Carrot Powder Research Articles

Effect of replacing wheat flour with red carrot powder on the physicochemical and sensory properties of cake

The study aimed to produce cake by replacing wheat flour with red carrot powder by 0, 15, 20, and 25% and studying its effect on physicochemical and sensory properties. The chemical estimates showed that the moisture content decreased as the replacement percentage increase compared to the control sample. The protein, fat, and ash percentage increased with increasing percentages of red carrot powder. A study of some physical characteristics of the treatments with different ratios of substitution showed that the higher the substitution ratios for red carrot powder, the greater the weight and volume of the cake product. In contrast, the specific volume of the cake was the highest value for the cake without red carrot powder added. As for the height of the cake, it was the highest value at the replacement ratios of 20 and 25%, represented by treatment T2 and T3, respectively, compared to the control sample. The sensory evaluation of the cake product showed that the color characteristic recorded the highest value in treatment T1. The odor recipe was distinguished upon treatment T2 and T3. The taste characteristic of the cake product differed significantly from the rest of the treatments T0 and T1, and the texture recipe recorded the highest value on transaction T3. The results of the pH values indicated a gradual decrease in the pH values during storage for all treatments of the cake product, compared to the control sample, and the occurrence of damage and spoilage of the product after 30 days. The results of the water activity values of the cake models manufactured for different proportions during different storage periods 1, 10, 20, and 30 days showed a gradual decrease with the increase of time.

Unlocking the potential of carrot pomace: Enzymatic and impact-disintegrator-activator processing for elevated beta-carotene concentration in carrot powder

Backgrounds: Carrot pomace is a by-product of the juice industry, which quickly spoils due to its high moisture content and is usually considered waste. However, it is a valuable product containing a significant amount of bioactive compounds, particularly carotenoids.Context and purpose of this study:In this study, we aimed to develop a technology for obtaining carrot powder from carrot pomace with an increased availability of beta-carotene. The unique aspect of the technology involved the use of enzymatic and impact-disintegration-activation processing (IDAP) of the raw material to enhance the release of beta-carotene from plant cells.Objective of this study:To achieve the goal, we have set objectives to compare various dosages of enzyme preparation and to evaluate devices for grinding carrots that can be used to make powder. At all stages, it was necessary to measure the amount of beta-carotene in the samples.Results: It has been found that the yield of carotenoids from carrot pomace is 185% higher compared to whole carrots. Moreover, the application of enzymatic and impact-disintegration-activation processing significantly increases the carotenoid yield in the powder by 17 times compared to carrots (200% in terms of dry matter). This remarkable result was achieved through the described processing method and the selection of the enzyme preparation. Additionally, the mechanoactivation obtained by using the Desi-15 disintegrator played a crucial role. It was also observed that the use of impact-disintegration-activation processing for further grinding of dried carrots can increase the beta-carotene yield by 8 times. Conclusions: The carrot pomace was processed, resulting in a fine-dispersed carrot powder that shows promising applications in the food or agricultural industries.Keywords: Carrot pomace, beta-carotene, impact-disintegrator-activator processing (IDAP), enzymatic processing, pectolytic enzyme preparations

Development of a pasta recipe using vegetable powders

In almost all countries of the world, there is a rapid development of areas related to the production of products of increased nutritional value. Pasta is one of the most popular food products and is included in the list of everyday products that are in great demand among the population, in this regard, there is an excellent opportunity to reduce the lack of vitamins in a large part of the population by adding non-traditional raw materials to pasta. The authors set a goal to investigate the effect of vegetable powders on the quality indicators of pasta, for which an original recipe for pasta with the addition of carrot powder was developed. The enterprise JSC "Kostanay flour mill" was chosen as the base for the study. Determination of organoleptic quality indicators of pasta was carried out according to generally accepted methods, on a five-point scale. Physical and chemical indicators were determined according to the method set forth in the regulatory and technical documentation; two qualitative indicators were taken as a basis: the mass fraction of moisture and acidity. Thus, a recipe for a new type of pasta enriched with vegetable powder was developed and the quality indicators of the finished product were evaluated

