Kinetics of color changes of popped rice during microwave popping: Effect of salt and moisture content

Paddy, coated with a dielectric salt was popped using microwave energy. The kinetics of color changes of the popped rice with the variation of heating time (0–60 s), sample moisture content (12–18% wb), and level of salt coating (0–5% w/w) were studied. The parameters, estimating the change in color of the popped rice, were measured in terms of L *, a *, b * color coordinate system using a Chroma‐meter. The total color change (Δ E *), chroma (...