A process for expansion of brown rice

A new continuous process has been developed for the expansion of brown rice involving fermentation of the hydrothermally treated grain to create slight disruption in the bran layers to render better expansion and thus avoiding further milling for debranning or degerming. The processed brown rice is expanded to obtain ready-to-eat form of brown rice. Since, brown rice after processing is dried to safe moisture (9-10%) it can be stored and puffed as and when required by the processor. The processed and dried brown rice can be conveniently puffed since no critical moisture adjustment is required prior to puffing. Expanded brown rice obtained by this process can be an ideal base for health bars/snack bars and can target health conscious consumers. Since brown rice expanded in this invention retains 85% of the oryzanol and can be used to reduce cholesterol and since no complicated machinery is used, this process can be adopted by small and cottage level industries. This invention helps in the diversification of brown rice.