Development of a functional cake formulation with purple carrot powder dried by different methods

In this study, it was aimed to enhanced cake formula-tion with purple carrot pow-der (PCP) dried 3 different methods (hot-air (HPC), microwave (MPC) and vac-uum (VPC) dried) used at 5 ratios (0, 5, 10, 15, 20%). The effects of powder on chemical, physical sensory properties samples were investigated. HPC substituted sam-ples had lower batter densi-ty weight values. PCP usage significantly affected the crust crumb color value (p<0.05). Samples contain-ing MPC higher firm-ness springiness than others. Lower firmness, volume index, saturation index values determined increasing rate. highest total phenolic content antioxidant ac-tivity found in containing VPC, respectively. When all evaluated, overall acceptability scores obtained added 15 20% substitution level compared control sample.