Abstract:
Abstract: Flattened rice defines as dehusked boiled rice which flattened into flat form flakes. Thicknesses of these flakes varied almost translucently thin near to four times thicker than normal rice kernel. The sample developed by dusting of dehydrated refined spice mixes of bay leaf, zinger, and garlic powder. Phytochemical component of spices having anti-oxidative properties works as natural preservative for cereal products. Proximate values of zinger , garlic, bay leaves and flattened rice were moisture, fat, protein, carbohydrate, energy and fiber contents (%) ranged from 5-8g, 2-8g, 7- 16.5g, 54-81g, 316-356 Kcal and 3- 26.3g, respectively. 1 % (w/w) spices powder mix were incorporated as natural preservative into flattened rice designed as one control (S0) and four treatments S1, S2, S3 and S4 samples. Physical properties of the samples were water activity (aw) and texture, resulted as S4 of 0.201 to 0.223 & 5.342 to 5.122 and S0 of 0.298 to 0.342 & 4.196 to 3.853.
Moisture content and microbiological count for S4 and S0 were 8 to 8.2% & 13 to 15%; 40 to 42 & 40
to 80 cfu/g. The results are the indicator for crispiness and prolonged shelf life of developed snacks (S4). Sensory evaluation (N=30) judged natural spices powder mixed flattened rice snacks (S4) as significantly (P<0.01) superior for appearance, flavor, taste and overall acceptability than other treatment group.
