• Ms. Sonali Nalawade
• Ms. Lalita Mandhare
• Prof. M. S. Pawar

Rice crisps is cold extruded and fried snack product mainly available in onion and garlic flavor. The present investigation is carried out with objectives to increase the nutritional value and shelf life of rice by making the rice crisps. Various trials were taken for the formulation of recipe with varying quantity of different raw materials like cooked/steamed rice, chickpea flour, onion powder and garlic powder mainly. The result outcome of this research is that good flavored (onion and garlic) rice crisps. This product is good source of proteins, carbohydrates and minerals like sulphur and copper. As per the sensory evaluation of the product by using 9 point hedonic scale method by the semi trained panel members, rice crisps having good consumer acceptability can be prepared .The prepared rice crisps can be stored for long time with nitrogen packaging.

Cold extrusion, Nitrogen packaging, Rice crisps, 9 point hedonic scale.

"Studies on Preparation of Rice Crisps", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.81-85, May-2019, Available :http://www.jetir.org/papers/JETIRBL06014.pdf

"Studies on Preparation of Rice Crisps", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp81-85, May-2019, Available at : http://www.jetir.org/papers/JETIRBL06014.pdf