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KMID : 0665220080210020127
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Korean Journal of Food and Nutrition
2008 Volume.21 No. 2 p.127 ~ p.134
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Anthocyanin Content and Color Stability in Black Rice According to Different Extract Conditions and Selected Stabilizers
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Lee Hye-Jeong
Choi Eun-Young
Kim Yong-Ho
Jang Jae-Seon
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Abstract
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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(β-cyclodextrin, maltodextrin) and sugars(sucrose, maltose) on anthocyanin color deterioration, which was examined at 100℃ for 120 ~ 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℃ 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% β-cyclodextrin.
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KEYWORD
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black rice, anthocyanin, stabilizers, thermal color deterioration
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