Introduction
The most common rice consumed by humans
is white rice, followed by brown rice; however rice
genotypes with either red, purple or black bran layer
have been cultivated for a long time in Asia (Ahuja et
al., 2007). Colored rice posses unique color and flavor,
therefore they are used as ingredient in many dishes
(Rhee et al., 2000). However, due to the limitation in
term of hard texture of cooked colored rice, they are
not popular for consumption even though it has been
long known about the beneficial effects of pigment
in these groups of rice. In pigmented rice, there are
naturally occuring color substances that belong to the
flavonoid group called anthocyanins. Positive health
effects of the pigments present in the bran layer of rice
have been reported. A commonly found anthocyanin
in colored rice is acelylated procyanidins, which is
reported to possess a free radical scavenging activity
(Oki et al., 2002)
IntroductionThe most common rice consumed by humansis white rice, followed by brown rice; however ricegenotypes with either red, purple or black bran layerhave been cultivated for a long time in Asia (Ahuja etal., 2007). Colored rice posses unique color and flavor,therefore they are used as ingredient in many dishes(Rhee et al., 2000). However, due to the limitation interm of hard texture of cooked colored rice, they arenot popular for consumption even though it has beenlong known about the beneficial effects of pigmentin these groups of rice. In pigmented rice, there arenaturally occuring color substances that belong to theflavonoid group called anthocyanins. Positive healtheffects of the pigments present in the bran layer of ricehave been reported. A commonly found anthocyaninin colored rice is acelylated procyanidins, which isreported to possess a free radical scavenging activity(Oki et al., 2002)
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