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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.

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