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Chemical analysis of deep fat fried snacks (chevda and ganthia) commonly consumed in Gujarat

Indian Journal of Nutrition and Dietetics 19(3): 87-95
Chemical analysis of deep fat fried snacks (chevda and ganthia) commonly consumed in Gujarat
A study evaluated the chemical composition of deep fat fried snacks (chevda and ganthia) commonly consumed in Gujarat, India, to determine their caloric value and to determine their fat content after up to 4 weeks of storage at room temperature. Market samples had higher caloric value than samples prepared in the laboratory, but similar protein content. Iodine and acid values and unsaturated fatty acids decreased during storage, while peroxide values and saturated fatty acids increased. It was concluded that the snacks can be preserved at room temperature up to 4 weeks with no adverse effects. (wz)

Accession: 001053582

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