Effect of Frying on Quality Characteristics of Chicken Meat Samosas Kantale Rushikesh A., Kumar Pavan*, Mehta Nitin, Chatli Manish Kumar, Malav Om Prakash, Wagh Rajesh V., Kaur Amanpreet Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India *Corresponding author: P Kumar; Email: vetpavan@gmail.com
Online published on 19 July, 2019. Abstract Present study was undertaken to assess the effect of deep fat frying on quality characteristics of chicken meat samosas. The formulation and processing conditions for preparation of chicken meat samosas were standardized. A total of three types of samosa were prepared by using various frying methods as deep fat frying (T1, 185ºC for 6 min), flash frying (T2, 185ºC for 2 min) and flash frying followed by deep fat frying (T3, 185ºC for 5 min). The developed products along with raw samosas (C) were studied for various physico-chemical, proximate parameters, instrumental colour profile and sensory analysis. T1 and T3 products were compared for sensory attributes. The pH of T3 samples was noted significantly (P<0.05) lower than T1, T2 and raw samosa. T3 samosa was recorded with highest fat percentage and calorific value. Protein content of T1 and T2 were comparable and was significantly (P<0.05) higher than T3. The T1 samples were noted with significant (P<0.05) higher flavour and overall acceptability attributes as compared to T3 samples. Thus, it can be concluded that samosa cooked by frying in refined soybean oil at 185ºC for 6 minutes had better sensory attributes with good nutritive value. Top Keywords Meat samosa, frying, quality attributes. Top |