Effect of hydrocolloids incorporation in casing of samosa on reduction of oil uptake

  • Bhagwan K. SakhaleEmail author
  • Jyosna B. Badgujar
  • Vitthalrao D. Pawar
  • Suryabhan L. Sananse
Short Communication


An experiment was conducted in Randomized Block Design (RBD) with the four types of hydrocolloids viz. HPMC, CMC, guar gum and xanthan gum. These hydrocolloids were added to wheat flour on dry basis at each 0.5, 1.0, and 1.5% levels in samosa. The prepared samosa was evaluated for various physico-chemical and sensory characteristics. The study revealed that xanthan gum at 1.5% level significantly reduced the oil content in samosa (8.56%) as compared to all other hydrocolloids and their concentration levels. Xanthan gum followed by CMC at 1.5% level (9.38%) was also statistically significant as compared to other hydrocolloids. Further it was observed that there was significant decrease in oil uptake with increase in level of all hydrocolloids. The samosa prepared with xanthan gum (1.5%) was also found superior with respect to sensory qualities compared to control.


Hydrocolloids Samosa Moisture retention Oil uptake Sensory characteristics RBD 


  1. Amerine MS, Pangborn RM, Roessler EA (1965) Principles of sensory evaluation of foods. Academic, New YorkGoogle Scholar
  2. Ang JF (1993) Reduction of fat in fried batter coatings with powdered cellulose. J Am Oil Chem Soc 70:619–622CrossRefGoogle Scholar
  3. Annapure US, Singhal RS, Kulkarni PR (1998) Studies on deep-fat fried snacks from some cereals and legumes. J Sci Food Agric 76:377–382CrossRefGoogle Scholar
  4. Annapure US, Singhal RS, Kulkarni PR (1999) Screening of hydrocolloids for reduction in oil uptake of a model deep-fat fried product. Fett - Lipid 101:217–221CrossRefGoogle Scholar
  5. AOAC (2002) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington DCGoogle Scholar
  6. Das MN, Giri NC (1988) Design and analysis of experiments, 2nd edn. Wiley Eastern Ltd, New DelhiGoogle Scholar
  7. Feeney RD, Haralampu SG, Gross AT (1993) Potato and other food products coated with edible oil barrier films. US Patent 5:217–736Google Scholar
  8. Gamble MH, Rice P (1987) Effect of pre-frying drying on oil uptake and distribution in potato crisp manufacture. Int J Food Sci Technol 22:535–539Google Scholar
  9. Holikar M, Annapure US, Singhal RS, Kulkarni PR (2005) Pectin and calcium chloride treatment for low-fat green gram splits. J Sci Food Agric 85:1677–1680CrossRefGoogle Scholar
  10. Indira TN, Baby Latha R, Prakash M (1999) Kinetics of deep- fat –frying of a composite product. J Food Sci Technol 36:310–315Google Scholar
  11. Khalil AH (1999) Quality of French fried potatoes as influenced by coating with hydrocolloids. Food Chem 66:201–208CrossRefGoogle Scholar
  12. Kimber MP, Holding S (1987) Some technological aspects of batter. In: 1st European Symposium on Savory Coatings. Elsevier Applied Science Publishers LTD, London, pp 85–89Google Scholar
  13. Koelsch C, Labuza TP (1992) Edible water vapor barriers: properties and promise. Trends Food Sci Technol 5:76–81CrossRefGoogle Scholar
  14. Kohajdova Z, Karovicova J (2009) Application of hydrocolloid as baking improvers. Chem Pap 63:26–38CrossRefGoogle Scholar
  15. Kotoki D, Deka SC (2010) Baking loss of bread with special emphasis on increasing water holding capacity. J Food Sci Technol 47:128–131CrossRefGoogle Scholar
  16. Mallikarjunan P, Chinnan MS, Balsubramanium VM (1997) Edible coatings for deep fat frying of starchy products. J Food Sci Technol 30:709–714CrossRefGoogle Scholar
  17. Saguy IS, Pinthus EJ (1994) Oil uptake during deep fat frying: factors and mechanisms. Food Technol 49:142–145, 152Google Scholar
  18. Saha D, Bhattacharya s (2010) Hydrocolloids as thickening and gelling agents in food: a critical review. J Food Sci Technol 47:587–597CrossRefGoogle Scholar
  19. Toma RB, Leung HK, Augstin J, Iritani WM (1986) Quality of French potatoes as affected by surface freezing and specific gravity of raw potatoes. J Food Sci 51:1213–1214CrossRefGoogle Scholar
  20. Varela G (1988) Current facts about the frying of foods. In: Valera G, Bender AE, Morten JD (ed) Principles, changes, new approaches. UK, pp 9–25Google Scholar
  21. Williams R, Mittal GS (1999) Low fat fried foods with edible coatings: modeling and simulation. J Food Sci 64:317–322CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Bhagwan K. Sakhale
    • 1
    Email author
  • Jyosna B. Badgujar
    • 1
  • Vitthalrao D. Pawar
    • 3
  • Suryabhan L. Sananse
    • 2
  1. 1.Food Technology Division, Department of Chemical TechnologyDr. Babasaheb Ambedkar Marathwada UniversityAurangabadIndia
  2. 2.Department of StatisticsDr. Babasaheb Ambedkar Marathwada UniversityAurangabadIndia
  3. 3.Department of Food Science and TechnologyMahatma Phule Krishi VidyapeethRahuriIndia

Personalised recommendations