Carrot Pulp Research Articles

Effect of carrot pulp on the physicochemical, microbiological and sensory attributes of kulfi

Modified traditional food items with healthier additives have attracted researchers for their nutritional benefits and enhanced tastes. The present study aimed to prepare traditional kulfi blended with carrot pulp and to investigate the effect of added carrot on the physicochemical, microbiological and sensory qualities of kulfi. The cost analysis of kulfi was also conducted. A total of four samples (T1, T2, T3 and T4) were prepared by incorporating 0%, 5%, 10% and 15% carrot pulp, respectively, where T1 (0% carrot pulp) was the control sample. The results demonstrated that the moisture content and fibre increased while fat, protein, total soluble solid, carbohydrate, and ash in the kulfi samples decreased with the increasing amount of carrot pulp. The pH value was higher in the carrot pulp with the addition of kulfi than in the control one. However, the melting rate of different treatments decreased with the addition of carrot pulp. For all sensory characteristics, the highest value was obtained by T3 (10% carrot pulp) among the other treatments. The microbial counts in all treated samples were at safe levels, and there was no presence of yeast, mold and coliforms. The cost structure of the product revealed a reduction in the production cost for carrot pulp-supplemented kulfi compared to the control kulfi. It was calculated that the average production cost of each kulfi was 32.90 BDT (0.38 USD), 32.40 BDT (0.38 USD), 31.90 BDT (0.37 USD), and 31.40 BDT (0.37 USD) for sample T1, T2, T3 and T4, respectively, which appeared to be reasonably competitive. In this research, the partial incorporation of carrot pulp resulted in a safe, low -cost, and consumer-based kulfi with variations in its physicochemical attributes.

Influence of fermentation conditions, and the blends of sorghum and carrot pulp supplementation on the nutritional and sensory quality of tef injera

Tef [Eragrostis tef (Zucc.) Trotter], an ancient cereal primarily grown in Ethiopia, is becoming increasingly popular worldwide due to its high iron content and gluten-free nature. However, it has been reported that injera produced only with tef flour lack certain vital nutrients. Therefore, this specific study was conducted to supplement tef injera with other food materials of better nutritional value and compensate its expensive market price with sorghum cereal flour. The effect of fermentation conditions, and the sorghum and carrot pulp blending ratio on the nutritional value and sensory quality of tef injera was investigated. The factorial approach of the experimental design was conducted considering the nutritional value and sensory quality of the injera made of three main blending ratios of tef, sorghum, and carrot (60% tef: 30% sorghum: 10% carrot pulp, 45% tef: 45% sorghum: 10% carrot pulp and 30% tef: 60% sorghum: 10% carrot pulp) as experiential variables. The raw materials and injera were characterised for their proximate composition, physicochemical property, mineral composition, microbial analysis, and sensory attributes, using standard methods. The results of the study show that fermentation conditions and blending ratios have a significant effect on the nutritional, anti-nutritional, mineral content, microbial quality, and sensory properties of blended injera products, where higher values of ash, crude protein, crude fat, Total titratable acidity (TTA), Fe, Zn, and Ca (2.30%, 11.34%, 2.62%, 3.53, 32.97 mg/100 g, 2.98 mg/100 g and 176.85 mg/100 g, respectively) were analyzed for the co-fermented injera sample. In addition, a lower microbial count was observed in co-fermented injera samples, whereas microbial counts in injera samples prepared from carrot pulp-supplemented dough after the co-fermentation of tef and sorghum flours were observed to be higher. The injera product made using blending ratio of 60% tef: 30%sorghum: 10% carrot co-fermented was found to be the optimum result due to its very good nutritional improvement (i.e., reduction of some anti-nutritional factors, microbial contents, pH and increased contents of some minerals, crude protein, crude fat, TTA and improved most of the sensory quality of the supplemented injera product). According to this study, sorghum and carrot supplementation on tef could improve the nutritional value of injera while also providing an instant remedy for the growing price of tef.

