Benefit of Red Yeast Rice

Red Yeast Rice

Rice Red China or red yeast rice is a natural preservative and food coloring and healthful. Also regarded as a cure various diseases. Based on research, products processed from this rice can lower cholesterol excess.

Word more often heard along Angkak outbreak of dengue hemorrhagic fever (DHF). DHF cases appear regularly every year, especially in the rainy season. Some citizens believe that red yeast rice can be used as a platelet booster drug.

So far there is not sufficient scientific evidence to support it. However, if the empirical evidence on the community has shown that, certainly does not hurt to try. In the following discussion of red yeast rice paper only associated with its role as colorants, preservatives, as well as lowering blood cholesterol.

Red yeast rice is fermented products with a substrate of rice that produces a red color due to the activity mold Monascus purpureus. Red yeast rice has long been traditionally used as spices, dyes and drugs, including drug fever is. Red yeast rice is a product of rice (white) are fermented until the color becomes dark red. Because the color red, red yeast rice is often called a brown rice, so it becomes ambiguous as the equivalent of brown rice brown rice in English. In fact between different Angkak and brown rice. Some other names / red yeast rice is another name for khiuk Fung, beni-koju, CholestinTM, Hong qu, Hung-chu, Monascus, Red koji, Red Leaven, Red Rice, Red Yeast Rice, Xue Zhi Kang (after diextract in alcohol), Zhi Tai (in powder form).

These red yeast rice is fermented products originating from China. Making the first conducted by the ruling Ming Dynasty in the 14th century until the 17th century. In the traditional text of The Ancient Chinese Pharmacopoeia mentioned that red yeast rice is used as a remedy for digestion and blood circulation. Angkak a daily consumption of Chinese society, especially as a preservative and flavoring food. Taiwan residents choose to drink in the form of rice wine. Angkak actually has no sense. Chinese red yeast rice that has a habit of mixing the comfortable stomach after eating and cooking more interesting red.

Angkak can also be made from materials other carbon sources such as gadung, potatoes, ganyong, suweg, sweet potatoes, and tapioca but the intensity of color produced is not as good on rice. Angkak name probably derived from the type of mold ("mold") is used as the source of fermentation, namely Monascus. However, red yeast rice is made with other types of fungi such as Monascus and Monascus purpurea pilasus as the culprit. Red yeast rice also has several properties that are needed by the body, including the increasing number of platelets in patients with dengue fever, lowers blood pressure, as a natural food coloring but it also can be used as plant food flavor.

Probiotics and Prebiotics

The term functional food was first allowed in Japan around the mid 1980's and refers to food that is processed with a special composition that supports functional in addition to nutrition. Functional food is generally considered a part of food that has a function of diet, and has an active biological component that is useful for improving health or reducing disease risk. Food is included in the concept of functional food that is not only essential for life but also as a source of mental and physical, to support prevention and reducing risk factors for some disease or illness to the addition of certain physiological functions. Dairy products are a functional food product that most (Toma & Pokrotnieks, 2006).

Functional food and nutraceuticals have a connection between one another. But they also have differences, although not clearly defined differences. Generally described as a functional food products that are similar to traditional foods consumed for diet, such as a nutritious snack or energy drinks. While nutraceuticals is described as the products sold in the form of supplements such as pills or powders, and often also notified the rules of its use. Food or the food has its advantages as a medicine, for health, which includes prevention and treatment of disease. With the application of the addition of probiotics and prebiotics in food products then this product can be referred to as functional food (Ilsakka, 2003).

Functional foods include conventional foods that contain bioactive elements (such as fiber food), food enriched with bioactive elements (such as probiotics and antioxidants), and the composition of the synthesized food known as a traditional food (such as prebiotics). Among the functional components of probiotics and prebiotics, soluble fiber, omega-3 polyunsaturated, conjugated linoleic acid, an antioxidant in plants, vitamins and minerals, some proteins, peptides, and amino acids, such as phospholipids are often referred to as functional foods (Grajek et al. , 2005).

Also, with the motivation of curiosity about pengkulturan, characterizing and understanding the mechanisms of pathogenicity of this organism. Some countries conduct research on microorganisms that peak finding antimikrobia therapy, vaccines and immunization. Many microorganisms are considered as probiotics that are used to maintain the traditional food products by means of fermentation, and the existence of these foods vary the numbers of microorganisms are used, along with the final outcome of fermentation and other metabolic products (Toole & Cooney, 2008).

