Renkli pirin\u00e7, kahverengi pirincin perikarp\u0131 \u00fczerinde pigment birikimi nedeniyle renge sahip bir t\u00fcr \u00f6zel pirin\u00e7 kayna\u011f\u0131d\u0131r. \u00c7in, d\u00fcnya \u00fcretiminin 90%'sinden fazlas\u0131n\u0131 olu\u015fturan b\u00fcy\u00fck bir renkli pirin\u00e7 yeti\u015ftiricisidir.
\n\u00c7in'in renkli pirin\u00e7 yeti\u015ftiricili\u011fi, ilk olarak Yunnan, Guangxi, Hunan, Jiangxi ve Anhui ve di\u011fer yerlerde yayg\u0131n olarak da\u011f\u0131t\u0131lan k\u0131rm\u0131z\u0131 pirin\u00e7tir.
\nK\u0131rm\u0131z\u0131 pirin\u00e7 kabu\u011fu k\u0131rm\u0131z\u0131, endosperm beyaz veya \u015feffaft\u0131r, indica, japonica, yap\u0131\u015fkan ve di\u011fer \u00e7e\u015fitleri vard\u0131r, bunlardan indica tipi yap\u0131\u015fkan pirin\u00e7 73.8%'yi olu\u015fturmaktad\u0131r. K\u0131rm\u0131z\u0131 pirin\u00e7 protein, amino asitler, vitaminler, eser elementler ve fonksiyonel bile\u015fenler a\u00e7\u0131s\u0131ndan zengindir.
\nK\u0131rm\u0131z\u0131 pirincin besin de\u011feri
\nAra\u015ft\u0131rmalar, k\u0131rm\u0131z\u0131 pirincin protein i\u00e7eri\u011finin yakla\u015f\u0131k 11% oldu\u011funu ve normal pirincin 7%'sinden \u00e7ok daha y\u00fcksek oldu\u011funu g\u00f6stermektedir; ayn\u0131 zamanda k\u0131rm\u0131z\u0131 pirin\u00e7teki glutamik asit, aspartik asit ve l\u00f6sin i\u00e7eri\u011fi nispeten y\u00fcksektir ve k\u0131rm\u0131z\u0131 pirincin esansiyel amino asitleri\/toplam amino asitleri ve esansiyel amino asitleri\/esansiyel olmayan amino asitleri s\u0131ras\u0131yla 35.92% ve 56.06%'dir ve bunlar FAO\/WHO'nun \u00f6nerilen modeline yak\u0131nd\u0131r.
\nLizin, pirincin ilk s\u0131n\u0131rlay\u0131c\u0131 esansiyel amino asididir ve i\u00e7eri\u011fi pirin\u00e7 proteininin kalitesini belirler. K\u0131rm\u0131z\u0131 pirincin lizin i\u00e7eri\u011fi normal pirincinkinden 2,14 kat daha y\u00fcksektir.
\nK\u0131rm\u0131z\u0131 pirin\u00e7teki Zn, Fe, Cu, Mn ve di\u011fer eser elementlerin i\u00e7eri\u011fi normal pirin\u00e7ten \u00f6nemli \u00f6l\u00e7\u00fcde daha y\u00fcksektir ve selenyum ve organik germanyum i\u00e7erikleri s\u0131ras\u0131yla normal pirin\u00e7ten 330.77% ve 20.00% daha y\u00fcksektir. Buna ek olarak, k\u0131rm\u0131z\u0131 pirincin doymam\u0131\u015f ya\u011f asidi i\u00e7eri\u011fi beyaz pirin\u00e7ten daha y\u00fcksektir ve ana ya\u011f asitleri palmitik asit (18.34%), oleik asit (36.85%) ve linoleik asittir (38.04%). K\u0131rm\u0131z\u0131 pirincin sa\u011fl\u0131\u011fa etkileri
\n\u00c7al\u0131\u015fmalar, renkli pirin\u00e7 al\u0131m\u0131n\u0131n kardiyovask\u00fcler hastal\u0131k, tip 2 diyabet ve obezite gibi kronik hastal\u0131klar\u0131n g\u00f6r\u00fclme s\u0131kl\u0131\u011f\u0131n\u0131 azaltabilece\u011fini g\u00f6stermi\u015ftir.
