Food Research - Carrot and Orange Powder Effects on Cake Quality

Aug 25, 2026

Upload by Rizky

Carrots and oranges provide complementary nutrients and serve as promising ingredients for bakery applications. This study assesses how carrot and orange powder, added at concentrations of 0%, 25%, 50%, 75%, and 100%, influences cake physicochemical properties, texture, colour, moisture content, water activity, and sensory performance. Results show that higher powder levels increase viscosity, beta-carotene, ash, and fat content, with notable effects at 75%. Significant differences also emerge in volume, carbohydrates, and protein versus the control, improving overall colour, texture, taste, and acceptance while supporting shelf-life benefits.

LanguageEnglish

CategoryResearch & Report

FormatPDF

Pages9

Reading Time23 min

AccessFree to download

Introduction

Rationale for using carrot and orange powders

Objectives of the study

Materials and methods

Ingredients and instruments

Powder preparation and cake formulation

Physicochemical and sensory analyses

Food Research 10 (4) : 27-35 (August 2026) Journal homepage: [https://www.myfoodresearch.com](https://www.myfoodresearch.com) The effect of carrot and orange powder on the quality of cake 1Basri, F.A., 2,*Meriam Suhaimy, S.H., 2Pauzan, M.A.B. and 3Fauzi, B. 1Department of Food Technology, Faculty of Applied Sciences and Technology, University Tun Hussien Onn Malaysia, 84600 Pagoh, Muar, Johor, Malaysia 2Department of Physics and Chemistry, Faculty of Applied Sciences and Technology, University Tun Hussien Onn Malaysia, 84600 Pagoh, Muar, Johor, Malaysia 3Centre for Diploma Studies, Universiti Tun Hussein Onn, 84600 Pagoh, Muar, Johor, Malaysia Article history: Received: 24 October 2024 Revised: 27 February 2025 Accepted: 26 March 2025 Published: 13 July 2026 Keywords: Carrot, Orange, Beta-carotene content, Physicochemical properties, Food science, Sensory analysis DOI: [https://doi.org/10.26656/fr.2017.10](https://doi.org/10.26656/fr.2017.10)(4).073 This open access article is licensed under the CC BY 4.0 Abstract Carrots and oranges offer distinct nutrients that contribute to improving essential dietary nutrition. This study promoted the use of carrot and orange powder in the food industry by highlighting their potential in enriching cakes with nutrients and also the significance of tackling post-harvest challenges in fruits and vegetables by using their powders in bakery products to improve sensory qualities, physicochemical characteristics, and shelf life. Carrot and orange powder were prepared, then various powder concentrations (0%, 25%, 50%, 75%, 100%) were added to the cake formulations, and physicochemical properties, texture, colour, moisture content, water activity, and sensory attributes were analysed. This study revealed that increasing powder percentage in carrot and orange cakes resulted in higher viscosity, beta-carotene, ash, and fat content, especially at 75% concentration. Significant differences were observed in volume, moisture, carbohydrates, and protein compared to the control sample. From this, it indicates notable impacts on colour, texture, water activity, taste, and overall acceptance. These findings provide valuable insights for creating cakes with both nutritional benefits and sensory appeal. In future, the development of cakes with high nutritional value and sensory appeal can be commercialised in the market. 1. Introduction Carrots (Daucus carota L.) are globally consumed roots due to their Vitamin A and antioxidant content. They have been recognised for their nutritional abundance since ancient times (Surbhi, 2018) . While oranges, also known as Citrus sinensis, are a rich source of vitamin C, dietary fibre, protein, -carotene and other bioactive compounds (Etebu and Nwauzoma, 2014; Egbuonu and Osuji, 2016) . These biologically active compounds prevent arteriosclerosis, cancer, kidney stones, stomach ulcers and a reduction in cholesterol level and high blood pressure, which promote human health (Etebu and Nwauzoma, 2014) . However, fresh fruits and vegetables are perishable due to their high moisture content, making up 10% of daily garbage in Malaysia (Dermawan, 2022) . Their climacteric nature and short shelf life pose challenges, leading to issues like browning, wilting, and nutrient loss. Fresh carrot and orange cakes, though popular, face similar perishability concerns, impacting sensory qualities and nutritional value, complicated by the use of chemical preservatives. Therefore, it is necessary to use other healthy preservation techniques to extend their shelf life and reduce agricultural product waste, disposal costs, and environmental issues. Producing carrot and orange-based food in powder form can help reduce this loss by substituting the powder into cakes and other food ingredients. Incorporating carrot and orange powders in cake formulations presents an effective preservative technique for enhancing nutritional value, reducing waste, and

FAQs

What concentrations of carrot and orange powder were used in the cake formulations?

Carrot and orange powder were tested at 0%, 25%, 50%, 75%, and 100% in the cake formulations.

How does increasing powder percentage affect key quality parameters?

Higher powder levels increase viscosity, beta-carotene, ash, and fat content, especially at 75%. Differences are also observed in volume, moisture, carbohydrates, and protein compared with the control.

Which aspects of cake quality were evaluated in the study?

The study evaluates physicochemical properties, texture, colour, moisture content, water activity, and sensory attributes to determine overall acceptance and potential shelf-life benefits.

Aug 25, 2026

Upload by Rizky