Development of carrot sauce

dc.contributor.author	Hossain, Md. Ismail
dc.date.accessioned	2025-09-30T09:24:41Z
dc.date.available	2025-09-30T09:24:41Z
dc.date.issued	2024-12-28
dc.identifier.citation	NFE	en_US
dc.identifier.uri	http://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/14796
dc.description	Project	en_US
dc.description.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	en_US
dc.description.sponsorship	DIU	en_US
dc.publisher	Daffodil International University	en_US
dc.subject	Food processing	en_US
dc.subject	Sauce development	en_US
dc.subject	Food product development	en_US
dc.subject	Recipe formulation	en_US
dc.subject	Sensory evaluation	en_US
dc.subject	Nutritional value	en_US
dc.title	Development of carrot sauce	en_US
dc.type	Other	en_US