Abstract: To investigate the key factors influencing the crispness of puffed brown rice and identify suitable varieties, this study systematically analyzed the nutritional composition, gelatinization properties, and puffing characteristics of six brown rice varieties: Yexiangyoulisi, Hongxiangzhan, Xiangyazhan, Xiangxianmi, Zaoyou, and Yuanzao. The results showed significant differences in crispness among the varieties, with Xiangyazhan (64.68%) and Hongxiangzhan (64.19%) exhibiting the highest crispness retention, while Xiangxianmi (33.18%) showed the lowest value. Correlation analysis indicated that fat and dietary fiber contents were closely associated with crispness: varieties with higher fat content tended to have better crispness, and those with higher dietary fiber content also exhibited higher crispness. From a product perspective, Xiangxianmi demonstrated the highest expansion ratio and initial crispness, making it suitable for direct consumption; Hongxiangzhan and Xiangyazhan showed the best crispness after soaking, making them ideal for breakfast cereal products that require soaking before consumption. Additionally, all six puffed brown rice varieties formed a V-type crystalline structure, indicating the formation of starch-lipid complexes. Hongxiangzhan and Xiangyazhan exhibited the highest relative crystallinity (13.39% and 11.47%, respectively), consistent with their superior crispness. This study provides a reference for variety selection in the production of high-quality puffed brown rice products.

Key words: brown rice varieties; nutritional composition; pasting properties; microstructure; crispness