The contour plot of expansion ratio clearly shows the optimum area resulting in desirable quality attributes of fried rice crackers.
For more stable shelf-life during storage, the moisture content of deep fried rice crackers should be less than 3 g/100 g (wet basis) and the oil content should be below 30 g/100 g (dry basis). Beside, the expansion ratio of fried rice crackers should be higher than 2.5 for the crispness.