Technology of Enrichment of A2 Dairy Products with Carrot Powder Carotinoids

Topicality. Milk is an available for consumption, popular and nutritious food product, which contains a variety of important macronutrients and biologically active compounds, including carotenoids. Carotenoids contained in food products have low bioavailability, solubility and stability. A high fat content and a unique fat composition of dairy products can be used in order to overcome the problem of low carotenoid bioavailability which is common to fruits and vegetables. Therefore, the usage of fortified dairy products can be a potential means of increasing the supplyof carotenoids to the human body. The aim of the article is to eleborate a technology for enriching A2 dairy products with carrot powder carotenoids. Experimental samples of A2 milk with a mass fraction of fat (3.2%) were produced: control (without additives); sample 1 (enriched with carrot powder in the amount of 10%); sample 2 (enriched with carrot powder in the amount of 20%). The carrot powder was added to milk, thoroughly mixed for 10 minutes, and subjected to homogenization under a pressure of 100-110 MPa, after which it was filtered. The carrot pulp separated during milk filtration, in the amount of 10 and 20% by weight of the product, was used to enrich yogurts. Research methods. Using standard methods, in experimental milk samples organoleptic, physico-chemical indicators were determined according to DSTU EN ISO 1211:2022 (Ukrainian Research and Training Centre for Problems of Standardisation, Certification and Quality, 2023), as well as microbiological indicators were defined according to DSTU 7357:2013 (Ministry of Economic Development of Ukraine, 2014), DSTU 7089:2009 (State Consumer Standard of Ukraine, 2011), and carotenoid content (by chemical method). Additionally, the change in the active acidity of yogurts during their storage was studied by the method of direct potentiometry. Results. It was established that the addition of carrot powder had a positive effect on organoleptic quality indicators of milk, and caused an increase in the protein mass fraction within their composition by 0.03–0.04%. When adding 10% of carrot powder, the concentration of carotenoids increased by 0.163 mg/100 ml, and when adding 20%, then by 0.553 mg/100 ml accordingly. In the case of applying homogenisation under high pressure, and when enriching milk with carrot powder, its microbiological stability was ensured. Enrichment of yogurts with carrot pulp led to a significant increase of dietary fibers content in their composition, and allowed to raise the pH level of the finished product. During the entire storage period, the active acidity of enriched yogurts was within the normal range. Conclusions and discussion. Enrichment of milk with carrot powder and using homogenisation under high pressure leads to an increase in the concentration of carotenoids in milk, which provides almost 5% of the daily needs.

Optimizing carrot pulp waste valorization via thermochemical conversion using carbon dioxide

This study proposes an environmentally sustainable approach for converting food waste into fuels and chemicals, especially focusing on syngas production. The carbon-negative aspect of the pyrolysis process was achieved by employing CO2 as the reaction medium. Carrot pulp waste (CPW) was used as an exemplary food waste in this work. In the single-stage pyrolysis of CPW, the presence of CO2 led to improved syngas generation. The introduction of CO2, rather than N2 carrier gas, resulted in substantial increase of CO formation at temperatures ≥ 400 °C, with a decrease in bio-oil production. This phenomenon was due to the chemical reactions between CO2 and the volatile organic compounds (VOCs) produced during the pyrolysis of CPW. Specifically, CO2 played a mechanistic role by providing an extra oxygen source for CO production and participating in the oxidative thermal cracking of VOCs. In-depth analysis of multi-stage pyrolysis verified the mechanistic role of CO2, particularly at temperatures ≥ 190 °C. However, CO2-induced reactions influenced the molecular size of the VOCs. To boost the CO2-induced reactions for additional syngas formation, a nickel-based catalyst was introduced during the pyrolysis of CPW, which effectively expedited the homogeneous reactions initiated by CO2, thereby indicating its potential to accelerate and optimize food waste valorization.

