*2.5. Cooking Analysis*

Cooking loss (%) was determined by taking the weight difference between raw and fried snacks. The frying time (secs) was noted as the time needed for the product to achieve a desirable reddish-brown color associated with fried foods. The oil uptake (%) was calculated by estimating the initial and final fat content and mass, before and after frying, of the product and computing the values using the equation given by Garmakhany et al. [34]. The texture profile analysis was carried out using a TA-XT texture analyzer (Stable Micro Systems Model TA-HDi, Surrey, UK) with an SMS P/5 probe to evaluate the crust hardness, where the hardness value is taken from where the peak force occurs during the first compression [35].
