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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

Abstract

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.

Keywords

Hydrocolloids Samosa Moisture retention Oil uptake Sensory characteristics RBD 

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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

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