Influence of hot air fluidized bed drying on quality changes of purple rice
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Author list: Rattanamechaiskul C., Junka N., Wongs-Aree C., Prachayawarakorn S., Soponronnarit S.
Publisher: Taylor and Francis Group
Publication year: 2016
Journal: Drying Technology (0737-3937)
Volume number: 34
Issue number: 12
Start page: 1462
End page: 1470
Number of pages: 9
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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Abstract
The influence of drying using a fluidization technique on the quality of purple rice was investigated in this study. The results demonstrated that the initial moisture of rice was 28.3% dry basis (db). Compared to the sun-dried or reference purple rice samples, the influence of drying at temperatures ranging from 100 to 150ฐC did not affect the quality of color, anthocyanin content, total phenolic content, or antioxidant activity. At this initial moisture level, samples should be dried at 150ฐC air because such temperatures yield the highest drying rate. Drying at this temperature also causes an increase in the head purple rice yield because of the gelatinization of starch. In the case of an initial moisture content of 33.3% (db), the drying temperature should not exceed 130ฐC. ฉ 2016, Copyright ฉ Taylor & Francis Group, LLC.
Keywords
Anthocyanin content, purple rice
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