Many Plants have high nutritional content and used to increase the nutritional content of various products, especially in terms of minerals and vitamins. Karonda (Carissa Carandas) is evergreen and cultivated in Asia. Karonda fruit grows in summer and has a sour taste. Karonda contains various bioactive compounds which play an important role in the treatment of various diseases. It is used in various products to make the product nutritionally valuable. It also increased the physical characteristics of food products. In this study, Pastry is prepared by using karonda fruit extract and powder to check the overall sensory attributes of product. Karonda powder and karonda fruit extract are used in whipping cream. Karonda Extract and powder are used in various concentrations to check the sensory effect of each sample. The result showed that pastry sample 20 g of Karonda powder has better sensory attributes than others. Further studies should be done to check other effects of karonda on baking products.

Keywords: Fortification, Baking, Characteristics, Nutrition.