Optimizing the Process Parameters for Carrot Cake Development Using Response Surface Methodology

This study utilizes Response Surface Methodology (RSM) to optimize carrot cake preparation by analyzing the effects of carrot, sweetened condensed milk, and whey protein concentrate (WPC) on specific volume, springiness, and overall acceptability. The optimal formulation (70.8 g carrot, 200 g condensed milk, 4.2 g WPC) achieved a specific volume of 2.58 cm³/g, springiness of 1.049 mm, and an acceptability rating of 8.3. Findings highlight the potential for incorporating nutritious ingredients like carrot into bakery products to enhance health benefits.