Carrot Puree Research Articles

Study on in vitro propagation of Sophora tonkinensis Gagnep through stem node culture

In the present study, authors propagated Sophora tonkinensisGagnep plants using stem nodal culture. The results indicated that on MS medium supplemented with 30 g/l sucrose, 5.5 g/l agar, 200 ml/l coconut water, 1 g/l activated charcoal, 0.75 mg/l TDZ shoots proliferated from stem segments have the best count and height of shoots. The most appropriate medium for multiplication of shoots was the MS medium supplemented with 30 g/l sucrose, 5.5 g/l agar, 200 ml/l coconut water, 1 g/l activated charcoal, 0.75 mg/l TDZ, 0.5 mg/l IBA, 2.0 g/l peptone, 30 g/l carrot puree, pH 5.5 with the results of 20.60 shoots/explant, shoot height of 3.75 cm and 4.6 leaves/shoot after 8 weeks of culture. Root formation of shoots carried out on the MS medium supplemented with 30 g/l sucrose, 5.5 g/l agar, 200 ml/l coconut water, 1 g/l activated charcoal, 1.0 mg/l αNAA gave the best result. In the nursery, a mixture of humus + coconut fiber powder (70:30 ratio) was regarded as the best substrate due to the high survival rate of plantlets (92%) and healthy plantlets (10.30 cm high with 7.2 leaves and 4.3 new roots/a plantlet) at 10 weeks after planting

Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Puree Wortel (Daucus carota L.) Terhadap Karakteristik Cake


 
 
 The study aims to determine the effect of comparison mocaf with carrot puree to the characteristics of cake and to find out the best comparison mocaf with carrot puree to produced cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of mocaf and carrot puree consisting of 6 treatments namely: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times so that they were obtained 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test (DMRT). The comparison of mocaf and carrot puree had a significant effect on water content, ash content, crude fiber, levels of betacarotene, antioxidant activity, hedonic test (color, texture), scoring test (color, flavor, taste, and overall acceptance). Ratio of 50% mocaf and 50% carrot puree had the best characteristics with water content 33.24%, ash content 1.24%, crude fiber 9.55%, levels of betacarotene 6.53 mg/100g, antioxidant activity 2.88 mg/ml, color were yellow and liked, pore uniformity were very equal and liked, texture were very soft and liked, aroma, taste and overall acceptance were liked.
 
 

CHOUX PASTRY SEMI-FINISHED PRODUCTS WITH FILLERS: TECHNOLOGY AND QUALITY

Background. Theproblem of expanding the range of flour products of high nutritional and biological value for healthy nutrition with the use of new types of protein and mineral supplements, products of complex processing of fish and plant raw materials remains relevant. The development of technology of choux pastry products using dry fish and plant semi-finished product (NRVGL) and carrot filler (CF) is proposed. The aim of this article is to study the influence of dry fish and plant semi-finished products on the structural and mechanical properties and quality indicators of choux pastry products, to justify the rational recipe composition and to determine the nutritional value of choux pastry semi-finished products using NRVGL and CF. Materials and methods. The semi-finished fish and plant semi-finished product from hydrolyzed fish heads with wheat bran and flax seed fiber (NRVGL), which is made from dry fish and plant semi-finished products (SRRN) according to the TU U 10.2-40220843-003: 2016; boiled carrot puree with a dry matter content of 10 %; model sys­tems and baked semi-finished products from choux pastryis explored. Organoleptic indicators of baked products were evaluated according to DSTU 4683: 2006 [12]. Viscosity was measured on a rotary viscometer VPN-0.2, the total mois­ture content was determined by drying to constant weight, ash - by burning a sample with calcination of the mineral residue in a muffle furnace, fat –by extraction-weight method, protein –by modified Kieldal method according to GOST 7636–85, mass fraction of car­bohydrates –by the calculation method, mineral composition –on the atomic absorption spectrophotometer AAS-30. Results. The influence of dry and hydrated fish and plant semi-finished products on the structural and mechanical, functional technological and organoleptic properties of model systems from choux pastrydough has been established by experimental methods. It was found that the use of hydrated in milk NRVGL during brewing flour improves the techno­logical properties of choux pastry dough. The influence of CF on the structure of choux pastrydough and the quality of baked semi-finished products with NRVGL has been studied. The mechanism of action of these additives is studied, the stage of their intro­duction and rational mass fraction in the choux pastrysystem are substantiated. It is established that when using 20 % NRVGL from flour weight and 10 % CF from the mass of egg mix during the brewing of flour, the necessary plasticization of the dough structure is achieved. At the same time there is an improvement of organoleptic characteristics and quality indicators of products. Custard semi-finished products contain­ning NRVGL and CF contain 15.1 % less fat, their nutrient composition improves, in particular, the content of Calcium, Phosphorus, fiber, easily hydrolyzed polysaccharides and soluble pectin substances increases compared to the control. Conclusion. The complex of experimental researches enabled the development of the recipe composition and technology of production of baked choux pastrysemi-finished products with the use of dry fish and plant semi-finished product NRVGL and carrot filler. Choux pastrysemi-finished product is recommended for using in the production of culinary products with improved nutrient composition –profiteroles, filled with pate and fish paste, which are served as cold or banquet snacks.

