Year: 2023 | Month: December | Volume 13 | Issue 2
Effect of different Pretreatments on Physic-chemical Properties of Cucumber Chips Fried in different Oils
Awadhesh Kumar Yadav
Suresh Chandra
Deepali Mudgal
Pawan Kumar and Amit Kumar
DOI:December
Abstract:
The objective of this study was to develop cucumber chips applying deep frying technique. The cucumber chips were deep-fried at 180°C for 13-44 sec. Physicochemical properties of the prepared chips, such as moisture content, ash content, pH, acidity, color (L*, a*, b*), and whitening index. Colors of fried in mustard oil, sunflower oil, groundnut oil and canola oil cucumber chips blackness to lightness, green to red and blue to yellow range of L* (25.38-75.46), a* (-7.14 to + 13.79) b* (7.15- 30.66). The whiteness index of the cucumber chips was range of (16.60-69.50). The maximum sensory acceptability of cucumber chips fried at 180 °C in mustard oil, sunflower oil, groundnut oil, and canola oil to consumer panelists was T
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