Year: 2018 | Month: December | Volume 8 | Issue 2
Physio-chemical and Sensory Properties of Biscuits Fortified with Carrot Powder
Abstract:
The aim of the present study was to determine the acceptance level of biscuits made with maida: wheat in the ratio of (100:0, 50:50, 0:100) incorporated with dried carrot powder through sensory and physio-chemical evaluation (weight, diameter, thickness, spread ratio, moisture, ash, carbohydrate, fat, proteins). The butter, egg and sugar mixture were mixed after which flours, baking powder were rubbed uniformly. The dough was then, shaped and baked on a greased tray at 160°C for 10 to 15 minutes. The biscuit produced were analysed for proximate composition using standard AOAC methods. Physical and chemical analysis of cookies was in accordance with sensory analysis. On consumption of 100g cookies with maida and wheat per day gives around 11% recommended daily allowance of Vitamin A. Fortifying food with vitamin A could help in meeting the RDA of vitamin A especially and thus, could serve as a supplement to kids.
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