Abstract:
As the eating patterns are changing day by day, snack foods play very
important role in the diet of the modern consumer. Consumer appeal for ready‐to‐eat
(RTE) products is forecast to grow rapidly as consumers demand convenient snacks
with exciting sensory and textural properties. Extrusion technology has been used
extensively in the production of cereal RTE snacks due to its ease of operation and
ability to produce a variety of textures and shapes which appeal to consumers . So the
present study was undertaken to develop ready to eat (RTE) expanded products from
rice varieties (Rakthashali and Kumkumashali) and corn. The blends of six different
combinations were extruded at temperature of 100 and 110°C at a screw speed of 350
rpm and 17.5% feed moisture content. From these seven extruded product was
evaluated for physical, colour and textural properties. The extruded products were
stored in aluminium pouches and with nitrogen flushing. The quality parameters
(expansion ratio, water activity, colour and textural properties) of stored RTE
products were analysed upto three months. Based on sensory evaluation, a
combination with Corn and Kumkumashali rice in 50 : 50 ratio was selected as the
best combination out of all combinations under concern for the production of RTE
product.
