Author(s):

IA Pathan, SR Popale and AM Pawar

Abstract: Bakery product such as cup cake are gaining population than other process food because of their easy availability ready to eat convenience and comparatively better shelf-life and economically. The lentil flour fortified to standardize the preparation of different value added product. Preparation of cup cake is same method as traditional method of cupcake. We are taken to sample for standardize the recipe like sample “A” as 10% and “B” as 20% fortified lentil flour. After the sensory evaluation 20% lentil flour fortified cupcake have highest acceptability as compare to sample “A” and control sample so 20%. The recipe of cup cake was standardized with 20% fortified lentil flour. The chemical composition of most acceptable 20% Lentil Flour cupcake was having carbohydrate 73%, protein 8.36%, fat 25.48%, fiber 0.15%, moisture 12% etc. To study the shelf life of product on the basis of sensory evaluation, the appearance, color, taste and mouth feel of the cupcake was overall accepted by 9- hedonic Scale. The product accepted by children’s and low cost of the product would attract the buyers this paper discuss the preparation of value added cupcake from lentil flour are techno economically viable also rich in nutritional value, to study the shelf life of product by sensory evaluation.

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