To Standardization, Formulation and Sensory Evaluation of Carrot Dessert with Rice Balls ijtsrd


Carrot dessert with rice balls were prepared from different proportion of carrot puree, rice flour, sugar, milk and water i.e. T1 formulation was 27 16 16 21 20 carrot puree milk rice flour sugar water for T2 formulation was 22 21 21 16 20 carrot puree milk rice flour sugar water whereas T3 21 27 11 21 20 carrot puree milk rice flour sugar water . For this carrot dessert rice balls physicochemical and sensory analysis was carried out. The results showed that sensory evaluation and overall acceptability of carrot dessert with rice balls of treatments T1, T2 and T3 were noted as 8.3,7.9 and 7.4 respectively. It was observed that the carrot dessert with rice balls T1 was most acceptable and ranked between like very much. T1 showed moisture 61.57 , fat 2.5 , protein 4.2 , Carbohydrate 28 , total sugar 24.0 ash 3.8 , energy by formula calculated 151.3Kcal respectively. Hence T1 have rich nutritive value and literature also showed for carrot with nutrient such as Beta carotene precursor of vit. A , Minerals, Amino acid, Calories, Antioxidants etc. Hence this recipe of carrot dessert suitable for supplementation of Vit A deficient, heart patient and cancer patients which are having good therapeutic value.

BY Dr. Anil Bukya | Lawande S. R | Dawkhar S. N “To Standardization, Formulation and Sensory Evaluation of Carrot Dessert with Rice Balls”

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019,

URL: https://www.ijtsrd.com/papers/ijtsrd26549.pdf

Paper URL: https://www.ijtsrd.com/engineering/food-engineering/26549/to-standardization-formulation-and-sensory-evaluation-of-carrot-dessert-with-rice-balls/dr-anil-bukya

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