Development of Par‐Fried Frozen Samosas and Evaluation of Its Post‐Storage Finish Frying and Sensory Quality
2017
Raj, Tanvi | Kar, Jayaranjan R. | Singhal, Rekha S.
In this study, par‐frying technology and frozen storage (−18C to −22C) were amalgamated to extend the shelf life of samosas from the conventional 3–4 days to 90 days with retention of its quality characteristics. Temperature time profile studies were performed on optimized par‐fried and finish fried samosa. Microscopic analysis revealed the oil distribution to be greater in crust than at the centre of samosa. Shelf‐life studies of par‐fried samosas for 90 days revealed that oxidation of fat during frozen storage was very low with peroxide value (PV) of 3.97 ± 0.06 meq O₂/kg sample, free fatty acid (FFA) of 0.72 ± 0.04% and thiobarbituric acid (TBA) value of 0.91 ± 0.52 mg MAL/kg sample. Differential scanning calorimetry (DSC) indicated retrogradation of potato starch during storage. After 90 days of frozen storage, samosas showed low microbiological count (≤20 CFU/g) and after finish frying showed good sensory acceptability. PRACTICAL APPLICATIONS: Ever increasing demand for traditional Indian cuisines, the perishable nature of many of such foods coupled with convenience to overcome the cumbersome nature of the preparations involved were the motivating factors for undertaking this work on par‐fried “samosa,” a deep‐fat fried triangular product based on refined wheat flour with potato stuffing. These findings will help small scale manufacturers to par‐fry samosas on‐site for domestic and/or export market.
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