Quality Evaluation of Ready-to-Use Various Brown Rice (Oryza sativa) Powder Using Extrusion Process
Jittimon Wongsa, Witoon Khawsuk, Tistaya Semangoen, Prateep Oupkaew, Karthikeyan Venkatachalam, Parinyaporn Nuurai +1 more
Foods
Abstract
Extrusion is a method for preparing ready-to-use rice powders that can help reduce cooking time. This study aimed to investigate the effects of extrusion on the physicochemical properties, antioxidant, and anti-calcium oxalate crystal formation activities of rice powder from eight brown rice varieties. The results showed that all eight rice samples had moisture contents of 6.55-7.32% and aw values of 0.43-0.49. Glutinous rice has a higher water absorption index and swelling power than non-glutinous rice. The analysis of the aroma values using PCA and k-means revealed that the samples could be divided into two major groups based on their rice aroma, group 1 (RD43, Hom Mali 105, and Hom Mali Daeng) and group 2 (Khiaw Ngoo, Riceberry, Luem Pua, RD6, and Kum Lanna). RD43, Hom Mali 105, and Hom