IJSRP, Volume 2, Issue 8, August 2012 Edition [ISSN 2250-3153]
Bazilla Gayas, Rama Nath Shukla, Beena Munaza Khan
The present study was conducted on preparation and quality evaluation of carrot pomace powder enriched defatted soy flour fortified biscuits using different level of carrot pomace powder. The quality of biscuits was determined on the basis on physico -chemical characteristics namely: Moisture content, Ash content, Fat content, Protein content, β-carotene content, and Crude Fiber content and sensory analysis including sensory attributes namely colour, flavour, texture, taste and overall acceptability .The moisture content of biscuits was found to be increased with increase in proportion of carrot pomace powder. Estimation of crude fiber content of sample showed high improvement in nutritional value of carrot pomace powder incorporated biscuits, the highest value was observed in 10% Carrot pomace powder incorporated biscuit sample i.e 2.92%. There was linear increase in β-carotene content from 0.10 to 2.49 mg due to increase in the level of carrot pomace powder .The mean overall sensory acceptability scores of more than 8.50 for biscuit samples upto 5% carrot pomace powder indicated the commercial scope for manufacturing good quality vegetarian biscuits with carrot pomace powder and defatted soyflour, which will also be helpful in providing daily dietary requirement of β-carotene to the consumer .