Retracted: Fermented Carrot Pulp Regulates the Dysfunction of Murine Intestinal Microbiota.

[This retracts the article DOI: 10.1155/2022/2479956.].

Low-calorie and carrot pulp incorporated shrikhand from low-fat cow milk: Optimization and quality evaluation

<abstract> <p>The present study was undertaken to standardize the milk fat, stevia level, and optimize fortification of carrot pulp at 10, 20 or 30 % levels separately replacing the chakka for production of low-fat and low-sugar functional shrikhand, a fermented Indian dessert from cow milk. On the basis of sensory evaluation, it was determined that the most favorable shrikhand was prepared using milk with 1.5% fat and replacing 60% of the sugar with stevia. Additionally, the incorporation of carrot pulp at a 20% level was identified as the optimal choice. This carrot pulp-enriched shrikhand was further assessed for its physico-chemical attributes such as pH, thiobarbituric acid reacting substances (TBARS) value and water activity, microbiological quality (including total plate count, coliform, psychrophilic, yeast and mold counts), and sensory characteristics over a 9-day period, with evaluations at intervals of three days (0, 3, 6, and 9 days), and then it was compared with the control. Although the mean TBARS values showed an increasing trend, the values of carrot pulp treated shrikhand (0.497 mg manolaldehyde/kg) was significantly (p < 0.05) lower than control (0.582 mg manolaldehyde/kg) samples during the 9 days storage period. Further, the sensory evaluation results of shrikhand with carrot pulp exhibited significantly higher (p < 0.05) mean scores for color, appearance, and overall acceptability. The microbiological quality parameters of both products (control and treated) remained within permissible limits, when stored under refrigerated conditions for up to 9 days. In conclusion, shrikhand with 20% carrot pulp is recommended due to its ability to add value to the product by enhancing its functional properties and overall acceptability.</p> </abstract>

Recovery Optimization of Plant Derived Antioxidants And Their Incorporation in Cosmetic Creams to Enhance Antioxidant Potential

Plants waste is enriched with valuable antioxidants. Extraction optimization, quantification of Total phenolic content (TPC) and evaluation of their anti-aging potential was the prime goal of this research study. Lime, Neem, Radish leaves, and carrot pulp were extracted with two types of solvents under various extraction conditions. The highest TPC were extracted through boiling water (2-3min) for all plant materials as follow: Neem leaves (112.3mg GAE/g), Lime leaves (108.5mg GAE/g), Radish leaves (76.02mg GAE/g) and Carrot pulp (65.84mg GAE/g); Highest free radical scavenging activities were achieved in Neem Leaves (92.82%), Lime leaves (92.34%), Radish leaves (87.4%) and Carrot Pulp (81.22%) under different extraction conditions. Water as extraction solvent yielded greater TPC values than ethanol. Upon the addition of phytoextracts, a substantial increase in the antioxidant activity of the cream samples was detected. Upon loading 2% lime extract, one cream sample exhibited a rise in TPC content from 1.8 to 54.05mg GAE/g and antioxidant activity from 19.34% to 95.35%. Cream samples infused with phytoextracts also showed notable antimicrobial activities. Conclusively, waste derived phytoextracts can be cost-effectively utilized in formulation of skin anti-aging creams.

Organic Cutlery : Substitution of Plastic Wares

Abstract- Edible cutlery is the best alternative to plastic cutlery. It is prepared by baking a mixture of sorghum, rice and wheat flour with different types of flavours, like ginger, garlic, black pepper, sugar, cinnamon, cumin and mint. A splash of colours is added to the cutlery by including spinach (green), beet root (red) or carrot (orange) pulp into the product mix. They contain fibre, iron, protein and calcium. One of the naturally occurring high micro-nutrients in this is sorghum. It is highly nutritious with no preservatives and easily decomposable. Moreover, it won’t get softened by the use of any hot material or liquor contained with it. Edible cutlery is a solution that provides the same convenience as disposable forks, spoons, plates and chopsticks without any environmental (hazards) problems. It’s delicious, hygienic, and durable and it promotes a healthy tomorrow.

