Innovative Approach in Snack Development: Preparation of Rice -Potato Based Rizo Crisp

There’s growing customer interest in new, healthier snack choices, so we need to look into making them with local grains and root crops. This research focuses on developing and refining Rizo Crisp, a rice-and-potato snack. It has cumin, salt, and chilli powder for flavour. The goal was to find the right mix of ingredients and cooking steps to get a snack that tastes good, is nutritious, and has good qualities. Three different recipes (T1, T2, T3) were made, each with different amounts of rice, potato, and seasonings. The best recipe (T2: 60% rice, 30% potato) was cooked by extrusion and then deep-fried. Lab tests showed that 100g of the final product has 517 calories, 5.4g of protein, 29.2g of fat, 56.1g of carbs, and 2g of fibre. Taste tests showed that T2 had the best ratings for texture, taste, and overall liking. In short, Rizo Crisp—especially the T2 version—is a successful new snack that could do well, as it uses rice and potato well.