The purpose of this study was to analyze the effect of the addition of hydrocolloids such as gum arabic and xanthan gum, as well as a mixture of gum arabic and xanthan gum on moisture and oil transport properties in deep fat‐fried multilayered wheat flour dough sheet (Khaja). The dynamic viscoelastic analysis of the dough showed that the hydrocolloid incorporated sample had a larger difference in the storage and loss modulus values, indicating that hydrocolloids had a synergistic effect on increasing the elastic property of the dough. The multilayered wheat flour dough sheet was deep fat‐fried in a fryer at a frying oil temperature of 180°C. Hydrocolloid inclusion reduced the moisture diffusivity of the product, and the moisture diffusivity of the hydrocolloid incorporated sample decreased from 4.60 × 10−9 to 3.32 × 10−9 m2/s. The sample containing the combination of gum arabic and xanthan gum reduces oil absorption by 20.13% compared to the control sample. Novelty impact statement Oil absorption in Khaja is influenced by the type of hydrocolloid, moisture content of the dough, frying duration, and temperature of frying. Hydrocolloid significantly affected the viscoelastic characteristics of the dough and reduced the hardness of the product. The dough containing a combination of xanthan gum and gum Arabic decreased oil absorption by around 20% in Khaja.

During the current study, experiments were conducted for the development of hydrocolloid fortified flour-based multilayered snacks. The main objectives of the study were to determine the appropriate frying temperature, study the kinetics of quality change with respect to time, and evaluate the sensory score of the samples incorporated with hydrocolloids. At frying temperatures of 160-190°C, the product's hardness value ranged from 83 to 91 N/mm 2 . The product's lightness values were 41.18 and 36.84 at temperatures of 160 and 190°C, respectively, indicating that the color darkened as the frying temperature increased. Based on the sensory evaluation by fuzzy logic, the sample with the mixture of hydrocolloids was ranked as the best among samples with no hydrocolloids and samples fortified with hydrocolloids individually. The results obtained in the present investigation are expected to be useful in the standardization and scale-up of the flour-based deep fat fried products. Novelty impact statements:1. A multilayered sweet snack was prepared by deep-frying of hydrocolloidincorporated dough.2. The crust color and texture were a function of frying temperature and time.3. Fuzzy logic-based sensory evaluation revealed that the product containing gum arabic and xanthan gum had the highest sensory value.