\n2.1 Kolesterol\u00fcn azalt\u0131lmas\u0131 Chen Qixuan ve arkada\u015flar\u0131, Yeni Zelanda tav\u015fanlar\u0131 i\u00e7in y\u00fcksek ya\u011fl\u0131 ve y\u00fcksek kolesteroll\u00fc karma yeme k\u0131rm\u0131z\u0131 pirin\u00e7 ve adi pirin\u00e7 eklemi\u015f ve k\u0131rm\u0131z\u0131 pirincin kolesterol\u00fc tersine \u00e7evirebildi\u011fini, kolesterol\u00fc v\u00fccuttan uzakla\u015ft\u0131rabildi\u011fini ve aortik lipid plaklar\u0131n\u0131n alan\u0131n\u0131 azaltabildi\u011fini bulmu\u015flard\u0131r.
\n2.2 K\u0131rm\u0131z\u0131 pirincin hipoglisemik etkilerinin farkl\u0131 i\u015fleme y\u00f6ntemlerinden etkilendi\u011fi bildirilmi\u015ftir, Kaur ve ark. pi\u015firme s\u0131ras\u0131nda veya \u00f6ncesinde k\u0131rm\u0131z\u0131 pirince ya\u011f eklenmesinin diren\u00e7li ni\u015fasta i\u00e7eri\u011fini art\u0131rabilece\u011fini ve yemek sonras\u0131 glisemik y\u00fckselmeyi engelleyebilece\u011fini belirtmi\u015ftir, Somaratne ve ark. parlatma derecesinin k\u0131rm\u0131z\u0131 ve beyaz pirincin glisemik indeksi \u00fczerindeki etkisini ara\u015ft\u0131rm\u0131\u015f ve k\u0131rm\u0131z\u0131 pirincin glisemik indeksinin beyaz pirin\u00e7ten \u00f6nemli \u00f6l\u00e7\u00fcde daha d\u00fc\u015f\u00fck oldu\u011funu ve parlatma derecesinin k\u0131rm\u0131z\u0131 pirincin glisemik indeksi ile pozitif korelasyon g\u00f6sterdi\u011fini bulmu\u015ftur. K\u0131rm\u0131z\u0131 pirincin glisemik indeksinin beyaz pirin\u00e7ten \u00f6nemli \u00f6l\u00e7\u00fcde daha d\u00fc\u015f\u00fck oldu\u011fu ve parlatma derecesinin glisemik indeks ile pozitif korelasyon g\u00f6sterdi\u011fi bulunmu\u015ftur.
\n2.3 Kilo kayb\u0131 K\u0131rm\u0131z\u0131 pirin\u00e7 bir yandan v\u00fccut a\u011f\u0131rl\u0131\u011f\u0131n\u0131 kontrol etme etkisine sahiptir, \u00e7\u00fcnk\u00fc k\u0131rm\u0131z\u0131 pirin\u00e7 s\u0131radan pirin\u00e7ten daha y\u00fcksek olan yakla\u015f\u0131k 1.11% diyet lifi i\u00e7erir ve insanlara daha g\u00fc\u00e7l\u00fc bir tokluk hissi verir; \u00d6te yandan, k\u0131rm\u0131z\u0131 pirin\u00e7te bulunan polifenoller de ya\u011f emilimini engelleme etkisine sahiptir.
\n2.4 Anti-enflamatuar ve antioksidan etkiler Callcott ve arkada\u015flar\u0131, k\u0131rm\u0131z\u0131 pirincin polifenol \u00f6z\u00fct\u00fcn\u00fcn obez ki\u015filerde malondialdehit ve TNF-\u03b1'n\u0131n plazma konsantrasyonlar\u0131n\u0131 azaltarak anti-enflamatuar ve antioksidan etkiler g\u00f6sterebilece\u011fini bulmu\u015flard\u0131r. K\u0131rm\u0131z\u0131 pirincin kapsaml\u0131 kullan\u0131m\u0131
\n3.1 Form\u00fcl pirin\u00e7 form\u00fcl\u00fc, genellikle farkl\u0131 pirin\u00e7 \u00e7e\u015fitlerinin belirli bir oranda kar\u0131\u015ft\u0131r\u0131lmas\u0131yla duyusal kaliteyi ve zengin besinsel \u00f6zellikleri iyile\u015ftirmeyi ama\u00e7lar. K\u0131rm\u0131z\u0131 pirin\u00e7 protein, amino asitler, mineraller ve di\u011fer besinler a\u00e7\u0131s\u0131ndan zengindir, \u00f6zellikle fenolik maddeler a\u00e7\u0131s\u0131ndan zengindir, besin de\u011feri rafine beyaz pirin\u00e7ten daha y\u00fcksektir. Bu nedenle, k\u0131rm\u0131z\u0131 pirin\u00e7 ve beyaz pirin\u00e7 bile\u015fimi, k\u0131rm\u0131z\u0131 pirincin tad\u0131n\u0131 daha sert, zay\u0131f yap\u0131\u015fma ve di\u011fer organoleptik \u00f6zellikleri ayn\u0131 anda iyile\u015ftirebilir, bile\u015fik pirincin besin de\u011ferini art\u0131rabilir, genellikle k\u0131rm\u0131z\u0131 pirin\u00e7 ve rafine pirin\u00e7 oran\u0131 15:85 veya 10:90'd\u0131r.
