Proximate, Sensory, and Microbial Analysis of Cake Developed with Raw Flavor of Mango

Abstract

Bakery goods consumption is significantly higher in portion in the worldwide food sector. Cake is a popular item on bakery menu and it is liked by all ages. In this study, raw Mango juice was included as cake ingredients. The demand for consumers for natural and unusual tests has led to a substantial increase in the use of raw flavors in food goods in recent years. The study examines the proximate consumptions, sensory characteristics and microbiological integrity of raw mango flavor added to cake formulation. Different quantities of raw mango juice were used in a series of trials to create a cake with a mango flavor. The mango flavored cakes, moisture, protein, fat ash and carbohydrate contents were ascertained using proximate analysis and their test, aroma, texture and general acceptability were evaluated through sensory evaluation. To assess the microbial burden of the cakes. Microbiological analysis was also carried out. In conclusion, the incorporation of raw mango in cake making presents an exciting opportunity for culinary experimentation, offering a delightful fusion of flavors that tantalize the taste buds. Further exploration into the use of raw mango in baking could unveil a myriad of possibilities for creating innovative and unforgettable desserts, catering to diverse culinary preferences and expanding the boundaries of traditional cake making.