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Anthocyanin Content and Color Stability in Black Rice According to Different Extract Conditions and Selected Stabilizers  

Lee, Hye-Jeong (Dept. of Food & Nutrition, Gachon University of Medicine and Science)
Jang, Jae-Seon (Dept. of Food & Nutrition, Gachon University of Medicine and Science)
Choi, Eun-Young (Dept. of Food & Nutrition, Duksung Women's University)
Kim, Yong-Ho (Dept. of Medicinal Biotechnology, Soonchunhyang University)
Publication Information
The Korean Journal of Food And Nutrition / v.21, no.2, 2008 , pp. 127-134 More about this Journal
Abstract
The purpose of this study was to analyze the anthocyanin content of black rice crude extract according to different extraction methods, as well as to compare the effects of stabilizers(${\beta}$-cyclodextrin, maltodextrin) and sugars(sucrose, maltose) on anthocyanin color deterioration, which was examined at $100^{\circ}C$ for $120{\sim}180$ min. In the water extract, C3G (cyanidin-3-glucoside) was detected, 3.22 ppm and 3.29 ppm of C3G respectively. In the $60^{\circ}C$ water extract, anthocyanin color deterioration was retarded by 10% sucrose and 1% maltose and the thermal color deterioration was retarded by the additions of 1% maltodextrin and 1% ${\beta}$-cyclodextrin.
Keywords
black rice; anthocyanin; stabilizers; thermal color deterioration;
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Times Cited By KSCI : 9  (Citation Analysis)
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