Abstract Maintaining the cooking characteristics and bioactive compound contents in red rice is essential during the post-harvest stages. For this reason, this study aimed to evaluate the influence of delayed drying time interval of 3 and 6 days and temperature of 15 and 25 °C followed by storage for 12 months on the cooking properties, in vitro starch digestibility, and the phenolic contents of red rice. The increased the delayed interval duration reduced the protein solubility, rehydration capacity, and free phenolic contents, and increased the cooking time and hardness after cooking in a temperature-independent manner. These changes reduced the starch digestibility of red rice. Increased the delayed interval duration also reduced the proanthocyanidin contents, consequently changing the grain color (decreased luminosity and increased a∗ values). Thus, a delay in the interval duration before drying of 3 days at 15 °C showed the best results about the rice characteristics among the evaluated parameters; these conditions may be utilized when immediate drying is not possible.

中文翻译：

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红米延迟干燥间隔：对蒸煮特性、体外淀粉消化率和酚类物质含量的影响

摘要 在收获后阶段保持红米的蒸煮特性和生物活性化合物含量至关重要。因此，本研究旨在评估延迟干燥 3 天和 6 天的时间间隔以及 15 和 25 °C 的温度以及随后储存 12 个月对蒸煮特性、体外淀粉消化率和酚类含量的影响。红米。延迟间隔时间的增加降低了蛋白质溶解度、再水化能力和游离酚含量，并以与温度无关的方式增加了烹饪时间和烹饪后的硬度。这些变化降低了红米的淀粉消化率。延迟间隔持续时间的增加也降低了原花青素的含量，从而改变了颗粒颜色（亮度降低和 a* 值增加）。因此，在 15 °C 下干燥 3 天之前的间隔时间延迟显示了评估参数中大米特性的最佳结果；当无法立即干燥时，可以使用这些条件。