Development and Sensory Evaluation of Biscuit by Incorporation of Carrot Powder

G. Mounika, Srinivas Maloo
2018 International Journal of Current Microbiology and Applied Sciences  
Carrot is one of the important root vegetables rich in bioactive compounds like carotenoids and dietary fibers with appreciable levels of several other functional component shaving significant health-promoting properties. The consumption of carrot and its products is increasing steadily due to its recognition as an important source of natural antioxidants having anticancer activity. The purpose of this paper is to develop biscuit incorporated with carrot powder to enhance the nutritional value
more » ... f it. The proportion of refined wheat flour and carrot powder were 97:3, 94:6, 91:9 and with these flour blends and used for making biscuit samples were 0, 3, 6, 9% respectively. The biscuits were evaluated for its sensory test. K e y w o r d s
doi:10.20546/ijcmas.2018.704.294 fatcat:znbj7kjhb5feddoxmij4gzuwj4