Table 3 Effect of black rice and its components on food products
Food Products | Materials | Physicochemical and textural findings | Functional properties | References |
|---|---|---|---|---|
Noodles | 2%-15% black rice bran in wheat noodles | Cooking loss ↑, water absorption ↓ | Antioxidant activity ↑ Polyphenols ↑ (7.57–20.64 mg GAE/25 g), Anthocyanins ↑ (0.15–1.57 mg C3GE/25 g) | Kong et al., 2012 |
Cohesiveness ↓ | ||||
5%-30% black rice flour in rice noodles | Hardness ↓, springiness ↓, cohesiveness ↓ | Antioxidant activity ↑ Polyphenols ↑ (0.29–1.03 mg GAE/g) | Park et al., 2021 | |
10%-40% black rice flour in wheat noodles | Cooking time ↓, cooking loss ↑, Water absorption ↓ | - | Sirichokworrakit et al., 2015 | |
Breaking length ↓ | ||||
Pasta | 5%-25% black rice bran (1,433 mg C3GE/100 g) | Cooking time ↓, cooking loss ↑, Water absorption ↓ Firmness ↓, stickiness ↓ | Antioxidant activity ↑ Anthocyanins ↑ (62.62–300.15 mg C3GE/100 g) | Sethi et al., 2020 |
Biscuits | 25%-100% black rice flour | Hardness ↓, spread ratio ↑ | - pGI ↓ | Klunklin & Savage, 2018 |
- Polyphenols ↑ (0.81- 3.01 mg GAE/100 g), anthocyanins ↑ (0.94–5.15 mg C3GE/100 g) - Antioxidant activity ↑ | ||||
Bread | Black rice flour (2.68 mg GAE, and 293 C3GE/g) vs white rice flour | Cohesiveness ↓, gumminess ↓, chewiness ↓, adhesiveness ↓ | - Starch hydrolysis ↓, pGI ↓ - Polyphenols ↑ (1.44 mg GAE/g), anthocyanins ↑ (92.4 mg C3GE/g) - Antioxidant activity ↑ | |
Extruded black rice flour (0.023% TPC) vs black rice flour (0.049% TPC) | Volume ↑, firmness ↓, overall structure ↑ | - | Ma et al., 2019 | |
1%-4% anthocyanin-rich extract from black rice | Hardness ↑, chewiness ↑, springiness ↓, cohesiveness ↓, resilience ↓ | - Starch hydrolysis ↓ | Sui et al., 2016b | |
2%-8% black rice anthocyanin extract (240.6 mg C3GE/g) | Starch gelatinization ↓, starch crystallinity ↑, gluten network formation ↓ | - Anthocyanins ↑ (60.3–274.5 mg C3GE) - Starch digestibility ↓ | Ou et al., 2022 | |
Cake | 10%-100% black rice powder | Hardness ↑, cohesiveness ↑, gumminess ↑, adhesiveness ↑, chewiness ↑, springiness ↓ | - Polyphenols ↑ (44.36- 84.66 mg GAE/100 g), anthocyanins ↑ (3.60- 20.85 mg C3GE/100 g) - Antioxidant activity ↑ | Mau et al., 2017 |
0.25%-2% anthocyanin-rich black rice extract | Firmness ↔ , springiness ↔ | - Starch hydrolysis ↓, digestion rates of sucrose (12.8%-20.5%) ↓ - Polyphenols ↑ (11.32- 61.26 mg GAE/100 g), anthocyanins ↑ (8.07–37.48 mg C3GE/100 g) - Antioxidant activity ↑ | Huang et al., 2022 | |
Yogurt | 0.125%-0.25% anthocyanin-rich extract from black rice (67.0 mg GAE/g extract) | Syneresis ↓, Firmness ↓ | - Polyphenols ↑ (6.50- 8.04 mg GAE/100 g), anthocyanin ↑ (2.88- 4.97 mg C3G, and 1.31–2.25 mg P3G/100 g) - Antioxidant activity ↑ | Anuyahong et al., 2020a |
Puddings | Black rice and purple sweet potato powder | Texture classification of IDDSI: Level 3 Moderately Thick | pGI of 51 and % hydrolysis index of 21 | Suttireung et al., 2019 |