Abstract:
The study was conducted to determine the suitable rice
variety with suitable rice flour percentage for manufacturing rice flour
cracker with suitable percentage of curry leaf pieces. Different rice flour
levels with curry leaf levels were selected at primarily. Rice flour level
with 75%and 15% of wheat flour level was selected and incorporated
with 5% of curry leaf pieces form with different rice verities (AT 405
brown rice varieties, BG 358 short white rice variety and H4 traditional
rice varieties) to find out the most preferred type of cracker by using a
sensory evaluation. Physical, chemical and microbial analysis was
measured. The result showed that rice based curry leaf cracker AT 405
was better in overall quality than BG 358 and H4 rice varieties and it is
feasible to substitute wheat flour with rice flour up to 75% to produce
good quality cracker. Based on the microbial analysis could not identify
any microbial contamination of the products. This study might serve
different consumption pattern of rice in Sri Lankan cuisine.
