Development of Flattened Rice Crispy Wafers

Abstract

Flattened rice crispy wafer, derived from immature sticky rice, is characterized by its high nutritional value and bioactive compounds. Given its health benefits, this rice variant has been employed as a functional ingredient in various food products. The present study aimed to investigate the properties of sticky rice flour with varying substitutions of flattened rice flour, ranging from 0% to 100%, in the formulation of Daifuku. The flattened rice flour exhibited a green-yellow hue and demonstrated a notably low amylose content of 3.34%. The starch granules of this flour revealed the presence of pigments associated with phenolic compounds and/or chlorophyll. In terms of pasting properties, the peak viscosity, trough viscosity, and breakdown of flattened rice flour were all lower compared to those of sticky rice flour. FTIR spectral analysis indicated that the flattened rice flour predominantly consisted of sticky rice polysaccharide structures. Notably, Daifuku prepared with 75% flattened rice flour received the highest sensory scores across all evaluation criteria, particularly in overall acceptance and texture. Furthermore, nutritional analysis revealed that Daifuku containing flattened rice flour had elevated levels of calcium, iron, and vitamin B1 compared to the control Daifuku. Therefore, the advantageous properties of flattened rice flour suggest its potential for further development in the creation of nutritional food products

Introduction

The Technology of Wafers and Waffles: Operational Aspects is a comprehensive reference on wafer and waffle production, covering ingredient technologies (like water quality, rice flour, spices) and manufacturing processes (mixing, baking, filling, cooling, cutting, packaging) for various wafer types. It also includes quality control methods and scientific analysis, bridging both artisan and industrial baking practices.

The book particularly highlights Flattened Rice (Poha) Crispy Wafers, a popular Indian snack made from roasted or fried flattened rice mixed with spices. Poha is valued for its health benefits, including easy digestibility, complex carbohydrates, blood sugar regulation, iron content, gluten-free nature, low calories, and probiotic properties from fermentation.

Materials and Methodology:

• Key ingredients: flattened rice, roasted dalia, cumin, turmeric, chili flakes/powder, salt.

• Equipment: weighing machine, mixer, induction stove, air fryer, knife.

• Process: dry roast ingredients, grind, mix with spices, shape, air-fry at 200°C, cool, and package.

Nutritional and Quality Analysis:

• Moisture, ash, fat, protein, and carbohydrate contents were measured using standardized lab methods.

• Nutritional profile shows low moisture (3.5%), moderate ash (2.5%), fat (7%), protein (8g), carbohydrates (65%), low sugar (0.5%), low sodium, and modest calcium.

• Shelf life is about 2-3 weeks at room temperature; sensory analysis favored a particular trial with superior taste, texture, aroma, and appearance.

Conclusion

Preparing flattened rice crispy wafers involves a straightforward process that requires six key ingredients and steps. After dry roasting flattened rice (poha), you mix it with spices or any desired flavorings. Then, form the mixture into thin wafers and dry them thoroughly in an air fryer until they are crisp. These wafers can be stored in airtight containers for future use and enjoyed as a light snack, a side dish, or a unique accompaniment to meals. This preparation combines tradition with creativity, offering a delightful way to use flattened rice in a versatile form. Flattened rice crispy wafers, made from flattened rice (poha), are a delicious and crunchy snack that has gained popularity globally. With their unique texture and flavor, they offer a tasty alternative to traditional potato chips. The air fryer method provides a healthier option, requiring minimal oil while maintaining crispiness. Overall, flattened rice crispy wafers are a delicious, nutritious, and convenient snack option that brings together a unique blend of taste, texture, and nutrition. With customizable flavors, an air fryer method, and eco-friendly packaging options, they are well-positioned to meet the growing demand for healthier and more convenient snack options.

References

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Copyright

Copyright © 2025 Lilesh H. Pustode, Prashant S. Watkar, Apeksha A. Mutthawar, Sakshi S. Bodhe, Pranjali D. Wasnik. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.