Table 4.

Oil and moisture content (%) of fried potato chips

Pre-drying time	Frying time
	60 s	70 s	80 s
Oil content (%)
0 min (control)	40.94 ± 1.21a,A	48.33 ± 4.12a,B	57.81 ± 5.80b,C
10 min	40.47 ± 4.72a,A	45.81 ± 0.90a,B	48.19 ± 4.92a,B
20 min	39.90 ± 3.10a,A	43.83 ± 3.23a,AB	47.67 ± 4.03a,B
30 min	39.54 ± 3.84a,A	42.33 ± 2.73a,AB	45.88 ± 1.82a,B
Moisture content (%)
0 min (control)	18.52 ± 1.21a,A	16.00 ± 0.33a,AB	13.64 ± 1.11a,B
10 min	14.81 ± 1.10b,A	13.79 ± 2.04b,A	12.50 ± 0.71a,A
20 min	11.54 ± 0.52b,A	10.70 ± 0.85c,AB	8.33 ± 0.61b,B
30 min	5.88 ± 0.42c,A	4.76 ± 0.45d,A	4.17 ± 0.63c,A

* Lower-case letters indicate significant differences between pre-drying times (p < 0.05)

* Capital letters indicate significant differences between frying times (p < 0.05)