Year: 2026 | Month: April | Volume 16 | Issue 2
Effect of Different Cooking Methods on the Physicochemical and Sensory Quality Characteristics of Chicken Meat Samosas
Nandishwar
Shubham Kapoor
Pavan Kumar*
Nitin Mehta and Rajesh V. Wagh
DOI:10.30954/2277-940X.02.2026.6
Abstract:
The present study was undertaken to evaluate the effects of different cooking methods on the physicochemical and sensory quality attributes of spent-hen meat samosas. Samosas were prepared using spent-hen meat filling and cooked by conventional deep-fat frying (DF), oven-baking (OB), and air-frying (AF). The cooked products were evaluated for physicochemical characteristics, including water activity, pH, instrumental colour, moisture content, and cooking yield, as well as sensory attributes. The pH of both the samosa sheet and filling differed significantly (p<0.05) among the cooking methods, with AF samples exhibiting the lowest values and DF samples the highest. The cooking yield was significantly (p<0.05) higher in DF samosas than in AF and OB samosas. Oven-baked samosas exhibited the highest lightness (L*) values, followed by AF and DF samples. The redness (a*) and yellowness (b*) values were significantly (p<0.05) lower in DF samosas than in AF and OB samosas. Sensory evaluation revealed that DF samosas received the highest scores for flavour, juiciness, and overall acceptability; however, these scores were statistically comparable to those of AF samosas. The findings indicate that air frying can produce spent-hen meat samosas with physicochemical and sensory qualities comparable to those of conventionally deep-fat-fried products while offering a healthier cooking alternative.
Highlights
- Cooking method significantly influenced the quality of spent-hen meat samosas.
- Deep-fat frying resulted in the highest cooking yield and sensory acceptability.
- Air-fried samosas exhibited sensory quality comparable to deep-fat-fried products.
- Air frying offers a healthier alternative without compromising product quality.
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