Nutritional composition, acceptability, and shelf stability of carrot pomace-incorporated cookies with special reference to total and β-carotene retention

Shyamala Bellur Nagarajaiah,Jamuna Prakash,Fatih Yildiz

doi:10.1080/23311932.2015.1039886

Shyamala Bellur Nagarajaiah, Jamuna Prakash + Show 1 more

Open Access

https://doi.org/10.1080/23311932.2015.1039886

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Abstract

AbstractDehydrated 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 advant...

Highlights

Processing of fruits and vegetables results in high amounts of waste materials such as peels, seeds, pulp residues, etc
While carrot pomace can be utilized for value addition to baked product, the retention and bioaccessibility of β-carotene from such products is worth investigating due to high temperatures used in baking and the susceptibility of β-carotene to oxidative deterioration at high temperature
Chemical composition and free fatty acid value and peroxide value The carrot pomace and prepared products were analyzed for moisture, protein, ether extractives, and ash by standard AOAC methods (2005)

Summary

Introduction

Processing of fruits and vegetables results in high amounts of waste materials such as peels, seeds, pulp residues, etc. While carrot pomace can be utilized for value addition to baked product, the retention and bioaccessibility of β-carotene from such products is worth investigating due to high temperatures used in baking and the susceptibility of β-carotene to oxidative deterioration at high temperature. Keeping this in mind, present study was planned to assess the nutritional and sensory properties of cookies incorporated with carrot pomace and to determine its shelf stability with respect to retention of carotenoids and further bioaccessibility of selected samples for total and β-carotenes

Materials and methods

Results and discussion

C: LT - PET

Conclusion