Processing of Puffed Rice from Siwgleang Sticky Rice Mueang Loei

Abstract

The Ban Nam Yen Community Enterprise Group in Dan Sai District, Loei Province, is a local rice growing area commonly known for its Siwgleang sticky rice. This type of rice cultivation is supported by the government, which allows the farmer groups to sell the rice at a low price. This study aimed to enhance the value of the rice by developing an oil free puffed rice product, and evaluating its physical expansion chemical and microbiological properties. The puffed rice exhibited an average width expansion of 0.17 ± 0.05 mm (109.31%) and length expansion of 0.14 ± 0.16 mm (19.82%). Puffed rice contains a high carbohydrate content of 86.17±0.11%, which aligns with the typical characteristics of cereal-based products that primarily serve as energy sources. The protein content was found to be 7.25±0.01%. A notable advantage of the product is its exceptionally low fat content of only 0.16±0.01%, reflecting the success of the oil-free production process, which offers significant health benefits. The average water activity (Aw) was 0.32±0.01, contributing to extended shelf life. The moisture content, at 3.48±0.27%, is considered suitable for maintaining crispness and prolonging product stability. After being burned, the puffed rice yielded the ash content of 1.80±0.07 %. Therefore, oil-free puffed rice exhibited favorable chemical and microbiological qualities, indicating its potential as a health-oriented food product. Sensory evaluation results also showed a good level of overall acceptance.