Storage stability studies of corn based rice bran incorporated extruded snacks

Abstract

Keeping in view of the consumer’s awareness towards the quality and safety of food products, shelf life studies play an important role. Storage studies are carried out to analyze the quality characteristics and product behavior during storage. A study was conducted in the Division of Food Science and Technology, SKUAST- K, Shalimar to investigate the effect of storage on quality characteristics of corn based rice bran incorporated extruded snacks extruded at pre optimized conditions (10% rice bran incorporation, moisture content of 14%, barrel temperature of 135 0C and screw speed of 300 rpm. These snacks were then stored in high density polyethylene (HDPE) for four months at ambient temperature and evaluated for moisture content, water activity, free fatty acids, breaking strength, total plate count and overall acceptability at an interval of 30 days for a period of four months.