EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

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



Related references

Effects of frying on the lipid composition of snacks commonly consumed in Spain. II. Deep-fat frying experiments. Anales de BromatologiaPubl 1985; 36(1): 33-60, 1984

Suitability of chemical parameters in setting quality standards for deep-fried snacks. Food quality and preference 12(4): 223-228, 2001

Cariogenic potential of commonly consumed tuckshop snacks. Journal of the Indian Society of Pedodontics and Preventive Dentistry 7(1): 23-27, 1989

Reduction of energy density in some commonly consumed snacks. Journal of Food Science and Technology Mysore 43(2): 148-150, 2006

Acrylamide in deep-fried snacks of India. Food Additives & Contaminants. Part B, Surveillance 7(3): 220-225, 2015

Studies on deep-fat fried snacks from some cereals and legumes. Journal of the Science of Food & Agriculture 76(3): 377-382, March, 1998

Quality of extracted oil from some commercially sold deep fat fried snacks and used oil. Journal of Food Science & Technology 28(2): 108-109, 1991

Glycemic index of some commonly consumed foods in gujarat western india. Journal of the American College of Nutrition 10(5): 544, 1991

Deep fat-fried snacks from blends of soya flour and corn, amaranth and chenopodium starches. Food Chemistry 58(4): 313-317, 1997

Inter-rater reliability of a food store checklist to assess availability of healthier alternatives to the energy-dense snacks and beverages commonly consumed by children. Childhood Obesity 10(3): 266-271, 2015