Abstract
The proximate composition and sensory evaluation of pan fried and microwave baked rice chips prepared from three Basmati rice cultivars (PB1, PB1121 and PB1401) were studied. The moisture content in the pan fried chips from PB1, PB1121 and PB1401 was observed to be 3.06 ± 0.31%, 3.24 ± 0.34% and 3.16 ± 0.32%, respectively. The protein content was 9.50 ± 0.26%, 9.48 ± 0.86% and 9.46 ± 0.84% for PB1, PB1121 and PB1401, respectively. The fat content ranged between 36.02 ± 0.01% to 38.12 ± 0.04% for the three cultivars. The microwave baked chips prepared from PB1401 demonstrated highest moisture content. Protein and fat content was observed to be in the range of 9.40 ± 0.82% to 9.46 ± 0.82% and 30.90 ± 0.04% to 32.04 ± 0.02%, respectively for microwave baked chips from the three cultivars. The sensory profile revealed that the values for colour, texture and flavour for the microwaved chips prepared from PB1 (8.14 ± 0.65, 8.49 ± 0.23, 9.49 ± 1.20), PB1121 (8.12 ± 0.67, 8.48 ± 0.23, 9.45 ± 1.20) and PB1401 (8.13 ± 0.67, 8.45 ± 0.26, 9.45 ± 1.22) cultivars respectively, were higher than those of the pan fried rice chips. The values for stickiness (4.90 ± 0.65, 4.92 ± 0.66, 4.93 ± 0.66) of microwaved chips for all the three cultivars were less than that of the pan fried rice chips. The study revealed that the microwaved rice chips prepared from the Basmati variety PB1 had higher acceptability than the others
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