Sensory Evaluation of Antioxidant Enriched and Iron Based Prebiotic Milk Cake

Abstract

The main objective of this research study was to develop antioxidant enriched and iron based prebiotic milk cake and to evaluate sensory analysis of newly prepared milk cake. In this research study, control milk cake was developed without prebiotics and experimental milk cake was prepared by different percentage of prebiotics. As a prebiotics kiwi fruits powder was used. The nutritional value of bakery goods and their potential for use in feeding programmes and emergencies captured the attention of customers. After sensory analysis, it was found that T3 treatment combination was showed higher overall acceptability.