IMPACT OF GREEN PARTS POWDER OF LOCALLY CULTIVATED CARROT (DAUCUS CAROTA L.) ON QUALITATIVE AND SENSORY PROPERTIES OF BISCUITS AND CAKE

IMPACT OF GREEN PARTS POWDER OF LOCALLY CULTIVATED CARROT (DAUCUS CAROTA L.) ON QUALITATIVE AND SENSORY PROPERTIES OF BISCUITS AND CAKE

The current study aimed to identify the effect of adding different concentrations (0%, 1%, 2%, 3%, and 4%) of carrot green parts powder (CGP) into biscuit and cake mixes on final products qualitative and sensory characteristics. The chemical analysis showed that the protein, ash, and fiber contents...

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Bibliographic Details
Main Authors:	N. S. Mahdi, K. A. Shakir
Format:	Article
Language:	English
Published:	Baghdad University 2025-01-01
Series:	The Iraqi Journal of Agricultural science
Subjects:	carrots Vegetative parts, biscuits, fiber, sensory evaluation.
Online Access:	https://www.jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2115
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