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Abstract
Dehydrated carrot pomace was assessed for the feasibility of incorporating into baked product by partial substitution of refined flour at 4, 8, and 12% level. As carrot pomace is a good source of antioxidant components and dietary fiber, especially soluble fiber, it was added to the cookies. Carrot pomace and products were analyzed for chemical composition, and products were further evaluated for sensory quality, carotene retention and bioaccessibility, and storage stability. The results showed that pomace contained protein, (6.50%); dietary fiber (44.75%); total carotene, (5,456 μg); and β-carotene (607 μg/100 g). Products with 4% pomace incorporation had highest retention in terms of total carotene (75%) and β-carotene (69%). The highest level of replacement (12%) had a significant adverse effect on the product. Overall acceptability indicated that panel members liked the products up to 8% of added carrot pomace compared to control. Thus, it can be stated that value-added cookies could be advantageous as they are nutrient dense containing dietary fiber and carotenoids.
Public Interest Statement
The research reported in this paper deals with utilization of a bio-waste material from food industry. Detailed investigation deals with development of a product using carrot pomace, sensory studies to understand its acceptability, and shelf stability studies to know whether the prepared product can be stored with no deterioration. In addition, the retention and bioavailability of total and β-carotene from cookies were also studied to eventually understand whether this product would contribute to carotenoids at the physiological level. From the health point of view, carotenoids are very powerful, antioxidant needed not only for regular functions in the body but also for their disease preventing role. The pigment carotenoid is more stable to heat than any other pigment found in fruits and vegetables; hence, it was incorporated in a baked product keeping in mind the high temperatures used for baking.
Competing interests
The authors declare no competing interest.
Additional information
Funding
Notes on contributors
Jamuna Prakash
The first author was a senior research fellow working at the University and this is a part of her PhD research work. The research team of senior author has been engaged in product development, sensory studies, and compositional analysis of foods with special reference to digestibility and availability of nutrients for many years with many published papers to her credit. The research focus in present study is to develop nutritious products with high nutrient availability keeping in mind the high level of malnutrition in developing countries. This particular problem focused on utilizing carrot pomace, which is a by-product of carrot juice industry for a shelf-stable carotene-rich product.