Characterization and In Vitro Evaluation of Carrot Pulp Ensiled with Different Dry Roughages

This study investigated the nutrient content, the digestibility of organic matter (OMD), and the metabolic energy (ME) values of silages prepared from carrot pulp, a by-product of the food industry. Five different silages with five replicates were prepared by adding wheat straw (CP + WS), vetch/oat hay (CP + VOH), maize stalk straw (CP + CS), alfalfa hay (CP + AH), and barley straw (CP + BS) as 20% absorption material to 80% carrot pulp. The silages were opened after 60 days, and physical and chemical analyses were performed. The dry matter content was highest in the CP+BS silage. Crude protein content was highest in the CP+AH and CP+VOH groups. CP+AH silage had the highest ADF and NDF. The CP+AH and CP+VOH groups had high-quality relative feed values, while all groups had very good Flieg quality values. There were no differences between the groups for OMD and ME. To conclude, it was found that carrot pulp silage can be used as an alternative feed source in animal nutrition.

Analisis Daya Terima Konsumen Terhadap Wortel Sebagai Substitusi Pandan Dalam Pembuatan Klepon

Carrots are vegetables that tend to taste sweet, even though many people don't like to eat carrots because of the unpleasant aroma of carrots. Carrots contain good nutrition and have many benefits for the human body. Researchers use klepon as a medium to innovate with carrots because klepon has a low nutritional content. Researchers used 3 methods, namely carrot water, water and carrot pulp, and carrot puree with a ratio of 60%, 80% and 100% respectively. In this experiment the researchers used organoleptic tests, hedonic tests, F tests and nutritional tests. The results obtained are the average obtained that product 2 is the product that has the greatest level of preference, respondents stated "like" product B based on color, aroma, texture and taste. In addition, there is an increase in nutrition, especially in beta-carotene as much as 42 mg in a carrot klepon (20 gr).

The effect of carob, orange and carrot pulps on physical, chemical and microbiological properties of Turkish delight

In this study the possibility of using carob, orange and carrot pulps, food industry wastes rich in dietary fiber and healthy components which have superior advantages on human health, was investigated in Turkish delight production. For this purpose, Turkish delight was produced by replacing Turkish delight dough with dried and ground carob, orange and carrot pulps at 3%, 6% and 9% levels. The produced Turkish delight samples were examined in terms of physical, chemical and microbial properties at different storage periods (0, 15th and 30th days). Pulp type, addition level and storage time had a statistically significant (p˂0.01) effect on dry matter, water soluble dry matter, ash, pH, total acidity, total phenolic substance, antioxidant activity, L*, a*,b* color values and total color change (ΔE) of the Turkish delight samples. The increase in the pulp addition level was generally effective in decreasing the dry matter and water soluble dry matter values of the Turkish delight samples while it was effective in increasing the ash content, total phenolic substance and antioxidant activity values. It was determined that Turkish delight samples containing 9% carob pulp on day 0 exhibited higher values in terms of total phenolic substance (193.77mgGAE/100g) and antioxidant activity (77.88%). It has also been determined that all three pulp types can be used up to 9% in the Turkish delight production in terms of general quality criteria and sugar content of the Turkish delight can be reduced at the rate of 7.8%, 8.1% and 8.2% by using the orange, carob and carrot pulp at this level, respectively. In addition it was determined that the produced Turkish delight samples were generally within acceptable limits in terms of yeast and mold counts.

Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods

The aim of this work was to evaluate the structure of novel potato-based snack foods supplemented with various levels of fresh carrot pulp by using X-ray micro-computed tomography, texture profile, and sensory analysis. Three different methods of extruded snack pellets expansion were used to obtain ready-to-eat crisps: deep-fat frying, microwave, and hot-air toasting. The obtained results revealed that the pellets expansion method affected the porosity, size of pores and wall thickness, texture properties, and notes of sensory analyses of the obtained crisps. Deep-fat frying had a similar influence to microwave heating on ready-to-eat crisps properties, and both methods were significantly different in comparison to hot-air toasting. Crisps based on snack pellets supplemented with the addition of fresh carrot pulp in the amount of 10 to 30% expansion through hot-air heating showed unsatisfactory expansion and texture, but it is highly advisable to use deep-fat frying and microwave heating to achieve attractive potato-carrot crisps.

Waste-to-fuel technologies for the bioconversion of carrot discards into biobutanol

Carrot discard was evaluated as a raw material for acetone-butanol-ethanol (ABE) fermentation. Different strategies based on hydrothermal pretreatment and/or enzymatic hydrolysis were compared for biobutanol production from carrot discard pulp. In addition, the use of different types of enzymes and diverse enzyme mixtures were evaluated. In this way, total sugar recoveries of up to 76%, and butanol and ABE concentrations of 7.4 and 11.5 g/L, respectively (74 g butanol and 115 g ABE/kg carrot pulp), were achieved when the carrot discard pulp was enzymatically hydrolyzed, without pretreatment, using a mixture of enzymes of Cellic CTec2 and Viscozyme L at a dosage of 0.1 and 0.2 g/g, respectively. When a hydrothermal pretreatment was applied, a total sugar recovery of 88%, 6.9 g/L butanol and 10.1 g/L ABE (69 g butanol and 101 g ABE/kg carrot pulp) were attained using the same mixture of enzymes. In this way, no hydrothermal pretreatment would be necessary to produce ABE from carrot discard, which is very interesting for the profitability of the process. Furthermore, the carrot discard juice yielded 6.4 and 9 g/L butanol and ABE, respectively, showing that all the carrot discards could be used for ABE production.

Probing the physicochemical characteristics of carrot sauce during storage.

Globally, the prevalence of vit-A deficiency disorders i.e., xerophthalmia and nyctalopia is increasing especially in teenagers due to lifestyle shifts and undernutrition. This research was designed to develop carrot-supplemented tomato sauce to overcome vit-A deficiency and its related disorders. The carrot sauce was formulated with the addition of 50, 60, and 70% carrot pulp in tomato paste. The prepared sauce samples were tested for physical and biochemical changes in beta carotene (BC), lycopene, viscosity, pH, total soluble solids, titratable acidity, total plate count, and sensory parameters for 12 weeks. A non-significant effect of storage on BC, lycopene, and total soluble solids was observed. The total plate count, acidity, pH, and viscosity were influenced significantly. Sauce containing 60% of the carrot paste showed good sensory characteristics and 42.39 μg/g BC for the whole period of storage. It is concluded that carrot sauce can be used as tomato ketchup replacers to boost the overall quality of life by fighting against vit-A deficiency disorders.

Properties and characterization of carrot nanocellulose/starch biopolymer nanocomposites

AbstractIn order to produce bio‐nanocomposites for potential food packaging applications, nanocellulose (NC) was extracted from carrot pulp and different weight fractions of NC (5, 7, and 10 wt%) were incorporated into corn starch, either with or without thyme extract, using the solvent casting process. The particle size of the extracted NC (200–300 nm) was determined using the dynamic light scattering test, and field emission scanning electron microscopy confirmed the spherical morphology of the NC, which was successfully extracted from carrot. Fourier transform infrared spectroscopy analysis demonstrated excellent chemical interactions between the starch and NC. According to SEM images of starch‐NC nanocomposites, uniform dispersion of NC into starch was observed for all formulations. Besides, increasing the proportion of NC up to 10 wt% enhanced the tensile strength of starch nanocomposites by 280%. Since the incorporation of NC into starch increased the crystallinity index of the samples, the water absorption capacity and oxygen transmittance rate tests showed that the presence of NC reduced water and oxygen gas diffusion into the starch matrix. Furthermore, thyme‐loaded nanocomposite had remarkable antimicrobial activity, particularly in the case of gram‐positive bacteria (Staphylococcus aureus), as it expanded the bacteria's inhibitory zone by about 10 mm compared with those without an antibacterial agent. Finally, the fabricated bio‐nanocomposites exhibited balanced mechanical characteristics, perfect gas and water barrier properties, as well as promising antibacterial activity for use in the food packaging industry.