\n3.2 Filizlenmi\u015f k\u0131rm\u0131z\u0131 pirin\u00e7 Filizlenmi\u015f k\u0131rm\u0131z\u0131 pirin\u00e7, \u00fcr\u00fcn\u00fcn inaktivasyonu ve kurutulmas\u0131ndan sonra belirli ko\u015fullarda yeti\u015ftirme, belirli bir \u00f6l\u00e7\u00fcde \u00e7imlenme i\u00e7in k\u0131rm\u0131z\u0131 pirin\u00e7tir.
\n\u00c7imlenme s\u00fcrecinde, k\u0131rm\u0131z\u0131 pirincin endojen enzimleri aktive olur, bu da besin maddelerinin ve biyolojik olarak aktif maddelerin i\u00e7eri\u011fini b\u00fcy\u00fck \u00f6l\u00e7\u00fcde art\u0131r\u0131r ve ayn\u0131 zamanda korteks k\u0131smen ayr\u0131\u015f\u0131r ve doku yumu\u015fat\u0131l\u0131r, bu da sindirilebilirli\u011fini etkili bir \u015fekilde art\u0131rabilir.
\nWang Yan ve arkada\u015flar\u0131, \u00e7imlenme s\u00fcresinin artmas\u0131yla serbest amino asit i\u00e7eri\u011finin artmaya devam etti\u011fini ve 96 saatte maksimum de\u011fere ula\u015ft\u0131\u011f\u0131n\u0131 bulmu\u015ftur. Toplam serbest amino asitlerdeki esansiyel amino asitlerin y\u00fczdesi 20.3%'den 48.0%'ye, lizin i\u00e7eri\u011fi 1.4%'den 5.3%'ye y\u00fckselmi\u015f ve GABA, \u00e7imlenmemi\u015f k\u0131rm\u0131z\u0131 pirince g\u00f6re 14.2 kat daha y\u00fcksek olmu\u015ftur.\u00c7imlendirilmi\u015f k\u0131rm\u0131z\u0131 pirincin antioksidan aktivitesi \u00fczerine yap\u0131lan bir ba\u015fka \u00e7al\u0131\u015fmada, \u00e7imlendirilmemi\u015f k\u0131rm\u0131z\u0131 pirin\u00e7le kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, k\u0131rm\u0131z\u0131 pirincin antioksidan aktivitesinin \u00e7imlendirilmemi\u015f k\u0131rm\u0131z\u0131 pirin\u00e7ten daha y\u00fcksek oldu\u011fu, k\u0131rm\u0131z\u0131 pirincin antioksidan aktivitesinin ise \u00e7imlendirilmemi\u015f k\u0131rm\u0131z\u0131 pirin\u00e7ten daha d\u00fc\u015f\u00fck oldu\u011fu bulunmu\u015ftur. \u00c7imlendirilmi\u015f k\u0131rm\u0131z\u0131 pirincin antioksidan aktivitesi \u00fczerine yap\u0131lan daha ileri bir \u00e7al\u0131\u015fma, \u00e7imlendirilmemi\u015f k\u0131rm\u0131z\u0131 pirin\u00e7le kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, \u00e7imlendirilmi\u015f k\u0131rm\u0131z\u0131 pirincin toplam fenol i\u00e7eri\u011finin ve DPPH s\u00fcp\u00fcrme oran\u0131n\u0131n 1,1 kat artt\u0131\u011f\u0131n\u0131 ve ferulik asit ve p-kumarik asit i\u00e7eriklerinin \u00f6nemli \u00f6l\u00e7\u00fcde artt\u0131\u011f\u0131n\u0131 ortaya koymu\u015ftur.<\/p>\n
