Effects of storage conditions on the different attributes of deoiled rice bran incorporated extruded product

The purpose of this study was to develop extruded snack product using optimized formulation of rice flour, corn flour and deoiled rice bran. The properties like lateral expansion (LE), bulk density (BD), water absorption index (WAI), water solubility index (WSI) and hardness of the optimized extruded product were investigated.The storage studies of quality extruded product showed greater changes to moisture content and hardness packed in low density polythene in comparison to aluminium laminated pouches kept under ambient and accelerated conditions. Higher variation in quality parameters was observed at accelerated storage condition. Therefore, it was suggested that aluminium laminated packaging materials can store extruded product for a longer time period than low density polythene packs in both storage conditions.