Effects of Far-Infrared Radiation Drying on Starch Digestibility and the Content of Bioactive Compounds in Differently Pigmented Rice Varieties.

Far infrared radiation (FIR) was applied to six rice varieties with different coloring of the pericarp (purple, red or non-pigment). Changes were determined in amylose content, in gelatinization parameters, in the content of bioactive compounds, in antioxidant activity and in the in vitro digestibility of pigmented rice as affected by FIR. The highest contents of amylose, total phenolic (TPC), total flavonoid (TFC) and total anthocyanins (TAC) were found in the purple and red varieties.