International Journal of Science , Engineering and Management (IJSEM)

Monthly Journal for Science , Engineering and Management

Volume3,April 2018,

Topic : Comparative Study of Deep Fat Fried Samosa and Oxyair Fried Samosa

Authors:Pande Snehal D || Deo Shrutika K, Bhope Pritish S, Pande Sayali D.

Abstract:Samosa is one of the majority admired savory deep fat fried snack product, consumed by all age group, it is most palatable snack in young generation. Being deep fried it possess high trans fats and saturated fats which increases risk of obesity, type -2 diabetes and cardiac arrest among youngsters. An attempt was carried out to minimize such lethal effects of fat frying by using oxy air fryer. Here a comparative study of reduction in fats, TPA and colour in deep fat fried snack samosa (DFS) and oxy air fried samosa (OFS) and study of palatability were investigated. As final result value for fat content was 22.83% for DFS and for 10.08% OFS. Colour values showed reduction in brightness (L) which ranged from 66.27 to 44.33; increase in yellowness (b) was observed (35.22 to 41.08) and redness (a) value from10.10 to 23.37 for DFS and OFS respectively. Moisture content was 22.25 % for DFS, 9.65% for OFS, while hardness for DFS is 38g While for OFS is 55g, hence from sensory evaluation it is revealed that oxyair fried samosa is acceptable and favorable for good health.

Keywords: TPA, Trans fats, Deep fat fried samosa, Oxy air fried samosa, Hardness

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DOI: 01.1617/vol5/iss4/pid74853

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Dr.Muhammad Ishtiaq,
Mirpur University of
Science & Technology,
Mirpur, Azad Kasmir.

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ISSN(Online): 2456-1304

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Thomson Reuters ID : q-6288-2016.
ORCiD Research ID : 0000-0001-9540-6799

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Journal Code : IJSEM
Electronic ISSN : 2456-1304
Impact Factor : 2.7
Frequency : Monthly
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