Table 7. Strength, hardness, water soluble index and water absorption index of extruded rice snacks based on the corn flour ratio
| Ratio (%) of corn flour and rice flour | Strength (g/cm2) | Hardness (g/cm2) | Water soluble index (WSI, %) | Water absorption index (WAI) |
| 100 : 0 | 2,022.0±96.4a1) | 7,006.7±772.4a | 14.67±1.53c | 4.49±0.34b |
| 70 : 30 | 1,776.0±41.0b | 5,433.8±402.6c | 16.00±1.73c | 4.10±0.27b |
| 50 : 50 | 1,691.5±51.1c | 5,043.3±250.1d | 22.33±0.58b | 4.31±0.16b |
| 30 : 70 | 1,573.5±53.9d | 4,348.1±281.8e | 24.67±1.15b | 4.44±0.32b |
| 0 : 100 | 1,777.6±92.6b | 5,764.0±431.6b | 29.33±1.15a | 7.55±0.30a |
Values are mean±SD of triplicate determinations. Different superscripts within a column indicate significant differences (p<0.05).