Should you have used any seasoning or oil, i suggest you to use Nitrogen flushing in aluminium (laminated) pouches.

yes. I use rice flour and flavours. Palm oil is also sprayed

you can try using a vacuum packaging with thicker plastic. Has it been checked how the water content of the product? oil content also affect the shelf life because it can cause rancidity

Maybe using the inert gases like nitrogen in light protector containers be useful, just same as the procedure for preservation and distribution of snacks and potato chips.

Basically you need to know exactly what sensory descriptors are driving the end of the shelf life of your cracker. I think you need to store samples at a convenient temperature that represents the real situation of use (samples with the actual packaging). Can be 30, 40ºC, or both, with or without humidity control, with or without lights on - lights off routines. All these to see what's going on with time. Taste the product at several times comparing it with frozen samples (Example: 15 days vs control sample; 1 month vs the control frozen sample; 2 months vs control samples for 30ºC and so on depending on the conditions you had chosen as representative) and then with the resulting descriptors you have found, tasting the samples, you will possibly know what solution is more appropriate.

If is rancidity maybe change the packaging with UV and oxygen protection and possibly some added antioxidant. Rancidity flavor depending in the stage of the spoilage can be perceived as cardboard, fishy, and painting descripors.

Humidity, can be perceived by flavor and texture.

Mold growing, if aw is high, so natamycine or propionate can be convenient.

Iam adding 2 papers, that may be of help:

- Shelf life 2, with sensory vocabulary

- Shelf life 4, very interesting design of experiments and descriptors and references for low humidity products

I forgot to add the attachments, here they are.

Good luck,

Ana

And the second paper. Sorry, can add 1 per message

Thank you so much everyone for the answers. Thanx Ana for your attachments. They will help me alot

The following link may help you in analyzing your results (although the shelf life reported is much lower than that attained by you):

http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4557.2009.00247.x/pdf

Thanx... How do I get the AOAC technique of sample preparation, FFA, Peroxide value determination etc in rice crackers?

Please check this methods for AOAC method

http://www.fssai.gov.in/Portals/0/Pdf/15Manuals/OILS%20AND%20FATS.pdf