MUMBAI, India, Sept. 22 -- Intellectual Property India has published a patent application (202641108614 A) filed by National Institute Of Food Technology, Entrepreneurship And Management Thanjavur Niftem-T on September 10, 2026, for A Fermentation-Assisted Thermal Expansion Method For Producing Roasted Flavoured Popped Rice From Pigmented Traditional Rice.
Inventors include Dr. S. Bhuvana; Monika S; and Adithya J.
The application for the patent was published on September 18, 2026, under issue no. 38/2026.
Abstract: The present disclosure proposes a method for preparing a roasted flavoured fermented popped rice snack from pigmented rice grains. The method comprises soaking the rice grains in water, cooking the hydrated grains to partially gelatinize starch, fermenting the cooked grains for 12 hr, draining excess water, and incorporating one or more flavouring agents before drying. The flavoured fermented grains undergo first-stage drying at a temperature of 65 °C for 1 hr, followed by second-stage drying at a temperature of 110 °C for 1 hr and 20 min. The dried grains are thermally popped and roasted at a temperature of 100 °C to obtain a low-moisture, porous, crisp, ready-to-eat flavoured popped rice snack.
Disclaimer: Curated by HT Syndication.
