The Indian Journal of Nutrition and Dietetics

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Chemical Analysis of Deep Fat Fried Snacks (Chevda and Ganthia) Commonly Consumed in Gujarat


Affiliations
1 College of Home Science (APAU), Saifabad, Hyderabad-500 004, India
2 Department of Foods and Nutrition, Sardar Patel University, Vallabh Vidyanagar - 388 120, India
     

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Deep fat frying is one of the most commonly used procedure in the preparation of meal in the world. The most commonly consumed deep fat fried snacks are Bhajia, Chakli, Ganthia, Chevda, Boondi, Bhusa, Tumtum, Seve, Bhakharivadi, Fafda etc.
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  • Chemical Analysis of Deep Fat Fried Snacks (Chevda and Ganthia) Commonly Consumed in Gujarat

Abstract Views: 260  |  PDF Views: 1

Authors

Vijaya Khader
College of Home Science (APAU), Saifabad, Hyderabad-500 004, India
Geetha H. Patel
Department of Foods and Nutrition, Sardar Patel University, Vallabh Vidyanagar - 388 120, India

Abstract


Deep fat frying is one of the most commonly used procedure in the preparation of meal in the world. The most commonly consumed deep fat fried snacks are Bhajia, Chakli, Ganthia, Chevda, Boondi, Bhusa, Tumtum, Seve, Bhakharivadi, Fafda etc.