Table 1.
Effect of drying methods and moisture content after drying (Md) and after frying (Mf) of papad
| Parameter | Sun dried fried papad | MAHD fried papad | P-Value |
|---|---|---|---|
| Mean | Mean | ||
| Oil content (%) | 30.02 ± 0.25a | 9.26 ± 1.70b | 0.004 |
| Oil uptake ratio (UR) | 3.26 ± 0.09a | 1.61 ± 0.15b | 0.003 |
| Porosity (%) | 25.67 ± 0.57a | 18.00 ± 2.00b | 0.003 |
| % Expansion | 11.02 ± 0.25 a | 8.22 ± 0.56b | 0.002 |
| Color value (∆E) | 5.05 ± 0.84a | 5.26 ± 1.15b | 0.002 |
| Texture (g) | 618.78 ± 7.55a | 363.9 ± 8.03b | 0.001 |
Similar letters indicate nonsignificant difference at 5% level of significance. Md and Mf for MAHD were 10.05 ± 0.05% and 4.75 ± 0.03% and for open sun drying it was 13.35 ± 0.03% and 4.84 ± 0.05%, respectively