• PRIYADHARSINI
• DR. PRIYA

Cakes are sweet baked goods known for their pleasant flavor, soft texture, and dense crumb. The development of a cake premix as a product diversification strategy is essential, as it offers extended shelf life and greater convenience—particularly valuable in today’s fast-paced lifestyle, where time for food preparation is limited. The objective of this study was to develop and standardize a paneer-based cake premix, and to evaluate the physical and chemical characteristics of the final product. Paneer, apple, beetroot, and carrot were dried using a hot air oven to enhance shelf life. Paneer, being a rich source of protein and calcium, contributes unique texture and nutritional benefits to the cake. This research aimed to create a healthy and nutritionally rich, next-generation cake premix. Three variations of the cake premix were prepared. Sensory evaluation was conducted by 50 semi-trained panelists using a 9-point hedonic scale. Among the three, Variation 2 received the highest sensory ratings. The best-performing variation was further analyzed for physicochemical properties: it contained 179 g total solids, 5.85 g fat (low), 375.7 kcal energy (high), 12.5 g protein (moderate), and 77.8 g carbohydrates. The study highlights the potential of this cake premix as a functional, marketable, and health-supportive innovative product.

Cake premix, Shelf life, Ready-to-eat, Physiochemical parameters, Innovational, Healthy, Convenience.

"DEVELOPMENT AND CHARACTERIZATION OF A HEATHY CAKE PREMIX ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 5, page no.f588-f592, May-2025, Available :http://www.jetir.org/papers/JETIR2505668.pdf

"DEVELOPMENT AND CHARACTERIZATION OF A HEATHY CAKE PREMIX ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 5, page no. ppf588-f592, May-2025, Available at : http://www.jetir.org/papers/JETIR2505668.pdf