Download complete project materials on Evaluation Of The Sensory Parameters Of Enriched Funnel Cake
CHAPTER ONE
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INTRODUCTION
Funnel cake is a regional food popular in Northern America at carnivals, fairs, sporting events and seaside resorts. Funnel cake is also called “Jalebi” in Indian language and “Hikima” in Hausa language. It is mostly eaten among the Hausa people of the Northern part of Nigeria.
Jaggery is a traditional non centrifugal cane sugar consumed in Asia, Africa and some countries in the Americans. It is a concentrated product of date, cane juice, or palm sap Swith out separation of the molasses and crystal, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with remainder made up of other insoluble matter, such as wood ash, proteins and bagasse fibers. (Kalra, et al., 2000).
Funnel cakes (“Hikima”) are made with flour, jaggery, carrots, milk flavor, and baking powder or yeast. It is made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden- brown. The batter is commonly poured through a perforated funnel creating its texture and giving its name (funnel cake).
Jaggery and carrot are incorporated in the mixture in the mixture. The incorporated of jiggery into the mixture aids digestion and reduces constipation; it serves as natural sweetener and good source of nutrients. It provides energy over an extended period of time and it cleans respiratory tracts, lungs, food pipe, stomach and intestine.
Carrot is a root vegetables which has high quantities of alpha and beta-carotene, and are good source of vitamin k and vitamin B6 serves to improve vision, help to prevent cancer, slow down aging, promotes healthier skin, helps prevent infection, prevent stroke, protects teeth and gums, cleanses the body, and prevent heart disease(Prick, 2002).
The incorporation of Jaggery “mazarkwaila” and carrot as an additive in the production of funnel cake “Hikima” is necessary in order to increase its nutritive value from cheap and economic source of plant produce (Rose, 2006).
1.1 STATEMENT OF PROBLEM
It is evidence that the use of jaggery “mazarkwaila” as a source of sweetening agent and carrot as additive in funnel cake (Hikima”) is not common. The information about the importance of carrot and jaggery in funnel cake production is very vaque. The incorporation of these materials in “Hikima” production is therefore not well known.
1.1.2 JUSTIFICATION OF THE STUDIES
Research has shown that jaggery and carrot are highly nutritious due to the high level of sucrose (50%), invert sugar (up to 20%) present in jaggery respectively. These sugarcane is easily metabolizable. The high amount of Beta- carotene content of carrot also cannot be over emphasize and above all they are very cheap raw material which can serve as additives in funnel cake to enriched it nutritional value. It is therefore justified to incorporate the ingredients in funnel cake “Hikima” production.
1.2 AIMS AND OBJECTIVES
The aim of the project work is;
To produce funnel cake “Hikima” enriched with Jaggery (mazarkwaila) and carrot powder.
The objectives of this project work are;
1 To evaluate the sensory parameters of the enriched funnel cake and commercially available one.
2. To carry statistical analysis on the data obtained in order to determine the most preferred product.
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