Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 2583-2592
DOI: https://doi.org/10.20546/ijcmas.2018.704.294


Development and Sensory Evaluation of Biscuit by Incorporation of Carrot Powder
G. Mounika1 and Srinivas Maloo2
1Food Processing Technology, University College of technology, Osmania University, Hyderabad, Telangana, India
2University College of technology, Osmania University, Hyderabad, Telangana, India
*Corresponding author
Abstract:

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 of 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.


Keywords: Carrot-carotenoids, Dietary fiber, Antioxidants, Pomace, Functional products
Download this article as Download

How to cite this article:

Mounika, G. and Srinivas Maloo. 2018. Development and Sensory Evaluation of Biscuit by Incorporation of Carrot Powder.Int.J.Curr.Microbiol.App.Sci. 7(4): 2583-2592. doi: https://doi.org/10.20546/ijcmas.2018.704.294