MICROSCOPIC STRUCTURE AND CARBOHYDRATE DIGESTIBILITY OF READY-TO-EAT PUFFED RICE PRODUCTS

In vitro carbohydrate digestibility of ready-to-eat puffed products fr om rice, such as laht (puffed paddy) , Poha (beaten rice) , murmura (p uffed rice), and chiwdi (puffed poha), was determined using pancreatic and salivary amylases, separately. It was found that puffing enhanced the digestibility, as against the decrease in case of flaking. The da ta on the extent of starch gelatinization in these products indicated that gelatinization was a pre-requisite for puffing and also for incre ase in digestibility. However, gelatinization was not the only factor in enhancing digestibility of puffed products. Microscopic studies on the structure of these products gave interesting trends.