3.3 K\u0131rm\u0131z\u0131 Pirin\u00e7 Kepe\u011fi Pirin\u00e7 kepe\u011fi, kahverengi pirincin \u00f6\u011f\u00fctme i\u015flemi s\u0131ras\u0131nda d\u00f6k\u00fclen kabuk ve embriyodan olu\u015fur ve k\u0131rm\u0131z\u0131 pirin\u00e7teki minerallerin, pigmentlerin ve biyoaktif maddelerin \u00e7o\u011fu kabuk ve embriyoda bulunur. Wang Jinying ve arkada\u015flar\u0131 k\u0131rm\u0131z\u0131 pirin\u00e7 kepe\u011findeki Se, Cu, Fe, Zn, Ca, Mn miktarlar\u0131n\u0131n cilal\u0131 pirin\u00e7tekinin s\u0131ras\u0131yla 2.35, 6.20, 10.36, 3.22, 4.85, 12.44 kat\u0131 oldu\u011funu bulmu\u015flard\u0131r. K\u0131rm\u0131z\u0131 Pirin\u00e7 G\u0131da Geli\u015ftirme
\nSon y\u0131llarda insanlar sa\u011fl\u0131kl\u0131 g\u0131da konusunda giderek daha fazla endi\u015fe duyuyor ve hammadde olarak k\u0131rm\u0131z\u0131 pirin\u00e7 kullan\u0131larak giderek daha fazla g\u0131da \u00fcr\u00fcn\u00fc \u00fcretiliyor. Bebeklik d\u00f6nemi insan b\u00fcy\u00fcme ve geli\u015fiminin kritik bir a\u015famas\u0131d\u0131r, ara\u015ft\u0131rmalar aktif oksitleyici maddelerin bebeklerde h\u00fccre hasar\u0131na ve hastal\u0131\u011fa neden olmaya e\u011filimli oldu\u011funu, 4-6 ayl\u0131k bebekler taraf\u0131ndan t\u00fcketilen pirin\u00e7 ununa k\u0131rm\u0131z\u0131 pirin\u00e7 unu eklenmesinin onlara antioksidan etkiler sa\u011flayabilece\u011fini bulmu\u015ftur.
\nEstuti ve arkada\u015flar\u0131, menopoz d\u00f6nemindeki kad\u0131nlar i\u00e7in siyah fasulye ve k\u0131rm\u0131z\u0131 pirin\u00e7 kullanarak 162,59 \u03bcg\/g toplam izoflavon, 254,58 \u03bcg\/g antosiyanin ve 723,73 mg\/100 g antioksidan kapasite i\u00e7eren kremal\u0131 bir \u00e7orba geli\u015ftirmi\u015ftir.
\nZhang Xiaohua ve arkada\u015flar\u0131, bira yap\u0131m\u0131nda yard\u0131mc\u0131 malzeme olarak k\u0131rm\u0131z\u0131 pirin\u00e7 kullanm\u0131\u015f, bu da sadece biran\u0131n tad\u0131n\u0131 korumakla kalmam\u0131\u015f, ayn\u0131 zamanda biradaki flavonoid ve niasinamid i\u00e7eri\u011fini de art\u0131rm\u0131\u015ft\u0131r.
\nLi Min ve arkada\u015flar\u0131 hammadde olarak k\u0131rm\u0131z\u0131 pirin\u00e7 ve kuru \u00fcz\u00fcm kullanarak k\u0131rm\u0131z\u0131 pirin\u00e7 \u015farab\u0131 s\u00fcrecini incelemi\u015f ve en y\u00fcksek duyusal puana sahip k\u0131rm\u0131z\u0131 pirin\u00e7 \u015farab\u0131 20% kuru \u00fcz\u00fcm, 30% k\u0131rm\u0131z\u0131 pirin\u00e7, 1.0% inokulum ve k\u0131rm\u0131z\u0131ms\u0131 renk, yumu\u015fak tat ve aroma ile 48 saat boyunca 28\u00b0C'de fermantasyon ile elde edilmi\u015ftir.
\nWei Zhencheng ve arkada\u015flar\u0131 k\u0131rm\u0131z\u0131 pirin\u00e7 i\u00e7ece\u011fi, 0.04% y\u00fcksek s\u0131cakl\u0131kta amilaz ilavesi, 12 dakika boyunca 100 \u2103 enzim sindirimi ile a\u00e7\u0131k k\u0131rm\u0131z\u0131, iyi tat, homojen ve katmanl\u0131 olmayan bir i\u00e7ecek, agar i\u00e7in stabilizat\u00f6r 0.05%, sodyum aljinat 0.05%, ksantan sak\u0131z\u0131 0.05% ve aljinat propilen glikol ester 0.05 \u00fcretmi\u015ftir.