The effects of adding carrots and pineapples on fruit leather acceptance

Fruit leather is dried sweet in the form of thin sheets with a thickness of about 2-3 mm and a moisture content of 10-25%. Moreover, fruit leather has a typical consistency and taste of fruit. Fruit leather is generally made of fruit. However, carrot pulp is still rarely used as an ingredient of fruit leather. This study aimed to determine the effects of adding carrots and pineapple pulp on the 30 panelists’ acceptance in fruit peels with three formulas: F1 = 37.5% carrots pulp and 62.5% pineapples; F2 = 50% carrots pulp and 50% pineapples; and F3 = 62.5% carrots pulp and 37.5% pineapples. The organoleptic test revealed that the skin color of F1 and F2 fruits were preferred by most of the panelists while the skin color of F3 fruit was moderately preferred by the panelists. The taste of F1 fruit leather was preferred by most of the panelists, while the taste of F2 and F3 fruit leathers were moderately preferred by the panelists. Furthermore, the smell of the F1 fruit leather was moderately preferred by the panelists while those of F2 and F3 were preferred by most of the panelists. The fruit leather textures of F1 and F2 fruit leathers were preferred by most of the panelists while the texture of F3 fruit leather was moderately preferred by the panelists. To conclude, the addition of carrot and pineapple flesh significantly affected the colors of the fruit skin but not its taste, smell, and texture. This study recommends using a different drying medium, such as an oven to speed up the drying process.

Fermented Carrot Pulp Regulates the Dysfunction of Murine Intestinal Microbiota.

It was the focus of attention that probiotic control drink was packed with prebiotic nutrients and lactic acid bacteria. So, this study is aimed at revealing that the fermented carrot pulp regulation and protection function to the intestinal microecological disorders usually induced by antibiotic treatment. First, we study on lactobacillus fermentation conditions and effects on the secondary metabolism of fermented carrot juice, get its phenolic acids up, and get its flavonoids down. Then, establishment of the dysbacteriosis mouse model was used to validate the fermented carrot pulp prevention and treatment of intestinal microbiota imbalance. After the antibiotic treatment, the mice showed impotence, laziness, slow movement, weight loss, thin feces, dull hair, and anal redness, while the mice in the control group were all normal in terms of the mental state, diet, weight, and bowl movement. Along with the treatment, the abnormal conditions of the mice in the model group and natural recovery group improved in different degrees, indicating that the fermentation treatment is of help to the intestinal microbiota recovery. The fermentation-treated group of mice recovered close to normal that the diarrhea disappeared, and the weight gain, mental state, and the feces became normal. The serum antioxidant (SOD, GSH, and MDA) levels of the mice were checked. The superoxide dismutase (SOD) levels and glutathione (GSH) levels in the ordinary fermentation-treated group and probiotic fermentation-treated group were significantly increased compare to the natural recovery group. The malondialdehyde (MDA) levels showed great differences between the fermentation-treated groups and the blank group. At last, the 16sRNA analysis revealed that the microbiota richness and diversity in probiotic fermentation (J) are much higher than those in the model group (H), ordinary fermentation group (I), and blank group (G). Groups J and I are of significantly higher antioxidant level than group H; however, only the glutathione (GSH) level in group J increased dramatically but not those in the other three groups. Antibiotic treatment-induced mouse intestinal microecological disorder reduce the microbiota richness and diversity. Prebiotics fermented carrot pulp treatment can help in the recovery from the microbiota richness and diversity level prior to the antibiotic treatment, which suggests it can regulate and protect the murine intestinal microbiome.

