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Indian Journal of Public Health Research & Development
Year : 2019, Volume : 10, Issue : 7
First page : ( 1582) Last page : ( 1587)
Print ISSN : 0976-0245. Online ISSN : 0976-5506.
Article DOI : 10.5958/0976-5506.2019.01822.9

Serving Vegan Palates Nutritiously: Fortification of Vegan Cake with Garden Cress Seeds and Rose Petal Preserve as Functional Ingredients

Giraje Neelam1, Hedaoo Radhika2

1M. Sc Nutrition and Dietetics, Symbiosis School of Biological Sciences, Symbiosis International (Deemed University), Lavale, Pune

2Assistant Professor, Symbiosis School of Biological Sciences, Symbiosis International (Deemed University), Lavale, Pune

Online published on 19 August, 2019.

Abstract

Background

Vegan lifestyle is gaining impetus all over the world in view of its health benefits and environmental impact. With the growing diet trends a demand for vegan bakery products are rising.

Aim

The aim of the study was to develop whole wheat vegan cake by enriched with local plant derivatives and assess its overall acceptability compared to vegetarian cake available commercially.

Method

Vegan cake was standardized and enriched with garden cress seeds and rose petal preserve against a commercially available vegetarian cake. Sensory trails on flavor profile were conducted using 9 point hedonic scale on 30 semi trained panelists. Minimum good acceptance range considered was 70% and above. Nutritive value of the cake was determined by proximate analysis. Shelf life of the developed product was checked by microbial analysis. The overall acceptability of the developed product was checked against the control product statistically using paired t test.

Result

The experimental and the control product had sensory acceptability of 84% and 83% respectively. There was no significant difference between the overall acceptability scores of two products (p> 0.05). The proximate analysis suggested the experimental cake was high in calories, proteins iron and fibre compared to control per 100 grams of the product. The shelf life of control and experimental product was two days at room temperature.

Conclusion

The developed product has a good scalability as a nutritious alternative to the contemporary vegan cakes available in the market.

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Keywords

Fortified vegan cakes, Rose petal preserve, Garden cress seeds.

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