eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2026-02-17 14 Special Issue Sustainable Nutrition February 2026 25473 article Angam Raleng 1 Atheisa Riamroi 2 Indu 1 Punyakishore Maibam 3 Thameridus Bolwari Marak 4 Ningthoujam Manda Devi 5 Department of Agricultural Engineering and Post-Harvest Technology, Central Agricultural University, Imphal, India Department of Food Technology, Central Agricultural University, Imphal, India Department of Community Science, Central Agricultural University Imphal, India Department of Agricultural Engineering, Assam University, Silchar, India Department of Engineering and Technology, Nagaland University, Kohima, India Indian Council of Agricultural Research, Indian Council of Agricultural Research, Gogamukh, India This study aimed to investigate the physico-chemical characteristics, puffing time optimization, sensory quality, and storage stability of a puffed black rice cereal bar (PBRCB) formulated using puffed black rice (Poireiton), roasted sunflower seeds, cinnamon powder, and brown rice syrup (BRS) as a natural binding agent. The effects of puffing time (1.0, 1.5, and 2.0 min) and BRS levels (30, 40, and 50%) on key quality attributes were systematically evaluated. Physico-chemical properties, including hardness and color parameters (L*, a*, and b*), along with sensory attributes and overall acceptability, were analyzed to identify optimal processing conditions. Storage stability of the developed PBRCB was assessed over a period of four months at ambient conditions using aluminium coated laminate (ACL) packaging, comparing hand sealing and vacuum sealing techniques. Changes in moisture content, hardness, peroxide value, free fatty acids (FFA), and color parameters were monitored at regular intervals. Results indicated that puffing time and BRS level significantly influenced hardness and color L* and b* values, with an optimum combination observed at 1.5 min puffing time and 50% BRS level. Storage studies revealed that hardness and FFA content were significantly affected by packaging method and storage duration; however, all values remained within permissible limits throughout the study period. Vacuum-sealed ACL packaging demonstrated superior preservation of product quality compared to hand-sealed samples. Overall, the study establishes the feasibility of developing a nutritionally rich, shelf-stable puffed black rice cereal bar with desirable textural, sensory, and storage characteristics using optimized processing and packaging conditions https://www.foodandnutritionjournal.org/vol14nospl-issue-sustainable-nutrition-2026/synergistic-influence-of-thermal-expansion-regimes-and-polysaccharide-binder-gradients-on-the-microstructural-cohesion-oxidative-stability-indices-and-organoleptic-performance-of-puffed-black-rice-n/ Black Rice (Poiteiton) Brown Rice Syrup Hardness Puffing Time Storage Studies