Table 2.

Effect of levels of hydrocolloids on quality of samosa

Hydrocolloids	Levels of addition (%)	Oil Content (%)	Moisture Content (%)	Color	Aroma	Taste	Mouth feel	Overall Acceptability
Control		18.34	18.50	9	8	9	8	9
Xanthan gum	0.5	12.40	22.76	6	7	6	6	6
	1.0	10.17	24.92	7	8	7	7	7
	1.5	8.56	28.96	8	8	8	9	8
CMC	0.5	13.32	21.70	6	7	6	6	6
	1.0	11.20	24.10	6	7	6	7	7
	1.5	9.38	27.58	9	9	8	9	9
Guar gum	0.5	14.70	20.30	7	7	8	8	8
	1.0	12.60	23.42	7	7	8	7	7
	1.5	10.32	25.87	5	5	6	5	5
HPMC	0.5	15.54	19.42	6	7	6	6	6
	1.0	13.50	22.30	7	6	7	7	7
	1.5	12.71	24.63	5	6	5	6	5
Mean ± SD		12.5 ± 2.63	23.3 ± 2.93	6.8 ± 1.51	7.1 ± 1.31	6.9 ± 1.42	7.0 ± 1.45	6.9 ± 1.52
SE (±)		0.0978	0.3771	0.5064	0.5623	0.5884	0.5884	0.5661
CD at 5% level of significance		0.2849	1.0986	1.4752	1.6383	1.7140	1.7140	1.6493

n = 3 for chemical parameters and n = 10 panelists for sensory parameters