Consumer Preference on Cakes, Acceptability and Nutritional Evaluation of Food Fortified Cakes

Abstract

Objectives: To enhance the micronutrient content of cakes by food fortification using locally available under exploited but nutritionally rich indigenous food fortificants. Methods: Lotus stem and Carrots were chosen as food fortificants. The nutrient analysis of the fortificants was carried out. Lotus stem powder (LS) and carrot powder (CA) were incorporated individually (15, 20 and 25 percent) as well as in mixed form (MF) (2:1, 1:1, 1:2.) in Chocolate (CH) and Orange cake (OR) and the highly acceptable cakes were analyzed for iron, β carotene and quality parameters. Results: Lotus stem powder had iron (80 mg/100 g), β carotene (543 µg/100 g) and fibre (31.6 g/100 g).Carrot powder had iron (5 mg/100 g), β carotene (6875 µg/100 g) and fibre (1.46 g/100 g). Among all the variations LSCK2 (84.5 percent), CAOR1 (84 percent) MFCK1 (88 percent) and MFOR1 (87.3 percent) cakes were highly acceptable.LSCK2 had the highest iron content (12.50 mg/100 g) and CAOR1 (760 µg/100 g) had highest β carotene content. Total solids were above the standard value of 60 percent. pH of MFCK1 and MFOR1 were 6.2. The microbial count of the cakes was found to be within the satisfactory limit. Conclusions: Fortification of cakes is a possible venture to alleviate micronutrient malnutrition in people.