| Puffed rice is a popular product in Southeast Asia due to its Ready-to-Eat nature and sensorial qualities. Preconditioned polished rice is heated in hot sand to produce puffed rice. Bran layer of rice resists the expansion during the puffing. This study is carried out to improve quality and analyze the acceptability of puffed brown rice in hot sand. In this study, puffed rice was produced from parboiled brown rice (unpolished rice) with sand heating method at different preconditioning levels by varying salt levels (0-6% (w/w)). Quality parameters hardness and expansion are determined by texture analyser and method mentioned in previous literature, respectively. The fuzzy logic technique is used for analysis of sensory parameters such as taste, texture, and... |
