Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer
Pooja Bamal,
Sanju Bala Dhull
Abstract:Carrot stands out as one of the globally consumed vegetables, and its juice production yields significant quantities of valuable by-products, notably pomace. To mitigate environment impacts and enhance production cost efficiency, incorporating carrot pomace as an ingredient in diverse food items become a viable strategy. This study investigated the potential of carrot pomace powder (CPP) and fenugreek gum (FG) as fat-replacers and dietary fiber sources in muffins. The flour samples i.e. wheat flour (WF) and CP… Show more
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