Vol. 9, Issue 1, Part F (2023)

Background: With rising health consciousness, there is increasing demand for nutritionally enhanced food products. Samosa sheets, traditionally made from refined wheat flour, are a staple snack base but lack sufficient protein and dietary fiber. The inclusion of oat flour (OF) and chickpea flour (CF) has shown promise in enhancing the nutritional profile of these sheets.

Objective: This study aims to assess consumer acceptance and market potential of nutritionally enhanced samosa sheets prepared with varying ratios of wheat flour (WF), oat flour (OF), and chickpea flour (CF) through sensory evaluation and a market survey.

Methods: Three samosa sheet formulations (F1: 50% WF, 30% OF, 20% CF; F2: 40% WF, 40% OF, 20% CF; F3: 30% WF, 50% OF, 20% CF) were prepared and evaluated by 100 sensory panelists using a 9-point Hedonic Scale. A structured market survey was conducted among 300 respondents to assess consumer preferences, purchase intent, and willingness to pay. Statistical analysis, including one-way ANOVA and Chi-square tests, was performed using SPSS v26.0.

Results: Sensory evaluation revealed that F2 (40% WF, 40% OF, 20% CF) scored the highest in overall acceptability (8.2/9), followed closely by F3 (7.9/9). Survey results indicated 78% purchase intent and 65% willingness to pay a premium price for nutritionally enhanced sheets. Health benefits, taste, and affordability were identified as key purchase drivers. Statistical analysis confirmed significant differences (p< 0.05) in sensory scores and survey parameters across formulations.

Conclusion: Nutritionally enhanced samosa sheets demonstrate strong consumer acceptance and market potential, with F2 (40% WF, 40% OF, 20% CF) emerging as the most preferred formulation. This study supports the commercial viability of oat and chickpea flour-enriched samosa sheets as a functional food product.