A process for producing aromatic brown rice chips flavored with salted egg powder

Abstract

The present utility model relates to a process for producing aromatic brown rice chips flavored with salted egg powder which involves roasting and grinding aromatic brown rice (O. sativa L.) at 25,000 rpm to produce aromatic brown rice flour. The flour is combined with specified percentages of ingredients and formed into a dough. The dough was kneaded, rested, flattened and cut into pieces before baking it in a preheated oven at 100°C for 15 minutes. The process is optimized for flavor retention and structural integrity without the use of synthetic additives. It also has low moisture content (3.99%±0.22) and water activity (0.186±0.02) available for microbial growth making its shelf life lasts for almost six months. It passed safety standards and free from harmful bacteria making it safe for human consumption. It is a healthy alternative source of snacks and suitable for distribution during calamities.