Rapid and non-destructive detection of organic carrot powder adulteration using spectroscopic techniques

Additives used for food adulteration are difficult to detect because they have properties similar to the samples they are added to. Organic foods have more positive effects on food safety compared to their conventional counterparts. Therefore, it is important to assess the detectability of additives that resemble the main ingredient and are used for adulteration purposes in organic powdered products. In this study, the feasibility of using a chromameter and near infrared spectroscopy (NIRS) to discriminate adulterated organic black carrot powders, which were dried by hot air (HA) and intermittent microwave (IMW), was investigated. Principal component analysis (PCA) and partial least squares regression (PLSR) were used for data analysis. The best PLSR models for estimating the adulteration level (%) were obtained using NIRS data (R2val=0.98, RMSEP=4.9%) for samples dried by HA. Furthermore, results showed that temperature or power levels applied during drying affected the efficiency of adulteration determination in samples.

Nutritional Values of Biscuits and Kachari with Varying Concentrations of Germinated Wheat Flour, Pearl Millet Flour and Mung Beans Flour

Cluster fig, goolar in hindi, is a medicinal fruit, widely found in India. It is a rich source of iron and other micronutrients. Wheat is a staple food of Indian diet which is an energy dense food. It is a good source of carbohydrate & protein. Pearl Millet is most widely grown type of millet. It is known for its calorie value; vitamins & minerals present in it. Mung bean which belongs to the family of legumes has high calorie in it & is also a very good source of protein & poly-unsaturated fatty acid. For this study cluster fig powder, germinated wheat flour, germinated mung bean flour, germinated pearl millet, carrot powder & beetroot powder have been used. The product development was done using the above-mentioned ingredients. Two products with three treatments of varying quantity of ingredients was used for product development. The developed products undergone sensory and proximate analysis. Each treatment has three different replications to minimise the error during proximate analysis. Each product has three treatments for sensory evaluation and nutritional assessment with three different replications.
 The organoleptic evaluation highlight that the taste becomes bitter and the acceptability decrease with. Increased quantity of cluster fig. The proximate analysis concludes that with increase in the quantity of cluster fig, the iron and zinc content of the products increase. This study shed light on evaluation of organoleptic acceptability and nutritive & medicinal properties of cluster fig. It also provides idea on how much quantity of cluster fig powder & other ingredients should be used in various processed convenience healthy food. The research aims at highlighting the use of cluster fig which is widely available in India but has never been used to make convenience.

The use of purple carrot powder in the diet of laying quails improved some egg quality characteristics, including antioxidant capacity

The goal of the current experiment was to investigate the effect of dietary concentrations of purple carrot powder (PCP) on performance, egg production, egg quality, and the antioxidant capacity of the yolk in laying quails. A total of one hundred and fifty 22-week-old Japanese laying quails were allotted to 5 dietary treatments each with 6 replicates of 5 quails. Quails were allocated to five dietary treatments (0, 0.1, 0.2, 0.3, and 0.4%) with PCP addition at an increasing level from 0 to 4000 mg/kg diet respectively, which were fed ad-libitum throughout the duration of the experiment. No differences were detected between dietary treatments for any of the performance parameters or egg production. Eggshell weight and eggshell thickness (P < 0.05) were linearly affected by PCP dietary, reaching maximum levels at 0.4% of PCP supplementation, while the percentage of damaged egg and egg-breaking strength remained similar for all experimental groups (P < 0.05). Quails receiving PCP diets showed a yellowness (b*) (P < 0.05) egg yolk color than those fed the control diet, without affecting the rest of the color parameters and egg internal quality. Increasing PCP levels in diets reduced linearly yolk TBARS (P < 0.01) and increased linearly DPPH (P < 0.01). The addition of PCP, a safe and readily available agricultural by-product, as a component of the diet of laying quail was effective without adversely affecting quail production. Moreover, the inclusion of PCP in the diet might benefit laying quails’ eggs by improving some quality traits and enhancing the yolk’s antioxidant capacity, which could improve their shelf-life and acceptability.

