Physico Chemical and Sensory Characteristics of Wheat Flour Bun Supplemented with Carrot Pomace Powder

Abstract

This study aimed to find on preparation and quality evaluation of carrot pomace powder using buns different level of carrotpomace powder. The quality of buns was determined on the basis on physico -chemical characteristics: Moisture content, Ash content, Fat content, Protein content, and sensory analysis including sensory attributes as colour, flavour, texture, taste and overall acceptability. The moisture content of buns was found to be increased with increase in proportion of carrot pomace powder.  The mean overall sensory acceptability scores of more than 8.60 for bun samples upto 2.5% carrot pomace powder indicated the commercial scope for manufacturing good quality buns with carrot pomacepowder. The bun samples prepared by adding Carrot pomace have lead to increase in the water absorption while the arrival time and dough stability were decreased. So fiber as a food industry by product is recommended to be used as food additives to gain nutritional and healthy benefit.