Comparative Evaluation of Puffing Effects on Physicochemical and Volatile Profiles of Brown and Refined Rice

Rice has excellent nutritional quality as a dietary food and is easily puffed. The aim of this study was to investigate the effects of puffing technology on the physicochemical parameters, structure properties and volatile components of brown rice (BR) and refined rice (RR). XRD and FT-IR spectroscopic data demonstrated that puffing under high temper- ature and pressure conditions triggered starch gelatinization, concurrently reducing starch crystallinity and inducing a V-type polymorphic...