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.
