Effect of Incorporation of Carrot Flour on Quality Characteristics of Cake

Abstract

Cake is a form of food that is baked and usually sweet in taste. It provides fats, carbohydrates and body building protein. The aim of the present study was to develop carrot blended cake and to assess its quality characteristics during ambient storage conditions. For the development of carrot blended cake, refined wheat flour, whole wheat flour and carrot flour were blended in different proportions of T1(100:0::RF:CF), T2(90:10::RF:CF), T3(80:20::RF:CF), T4(70:30::RF:CF), T5(100:00::WWF:CF), T6(90:10::WWF:CF), T7(80:20::WWF:CF) and T8(70:30::WWF:CF)  and were packed in high density polythene (HDPE) polythene pouches and stored at refrigeration conditions and subjected to quality characteristics at an interval of 7 days for a period of 21 days.The results showed that the phosphorus and iron content of cake decreased with an increase in storage period. No microbial count was detected in the fresh samples, but it increased with an increase in the storage period but was within the safe limits. On the basis of sensory evaluation (colour, texture, taste and flavour) of carrot blended cake, treatment T3 ((80:20::RWF:CF)) was adjudged to be the best among all the treatments with mean score of colour(8.26), texture (8.15),  taste (8.12) and flavour (8.05), respectively.