Abstract:
An 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
