Consumer Preference on Cakes, Acceptability & Nutritional evaluation
Value addition of cakes using locally available foods is a possible venture for correcting micronutrient malnutrition
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Food fortication using lotus stem and carrot powder was a successful project.Chocolate flavour (52%) was highly preferred by most respondents and the least preferred was strawberry (10%). Chocolate glaze icing was the most liked (68%) icing. Iron content was 80 and 5 mg/100g in Lotus stem powder and Carrot powder respectively. beta carotene was 6875 and 543 µg/100g in Carrot powder and Lotus stem powder respectively. Lotus stem powder had a very high fibre (31.6 g) and carrot had a minimum content (1.46g), LSCK2 had the highest iron content (12.50mg/100g).20%lotus stem fortified cake (84.5%) ...
Food fortication using lotus stem and carrot powder was a successful project.Chocolate flavour (52%) was highly preferred by most respondents and the least preferred was strawberry (10%). Chocolate glaze icing was the most liked (68%) icing. Iron content was 80 and 5 mg/100g in Lotus stem powder and Carrot powder respectively. beta carotene was 6875 and 543 µg/100g in Carrot powder and Lotus stem powder respectively. Lotus stem powder had a very high fibre (31.6 g) and carrot had a minimum content (1.46g), LSCK2 had the highest iron content (12.50mg/100g).20%lotus stem fortified cake (84.5%) and 15 %carrot powder fortified cakes (88 %)was the best acceptability .obtained the highest acceptability percentage. Cakes fortified with 15 percent carrot powder (CAOR1) registered the highest amount of beta carotene i.e., 760 µg/100g. The acceptable cakes had a pH of 5.5 to 6.2.Crude fibre content was within the permissible limit. Acid insoluble ash was negligible in all cakes. The microbial count of the highly acceptable cakes was found to be within the satisfactory limit. No mold growth was observed in the highly acceptable cakes up to 5 days. The cost calculation showed minimal amount.
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