shelf life on packing PP 2,34% and Alufo 2,65%. The color is at the end of shelf life on the packaging of PP 8,351 and Alufo 7,568.

Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice

2018 ◽  
Vol 239 ◽  
pp. 733-741 ◽  
Author(s):  
Yafang Shao ◽  
Zhanqiang Hu ◽  
Yonghong Yu ◽  
Renxiang Mou ◽  
Zhiwei Zhu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Black Rice

scholarly journals PENGARUH PERBANDINGAN TEPUNG BERAS MERAH PREGELATINISASI DENGAN TERIGU TERHADAP KARAKTERISTIK CRACKERS

2020 ◽  
Vol 9 (1) ◽  
pp. 56
Author(s):  
I Gusti Ayu Atyantha Danawati ◽  
Anak Agung Gede Ngurah Anom Jambe ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Treatment Effect ◽  
Rice Flour ◽  
Ash Content ◽  
Total Phenol ◽  
Red Rice ◽  
Randomized Design

The purpose of this research to find the effect of the comparison of pregelatinization red rice flour with wheat flour on the characteristics of crackers and also to find the best ratio of red rice flour with wheat flour to the characteristics of crackers. This study used a Compeletely Randomized Design (CRD) with a comparison of red rice flour pregelatinization with wheat flour consisting of 6 treatment namely 0% : 100%;10% : 90%; 20% : 80%; 30% : 70%;40% : 60%; 50% : 50%. The treatment repeated 3 times, so that resulting in 18 experimental units. The resulting data is analyzed with variance and if the inter treatment effect on the observed variance, then continue with Duncan test. The result showed that pregelatinization red rice flour and wheat flour significantly affected to water content, protein content, total phenol, and antioxidant activity in crackers and had no significant effect on ash content. The comparison ratio of 50% pregelatinazation red rice flour with 50% wheat flour produces crackers with the best characteristics, namely: water content of 1.15%, ash content of 1.73%, 10.30% protein content, total phenol 158.83% and 45.17% antioxidant activity colour very like, texture crispy, overall liked, aroma,taste and overall acceptance like. Keywords : crackers, red rice, pregelatinized, wheat flour

The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage

Meat Science ◽  
2020 ◽  
Vol 164 ◽  
pp. 108091 ◽  
Author(s):  
Ronnachai Prommachart ◽  
Thiago Sakomoto Belem ◽  
Suthipong Uriyapongson ◽  
Patricia Rayas-Duarte ◽  
Juntanee Uriyapongson ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Microbial Growth ◽  
Water Extract ◽  
Black Rice ◽  
Surface Color ◽  
Chilled Storage ◽  
Beef Patties ◽  
Rice Water
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