Quality changes in brown rice and milled rice based snacks product during storage

Changes in brown rice and milled rice based snacks product at ambient condition for three months storage where, high density polyethylene (HDPE) pouches were used for packaging of brown rice and milled rice snacks. Storage period had significant effect on the moisture content on brown rice snacks was high as compared with milled rice snacks. Free fatty acid content of brown rice snacks was remained in acceptable range. While milled rice snack showed low values for free fatty acids whereas brown rice extruded snack had higher values of free fatty acids. Hardness shows a non significant effect on brown rice and milled rice snacks. Maximum hardness was observed in brown rice extruded snack and minimum hardness shown by milled rice extrudates. Overall acceptability was reduced in both milled and brown rice snacks were observed upto 3 months of storage.