Development of Gluten-Free Carrot Cake Truffle

Prof. Nisha Wagh; Aditi Jagad

Title:
Development of Gluten-Free Carrot Cake Truffle

Authors:
Aditi Jagad | Prof. Nisha Wagh

Cite This Article :

Aditi Jagad | Prof. Nisha Wagh "Development of Gluten-Free Carrot Cake Truffle" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1, February 2023, pp.1143-1146, URL: https://www.ijtsrd.com/papers/ijtsrd52820.pdf

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Abstract :
The development of Gluten- free Carrot cake Truffle was studied at the Department of Food Technology, Parul Institute of Applied Science, Parul University, Vadodara. The main goal of developing truffle is to provide Protein, Fat, Carbohydrates. The main objective of the study was to develop a truffle that will provide enough energy & protein to the body. Carrot cake truffle was developed using carrot, dates, almond, amaranth flour, cinnamon powder, dark chocolate, and coconut oil. Truffle with T2 formulation was found to be the best based on sensory evaluation like, taste, texture, color, mouth feel, and overall acceptability. Selected truffles had 27.95% moisture content, 1.71% ash content, 11.6% protein content, 16.19% fat content, 42.55% carbohydrate content, and 192.07 Kcal. Our final product can be consumed by people who have gluten intolerance, celiac disease people since it’s the only diet taken by these people and can be consumed by all age groups.

Keywords :
Carrot cake, Truffle, Gluten- Free, Vegan, Chocolate

Publication Details:

Unique Identification Number : IJTSRD52820

Published In : Volume-7 | Issue-1, February 2023

Page Number(s) : 1143-1146

Publisher Name : IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470

Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

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