Jitesh B. Solanki

A Comparative Study of Physical Quality, Nutritional Composition, and Sensory Evaluation of Deep-fried and Air-fried Skipjack Tuna (Katsuwonus pelamis) Fish-shaped Samosa which is Attractive and Healthier for Consumption

Harishchandra Parshuram Nayak, Jitesh B. Solanki & Vanshita A. Tandel · Asian Journal of Research in Biochemistry · 2025

Studies were conducted to ascertain the effects of air-frying and deep-frying on the quality, nutritional composition, and sensory evaluations of fish samosa. Sample groups for the experiment were as follows: R1, sample deep-fried; and R2, sample air-fried. The factors determinan...