Analysis of the Functional Characteristics and Costs of Carrot-Sooji Halwa Mix

Abstract

Carrot is a root vegetable that belongs to the Apiaceae family and the botanical names Daucus carota and Genus Daucus. Carrot is a globally important vegetable crop that provides essential bioactive constituents such as carotenoids, anthocyanins, and other phenolic compounds.  Due to the presence of these compounds, carrot is considered as a functional food with potential health benefits for human. In the current investigation, carrot flour was used to create a instant carrot-sooji halwa mix. Carrot flour and semolina were combined to make halwa mix, which was then placed in pouches made of laminated aluminum and packed in the following ratios: 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. The functional characteristics of water absorption capacity, oil absorption capacity, swelling capacity bulk density, foam capacity and foam stability were assessed using accepted methods. Increased semolina inclusion with carrot flour resulted in a decrease in the functional qualities of the halwa mix, such as water absorption capacity, oil absorption capacity, swelling capacity, and bulk density. The cost of carrot-suji halwa mix of different treatments was observed highest for C100 followed by C90, C80, C70, and C60, and lowest for C50. The cost of halwa mix was decreased with an increase in the incorporation of semolina with carrot flour.