Development of Conventional Food Products by Incorporation of Carrot Flour in Wheat Flour

Wheat belongs to the genus-Triticum and there are 30,020 species. The kernel of wheat is usually 1/8 – ¼ inches long. Wheat is consumed mostly in the form of flour obtained by milling the grain. Wheat flour is an excellent source of complex carbohydrates. In addition, wheat flour contains B-vitamins, calcium, iron, magnesium, phosphorus, potassium, zinc,minimal amounts of sodium and other trace elements. Carrot is the richest source of beta-carotene among all the root vegetables; therefore it holds an important position among vegetables. Its common Hindi name is Gajar. Carrot can also promote colon health as it is rich in fiber. Vitamin A deficiency remains widespread in many countries in South Asia andcontributes to a significant proportion of preventable blindness. Vitamin A.

The objectives of present research were to evaluate the sensory attributes of prepared products and to assess the nutritional quality of the prepared products. Carrot flour were incorporated in wheat flour recipes viz., Balu Shahi and Cookies with one control (T₀) and four treatments for each products T₁, T₂, T₃ and T₄ at different percentage incorporation levels with Carrot flour for all two products using their standard ingredients and method of preparation. Sensory evaluation of the prepared products was done by 9 point hedonic scale. The nutritive value of prepared food products was calculated by using the foodcomposition table.

Result showed that based on the expert panel evaluation of two products, showd that the highest overall acceptability was found in T₁ (10%) in case of balu shahi and T₂ (20%) I cookies. All the experimental prepared products were fond to be acceptable. Significant Difference (Pd”0.05) in flavour and taste, body andtexture and colour and appearance between various treatment combinations was found. The prepared products were found to be low in calories and carbohydrate but high in fibre, calcium, iron, phosphorus, sodium potassium and carotene content. It was concluded from the results that the products formulated by incorporation of Carrot flour in wheat flour at differentlevel can improve the nutritional quality of products as well as variety in the diet.