Abstract
A study was carried out to examine the suitability of chemical parameters in setting quality standards for deep-fried snacks. Three types of the most commonly consumed deep-fried snacks in India, viz., muruku (an extruded noodle-like product made out of a mixture of rice flour and black gram dhal flour), chekodi (made out of refined wheat flour) and potato chips were analysed for chemical parameters such as peroxide value, acid value, Kreis test, p-anisidine value and thiobarbituric acid tests along with organoleptic evaluation at different time interval points (0,15,30 and 90 days) of storage, at room temperature (27±3°C). The peroxide value for fried snacks viz., muruku and chekodi, both in control and experiment increased gradually up to 30 days. However, such change was not observed with other chemical parameters. Thus, among the chemical parameters, only peroxide value appears to be suitable in setting realistic standards for deep-fried snacks up to a storage period of 30 days. The organoleptic evaluation of all the three fried snacks revealed that there is no consistent pattern for the three parameters viz., odor, taste and overall acceptability, except for chekodi.
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