*3.2. Cooking Analysis*

The frying time of the RTC-GF snack showed a successive decrease from 42.41 s for sample T1, which contained no TPP, to 30.18 s in sample T5, which had 25% TPP. The hardness value of the control sample without TPP (T1) was 34.88 N which falls to 22.54 N due to the addition of 5% TPP (T2) but showed a continuous increase up to 36.6 N with an increase in the supplementation of TPP up to 25% (Figure 3a). Moreover, T1, which was made without the addition of TPP, exhibited the highest cooking loss (15.04%) and oil uptake (13.99%) amongs<sup>t</sup> all the samples. These parameters showed a decrease in the samples as the concentration of TPP increased in T2 to T6 from 5 to 25% (Figure 3b). The oil uptake was found to be 7.42% while the cooking loss was as less as 6.73% in sample T6.

**Figure 3.** Cooking analysis: (**a**) Effect of addition of tomato pomace powder on the frying time and hardness of ready-to-cook gluten-free snack; (**b**) Effect of addition of tomato pomace powder on the oil uptake and cooking loss of ready-to-cook gluten-free snack.
