Abstract

The objective of this study was to investigate the effect of moisture content (10%, 14% and 18%) and popping time (30, 60 and 90 s) on the expansion volume of popped, dried unhusked rice. Khai Mod Rin rice, a local rice from Nakhon Si Thammarat, was used. From this analysis, the development of popped rice snack bars was done for children from ages 3 to 5. Seven recipes of the snack bar (35-55% popped rice with 25-45% honey and 10-30% peanut butter) were obtained by using a mixture design. The hardness of the snack bar and the acceptability of the hardness (by the panel) were then assessed. Finally, acceptability by the preschool children was evaluated. Results showed that moisture content from 10% to 14% with the popping time at 90 seconds (p < 0.05) was found to be the best for providing the highest expansion volume from unhusked rice. In addition, from the hedonic testing of the target group children, the ideal popped rice snack bar recipe containing 55% popped rice, 35% honey and 10% peanut butter possessed the highest hardness value (114±9 N) and acceptability score (89%). Popped rice has a good opportunity to be served as a snack for preschool children.