Vol. 12, Issue 8 (2023)

Author(s):
Awadhesh Kumar Yadav, Suresh Chandra, BR Singh, Jaivir Singh, Neelash Chauhan, Deepak Kumar Mishra and Tarun Kumar

Abstract:
Popular snacks like cucumber chips are frequently deep-fried, which uses a lot of oil in the cooking process. In addition to affecting the sensory qualities of the chips, excessive oil uptake is unhealthy due to the increased fat content. The purpose of this study was to evaluate and compare how various pretreatments affected how quickly cucumber chips absorbed oil during frying. The T₁, T₂, T₃, T₄, and T₅ therapy approaches were chosen. Before deep-frying, cucumber chips underwent pretreatments, and their oil uptake kinetics were assessed and compared. At a constant temperature of 180 °C, the pretreatment cucumber chips were deep-fried, and the oil uptake was monitored frequently.