Standardization of deep‐frying process and their effects on storage stability of pineapple pomace powder‐incorporated rice‐based extruded product

Ready-to-eat pineapple pomace powder-incorporated fried extrudates prepared under optimized extrusion processing parameters were deep-fried at temperature of 160–180°C for 5–15 s using rice bran oil to study the bioactive properties of extruded snack foods and their effect on storage stability under different packaging materials. Results showed that extruded products fried at 180°C for 15 s has the highest acceptability (6.33) with least...