Effects of Cultivars and Quantity of Black Glutinous Rice on the Quality Characteristics of Rice Cracker

Abstract

The effects of different cultivars and quantity of black glutinous rice on the quality of rice cracker were investigated by comparing two black glutinous rice cultivars (Doisaket and Omkoi) and different percentage quantities of black glutinous rice (20, 30 and 40%). Protein and amylose contents of Omkoi were 5.40±0.23 and 9.00±0.01 % respectively which was significantly less than Doisaket (p ≤ 0.05). But it had greater gel consistency than those of Doisaket (51.55±0.05 mm). Different cultivars and quantities of black glutinous rice had effects on hardness, color value L* and b* of rice cracker. Rice cracker of 20% (w/w) Omkoi cultivar performed the best quality its bulk density, volume expansion, hardness, color value L*, a* and b* were 0.320±0.01 g/cm³, 174.58±0.09 %, 1,677.42±22.35 g., 29.48±0.48, 3.40±0.20 and 3.65±0.06 respectively. Moreover, it had the highest sensory score for crispiness and over all attributes (p ≤ 0.05).