# Post-Certification Quality Analysis of Traditional Indian Fried Snacks
## 4 Discussion  
This study was carried out to assess the physicochemical properties and microbiological quality trends in traditional fried snack products manufactured in an ISO 22000:2018-certified company. A fundamental aspect of food safety management is regulating the product composition to maintain microbial stability and shelf life. In food processing, variations in parameters such as moisture content, acid value, pH, and salt content can indicate shifts in manufacturing consistency, ingredient control, and storage conditions [2,8]. The physicochemical parameters of five traditional Indian fried snacks show variations due to differences in ingredient composition, manual processing, thermal behavior during frying, and shape of the product [47]. The moisture level in fried snacks is crucial in determining the shelf life of snack products [2,38]. Year-wise fluctuations in moisture content were statistically significant in Kerala Murukku, Kerala Mixture, and Banana Chips. Despite these fluctuations, all recorded moisture values remained below the 2% threshold commonly associated with microbial spoilage in low-moisture products. Excess moisture in salty snack products can occasionally lead to localized areas of high-water activity, which can enable mold development; however, such occurrences are uncommon and not typically expected in properly processed and packaged products [35]. These fluctuations can be due to variations in slice thickness, frying duration, and ambient cooling. This variability can be attributed to differences in mass and heat transfer properties during frying. The final oil uptake and moisture content are crucial quality parameters for fried products, ensuring a balance between water evaporation and diffusion [48]. Salt has several functions within the human body, as well as in influencing and balancing the qualities of food [49]. Salt content showed significant variations across all products, with pronounced differences observed in Kerala Mixture, Kerala Murukku, and Banana Chips. These changes may be attributed to unstandardized mixing and variation in component surface area. Increased surface area from finer particle sizes promotes salt and spice absorption, especially in dry spice coatings [48]. The salt content observed in this study remained below the reported range for Indian packaged fried snacks (1.45-2.71%) as documented by [PERSON] et al. (2015), indicating comparatively moderate sodium levels and potentially reduced dietary risk when consumed in typical amounts [49]. The estimated average daily salt intake in India stands at 8.0 g/day, which far exceeds the World Health Organization (WHO) recommended limit (<5.0 g of salt per day) [49, 50, 51]. Concerning this, the measured salt content in Kerala Mixture and Kerala Murukku might raise concerns if consumed regularly, as they could further elevate sodium intake in the targeted population. Auto-oxidation of lipids and fats produces free fatty acids, which break down into smaller molecules, causing food quality degradation. The acid value measures the amount of free fatty acids in fat [52]. Acid value, a marker of oil degradation, showed statistically significant reductions over time in Tapioca Chips, Kerala Mixture, and Banana Chips, suggesting improved oil handling or turnover practices [48]. For example, the consistently lower acid values in 2023 across several products suggest that routine monitoring or adjustments in oil reuse practices may have been implemented. Kerala Murukku and Achappam showed no statistically significant change; however, all values stayed below the value that is considered unfavorable to safety or sensory quality. pH plays a role in microbial growth control [42]. Statistically significant year-wise pH variation was observed in Kerala Murukku, Tapioca Chips, and Achappam, though the overall pH range remained above 5 across all products. pH, an effective indicator of food stability, has been associated with microbiological and chemical reactions that cause food deterioration [53].