Abstract
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.
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