RESEARCH THE INFLUENCE OF BAKING ON ANTHOCYANIN CONTENT IN THE PROCESS OF PRODUCING CAKES FROM BLACK RICE

Abstract

Anthocyanin compounds are natural colored compounds shown to have beneficial effects in preventing cardiovascular disease, being antioxidant and preventing the development of tumors. Moreover, they can limit the risk of cancer and reduce stroke effect. They are also good for regulating blood sugar in people with diabetes. Antocyanin can be found in almost all plants except cactus plant, beets and aquatics plants. This study focuses on surveying the amount of anthocyanin content in the black rice and the influence of heat process on antocyanin content in the black rice cake in order to create the basis for finding an effective way to heat up to limit the variation in antocyanin concentrations of black rice cake during the production process.
Từ khóa: black rice , anthocyanin, black rice cake.