01-07-2011

7th meeting was held on 1st of July’2011 and was called by Ajinkya Bande and recorder the meeting minutes as well. The agenda of the meeting was to discuss with supervisor Prof. P. Kajda the results of the sensory test carried for the optimization of the base of samosa. The results of the sensory test show that there was no significant difference between the golden surface of the samosas while all other attributes crispiness, oiliness and overall acceptability have the highest rating of around 7 on 9-point hedonic scale for the samosas half fried (30 sec) and base combination around 25-30% whole meal flour in dough. When the half fried samosas and raw samosas were compared in previous sessions it was clear that the raw samosas subjected to baking were not acceptable while the half fried samosa was having best crispiness. So indirectly there is limitation on the frying time which is to be followed while the whole meal flour can be further reduced in base composition to get higher rating. However in this case as well if whole meal flour is completely withdrawn whole from base then the samosas will be having the same base combination as market samosa i.e. only white flour. So team decided to stay with 25-30% whole meal flour in the base. The overall acceptability of the samosas has a rating of around 7 on 9-point hedonic scale and this rating was with the filling/stuffing. So the filling could be optimized in order to get a higher rating. But the team with experience in Unit I & II and in experiments in this session has already done with optimization in the filling by changing it overtime. But still it can be further optimized in next unit by comparing it with market samosas. After the discussion the team was clear about what processing conditions and what ingredients they would be using while carrying production in next stage.
 * __Healthy Pastry – “//Samosa//” __**

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