National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study was conducted to investigate the potential of utilization of carrot juice concentrate for the preparation of functional cookies. Cookies were supplemented with different levels of carrot juice concentrate (5, 10, 15, 20 and 25%) and best treatment was selected on the basis of sensory evaluation. The best treatment was further examined for various physico-chemical parameters. It was observed that addition of carrot juice concentrate has improved the functional properties of cookies without compromising the sensory qualities. Cookies prepared with 15 per cent carrot juice concentrate were adjudged best by the panelists in terms of sensory score i.e. color (8.15), texture (8.12), taste (7.98) and overall acceptability (8.10). The study suggested that carrot juice concentrate can be successfully be utilized in development of nutritionally and functionally enriched cookies.
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