International Journal of Engineering Research in Electronics and Communication Engineering

Comparative Study of Deep Fat Fried Samosa and Oxyair Fried Samosa

Author : Pande Snehal D ¹ Deo Shrutika K ² Bhope Pritish S ³ Pande Sayali D. ⁴

Date of Publication :20th April 2018

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

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