Evaluating the Changes in Quantities and Types of Substrates Containing Organic Wastes on the Growth and Reproduction of the Earthworm (Eisenia fetida)

Background: The feasibility of converting organic wastes into vermicompost and the effect of adding such wastes into the substrate on the growth and reproduction of the earthworm (Eisenia fetida) were investigated in the present study through a two-factor factorial experiment with a completely randomized design in triplicate. Methods: The first factor with nine different treatment combinations included control; potato (P); carrot pulp (C); vegetables (V); sawdust (S); potato, vegetables, and carrot pulp (PVC); sawdust, potato, and carrot pulp (SPC); vegetables, sawdust, and potato (VSP); and carrot pulp, vegetables, potato, sawdust (CVPS). The second factor was related to two different amounts of 100 and 150 g. This research was carried out using the analysis of basket trials in Tonekabon County, Mazandaran Province, Iran, in 2021. The base substrate of earthworms was animal manure positioned in boxes and washed with urban tap water to reach a pH value between 6.5 to 7. After ripening the vermicompost, the boxes were emptied, and the worms were counted. Results: The analysis of variance showed a significant difference in the number of cocoons between the studied treatments (P<0.1), but there was no significant difference in the number of worms between groups. The maximum number of cocoons (mean=605) corresponded to the sawdust treatment combination (S), and the minimum number of cocoons (mean=185) was found in the vegetable treatment combination (V). Conclusion: The treatment of manure bed with sawdust wastes provided the optimal conditions for the growth and reproduction of E. fetida.

Effect of Carrot Pulp to Improve Textural and Viable Counts Cell of Yoghurt

Effect of Carrot Pulp to Improve Textural and Viable Counts Cell of Yoghurt

ВИКОРИСТАННЯ МОРКВЯНИХ ПОРОШКІВ ДЛЯ ЗБАГАЧЕННЯ МОЛОКА МІНЕРАЛЬНИМИ ЕЛЕМЕНТАМИ

Milk is the main source of protein and a must-have in the daily diet of children. It is recommended to consume milk with added vitamins and minerals. That is why milk fortification is a topical issue. The purpose of the study is to substantiate the expediency of using carrot powders for enriching milk with minerals. Milk quality indicators were determined according to standard methods: organoleptic assessment was carried out according to DSTU 2661: 2010, titrated acidity was determined according to DSTU 8550: 2015. Chemical analysis of powders was carried out by electron microscopy using SEM and EDS detectors. Powders were made from the root crops of Shantane carrots and their skins under laboratory conditions and a technology for enriching A2 milk with them was developed. Analysis of the chemical composition showed that carrot powders from the main part of root crops contain K (27.1%), Ca (6.97%), Cl (5.09%), P (3.82%), Na (3.3%), Fe (1.07%), Mg (0.75%) and S (0.47%). It was found that the addition of carrot root vegetable powder in the amount of 10% had a positive effect on the organoleptic properties of milk without reducing its storage capacity. The fortified milk had a characteristic pasteurized smell, a pleasant creamy color, and a slight carrot flavor. The consistency of the developed product corresponded to that of pasteurized milk. It was found that some mineral substances in carrot peel powders contain more than in the main part of the root crop: K – by 4.28%, Fe – by 0.73%, P – by 0.45%, S – by 0.12%. But the addition of such powders to milk significantly reduces its quality indicators and leads to rapid deterioration of the product. The sample with carrot waste powder had a dirty tint and a characteristic vegetable taste and aroma. The acidity of milk with the addition of powder from carrot skins exceeded the standard value by 4°Т. This technology can be waste-free, in the case of drying the carrot pulp obtained after filtering milk and using it as a food additive. The development of a technology for using dried carrot pulp is a prospect for further research.