Effect of different Pretreatments on Physic-chemical Properties of Cucumber Chips Fried in different Oils Yadav Awadhesh Kumar*, Chandra Suresh, Mudgal Deepali, Kumar Pawan, Kumar Amit Department of Agricultural Engineering, Sardar Vllabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India *Corresponding author: awadhesh.btech14@gmail.com
Online Published on 08 March, 2024. 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 T4. Top Keywords Cucumber chips, Frying, Physicochemical, Color, Whiteness index. Top |