Utilization of Carrot Pomace in Formulating Functional Biscuits and Cakes | ||
| Alexandria Journal of Food Science and Technology | ||
| Article 3, Volume 7, Issue 2, December 2010, Pages 25-32 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajfs.2010.29081 | ||
| Abstract | ||
| Despite applying modern processing methods as depolymerizing enzymes, mash heating and decanter technology in carrot juice extraction, yet a major part of valuable nutritious components mainly dietary fibres and antioxidants are still retained in the pomace. Consequently, in the present study, red carrot pomace (RCP) and yellow carrot pomace (YCP) were chemically analyzed and utilized in formulating functional biscuits and cakes. Total dietary fibres content exhibited values of 51.18% and 52.94%, whereas β-carotene content revealed values of 2.96 and 12.71 mg/100g and anthocyanins content had values of 18.64 and 0.00 mg/100g for RCP and YCP, respectively. Incorporation of RCP at up to 20% and YCP at up to 15% produced acceptable and comparable biscuits to control. In contrast, the control plain cakes were significantly superior to supplemented cakes with RCP and YCP at levels higher than 5%. However, incorporation level of YCP could be elevated up to 20% in chocolate cakes. It was obvious that incorporation of carrot pomace elevated considerably total dietary fibre, β-carotene contents for YCP and anthocyanins contents for RCP of new biscuits and cakes formulated in the present study. | ||
| Keywords | ||
| Chemical composition; dietary fibre; β-carotene; Anthocyanins; plain cake. chocolate cake. functional properties. sensory properties | ||
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