Development, Processing, Packaging, And Quality Evaluation Of Dhokla Premix Incorporated With Barley And Carrot Powder

Development, Processing, Packaging, And Quality Evaluation Of Dhokla Premix Incorporated With Barley And Carrot Powder

Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze

Fruit and vegetable raw materials and processed products contain dietary fibers and biologically active substances, so the use of such raw materials in the manufacture of foods increases their nutritional value. In addition, dietary fibers of fruit and vegetable raw materials can influence the technological properties of food systems. The purpose of this work is determination of the amount of dietary fibers, pectins and the degree of their esterification in fruit and vegetable powders, as well as establishment of an impact of these parameters on the technological properties of confectionery glazes with the addition of fruit and vegetable powders (taking into account the ability of the latter to absorb fat). Objects of research are powders of carrots, apples, beets, raspberries and model samples of confectionery glazes with their addition. Rheological parameters of confectionery glazes were determined by the Casson method on a rotary viscometer. The content of dietary fibers was established by the enzymatic-gravimetric method. Pectins from powders were isolated by acid hydrolysis of raw materials followed by ethanol precipitation. A degree of esterification of pectins was calculated on the basis of the results obtained by potentiometric titration. It has been found that the studied fruit and vegetable powders from domestic raw materials were characterized by a high amount of dietary fibers (24–38%), the main part of which was represented by pectin. Beet and raspberry powders contained low esterified pectins (18 and 33 g/100 g); apple and carrot powders contained highly esterified pectins (16 and 27 g/100 g). Powders with low esterified pectins showed a moderate increase in the Casson yield strength of the glazes with their addition that did not exceed the optimal values of this indicator. With increasing concentrations of powders with highly esterified pectins, a sharp increase in the Casson yield strength of the glazes was observed. At concentrations of 13% and more, this indicator exceeded the optimal values. Thus, in the development of confectionery glazes with fruit and vegetable powders, prediction of their maximum concentration can be carried out by determining the content of dietary fibers, pectins and a degree of their esterification, as well as by taking into account pH and the ability of powders to absorb fat.

Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period

Whey-less cheese (WLC) containing different concentrations (1% and 2%) of purple carrot powder (PCP) was produced, then its physical, chemical, and sensorial characteristics were investigated during a six-week storage period (SP). The PCP-2% sample showed the highest total phenolic content at the beginning of the SP (163.58 mg gallic acid/100 g) and achieved the highest overall acceptance (3.95). Total anthocyanin content and a ∗ value were statistically stable during the SP. The antioxidant activity for PCP-2% was enhanced. Fortified WLC samples showed less hardness compared to the control. The results indicated that fortification of WLC with PCP could improve properties, and due to the acylated anthocyanins provided by PCP, the color remained constant during the SP. Furthermore, bioactive components of milk are preserved in WLC. Also, it is more cost-efficient and environmentally friendly. In conclusion, WLC fortified with PCP can be suggested as a dairy product with significant improved properties.

