Quality Characteristics of Puffed Snacks Made from High-amylose Rice Varieties Containing Resistance Starch
2017
Lee, K.H., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Park, J., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Lee, S.K., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Lee, Y.Y., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Lee, B.W., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Park, H.Y., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Choi, H.S., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Cho, D., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Han, S.I., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Oh, S.K., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea
We investigated physicochemical properties of puffed snacks with intermediate and high amylose rice varieties. The intermediate amylose rice varieties 'Sindongjin' and high amylose rice varieties newly developed for food processing, 'Dodamssal' and 'Goami4' were tested for this study. The crude fat and crude protein contents of the rice cultivars ranged 1.47-3.08% and 6.30-7.63%, respectively. The resistant starch and amylose contents of Dodamssal and Goami4 were higher than those of Sindongjin. The hardness of rice was the highest in Sindongjin and Dodamssal. Also, Hardness of puffed snacks decreased by 72.07% for Sindongjin, 88.21% for Dodamssal and 66.67% for Goami4 compared to raw rice samples. The sensory evaluation showed that the highest scores in taste, texture and overall acceptability of puffed snacks were obtained in Dodamssal. The results of this study indicate that Dodamssal was suitable varieties for puffed snacks. Also, the physicochemical properties of Dodamssal were improved by the extrusion process. Therefore Dodamssal can be used for the industrial production of puffed snacks.
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