Table 1.
Physicochemical properties of extruded rice snack

Sample	Moisture (%)	Bulk density (g/ml)	Hardness (kg)	Damaged starch** (%)*	Color
SHS*Temp. (°C)					L	a	b
200	6.00±0.23c	0.11±0.02b	0.64±0.06c	81.09±0.04bc	92.61±0.00d	4.88±0.04a	18.60±0.02a
250	5.05±0.10b	0.10±0.01ab	0.51±0.04b	81.18±0.48c	92.31±0.01c	5.43±0.02b	19.25±0.01b
350	2.71±0.28a	0.09±0.01a	0.34±0.03a	80.44±0.11b	90.96±0.02a	6.11±0.04d	20.63±0.02d
Control	6.66±0.11d	0.14±0.03c	0.90±0.07d	78.1±0.03a	91.67±0.01b	5.48±0.05c	20.15±0.01cs

Values (means±SD) within a column followed by different letters are significantly different (p<0.05).
SHS: superheated steam.
Damaged starch (%, d.b.) = Amount of enzyme susceptible starch/Total starch × 100.