Nutritional, antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese

Carrots (the main source of carotenoids) have multiple nutritional and health benefits. The objectives of this study were to evaluate the compositional, antioxidant, and antimicrobial properties of carrot powder and to examine its effect on the sensory characteristics, chemical properties, and microbial viability of probiotic soft cheese at a rate of 0.2, 0.4, and 0.6%. The carrot was turned into powder before being analyzed and incorporated as an ingredient in making probiotic soft cheese. Probiotic soft cheese was made from buffalo milk. The buffalo milk (∼6.9% fat, 4.4% protein, 9.2% milk solids not fat, and 0.7% ash) was pasteurized at 75 ± 1°C for 5 min and cooled to 40-42°C. The milk was then divided into 4 aliquots. Sodium chloride (local market, Assiut, Egypt) was added at a ratio of 5% followed by starter cultures. The carrot powder (4.5% moisture, 4.8% ash, 2.7% fat, 8.2% protein, 11.9% fibers, and 72.3% carbohydrate) was added at a rate of 0.2, 0.4, and 0.6%, followed by addition of 0.02 g/kg rennet. The cheese was cut again into cubes, pickled in jars filled with whey, and stored for 28 d at 6 ± 1°C. The results of this study illustrated the nutritional and antioxidant properties of carrot powder. Incorporation of carrot powder in probiotic soft cheese affected the moisture and salt content at 0 d. The total bacteria count decreased from 7.5 to 7.3 log cfu/g in the cheese when carrot powder was used at a rate of 0.6%. The reduction of total bacteria count was noticed during the 28 d of storage by adding carrot powder. Furthermore, lactic acid bacteria and Bifidobacterium longum counts elevated with adding carrot powder during the 28 d of storage.

Development and standardization of processing technique for ready-to-use lab fermented Kanji mix using refractance window dried black carrot powder

Black carrots are rich in bio-actives but underutilized owing to their short-term availability and perishable nature. Traditionally, black carrots have been used for the preparation of Kanji—a fermented non-dairy beverage prepared using natural fermentation by lactic acid bacteria and a few spices. This plant-based probiotic beverage has high antioxidant properties but there is a risk of contamination with pathogens due to uncontrolled fermentation during storage. To enhance the availability of this nutritious beverage throughout the year and to ensure the microbiological safety of the traditional fermented product, the present study was planned to optimize the process for controlled fermentation using freeze-dried lactic acid bacterial (LAB) culture and refractance window-dried black carrot powder. The physicochemical and microbiological profiles of LAB-fermented Kanji were analysed. The dried Kanji mix can be reconstituted into naturally fermented probiotic beverage with unique flavour and aroma along with ensured microbiological safety and enhanced commercial value.

Application of carrot powder in preparation of low-fat frozen yoghurt

Low-fat frozen yoghurt was prepared using carrot powder as one of the ingredients. Response surface methodology (RSM) was used to optimize the level of carrot powder, stabilizer-emulsifier mixture and sugar. The responses were sensory attributes such as flavour, body and texture, melting quality, colour and appearance and total score as well as physical attributes like melted quantity and overrun. Based on the output, RSM suggested the rate of addition of carrot powder, stabilizer-emulsifier mixture and sugar to be 3.93%, 0.41% and 14.30%respectively. The experimental frozen yoghurt was prepared as per the suggestions from RSM and compared with control low-fat frozen yoghurt where carrot powder was replaced with vanilla flavour. The experimental frozen yoghurt was statistically similar in terms of compositional parameters except moisture and carbohydrate content while the experimental sample was superior to control sample in terms of sensory attributes. Aerobic plate counts of both the samples were statistically similar while coliformas well as yeast and mold were absent in the product.

Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders.

Foam-mat drying is a promising method due to involvement of proteins as foaming agent which acts like a wall material wrapping around bioactives and retards their degradation. In this study, powder properties of foam-mat dried carrot juice powders including 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) during 90 days of storage at room conditions were evaluated by means of physical, chemical, thermal (DSC and TGA) and microstructural (SEM) analyses. The powder flow properties (wettability, hygroscopicity, degree of caking, Carr index and Hausner ratio) have been significantly affected from the moisture uptake during storage; however, powder flow properties of 15% EA+ 10% WPI powders were found to be better than 15% EA powders as it was also confirmed by particle diameter distributions that remained the same before and after the storage period. Besides, the total antioxidant, phenolic and carotenoid contents of 15% EA+ 10% WPI carrot powder was found comparably higher than 15% EA powders due to possible encapsulating mechanism of whey proteins. In addition to delaying of physical and chemical deteriorations in powders with WPI incorporation, thermal stability of the foam-mat dried carrot juice powders was also improved in 15% EA+ 10% WPI powder.

