Nutritional and sensory quality assessment of plain cake enriched with beetroot powder
A.R. Lucky, Abdullah Al-Mamun, A. Hosen, Maria Afroz Toma, Md. Anisur Rahman Mazumder
Abstract
The study was aimed to develop cake supplemented by beetroot powder and to evaluate its quality parameter. Four samples were prepared to contain different proportions of beetroot powder (5, 10, 15, and 20% w/w) in combination with wheat flour. The nutritional and sensory properties of plain cakes were also evaluated. The cake supplemented with 15% (w/w) beetroot powder had significantly (p<0.05) improved the nutritional quality compared to control one (without beetroot powder). The mean sensory scores of highly acceptable beetroot powder cake S3 (85:15) had better color (8.57±0.53), flavor (8.43±0.53), texture (8.29±0.49), taste (8.57±0.53) and overall acceptability (8.47±0.13) than other samples. The nutritional and sensory analysis suggested that the cake formulated by 15% (w/w) beetroot powder was comparatively more acceptable than other formulations (0, 5, 10 and 20% w/w).