ABSTRACTA snack food utilizing broken rice flour as its main ingredient was developed and characterized. One hundred percent rice flour displayed the best charactistics over mixtures with other carbohydrate sources to develop a snack food. Optimum gelatinization time (15 min), moisture content (12–15) and frying temperature (196°C) were investigated. Physical and sensory analyses during a 4‐week storage period showed the following: no significant (P>0.05) change in color, flavor, acceptability and brittleness; significant (P<0.05) changes were noted in toughness/chewiness and crispiness. The product was considered acceptable by a 12‐member trained
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