Abstract
The aim of the present study was to develop a cake product using the fruit segments of Citrus maxima enriched with bioactives for nutritional benefits. The pomelo fruit segments was supplemented in fresh and dried form at various concentrations, The cakes were analyzed for physiochemical property the texture value decreased from 973 to 875 g force for fresh segments and 934 to 811 g force for dry segments. Despite of the cooking process In spite of the cooking process, bioactive compounds such as phenolics, flavonoids, and carotenoids are better preserved in cooked cakes, . Cakes supplemented with 30% fresh and 5% dry fruit segments was found to be sensorial acceptable. The sensorial preferred concentration was analyzed for proximate composition in which supplemented cake showed significant difference for total fat, protein and ash content as compared with control cake. Thus, the supplementation of pomelo fruit segments can be utilized as an ingredient for use in developing various products that aids in promoting health benefits.
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