Optimizing the Process Parameters for Carrot Cake Development Using Response Surface Methodology
Chintan Prajapati *
Department of Food Safety and Quality Assurance, College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, Gujarat, India.
Keshav Kamaliya
Polytechnic in Food Science and Home Economics, Anand Agricultural University, Anand, Gujarat, India.
Rashmin Dhingani
Department of Food Safety and Quality Assurance, College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, Gujarat, India.
*Author to whom correspondence should be addressed.
Abstract
Carrots (Daucus carota L.) are rich in vitamins B1, B2, B6, β-carotene, and dietary fibers, having nutritional benefits such as, antioxidant, and anticancer properties. Carrot offers a valuable nutritional boost for enhancing bakery products. Incorporating carrot into cake preparation not only adds a unique flavor and moist texture but also boosts the nutritional value with additional vitamins and fiber. The research systematically examines the effects of varying process parameters such as carrot, sweetened condensed milk, and whey protein concentrate (WPC) on specific volume, springiness, and overall acceptability of carrot cake using Central Composite Design (CCD) of Response Surface Methodology (RSM). The optimal formulation for carrot cake consisted of 70.8 g of carrot, 200 g of sweetened condensed milk, and 4.2 g of WPC. This combination resulted in a high-quality carrot cake with a specific volume of 2.58 cm³/g, a springiness measurement of 1.049 mm, and an overall acceptability rating of 8.3. This approach not only enhances product quality but also supports waste reduction by valorizing carrot, aligning with sustainable food processing practices.
Keywords: Carrot cake, response surface methodology, sweetened condensed milk, whey protein powder