Post-Certification Quality Analysis of Traditional Indian Fried Snacks
Source abstract
Abstract
Microbiological safety and quality consistency are critical challenges in the production of traditional Indian fried snacks, particularly in small-scale food enterprises. With growing export demand, maintaining strict quality control measures is essential. This study assessed the microbiological and physicochemical quality of five traditional Indian fried snacks—Kerala Murukku, Kerala Mixture, Banana Chips, Tapioca Chips, and Achappam—produced in a Food Safety Management System (FSMS)-certified facility over a four-year period (2020–2023). Products were evaluated for moisture, pH, salt content, acid value, and Total Plate Count (TPC). The number of ingredients for each product was recorded from standardized product formulation documents. TPC levels remained within acceptable limits (below 50,000 CFU/g) across all products. Among them, Kerala Mixture consistently showed the highest microbial counts (up to 4.61 log CFU/g) and Achappam the lowest, with no detectable variance (1.00 log CFU/g). Statistically significant year-wise differences (p < 0.05) were observed in all quality parameters. Kerala Mixture showed variation in salt and microbial load; Kerala Murukku varied in moisture, pH, and salt; while Tapioca Chips varied in moisture and salt. PCA identified that TPC, salt content, number of ingredients, and pH were key contributors to product variability. Cluster analysis confirmed Kerala Mixture as the most susceptible product to contamination risk. These findings provide valuable insights into the quality trends within an FSMS-certified environment and highlight the importance of strict post-processing controls.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food Safety and Hygiene · Food Science and Nutritional Studies · Organic Food and Agriculture
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences–SGGW, Nowoursynowska Str. 159, 02-776 Warsaw, Poland
Department of Science, Faculty of Engineering and Science, University of Greenwich, Pembroke, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK
Malayalam Exports, South Vellarappilly P.O. Sreemoolanagaram, Aluva, Ernakulam District, Kochi 683580, India
Healthcare Institute, State University of Applied Sciences in Przemyśl, 37-700 Przemyśl, Poland
Department of Tourism and Recreation, University of Life Sciences in Lublin, 15 Akademicka Street, 20-950 Lublin, Poland
Funding
Actions Towards Internationalization of the Doctoral School of the Warsaw University of Life Sciences—SGGW
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