A complete overview of Puffed rice quality deterioration at Market places, usually bad smell across Bangladesh under conditions relevant to product packaging, ageing and storage.

Abstract Puffed rice is a popular snack product due to its taste, texture and nutritional profile. It is mainly appreciated for its crispness, lightness and qualities related to its cellular structures. Traditionally puffed rice is prepared by parboiling the paddy under the specified conditions. This is an expanded breakfast cereal obtained by high temperature short time heat treatment of salt-treated parboiled rice. This intense heat results in deformation and phase transition within the grain and delivers an expanded porous structure. Such transformations essentially govern the final puffed rice quality and its physicochemical attributes. The optimized range of microwave power level, heating lime and salt content in rice for obtaining puffed rice with maximum percentage of puffing and expansion ratio is found as 780 - 942W, 26.2 - 33.65 s and 4.6 %, respectively. Water absorption index and water solubility index were significantly affected on process of puffing. Let cool completely (rice should be dry and hard before frying). Pour enough oil into large saucepan to come 2 inches up side; heat over medium-high heat until instant-read thermometer reaches 425°F. Add a few grains of cooked rice; if oil is hot enough it will start to puff up instantly. Rice is adulterated with urea for whitening. Puffed rice (muri) is adulterated with hydrose (sodium hydrosulfite) and urea to make it whiter and bigger. Urea is also harmful to the liver and kidney. It was also obtained that both sodium chloride and potassium chloride has positive effect on expansion ratio and percentage puffing of puffed rice and the effect of sodium chloride is more than that of potassium chloride. However, in case of sensory perception, the effect of potassium chloride is more than that of sodium chloride. Hence potassium based salt substitute can be applied to parboiled rice which can significantly reduce the percentage of NaCl maintaining similar taste without affecting the puffing quality. The lighter colored puffed rice with the enhanced level of resistant starch associated with puffed rice improves the functionality of the developed puffed rice to consume directly as ready-to-eat or to be used as ready to use item in the preparation of various functional foods thereof. This is proven that under ideal storage conditions, puffed rice can retain its quality for months, although it does not have an indefinite shelf life. Overall, this research paper demonstrates the significantly impacting sources of bad smell of puffed rice inside the poly pack as well as actual category standards and improving factors of quality & usability of puffed rice.