FOT 364

Sensory Evaluation of Food Products

CAP REPORT
Topic : Preparation and Sensory of Carrot
Tutti Frutti
Submitted to

Dr. Anjan Borah

Submitted by

Anjali Singh Rawat (A01)

Mohammad abdul Rahman (A13)

Ganga Veera Prasad Chikkala (A16)

Abdul Rahman (A29)

SECTION H1705
ACKNOWLEGMENT
We have taken efforts in this project and it would have not been possible without the kind support
and help of many individuals and organization. we would like to extend our sincere thanks to all of
them.

In performing our assignment, we had to take the help and guideline of some respected persons,
who deserve our greatest gratitude. The completion of this assignment gives us much Pleasure. We
would like to show our gratitude Dr. Anjan Borah, Lovely Professional University for giving us a good
guideline for assignment throughout numerous consultations. We would also like to expand our
deepest gratitude to all those who have directly and indirectly guided us in writing this assignment.

Our thanks and appreciations also go to our colleagues and people who have willingly helped us out
with their abilities.
Table of Contents
FRONT PAGE…………………………………………………………………….……..i

ACKNOWLEDGEMENT……………………………………………………………….ii

TABLE OF CONTENTS………………………………………………………………. iii

1. INTRODUCTION

2. EQUIPMENT

3. RAW MATERIALS

4. PREPARATION AND PROCESSING OF RAW MATERIALS

5. PROCEDURE

6. FLOW CHART

7. USES OF THE PRODUCT

8. RESULT AND DISCUSSION

1. Introduction

A fruit / vegetable preserve is made from properly matured fruit / vegetable, heavy
syrup is cooked whole or in large or small parts until it is tender and clear. For every
55 parts of sugar no less than 45 parts of fruit / vegetable are used in its preparation
and cooking is continued until a concentration of at least 68 per cent soluble solids is
achieved.

Carrot is a Latin term meaning "Burnt" and refers to the previously cultivated types
'purple-red colour. Carrot is an essential root vegetable component. Carrot's botanical
name is "Daucus Carota" and belongs to the "Umbelliferae" tribe. Carrot is one of the
most popular among the common masses in India amongst the root crops grown in
India. Carrot is of Asian origin. The price remains fluctuating depending on supply
and demand, rising in Asia for processing and fresh market use ranging from Rs.15
to Rs. 20 per kg carrot.

Carrot is a rich source of vitamin-A and other vitamin-A-containing plants, and is

green leafy vegetables, papaya, squash, etc., and animal products such as eggs, milk,
and liver. Carrot contains large quantities of thiamine, riboflavin, and sugar. This is
an excellent source of vitamin B3, and carbohydrates. This is used in jams, pickles,
etc. as both raw and cooked vegetables. The good taste of „ Halwa "is also made
from carrots. It is known that the higher nutritional value it has, the darker the carrot
colour.

Freshly made preserves are appealing and wholesome. Apple, amla, green papaya,
green mango, strawberry, raspberry, peach, cherry, carrot etc. are fruits that are
commonly used for making preserves, candy and glazed goods. They do use
vegetables such as carrot, ash gourd, ginger, etc. to make preserves.

A fruit / vegetable impregnated with sugar as above is called a candied food, which is
drained and dried afterwards. A candied product is coated with a thin translucent
layer / sugar coating called a glazed product. If a candied candy is either coated with
sugar crystal by rolling it in finely powdered sugar or by allowing it to be covered
with sugar crystals, it is considered a crystallized candy.
 Papaya tutti-frutti and carrot tutti-both are confectionery items manufactured under
standardized conditions and have a strong shelf-life when packaged and stored
properly.

Considering the small number of vegetable-based tutti frutti items available in the
market attempt was made to create a fruity carrot tutti. To this drug reduces risk
factors such as vitamin-A deficiency and chronic diseases such as cancer, heart
disease & high blood pressure as well as its natural colour. Hence the drug
production with carrot increases the content of B-carotene for vitamin-A synthesis.
This product creation is for this reason and for its appealing colour.

