Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

Abstract

Carrot pomace is a major by-product obtained during the industrial juice extraction process, which is discarded contributing to environmental pollution. This residue is rich in fiber, and contains high amounts of carotenoids and phenolic compounds that could contribute to its application as functional ingredient, improving the quality of foods and helping to reduce the environmental problem. In this study, carrot pomace powders obtained by microwave or hot air drying were incorporated into cookies in order to improve their phytochemical content. Cookies were prepared using a traditional cookie recipe substituting 30% of the wheat flour for either of the carrot pomace powders. Fiber, carotenoids and phenolic compounds were determined; image analysis and acceptability of the cookies were also conducted. The substitution of 30% of wheat flour for carrot pomace powders increased 3.7 fold the total dietary fiber of cookies, from 7.13 g/100g to 26.44 g/100g; accounting the 7.4% of fiber daily intake with the consumption of one cookie (7 g). A similar pattern was found in the content of carotenoids and phenolic compounds. Carrot pomace dried with microwaves had the highest amount of these bioactive compounds. β-carotene, epicatechin, gallic and ferulic acids were identified in cookies with microwave carrot pomace powder. The cookies incorporated with carrot pomace powders exhibited improved antioxidant properties because of the increase in the phytochemical content. Acceptable cookies with appealing orange color were obtained. The results indicated that the replacement of wheat flour for carrot pomace powders yielded dietary fiber enriched cookies with improved carotenoid content.

Physico-chemical and sensory characteristics of carrot pomace powder incorporated fibre rich cookies

“…The hardness of the cookies increased with increase in the level of incorporation of CPP in the flour blends which can be attributed to incomplete development of protein matrix and starch granules due to adhering of fibre particles to them (Hernández-Ortega et al, 2013). The minimum value of hardness (10.232 Kg) was observed in control sample with 0 % CPP and maximum (19.447 Kg) was observed in cookies with 25 % CPP.…”

Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit

“…Others factors that might contribute to the color of fi nal products were ingredients' composition, time of baking (Cronin and Preis, 2000). Hernandez-Ortega et al (2013) report improved color of cookies with increase in the percentage of carrot pomace powder due to increase in caretenoids content. There was no difference in taste up to incorporation of 30 parts of pumpkin puree but 40 parts incorporation result in low sensory score compare to other which might be due to increase in polyphenol content resulting in bitter taste (Lesschaeve and Nobel, 2005).…”

Physicochemical and Bioactive Properties of Soluble Dietary Fibers from Blasting Extrusion Processing (BEP)-Extruded Carrot Residues

“…However, it is completely underutilized in food industries and mainly disposed as wastes although it is used as animal feeds sometimes, mainly because the SDF content of carrot residues is much lower than that of IDF, resulting in the uncomfortable mouth-feeling (Sharma et al 2012). Therefore, some new technologies have been developed to process and/or extract value-added chemicals from carrot pomaces, for instance, enzyme (Chau and Chen 2006;Yoon et al 2005), ultrasound (Jabbar et al 2015), microwave (Hernández-Ortega et al 2013), microfluidization , ball milling, jet milling, and highpressure micronization (Chau et al 2007).…”