DEVELOPMENT AND QUALITY EVALUATION OF CARROT CRACKERS
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DEVELOPMENT AND QUALITY EVALUATION OF CARROT CRACKERS
Authors:
Lilesh H. Pustode1, Prashant S. Watkar2, Anirudha P. Bankar3, Rakesh Y. Borkar4
1,2 Assistant Professor, Food Technology Department & Ballarpur Institute of Technology, Ballarpur
3,4, Research Scholar, Food Technology Department & Ballarpur Institute of Technology, Ballarpur
Corresponding author email ID- lileshpustode@gmail.com
Abstract – The present study focuses on the development and quality evaluation of nutrient-rich Carrot Crackers to enhance consumer convenience and dietary intake. The standard formulation (T0) comprised 60 g refined wheat flour and 20 g Bengal gram flour, with varying carrot content across samples. Physical properties such as color, texture, and appearance were assessed visually, while sensory evaluation revealed that the T2 sample received the highest scores for color, taste, texture, and overall acceptability. The product was packaged in high-density polyethylene (HDPE) and remained organoleptically acceptable for up to 20 days at room temperature. A techno-economic feasibility analysis indicated that the production cost of Carrot Crackers is low, including raw materials and processing costs, making it a profitable alternative to commercially available crackers. The study concludes that carrot incorporation can enhance the nutritional and sensory attributes of crackers while ensuring economic viability.
Keywords – Carrot Crackers, Nutrient rich, Sensory evaluation, Attributes, Economic
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