\nYu Fei ve di\u011fer ara\u015ft\u0131rmac\u0131lar, k\u0131rm\u0131z\u0131 pirin\u00e7 katk\u0131s\u0131 5%, kabak katk\u0131s\u0131 9.4%-9.5%, s\u00fct katk\u0131s\u0131 18%, s\u00fckroz katk\u0131s\u0131 8.0%-8.15%, kompozit stabilizat\u00f6r 0.5% i\u00e7in k\u0131rm\u0131z\u0131 pirin\u00e7 ve kabak kompozit i\u00e7ece\u011finin optimum s\u00fcrecini elde ettiler.
\nHu Hai'e k\u0131rm\u0131z\u0131 pirin\u00e7 ve balkaba\u011f\u0131 lapas\u0131 s\u00fcrecini incelemi\u015f ve 60g \u015feker, 80g k\u0131rm\u0131z\u0131 pirin\u00e7, 80g yap\u0131\u015fkan pirin\u00e7, 1.0g bile\u015fik stabilizat\u00f6r, 1,000mL su ve 200g balkaba\u011f\u0131n\u0131n tatl\u0131, yumu\u015fak ve homojen \u015fekilli ve saf aromal\u0131 balkaba\u011f\u0131 ve k\u0131rm\u0131z\u0131 pirin\u00e7 lapas\u0131 \u00fcretebilece\u011fini bulmu\u015ftur. Sonu\u00e7 ve Beklentiler
\n\u015eu anda, k\u0131rm\u0131z\u0131 pirincin kapsaml\u0131 kullan\u0131m\u0131 yeterince kapsaml\u0131 de\u011fildir, sorunun hala a\u015fa\u011f\u0131daki y\u00f6nleri vard\u0131r: \u2460 k\u0131rm\u0131z\u0131 pirin\u00e7 biyoaktif maddeler i\u00e7erir, esas olarak y\u00fcksek sel\u00fcloz i\u00e7eri\u011fine sahip olan d\u0131\u015f kortekste da\u011f\u0131t\u0131l\u0131r, bir yandan kullan\u0131m\u0131n i\u015flenmesinde, suyun ni\u015fastaya girmesini engeller, b\u00f6ylece tamamen yap\u0131\u015ft\u0131r\u0131lamaz, di\u011fer yandan, tad\u0131n\u0131n bozulmas\u0131na yol a\u00e7an liflerin varl\u0131\u011f\u0131 nedeniyle. Bu nedenle, k\u0131rm\u0131z\u0131 pirincin i\u015flevsel bile\u015fenlerini korurken, k\u0131rm\u0131z\u0131 pirincin duyusal kalitesini iyile\u015ftirmek i\u00e7in i\u015fleme teknolojisinin veya biyo-enzim teknolojisinin nas\u0131l kullan\u0131laca\u011f\u0131 ara\u015ft\u0131r\u0131lmaya devam etmektedir.
\nK\u0131rm\u0131z\u0131 pirincin \u00e7e\u015fitli sa\u011fl\u0131k etkileri oldu\u011fu bildirilmi\u015ftir, ancak bunlar\u0131n \u00e7o\u011fu hala hayvan deneyleri d\u00fczeyindedir ve insan deneyleri hakk\u0131nda \u00e7ok az rapor vard\u0131r. \u0130nsan sindirim sistemi ve hayvanlar\u0131n belirli farkl\u0131l\u0131klar\u0131 oldu\u011fu g\u00f6z \u00f6n\u00fcne al\u0131nd\u0131\u011f\u0131nda, k\u0131rm\u0131z\u0131 pirincin sa\u011fl\u0131k \u00fczerindeki etkilerini kan\u0131tlamak i\u00e7in insan deneylerinin kullan\u0131lmas\u0131 gerekmektedir.
\n\u2462 K\u0131rm\u0131z\u0131 pirin\u00e7 pigmenti do\u011fal bir antioksidand\u0131r, antosiyanozitlerin ana rol\u00fc, zay\u0131f stabilitesi, g\u0131dalardaki k\u0131rm\u0131z\u0131 pirin\u00e7 pigmentinin stabilitesinin nas\u0131l art\u0131r\u0131laca\u011f\u0131 daha fazla \u00e7al\u0131\u015f\u0131lmal\u0131d\u0131r.<\/p>","protected":false},"excerpt":{"rendered":"
What are the health benefits and comprehensive uses of red rice? Colored rice is a kind of special rice resource that has color due to pigment deposition on the pericarp of brown rice. China is a large cultivator of colored rice, accounting for more than 90% of the world’s output. China’s cultivation of colored rice, […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n