25, September 2025

Development and Sensory Evaluation of Gluten-Free Samosa with Ragi, Jowar and Bajra Crusts

VOLUME-11; ISSUE-9; SEPT-2025

Author(s): Shivanee C. Agrawal Bhivapurkar, Dr. Prajakta Nande

Authors Affiliations:

1 PG Student (Food Science and Nutrition), Post Graduate Teaching Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road- 440033, Nagpur (Maharashtra), India.

 

2 Assistant Professor in Food Science and Nutrition (Sr. Gr.), Post Graduate Teaching Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road- 440033, Nagpur (Maharashtra), India.

DOIs:10.2015/IJIRMF/202509020     |     Paper ID: IJIRMF202509020


Abstract
Keywords
Cite this Article/Paper as
References
The rising prevalence of celiac disease and non‑celiac gluten sensitivity has escalated demand for gluten‐free alternatives of traditional foods. Millets, such as finger millet (ragi), sorghum (jowar), and pearl millet (bajra), are naturally gluten‑free and nutritionally rich, offering potential in creating acceptable gluten‑free snacks. This study aimed to develop samosa crust alternatives using ragi, jowar, and bajra flours, evaluating sensory acceptability, nutritional composition, and potential health benefits. Three experimental samosa formulations replacing wheat crust with each millet flour and one control (wheat crust) were prepared. Sensory evaluation was conducted by a panel of judges rating appearance, texture, color, flavor, taste, doneness, and overall acceptability. Nutritional analyses included macronutrients, dietary fiber, minerals, vitamins, and bioactive compounds. Results showed that millet‑based samosas had slightly lower gluten‐like texture but significant gains in dietary fiber, minerals (iron, calcium), and bioactive compounds. The jowar‑based samosa had the highest acceptability among experimental variants. Millets’ incorporation could provide viable gluten‑free alternatives to traditional wheat samosas without severely compromising sensory qualities.
Millets, Gluten-free, Samosa, Sensory valuation, Nutritional composition, Non-celiac gluten sensitivity

Shivanee C. Agrawal Bhivapurkar, Dr. Prajakta Nande (2025); Development and Sensory Evaluation of Gluten-Free Samosa with Ragi, Jowar and Bajra Crusts, International Journal for Innovative Research in Multidisciplinary Field, ISSN(O): 2455-0620, Vol-11, Issue-9, Pp. 140-147.         Available on –   https://www.ijirmf.com/

  1. Singh, R., Singh, P. K., Shivangi, & Omkar, S. (2023). Climate smart foods: Nutritional composition and health benefits of millets. International Journal of Environment and Climate Change, 13 (11), 1112‑ https://doi.org/10.9734/ijecc/2023/v13i113261
  2. Aziz, I., Lewis, N. R., Hadjivassiliou, M., & Sanders, D. S. (2015). A systematic review on the prevalence of non‑coeliac gluten sensitivity. Alimentary Pharmacology & Therapeutics, 41 (9), 807‑ https://doi.org/10.1111/apt.13155
  3. Catassi, C., Bai, J. C., Bonaz, B., Bouma, G., Calabrò, A., Carroccio, A., & Fasano, A. (2013). Non‑celiac gluten sensitivity: the new frontier of gluten related disorders. Nutrients, 5 (10), 3839‑ https://doi.org/10.3390/nu5103839
  4. Mishra, A., Pattnaik, B., Dutta, T., & Baitharu, I. (2022). Nutritional values and potential health benefits of millets: A review. Current Research in Nutrition and Food Science, 10 (1), 189‑ https://doi.org/10.12944/CRNFSJ.10.1.16
  5. Goel, G., & Agarwal, T. (2024). Therapeutic role of millets: An overview. The Indian Journal of Nutrition and Dietetics, 61 (2), 232‑ https://doi.org/10.21048/IJND.2024.61.2.43711
  6. Hassan, Z. M., Sebola, N. A., & Mabelebele, M. (2021). The nutritional use of millet grain for food and feed: A review. Agriculture & Food Security, 10, 16. https://doi.org/10.1186/s40066-020-00282-6
  7. Singh, P., Arora, A., & Strand, T. A. (2018). Global prevalence of celiac disease: Systematic review and meta‑ Clinical Gastroenterology and Hepatology, 16 (6), 823‑836.e2. https://doi.org/10.1016/j.cgh.2017.06.037
  8. Gupta, M. & Bhattacharya, S. (2017). Effect of ingredients on the quality characteristics of gluten free snacks.Journal of Food Sci Technology, 54, 3989–3999.  https://doi.org/10.1007/s13197-017-2863-6.
  9. Kumari, N. (2024). Formulation of fortified millet chikki using selected millet grains. International Journal for Multidisciplinary Research, 6(4):166-169. https://www.ijfmr.com/papers/2024/4/24748.pdf.
  10. Kumbar, S., Devi, U., Navneetha, R. (2023). Development of value added multi millets namkeens. International Journal for Multidisciplinary Research, 5(6):166-169. https://www.ijfmr.com/papers/2023/6/10434.pdf.
  11. Kolhe, S., Mishra, S., Giri, S. (2021). Development of a nutri dense low fat finger millet chakli. International Journal of Creative Research Thoughts, 9(5): 342-350. https://ijcrt.org/papers/IJCRT2105890.pdf.
  12. Longvah, T., Ananathan, R., Bhaskarachary, K., & Venkaiah, K. (2017). Indian food composition tables. National Institute of Nutrition (Indian Council of Medical Research), Department of Health Research, Ministry of Health & Family Welfare, Government of India, Hyderabad, Telangana State, India, 1-578.
Post Views: 19

Download Full Paper

Download PDF No. of Downloads:4 | No. of Views: 15