Effects of drying conditions on the quality of powder from Huyet Rong rice (Oryza sativa L.)

Abstract

Huyet Rong (blood dragon) rice, also known as red rice, is widely regarded as one of the rice varieties with exceptionally high nutritional value. Currently, there is a rising demand for the use of red rice in powdered form, particularly to diversify and enhance the nutritional profile of food products. What makes Huyet Rong rice especially valuable is its content of bioactive anthocyanins with potent antioxidant properties and potential for the prevention and treatment of cancer, cardiovascular diseases, and other illnesses. This research was conducted to determine the drying temperature (60-80°C) and final moisture content (4-12%) during processing to maintain high levels of anthocyanin and good quality. The results indicated that huyet rong powder, dried at 70°C with a final moisture of 8%, retained about 25% of anthocyanin content (2.50 mg/100 g on a dry weight basis) compared to the initial anthocyanin content, expansion capacity (6.33 ml/g), and high water solubility capacity (10.40%). This study has significant scientific and practical value, contributing to the orientation of Huyet Rong powder application in the development of functional foods and nutritionally rich food products.