Abstract:
Three different formulas of ready to bake vegetarian cake mixes were prepared and quality and
storability were analyzed. Proximate composition, beta carotene, colour (Lightness, redness and
yellowness) of flour mix in terms of L*, a* and b* and total plate count were determined (n=3).The
results were analyzed by completely randomized design using ANOVA by SAS statistical package
and mean separation was done by using Least Significant Difference (LSD) at α= 0.05. The initial
moisture content of cake mix 1, 2 and 3 were 5.23%, 6.41% and 5.61% and it was increased up to
5.63%, 6.79% and 5.84% respectively. High percentage of fat was recorded in Mix-1 (T1) and
the least in Mix-3 (T3) and least in Mix 2 (T2) . All three mixes were not exceeded the safe limit of
water activity for microorganisms (aw = 0.6) and resulted low microbial load (1.8*103
). Addition
of pumpkin flour and bale powder proportionately increased the yellowness of flour mixes and the
L*, a* and b* colour values were significantly (p<0.05).The prepared cakes were analyzed for
physico-chemical properties and consumer acceptability using 5 point Hedonic scale. Mix- 3 (T3)
that containing wheat flour, rice flour, bael powder and pumpkin flour 10%, 17%, 3%, and 15%
respectively was identified as the most suitable combination of ready to bake vegetarian cake mix
(dry mix) and could be stored for 90 days without noticeable quality deterioration. According to
the results obtained, the vegetarian ready to bake cake mix 3 was identified as the most preferable
formula with the highest consumer acceptability.