Study of the influence of vegetable powders on the quality indicators of pasta

A rapid development of areas related to the manufacturing of products of increased nutritional value has captured almost all countries of the world. Pasta is one of the most popular food products and is included in the list of everyday products that are in great demand among the population, in this regard, there is an excellent opportunity to reduce the lack of vitamins in a large part of the population by adding non-traditional raw materials to pasta. The authors set a goal to investigate the effect of vegetable powders on the quality indicators of pasta, for which an original recipe for pasta with the addition of carrot powder was developed. The enterprise “Kostanayskyi melkombinat” JSC was chosen as the base for the study. Determination of organoleptic quality indicators of pasta was carried out according to generally accepted methods, on a five-point scale. Physical and chemical indicators were determined according to the method set forth in the regulatory and technical documentation; two qualitative indicators were taken as a basis: the mass fraction of moisture and acidity. Thus, a recipe for a new type of pasta enriched with vegetable powder was developed and the quality indicators of the finished product were evaluated.

Devising a technique for improving the biological value of A2 milk by adding carrot powder

This paper considers the development of a technique to increase the biological value of milk and reduce the manifestations of allergic symptoms when it is consumed. The object of the study is a technique for enriching A2 milk. When digesting A2 milk, β-casomorphine-7 is not formed, which negatively affects the physiology of the gastrointestinal tract, cardiovascular, nervous, and endocrine systems. It is recommended to use milk, to which biologically active substances are added, so the question of its enrichment is relevant. Under industrial conditions, artificial vitamin and mineral complexes are used to enrich milk. Given that natural and synthetic substances have different effects on the human body, it is proposed to use carrot processing derivatives (Daucus carota) as a natural enrichment additive. The use of carrot powders improves the amino acid spectrum of milk. The mass concentration of amino acids in A2 milk enriched with powder from carrot peels was 4.87 g/100 g. The highest concentration found was, g/100 g: glutamic acid (0.84), proline (0.50), aspartic acid (0.42), leucine (0.41), and valine (0.35). It was established that the use of 200 g of such milk provides the daily needs of the body in essential amino acids: threonine, leucine, and phenylalanine (by 16 %), methionine (by 4 %), isoleucine (by 14 %), lysine (by 18 %), valine (by 20 %). It was found that A2 milk enriched with powder from whole carrot roots has a higher content of carotenoids (0.1068 mg/100 ml), providing the body's need for them by 1.4 %. Such milk can be an additional source of vitamin A produced in the human body. It is recommended to use powder from whole carrot roots for the enrichment of A2 milk under industrial conditions.

Nutritional, functional, and pasting properties of maize meal-sprouted soybean flour enriched with carrot powder and sensory properties of the porridge.

Maize meal fortification with plant protein enrich meal with adequate nutrients. The study aimed to investigate the nutritional, functional and pasting properties of composite flour samples of sprouted soybean flour (SSF) and maize flour (MF) in different ratios (0–100%) and 5% of carrot powder (CP) and sensory properties of porridges produced from the formulated flours. The ash (0.1–1.1 g/100 g), fat (3.5–7.0 g/100 g) and protein (6.3–15.8 g/100 g) contents of the flour blends significantly increased with the addition of SSF (10 – 30%) and CP (5%). The addition of SSF and CP to MF significantly increased the oil and water absorption capacity of the flour blends. The peak viscosity (1850.00–350.00 cP), breakdown viscosity (520.00– 90.00 cP) and setback viscosity (3880.50– 580.00 cP) significantly (p < 0.05) decreased with increasing the SSF. Porridge with 20, 25 and 30% SSF and 5% CP were acceptable by the panellists.

