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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(5): 3522-3530
DOI: https://doi.org/10.20546/ijcmas.2020.905.419


Physico-chemical, Functional, Nutritional Quality and Antioxidant Level of Indian Street Food: Samosa
Diksha and Rajni Modgil*
College of Home Science, CSKHPKV Palampur H.P. 176062 India
*Corresponding author
Abstract:

A samosa is a fried or baked dish with a savory filling. The present study was undertaken to evaluate street food Samosa...? It was  evaluate for its physical, functional, nutritional quality, Antioxidant activity and peroxide value. An attempt was also made to do value addition of the same. Control samples were prepared in the laboratory, samples were also procured from the local street vendors and value addition was done by adding locally available food material. The samples were also evaluated for their organoleptic acceptability. A significant difference was there in the physical functional and nutritional quality of the samples procured from street vendors. Water absorption and oil absorption capacity was lowest in the street vendor sample. Value addition of Samosa resulted in an increase in the crude protein by 34.75% calorific value 2.13% and crude fiber 96 per cent. An increase of 7.21% was noted in the DPPH (Inhibition activity). Mineral viz., iron, calcium and phosphorous also increased after value addition where as 14.33% decrease in total carbohydrate content was there.  The peroxide, free fatty acid was less in the control and value added sample as compared to samples procured from street vendor. Acceptability of value added Samosa was higher as compared to control and samples procured from street vendor Value addition was helpful in improving the nutritional quality of street food.


Keywords: Samosa, Street foods, Calorific value, True protein, minerals, Peroxide value organoleptic evaluation, Antioxidants
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How to cite this article:

Diksha and Rajni Modgil. 2020. Physico-chemical, Functional, Nutritional Quality and Antioxidant Level of Indian Street Food: Samosa.Int.J.Curr.Microbiol.App.Sci. 9(5): 3522-3530. doi: https://doi.org/10.20546/ijcmas.2020.905.419