Protein content 12%: Puffed Black Rice Flour with protein content 12% is used in plant-based protein bars, where it enhances nutritional value and texture uniformity.

Particle size D90 < 120 μm: Puffed Black Rice Flour with particle size D90 < 120 μm is used in gluten-free baked goods, where it provides fine crumb structure and improved mouthfeel.

Moisture content ≤ 8%: Puffed Black Rice Flour with moisture content ≤ 8% is used in snack extrudates, where it assures extended shelf life and maintains product crispness.

Anthocyanin content ≥ 80 mg/100g: Puffed Black Rice Flour with anthocyanin content ≥ 80 mg/100g is used in functional beverages, where it delivers antioxidant capacity and natural color enhancement.

Bulk density 0.35 g/cm³: Puffed Black Rice Flour with bulk density 0.35 g/cm³ is used in instant breakfast mixes, where it enables quick dispersibility and optimized packaging volume.

Water absorption index 2.1 g/g: Puffed Black Rice Flour with water absorption index 2.1 g/g is used in reconstitutable porridge blends, where it improves hydration and viscosity.

Ash content ≤ 1.5%: Puffed Black Rice Flour with ash content ≤ 1.5% is used in dietary supplements, where it ensures product purity and regulatory compliance.

pH 6.0–7.0: Puffed Black Rice Flour with pH 6.0–7.0 is used in dairy alternatives, where it stabilizes flavor balance and maintains product consistency.

Fat content ≤ 3%: Puffed Black Rice Flour with fat content ≤ 3% is used in ready-to-eat cereals, where it minimizes rancidity and supports clean-label formulation.

Stability temperature up to 120°C: Puffed Black Rice Flour with stability temperature up to 120°C is used in thermally processed sauces, where it retains structural integrity and prevents thickening loss.