SENSORY EVALUATION AND CONSUMER AWARENESS TOWARDS RAGI FLOUR DUMPLINGS BY USING TRADITIONAL HERBS

“Ragi flour can be used to formulate nutritionally enriched dumpling incorporated with herbs. The ragi flour was incorporated in the recipe to replace other common flour. Nutritionally enriched dumpling was prepared by adding ragi flour (200 g), corn flour (200 g), Dehydrated Carrot powder (20 g), Dehydrated pea powder (20 g), Eryngium foetidum powder (10 g), Rumex acetosa powder (20 g), Centella Asiatica powder (20 g) and salt (a pinch). The objective of this research was to find out the awareness between consumers about Ragi flour and herbs containing dumpling. The result of the study reveals that majority of the respondents were aware of the nutritional value of finger millet and who were suffering from diabetics patients rarely added finger millet to their diets. This study also explored that composite ingredients of dumpling were more acceptable with respect to mentioned sensorial quality parameters with increased nutritional value. Sensory (appearance, color, flavour, texture, taste, and overall acceptability) evaluation revealed panelists members. The nutritional value of dumpling can be good for growing children.

Practical application effect of bionic design replicating from dry lotus leaves surface based on carboxymethyl chitosan incorporated black carrot powder on fried shrimp

Air oxidation and microbial contamination are two important causes of food spoilage, which encourages the development of packaging alternatives based on natural polymers (polysaccharides). This study aimed to develop and characterize the bionic films replicating from dry lotus leaves surface based on carboxymethyl chitosan incorporated black carrot powder (BCP), and then used for packaging of fried shrimp during refrigerated storage at 4 ± 1 °C. Physicochemical properties and biological activities of films were evaluated. The bionic surface was showed by scanning electron microscope. Compared with the Control, bionic film without BCP possessed higher thickness, while lower opacity, tensile strength, and water vapor permeability. Bionic films containing BCP possessed higher thickness, opacity, a* (red–green), b* (yellow–blue), tensile strength, oil resistance, and antioxidant activity, while lower moisture content, L*(lightness), elongation, water solubility, and swelling. The incorporation of BCP caused interactions between carboxymethyl chitosan and BCP, and gave rise to the films dark red appearance. Bionic films could extend the shelf life of the fried shrimp up to 12 days by delay the lipid oxidation and inhibit microorganism growth. Inserting bionic design into active food packaging is a bold attempt, and is likely to be a new trend in the future. • Bionic films based on carboxymethyl chitosan incorporated black carrot powder (BCP) were developed. • Bionic films affected thickness, mechanical, barrier, and optical properties of films. • Bionic films containing BCP improved antioxidant activities of films. • Bionic films extend the shelf life of the fried shrimp up to 12 days.

Resource-saving technology of carrot processing with the production of natural dye

Complex carrot processing technology “Mirzoi krasny” along with concentrated and powdered natural dye rich in mineral elements and biologically active substances obtained carrot powder and transparent juice used in the food industry. Based on obtaining the absorption spectrum of dyes, it was found that the main coloring pigment of the dye, along with β, are also α and γ-carotenoids.A method of sterilization of concentrated carrot dye based on an IR gausted object has been developed.

자색당근 분말을 첨가한 국수의 품질특성

The purpose of this study was to investigate the antioxidant effects and quality characteristics of noodles made with the addition of black carrot powder at concentrations of 0%, 0.5%, 1.0%, 1.5%, and 2%. The water absorption ratio, volume expansion, and turbidity of the noodles increased with the addition of the black carrot powder. There was a significant increase in the hardness, chewiness, cohesiveness, and gumminess as the proportion of black carrot powder increased in the wet noodles. The L and b values of the cooked noodles decreased as more black carrot powder was added. The sensory evaluation results showed that the noodles with the 1% addition of black carrot powder received the highest preference in terms of overall acceptability, including color, taste, and flavor. The DPPH radical scavenging activity and total polyphenol content increased significantly as more black carrot powder was added to the cooked noodles. Thus, this study proved that black carrot is a good ingredient and can be used to enhance the characteristics of noodles as a functional health food.