Table 1.
Physicochemical properties of puffed rice snacks with different replacement of alkali-cooked brown rice.

Sample	Water contents (%)	Density (g/ml)	Damaged starch (%)	Calcium contents (mg/100 g)
Control	1.50±0.29b	0.21±0.07b	90.91	14.25±0.33a (22±0.3)
50% replacement*	0.61±0.06a	0.18±0.06ab	87.46	156.17±1.34b
100% replacement	0.89±3.03a	0.14±0.03a	86.70	307.81±7.63c (413±2.5)

Values (means±standard deviation) within a column followed by different letters are significantly different (p < 0.05).
Values in the parentheses are calcium contents before puffing.
Amount of replaced alkali cooked brown rice.