Physicochemical Properties of Puffed Rice Snack Using Alkali-cooked Brown Rice
2014
Jeon, H.R., Kyonggi University, Suwon, Republic of Korea | Choi, E.H., Kyonggi University, Suwon, Republic of Korea | Lee, S.Y., Kyonggi University, Suwon, Republic of Korea | Park, J.K., Kyonggi University, Suwon, Republic of Korea | Yoo, Y.M., Dason Food Co. Ltd., Republic of Korea | Cho, E.K., Kyonggi University, Suwon, Republic of Korea | Lee, J.K., Kyonggi University, Suwon, Republic of Korea
Physicochemical and sensory properties of puffed rice snack containing various levels (0%, 50%, 100%) of alkali-cooked brown rice were examined. To prepare alkali-cooked rice, brown rice was cooked in boiling 2% Ca(OH)2solution for 5 min, steeped for 3 h, and dried at 50oC for 18 h. Alkali-cooked rice showed a higher degree ofexpansion than that of untreated rice after puffing. Although moisture content, enzyme susceptible starch (ESS), anddensity of puffed rice snack decreased with increasing amounts of the alkali-cooked rice replacement, calcium con-tent increased because of the absorption of calcium during alkaline processing. The puffed rice snack had a darkercolor as the level of replacement with alkali-cooked rice increased. A sensory test revealed that puffed rice snackreplaced with 50% of alkali-cooked rice had no significant differences in color and sensory attributes from those ofthe control. These results indicate that fortification of calcium could be achieved by partial replacement of alkali-cooked rice without any detrimental effects on the quality of puffed rice snack.
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