Effects of cooking method on physical properties, color, and microstructural characteristics of scorched rice chips

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.