ABSTRACT

The market of bakery products in India has tremendous potential for growth. Market demand for these products are increasing at the rate of 10% per anum. These products enjoy a wide acceptability by people of all age group and include variety of products like bread, cake, cookies, biscuit etc. These products are found to be ideal vehicle for enhancement of nutritional quality and incorporation of functional components to achieve health benefits beyond nutrition. Novel fruit source, blue-berry, rich in dietary fibre and total phenolics were identified. Incorporation of blue-berry fruit-pulp in an egg-less cake-base were explored. Wheat flour, blended with 2.25% (w/w) whey-protein andsoy protein powder respectively, was chosen as base blend for incorporation. Through different trials, 15.0 % of blueberry pulp was selected for development of final product with comparable sensory attributes with the control cake. 14.18%(w/w) of crude fibre and 15.16% (w/w) of protein were found in functional cake. Total phenolics content were found to be 29.65 mg/100 g. cake compared to literature value of 0.43-0.79 mg./100 g. in control product.