26-07-2011

The meeting was held on 26th of July’2011 and was called by Ajinkya Bande to have a discussion with supervisor Paul. Agenda: The Agenda of the meeting was to discuss about how to do the shelf life testing of the product and guidance regarding GMP and GHP. The meeting minutes recorded was as follows- The meeting began with discussion of the qualities of samosa which may be affected during the storage. But if the product is to be frozen then the qualities would be least affected. So the team mentioned the factors which were suspected to cause deterioration of the quality of the product. But of these factors, factors like loss of crispiness of product after baking or bad flavor which would be only determined by subjecting the product to sensory test which the team thought would be risky for the assessor’s health. So the team suggested one factor i.e. peroxide value of the oil present in the samosa could be a good measure of the quality of samosa as it is a good measure of quality for fried products. With peroxide value in consideration the other issue was the samosa is very low in oil as compared to the fried samosa as it is baked so there is already less oil though it is susceptible to spoilage and being in small amount it may make it difficult to record. Professor Paul also suggested that the team may ask for guidance from Dr. Chen regarding some physical tests which may be carried out to determine the changes in the crispiness of the product with time. With this the team decided to have a meeting with Dr. Chen to discuss regarding the physical tests which could be carried out to check the texture of our product.
 * __Healthy Pastry – “//Samosa//” __**

Go to Unit 4 meeting minutes