Manoj Kumar Mahawar*

Scientist, ICAR-Central Institute for Research on Cotton Technology, Mumbai, Maharashtra, India

*Corresponding Author: Manoj Kumar Mahawar, Scientist, ICAR-Central Institute for Research on Cotton Technology, Mumbai, Maharashtra, India.

Received: June 10, 2021; Published: July 21, 2021

Citation: Manoj Kumar Mahawar. “Vacuum Frying of Foods: An Overview". Acta Scientific Agriculture 5.8 (2021): 39-40.

The future of Indian snacks market can be gauged from the fact that snack industry is expected to propagate with double digit CAGR till 2024. Presently, the country’s snack market is worth of more than 11.08 US$ billion and is undergoing tremendous growth cycle as many global companies are occupying their presence in the market. The major snacking foods are salty snacks, confectionary snacks, snack nuts, savory snacks etc. The current challenge of the industry is to produce healthier snacks (with reduced fat, sodium and sugar) while retaining their unique quality characteristics. Hence, approach of innovative or advanced technologies for processing like vacuum frying has become inevitable.

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Copyright: © 2021 Manoj Kumar Mahawar. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.