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/100gto26.44 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.
Highlights
In carrot juice production up to 50% of the raw material remains as pomace which is mainly disposed as feed or manure
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
Carrot pomace powders obtained by microwave or hot air drying were incorporated into cookies in order to improve their phytochemical content
Summary
In carrot juice production up to 50% of the raw material remains as pomace which is mainly disposed as feed or manure. Sometimes the pomace has posed environmental problems; new technologies are needed to decrease the problem [3,4,5,6] These could profitably be used to develop value added products with optimal phytochemical and fiber content without scarifying taste or convenience, providing nutritious products and aiding in efficient utilization of carrot pomace, reducing environmental problems [7]. There is a considerable emphasis on the recovery, recycling and upgrading their by-products Since these by-products antioxidant activities [8,9,10,11], and could be converted into a range of commercial products [12,13]. Different researches have assayed different methods in order to obtain new raw materials products from fruit and vegetable processing by-products [14]
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