2. Equipments
Principle Equipments:
Tray dryer
Weighing scale
Container
Materials handling equipments (vessels, knives)

3. Raw Material
Raw Carrot,
Citric acid
Sugar

Raw materials procurement

Carrots, sugar, citric acid, and honey for variety were the necessary raw materials
used for carrot tutti frutti.
The carrot roots used in the production of carrot tutti frutti were colour orange red
and immature in the centre part of the root with less yellow parts. Selected carrot
roots appear new, without any surface moisture loss.
4. Preparation and processing of raw materials
Fresh raw carrots may contain residues of pesticides as well as some dust and other
foreign materials. So carrots were washed thoroughly and then peeled, sliced, and
blanched. The surface dirt of carrot roots was extracted after careful selection and
weighing by washing them in cold running water. Carrots were peeled to remove the
surface hair and peeling increases carrot colour and also improves sugar absorption
during the process of osmosis. And there was separation of the bottom and top sides.
Now carrot was turned into round pieces using a sharp stainless steel knife and
masher holes were cut into 0.5 * 0.5 cm cubes on carrot pieces.

5. Procedure
A) Citric acid washing:
A solution of citric acid was prepared to soak the parts for around 3-4 hours. Creating
small holes on pieces of carrot increases the absorption of citric acid and sirop sugar.
Citric acid serves as a preservative to make fruity carrots
B) Cube washing:
Small cubes soaked in citric acid were washed in potable water for 3 – 4 times.
C) Blanching:
Thoroughly washed carrot cubes with hot water blanched for 5-7 minutes at 90.
Blanching process improves carrot colour and taste, reducing microbial load.
D) Sugar syrup preparation:
Sugar includes certain foreign materials such as dust, soil, etc. The sugar is boiled for
minutes at 90 c and filtered. Filtration extracts and soaks all foreign materials from
sugar syrup-night.
E) Drying and soaking:
The next day, the syrup is drained from the parts of the carrot and then the sugar
syrup is heated to 500 cm and the soaking and drying process is repeated 3 to 4
times. This regular soaking & drying decreases carrot tissue stiffness, and improves
soft texture. Under vacuum conditions, i.e., drying increases the hardness of carrot
cubes Hot air over drying at 60 c for 1 hour.
6. Flow Chart

Selection of carrots

Weighing accurately

Washing thoroughly under tap water to remove dirt.

Peeling

Cut into round pieces

Make masher holes and cut into cubes of 0.5*0.5cm size.

Citric acid wash

Wash the cubes 3 – 4 times with potable water

Blanch for 5 – 7 minutes

Carrot cubes are soaked in sugar syrup for over night

Drain out the pieces from sugar syrup

Hot air oven drying at 600 c for 60 minutes

Cooling

Packing

Flow chart for preparation of carrot tuity fruity

 Sensory assessment of the product developed:

Measuring physical properties through psychological methods is the subject of a

sensory study. The characteristics of the food materials are measured and quantified
based on the stimulus obtained when one tests the material. A stimulus can be
defined as any chemical or physical activator that induces a reactor response.

Sensory evaluation can be characterized as the quality of a product which is

evaluated using sensory organs of humans. This measurement is called organoleptic
(or subjective (or) sensory (or). Every time a decision is made on food being
consumed. Sensory quality is a combination of different senses of perception that
come into play while selecting and consuming a product.

7. Result and Discussion

Colour:
Colour has always been an integral part of man's life. The spectral distribution of
light is an appearance property attribute
Apperance: 
The presentation that can be measured in food selection by eye colour, size and form,
and absence of defects.
Flavor:
Flavor supports the senses of taste, smell and dropping in this review, the product's
flavour was good to raw flavour
Taste:
The feature of the sensory assessment is now well known. The taste was coded in this
product production friendly to the raw taste of fruity tuity.
Texture:
Material texture indicates material quality has been coded in present study texture.
Good enough to gritty texture
8. Uses of The Product
1. Bakery products: Like buns, cakes, bread, pizza, rolls etc.
2. Ice creams & puddings: Fruity ice cream, jellies and puddings.
3. Confectionery: Sweetmeats, hard-boiled candy etc.
4. In sweet/sour preparations at home: In payasam, curd rice
5. Chewing pans; Sweet pans
6. Salads: Along with dry fruits
7. Mouth freshener

9. Conclusion
The carrot tuity fruity provides more -carotene content for the synthesis of vitamin
A and to prevent vitamin A deficiency in pre-school children and also to improve the
health of the skin. Carrot tuity fruity is more stable at room temperatures and stored
under usual room conditions. Carrots have strong nutritional properties and other
anti-carcinogenic, antiarthytic & antioxidant effects. Carrot fruity tuity provides a
range of garnishing dishes such as cakes, cookies, ice creams, pastries, etc.