Effect of different Pretreatments on Physic-chemical Properties of Cucumber Chips Fried in different Oils

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.