2.5. Analysis of physico-chemical properties
2.5.1. Moisture content
Moisture content was determined by gravimetric method using the modified AOAC standard methods (950.46 and 934.01).
Approximately 5 g of the fried rice crackers were ground with a blender and dried in an oven at 105 1 C for 16 h.
The samples were cooled in desiccators and the moisture was determined on wet basis.
The experiments were performed in triplicate.