Secagem de Variedade de Arroz Vermelho, Caqui e Maranhão

Secagem de Variedade de Arroz Vermelho

Abstract

Red rice (RR) is renowned for its exceptional nutritional properties and bioactive compounds. Preservation techniques can extend its shelf-life and enhance its market value. Understanding the relationship between the nutritional composition of RR and its water interaction is crucial for improving processing control, product quality and its culinary implications. This study evaluates the influence of RR composition and its water interaction. Nutritional composition was measured. A drying process was conducted to raise the drying critical processing points/periods using an incubator with airflow (1m/s) at 60°C. Empirical models were applied to assess the response of the biological material and ensure a good fit. The experiments and statistical analyses were conducted in triplicate. Principal Component Analysis (PCA) was employed to evaluate the correlation between drying periods and the nutritional composition. Results revealed that the nutritional composition influenced the drying critical points/periods. Page's model best fit the experimental data for 'CAQUI' and 'MARANHÃO'. PCA analysis indicated that carbohydrates and amylose impacted superficial water content. A positive correlation was observed between the ash content and "D" point, and crude Fibre and "E" point.