Development of carrot sauce

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dc.contributor.authorHossain, Md. Ismail
dc.date.accessioned2025-09-30T09:24:41Z
dc.date.available2025-09-30T09:24:41Z
dc.date.issued2024-12-28
dc.descriptionProject
dc.description.abstractAn analytical study was carried out in order to create a new carrot sauce recipe and evaluate its nutritional content and shelf life. In proximate analysis Moisture, Ash, Brix, pH of carrot sauce 75.67±0.27%, 1.52±0.0.047%, 17%, 4.23. The carrot sauce's sensory qualities were evaluated using a nine-point hedonic scale. Based on the nine-point hedonic scale data, sample 1 of carrot sauce was finalized. It was safe to consume the freshly created carrot sauce for up to three days, but not for six
dc.identifier.citationNFE
dc.identifier.otherhttp://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/14796
dc.identifier.urihttp://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/14796
dc.publisherDaffodil International University
dc.sourceDIU Institutional Repository
dc.subjectFood processing
dc.subjectSauce development
dc.subjectFood product development
dc.subjectRecipe formulation
dc.subjectSensory evaluation
dc.subjectNutritional value
dc.titleDevelopment of carrot sauce
dc.typeOther

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