Drying is a method used to reduce grain moisture and prolong safe storage. The objective of the study is to evaluate the changes in red rice flour and starch submitted to sun‐drying, continuous drying at 40 °C, continuous drying at 100 °C and intermittent drying. In general, the significant changes are found in continuous drying at 100 °C, followed by intermittent drying, continuous drying at 40 °C and sun‐drying. Continuous drying at 100 °C reduces starch extraction yield and increases residual protein, leading to starch with dark reddish stains. At higher temperatures, increases in TO and relative crystallinity and lower solubility, swelling power, ΔT occur. The flour gel presents higher values when intermittent drying is applied, differing from the starch gel, which higher hardness found at continuous drying method at 40 °C probably due to the macromolecules from rice pericarp. According to the increase in grain drying temperature, there are reductions in final viscosity and setback in the starch and increases in final viscosity and setback in the flour, attributed mainly to the high amount of protein. The parameters of RVA and texture demonstrates that the higher purity of the starch promotes a gel with greater stability in refrigeration.

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Pumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an alternative for the agribusiness. Research institutes are developing new genotypes for multiple applications of this vegetable. The objective of this study was to characterize pumpkin flours from four access and evaluate its physicochemical characteristics, carotenoid content, and protein digestibility. The dried pumpkins were ground in a knife mill and stored in a glass bottle at room temperature and protected from light. The pumpkin flours presented different proximal composition. All flours presented low water activity, which is microbiologically safe for storage. As for the absorption index and water solubility, both presented high values compared to the values of other flours found in the literature. The flours presented colorimetric profile from yellow to orange, and are rich sources of carotenoids and fibers. The four samples presented high values of protein digestibility, desired for food application. The results indicate that the four pumpkin access flours are indicated for application in foods.

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The objective of this study was to evaluate the effects of different amylose content and conditioning moisture on the technological and sensorial properties of extrudate gluten-free breakfast cereals from rice and corn flours. Extrusion was applied to develop breakfast cereals from low-, medium-and high-amylose rice flours combined with corn flour (70:30 w/w), and different conditioning moisture (15% and 17%). When the conditioning moisture was 15%, the extrudates presented lower expansion, hardness and fracturability, when compared to 17% moisture. Extrudates obtained from the combination of rice and corn flours provided light and slightly yellow products, with low values of hardness and fracturability. The micrographs showed the presence of pores, air bubbles and an uneven surface. For industry application, the extrudate with low-amylose rice flour and conditioning moisture of 15% is recommended due to greater expansion and less retrogradation, features that extend shelf life. This cereal was best accepted sensorially.

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