Effects of cooking method on physical properties, color, and microstructural characteristics of scorched rice chips
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- 作者：Lan-Sook Lee ; Eun-Ji Choi ; Dong-Kwang Kim ; Chang-Hee Kim…
- 关键词：scorched rice chip ; cooking ; extrusion ; microstructure ; rehydration
- 刊名：Food Science and Biotechnology
- 出版年：2015
- 出版时间：October 2015
- 年：2015
- 卷：24
- 期：5
- 页码：1673-1677
- 全文大小：393 KB
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Eun-Ji Choi (1)
Dong-Kwang Kim (1)
Chang-Hee Kim (1)
Jun-Seok Kum (1)
Young-Boong Kim (1)
Eun-Mi Kim (1)
Jong-Dae Park (1)
1. Korea Food Research Institute, Seongnam, Gyeonggi, 463-746, Korea - 刊物类别：Chemistry and Materials Science
- 刊物主题：Chemistry
Nutrition
Food Science - 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
- ISSN：2092-6456
文摘
Effects of cooking method on quality properties of rice and scorched rice chips were investigated. Raw rice and rice flour were treated using steaming, pressure-cooking, microwave-cooking, and extrusion to produce scorched rice chips. Extrusion-cooked rice grain differed from other grains in physical properties. Extruded rice grains exhibited a rough and porous surface. Scorched rice chips made using extruded rice showed the highest chroma value and absorbed more water in 1 min than other rice chip samples. Extrusion is a novel approach for improving quality properties of moisture content, texture, color, rehydration, and microstructure of scorched rice chips. Keywords scorched rice chip cooking extrusion microstructure rehydration