07-06-2011

1st meeting was held on 7th of June’ 2011 and was called by Supervisor Prof. P. Kajda and meeting minutes were recorded by Ajinkya Bande.
 * __Healthy Pastry – “//Samosa//” __**

The minutes recorded were as follows- The group gave a brief idea about the tasks carried out in Unit I and Unit II and about how they are going to carry further steps in project. The discussion took place taking into consideration two main aspects in project work viz. ingredients and process.

I) Discussion on Ingredients –  The team in the Unit I considering nutrition part of view used sweet potato boiled in water instead of potato boiled in water but due to its excess softness after boiling it gave an undesirable texture of filling in //samosa//. So the team again had to turn to use potato. The team hasn’t tried the production with the use of baked sweet potato which might give a bit similar texture to boiled potato which is desirable in //samosa// and thus giving an opportunity to switch bake to an healthy ingredient.   The team considerably managed to reduce the amount of salt by use of different type’s spices like ground cumin seeds in the base of the //samosa//. If the salty taste is desirable in the base (which could be determined by defining How’s) salt substitutes could be used which even with less amount than table salt impart more saltiness than table salt. In order to target a wide range of age groups from children to senior citizens the level of hotness could be further reduced meanwhile keeping the amount of spices same or more/less which are not contributing hotness. II) Discussion on Process –  According to operations carried in Unit I & II the frozen product was supposed to be defrosted and then fried before consumption. Taking into consideration safety issue the team decided to freeze the fried //samosas// and those could be defrosted and tossed in pan with a tablespoon of oil or could be microwave heated (after defrosting). Thus for this a change in process should be done which is immediate freezing of the fried //samosas//.   The team also decided to have final product in two different ranges. First in form of (cooked and) frozen and second in form of (cooked and) shelf display pack to promote institutional/wholesale and retail sale of the product respectively. Thus to accomplish this freezer and a vacuum packaging system is to be lined to the process line after frying. Finally the process will be as follows –

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