Abstract:

In this study, it was aimed to enhanced cake formulation with purple carrot powder (PCP) dried 3 different methods (hot-air (HPC), microwave (MPC) and vacuum (VPC) dried) and used at 5 different ratios (0, 5, 10, 15, 20%). The effects of purple carrot powder (PCP) on chemical, physical and sensory properties of cake samples were investigated. HPC substituted cake samples had lower batter density and weight values. PCP usage significantly affected the crust and crumb color value of cake samples (p<0.05). Samples containing MPC had higher firmness and lower springiness than others. Lower firmness, volume index, saturation index and higher springiness values were determined with increasing PCP rate. The highest total phenolic content and antioxidant activity were found in cake samples containing HPC and VPC, respectively. When all cake samples evaluated, the higher overall acceptability scores were obtained with HPC added cake samples at 15 and 20% substitution level compared to control sample.

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