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.
carrot puree, rice balls, sensory analysis, new product development
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