A study was carried out to examine the quality parameters of commercially available popular deep-fried snack-Mu- rukku. Eight samples (four spicy and four salty) of most commonly consumed deep-fried snacks in India, viz., murukku (an extruded strands-like product made from the mixture of rice flour and black gram dhal flour) were analyzed for moisture, oil content, CIE instrumental color (L*a*b*), instrumental texture measurement (breaking strength of murukku strands), aroma finger printing by electronic nose and sensory quality. Quantitative descriptive analysis (QDA) and results showed that sample ‘A’ had highest acceptance and sample D lowest acceptance scores. The results indicated that significant variations were observed in moisture content (2.21 - 3.35%), oil content (30.10 - 34.61%) and textural parameters. Electronic nose technique was found useful in fingerprinting the aroma pattern of market samples in a short time. Descriptive sensory profiling coupled with principal component analysis showed the interrelationship among and between sensory, instrumental, chemical parameters.
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