Abstract
With the aim to prepare high fibre and low gluten ready-to-eat samosa, the refined wheat flour (RWF) used for samosa sheet preparation was fortified with water chestnut flour (WCNF) and barnyard millet flour (BMF), precisely 25% (R1), 30%(R2) and 35% (R3). The effect of incorporation was studied on water used (ml), dough development time (DDT), gluten content, elasticity, stickiness, spread ratio (SR), spreadibility factor (Sf) and air frying time (AFT) for all samples. The results displayed an increase in the water used in the process from 88 ml to 140 ml with decreased DDT (8.05 ± 0.4 to 7.08 ± 0.2 min) from sample R to R3 respectively. Gluten formation decreased from 10.26 ± 1.08% in sample R to 4.89 ± 0.89 in R1 and 2.06 ± 1.02% in R2 while there was no gluten formation in R3. Elasticity and stickiness were done on sensorial basis. SR were 3.25, 46.47 and 90.21 & 357.85, Sf were 64.99, 85.50, 110.73 and 131.35 with AFT at 180 ºC to be 18, 15, 13 and 10 min for sample R, R1, R2 & R3 respectively. Sensory evaluation of product revealed no significant difference (p>0.05) in the sensory attributes due to incorporation of WCNF and BMF as a healthy replacement for high cholesterol and high gluten traditional samosa.
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