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

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...