Extruded snacks from composite of rice brokens and wheat bran

Extruded crisp snacks were developed from the blends of rice brokens and wh eat bran for human consumption. The incorporation of ground wheat bran incr eased the contents of proximate compositional constituents of rice brokens. The results of sensory evaluation showed that the incorporation of wheat b ran in blends of rice brokens upto 15% for developing snacks was found most suitable. However, wheat bran may be included upto 25% in rice brokens wit hout affecting the sensory characteristics significantly (P<0.05). The resu lts of ERH-moisture relationship showed that a range of 0.32-0.44 for water activity was found to be most suitable for the storage of extruded snack m ade from rice brokens. containing 25% wheat bran as evidenced by sensory ev aluation studies.