Probiotics are generally defined as a food supplement that provides benefits to the parent animals that enhance relationships in the intestinal microbial balance. Probiotic bacteria can affect the immune system via multiple molecular mechanisms. Populations of bacteria in the human gastrointestinal tract of the underlying ecosystems are very complex. Most of these organisms is a benefit (eg Bifidobacterium and Lactobacillus), but there are also some dangerous (eg, Salmonella species, Helicobacter pylori, Clostridium perfringes). Prebiotics are food compositions that can not be digested. These include inulin, fructo-oligosaccharides (FOS), galactooligosakarida, and lactose. FOS are naturally occurring in the carbohydrates that can not be digested by humans. FOS is also supporting the growth of bacteria Bifidobacteria. Generally prebiotic ingestion characterized by a change of microbial population density (Çaglar et al., 2005).

MAILLARD REACTION

Maillard reaction is a reaction between reducing carbohydrates, especially sugars with primary amine group. results in the form of a brown product that is often desired. But sometimes even be a sign of deterioration. Maillard reactions are desired such as on roasting meat, bread, fried sweet potato, cassava, etc.. Maillard reaction is never an instance desired for example in drying milk, eggs. Primary amino group is usually present in the starting material in the form of amino acids.

During the cooking process, amino acids (the building blocks of proteins) and sugars can react through what is known as the Maillard reaction. This reaction was first discovered by Maillard at the beginning of the 20th century, when he wanted to examine how the amino acids forming the protein binds.

Maillard found that when heating a mixture of sugars and amino acids. The mixture changed color to brown. The reaction takes place easily at temperatures between 150-260 degrees Celsius, about heating temperature during cooking. But the relationship between Maillard reaction with changes in color and taste new foods known in 1940.

The soldier in World War II complained of egg powder (they were given rations of eggs in powder form) which turns brown and taste awful. After investigation, there is a close relationship between color changes to brown and the taste changes.

How to Make Nata de Cacao

The processing of cocoa beans are dried grains to produce this type of waste as cocoa shells and pulp, the layer of wet cocoa beans. Pulp, consisting of sugar compounds (10-15%) and water (85-90%). Sugar compounds in the pulp is a good medium for microbial growth during fermentation of cocoa beans has occurred. However, the high cellulose content, which may adversely affect the process and the result of fermentation, which produces cocoa beans have a sour taste. The high content of cellulose is one of the weaknesses of many lindak cacao grown in Indonesia.

How to reduce the content of the cocoa bean pulp with maturation of the fruit of the cocoa crop in the garden of 7-12 days or pasta extortion. Pasta obtained in the process of extortion caused problems for the environment around the processing area Cocoa beans. Waste, the pulp is not treated immediately by microbes that are fermented sour odor and the environment.

The Use of Cocoa Paste

Reached in the province of Bali, according to statistics on cocoa production Buleleng Regency Estates in 2000 750 kg beans / ha / year, first with a total area of 6,000 hectares of plants. In other words, the production of cocoa Bali Province reached 4,500 tonnes of dry cocoa beans per year, or about 18,000 tonnes of cocoa beans moist. If each ton of wet cocoa beans can produce 100-150 kg of cocoa paste, then the waste generated each year about 1.8 to 2.7 tons.

BETA-GLUCAN : OAT

Beta-glucan occurs in advanced array of types — present in grains, like oats and barley, as able-bodied as aggrandize and mushrooms and varies in their solubility. These are all chains of glucose with a specific blazon of linkage, accepted as a beta linkage, that makes them indigestible. This is in adverse to polysaccharides of glucose, such as starch and glycogen, which are calmly base as an activity source. Oat beta-glucan has a mix of two types of beta linkages, which could cause aberration and acknowledge for its solubility in water.

Beta-glucan is a array of acrid cilia acquired from assorted amoebic sources, including mushrooms, yeast, oats and barley. Beta glucan is not a alone atom but is a blazon of polysaccharide that exists in altered sizes and altered degrees of solubility and adeptness to be captivated into the bloodstream.