This study aimed to develop red rice flours in order to provide alternatives to replace conventional flours in the production of gluten‐free foods for people who suffers from celiac disease. To obtain the flour, red rice grains were dried at temperatures of 40, 50, 60, 70, and 80°C and air velocity of 1.5 m/s. Mathematical models (empirical and diffusive) were fitted to the experimental data obtained and, subsequently, the dehydrated grains were ground to obtain the flour, which was subjected to physicochemical and bioactive characterization to verify the impact of the applied temperatures on the final product quality. It was found that the Page model is more reliable to describe the drying kinetics of red rice, since it showed higher coefficients of determination (R²) and lower chi‐square (χ²). The diffusion model showed satisfactory fit, with coefficient of determination (R²) higher than 0.99 and chi‐square (χ²) lower than 0.0146659. Higher drying rate was found at the temperature of 80°C, but cracks were observed in the grains and there was greater degradation of anthocyanins. The pH, total titratable acidity, and flavonoids did not differ between the temperatures applied. Lower values of moisture content, water activity, total phenolic compounds, and antioxidant activity were obtained in the grains subjected to temperature of 80°C. Therefore, the temperature of 40°C was the one that ensured greatest conservation of all bioactive compounds analyzed and greater antioxidant activity for all three methods.

中文翻译：

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红米（Oryza sativa L.）用于面粉生产：对流干燥和生物活性品质

这项研究旨在开发红米粉，以便为患有乳糜泻的人提供无麸质食品生产中的替代传统面粉的替代品。为了获得面粉，将红米谷物在40、50、60、70和80℃的温度和1.5 m / s的风速下干燥。将数学模型（经验模型和扩散模型）拟合到所获得的实验数据，随后将脱水谷物磨碎以获得面粉，然后对其进行物理化学和生物活性表征，以验证施加温度对最终产品质量的影响。发现Page模型描述红米的干燥动力学更可靠，因为它显示出较高的测定系数（R ²）和较低的卡方值（R ²）。χ ²）。扩散模型显示令人满意的配合，与确定（系数- [R ²）高于0.99和卡方（ χ ²）比0.0146659降低。在80℃的温度下发现较高的干燥速率，但是在晶粒中观察到裂纹并且花色苷的降解更大。pH，总可滴定酸度和类黄酮在所施加的温度之间没有差异。在温度为80°C的谷物中，水分含量，水分活度，总酚类化合物和抗氧化活性的值较低。因此，对于所有三种方法，要确保最大程度地保存所分析的所有生物活性化合物并确保更高的抗氧化活性，温度应为40°C。