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RESEARCH PAPER
Year : 2014  |  Volume : 3  |  Issue : 6  |  Page : 145-148

Sensory and nutritional evaluation of value added cakes formulated by incorporating beetroot powder


Department of Foods and Nutrition, College of Home Science, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India

Correspondence Address:
Pinki
Department of Foods and Nutrition, College of Home Science, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand
India
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Source of Support: None, Conflict of Interest: None


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Beetroots (Beta vulgaris) are rich in valuable, active compounds such as carotenoids, saponins, folates, betanin, polyphenols and flavonoids. Therefore, beetroot ingestion can be considered a factor in disease prevention. It also contributes to health because has antioxidants called betalains. Beetroot powder (BRP) was incorporated in cakes at 0, 10, 15, 20, and 25 per cent level .The sensory evaluation revealed that 70 per cent of the panelists liked extremely, the cake with 20 per cent BRP incorporation. Sensory evaluation using Score Card method showed that overall acceptability of cake with 20 per cent BRP was 9.15 out of 10 i.e. maximum. Nutritional evaluation of cakes revealed that as the level of BRP incorporation was increased from 0 to 25 per cent in cakes, crude protein, crude fat, crude fibre and total ash increased from 6.10to12.4%, 23.5 to29.4%, 1.1to7.4%, 3.5to12.1 % respectively. Among minerals (mg/100g) i.e., iron, calcium, and phosphorus increased from 0.1to2.7, 32.0 to 64.0, and 310 to532 respectively. Total Antioxidant Activity increased from 5.5 to 47% and Folic Acid from 0.24to1.9 mg/100g with the increase in BRP incorporation. Cake formulated using20 per cent BRP had protein, fat, fibre ,iron, calcium, folic acid and total antioxidant activity as 11%, 29.2%, 6.7%,1.8mg/100g, 52mg/100g, 1.55mg/100g, 29.4% respectively.


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