# Post-Certification Quality Analysis of Traditional Indian Fried Snacks
## 3 Results  
### Physicochemical Analysis  
Table 2 presents the mean \(\pm\) standard deviation values for moisture content, acid value, pH, and salt content in the five fried snack products from 2020 to 2023. One-way ANOVA results indicated statistically significant differences over the years for all the physicochemical parameters. Moisture content varied significantly by year for Kerala Murukku (\(p\) = 0.0032), Kerala Mixture (\(p\) = 0.0126), and Banana Chips (\(p\) = 0.0003), but no significant differences were found in Tapioca Chips (\(p\) = 0.2001) and Achappam (\(p\) = 0.1842). Post hoc comparisons of [PERSON]'s HSD test indicated that moisture content in Kerala Murukku in 2023 was significantly lower than in 2020 (\(p\) = 0.0222), 2021 (\(p\) = 0.0242), and 2022 (\(p\) = 0.0024). For Kerala Mixture, the moisture content had a significantly higher value from 2021 to 2022 (\(p\) = 0.0093), with a near-significant difference compared to 2020 (\(p\) = 0.0523). Regarding Banana Chips, the 2021 moisture content was significantly higher than in 2020 (\(p\) = 0.0037), 2022 (\(p\) = 0.0019), and 2023 (\(p\) = 0.0004). The acid value of the fat extracted from the snack samples remained below 1.0 mg KOH/g across all years, indicating acceptable fat quality, and showed significant differences in Kerala Mixture (\(p\) = 0.0093), Banana Chips (\(p\) = 0.0022), and Tapioca Chips (\(p\) < 0.0001), but remained statistically unchanged in Kerala Murukku (\(p\) = 0.308) and Achappam (\(p\) = 0.0588). [PERSON]'s HSD test revealed that the acid value of Kerala Mixture in 2021 was significantly higher than in both 2022 (\(p\) = 0.0070) and 2023 (\(p\) = 0.0384). For Banana Chips, acid values in 2020 were significantly higher than in 2022 (\(p\) = 0.0026) and 2023 (\(p\) = 0.0068). In Tapioca Chips, the acid values in 2022 and 2023 were significantly lower than in 2020 and 2021 (all \(p\) < 0.0003), with no statistically significant difference observed between 2022 and 2023 (\(p\) = 0.8453). pH values remained above 5 in all products, indicating mild acidity or neutral profiles. However, statistically significant differences were identified in Kerala Murukku (\(p\) < 0.00001), Tapioca Chips (\(p\) = 0.0234), and Achappam (\(p\) = 0.00007). Kerala Mixture (0.5806) and Banana Chips (\(p\) = 0.0786) did not show significant year-over-year changes in pH. The pH of Kerala Murukku shows gradually higher values from 5.96 in 2020 to 6.14 in 2023. The post hoc [PERSON]'s HSD test confirmed that the pH in 2023 was significantly higher than that in 2020 (\(p\) = 0.0002), 2021 (\(p\) = 0.0030), and 2022 (\(p\) = 0.0021), while no significant difference was found between 2021 and 2022 (\(p\) = 0.9882). In Tapioca Chips, although ANOVA indicated overall significance, [PERSON]'s HSD did not identify statistically significant pairwise differences at the 0.05 level. Nonetheless, a borderline difference was  
\begin{table}
\begin{tabular}{l l l l l l l} \hline \hline \multirow{2}{*}{**Variable**} & \multirow{2}{*}{**Year**} & \multicolumn{6}{c}{**Mean \(\pm\) Standard Deviation**} \\ \cline{3-7}  & & **Kerala Murukku** & **Kerala Mixture** & **Banana Chips** & **Tapioca Chips** & **Achappam** \\ \hline \multirow{4}{*}{Moisture\%} & 2020 & 2.37 \(\pm\) 0.01 \({}^{\rm a}\) & 0.83 \(\pm\) 0.01 \({}^{\rm a}\) & 1.48 \(\pm\) 0.01 \({}^{\rm b}\) & 1.64 \(\pm\) 0.01 \({}^{\rm a}\) & 1.68 \(\pm\) 0.01 \({}^{\rm a}\) \\  & 2021 & 2.37 \(\pm\) 0.06 \({}^{\rm a}  
noted between 2020 and 2022 (\(p\) = 0.0522). For Achappam, the [PERSON]'s HSD test showed that pH values in 2022 and 2023 were significantly higher than in 2020 and 2021 (all \(p\) < 0.01), while no significant difference was found between 2022 and 2023 (\(p\) = 0.2221). The salt content varied significantly by year across all products: Kerala Murukku (\(p\) = 0.0082), Kerala Mixture (\(p\) = 0.0167), Banana Chips (\(p\) = 0.0011), Tapioca Chips (\(p\) = 0.0055), and Achappam (\(p\) = 0.0379). A post hoc analysis using [PERSON]'s HSD test provided further insight into these differences.