Pulsed electric field treatment strategies to increase bioaccessibility of phenolic and carotenoid compounds in oil-added carrot purees

The impact of pulsed electric fields (PEF) and their combination with a thermal treatment on the bioaccessibility of phenolic and carotenoid compounds in oil-added carrot puree (5 %) was investigated. Fractions of such puree were differently treated: subjected to PEF (5 pulses of 3.5 kV cm−1) (PEF); thermally treated (70 °C for 10 min) (T) or first PEF treated and then thermally treated (PEF/T). Purees were in vitro digested, carotenoid and phenolic content and bioaccessibility were determined. Likewise, quality attributes and microstructure were analyzed. Generally, treatments did not affect carotenoid content and quality attributes, whereas phenolic content dramatically decreased after PEF. Nevertheless, all treatments enhanced both compounds bioaccessibilities, which were trebled in PEF-treated purees. Particle size reduction may suggest that microstructural changes could be responsible of bioaccessibility increases. Therefore, PEF could be a feasible treatment to enhance phenolic and carotenoid bioaccessibility without altering quality attributes of carrot-based puree.

Sustainable usage of carrot discards in food processing

ABSTRACT The Processed carrot discards (PCDs) separated during the primary processing of carrots are partially utilized towards animal feed and the remaining end in the landfills. The study was undertaken to evaluate the prospects of using the PCDs towards preparation of carrot puree. PCDs were procured from the processing unit in Ontario, Canada. These were processed into carrot puree (with and without thermal pretreatment). The prepared purees were evaluated for the physical and nutraceutical properties, and the most desirable among these was compared with the commercially available carrot purees. Carrot puree processed from steam blanched PCDs reported β-carotene (94.56µgg-1), α-carotene (86.62µgg-1), Total Soluble Solids (5.50 °Brix) and color values with L (36.40), a (22.90) and b (30.00). The regression model correlated the presence of β-carotene to color values (a, b) and particle size D (0.9) with R2(0.9939) and p-value (0.0091 < 0.05). Comparing the properties of carrot puree prepared from PCDs with commercially available carrot purees, significant differences (p ≤ 0.05) were recorded in color, β-carotene and α-carotene content. No significant difference (p≤0.05) was recorded for the particle size, density, sedimentation index and moisture content. The study concluded that the thermally pretreated PCDs can be used for carrot puree preparation. It is suggested to include some percentage of graded carrots with PCDs to enhance the nutraceutical properties of the carrot puree.

The effect of addition pumpkin and carrot puree on the physicochemical and textural properties of mocaf biscuit as complementary food

Mocaf biscuits were developed with the addition of pumpkin and carrot puree used as complementary foods. The purpose of this study was to determine the effect of the addition of pumpkin and carrot puree on the chemical, color and textural properties of a mocaf biscuit. This study conducted using a completely randomized design with 2 factors namely type of puree (pumpkin and carrot) and concentration of puree (15, 20 and 25%). The obtained results indicated that the addition of pumpkin and carrot puree on the making of mocaf biscuit significantly affected the moisture content, protein, fat, carbohydrate, total carotenoid, a*, b* and hardness. The best treatment in this study was carried out using the de Garmo method based on the effectiveness index. The best treatment was mocaf biscuit with addition 15% carrot puree which had moisture content, ash, fat, protein, carbohydrate, energy, total carotene, total dietary fiber, L*, a*, b*, hardness and fracturability as follows 6.31%, 2.27%, 6.88%, 12.84%, 71.71%, 429.88 kcal/100g, 85.16 µg / g, 4.59%, 78.47, 5.54, 28.80, 778.85 gf, and 6.36 mm, respectively.

Quality Characteristics of Carrot (Daucus carota L.) Puree Supplemented with Quinoa (Chenopodium quinoa Willd.)

The present study was performed to get a product loaded of nutrients in terms of protein, amino acids, vitamins, and antioxidants. The product had been made from mixtures of carrot and quinoa puree with mixing ratios 10%, 20% and 30% to reach the highest nutritional value and the best general palatability for the consumer. Carrot puree blends were analyzed for nutritional, chemical, microbial and sensory properties. It was found that by increasing the mixing ratio of quinoa with proportion of carrot the protein ratio reached 5.959 gm/100gm in blend (4) compared with 1.845gm/100 gm in blend (1). The best and highest results were in terms of protein and amino acids, especially essential ones, carrot quinoa puree in comparison with control indicated increase in minerals such as calcium 47.666 mg/100gm and iron 6.107 mg/100gm in blend (4) compared with the control were 35.171 mg/100gm and 3.242 mg/100gm, respectively. It was concluded that the greater the percentage of quinoa in substitution the higher the nutritional value and the better general acceptance. As for general palatability, the mixtures contained 10% followed by 20% had a slight difference until the end of the experiment.&#x0D; Therefore, it is recommended to utilize the quinoa seeds because of their high nutritional values in nutrition, where for children, the elderly and vegetarian people in several forms as flour in the baked goods or in a puree form added to fruits and vegetables.

The Effect of Tempe Substitution and Addition of Carrot Puree on The Acceptability and Nutritional Value of Sausages for Snacks for School Children

Snacks for school children were generally only high in carbohydrates and fats, but low in protein, therefore it was necessary to study the juveniles of high-protein school children but the price was relatively cheap. This study aims to determine the effect of tempeh substitution and the addition of carrot puree to the acceptability and nutritional value of sausages for snacks for school children. Organoleptic test results were statistically analyzed using the Friedman non-parametric test and if there were significant differences then to find out the different pairs the Wilcoxon test was used with α = 0.05. Determination of the best formula was taken from the highest average value of the overall acceptance of carrot tempe sausage. Laboratory test data for nutrient content were analyzed with a single ANOVA and followed by Duncan test if the treatment affected certain parameters. Tempe substitution and the addition of carrot puree significantly influence on the taste and aroma of sausages, but did not significantly influence on the color and thickness of sausages. The best sausage product based on panelist acceptance was F1 formula. Tempeh substitution and addition of carrot puree significantly influence to the content of all nutritional parameters analyzed. The best sausage product based on nutrient content was F1 formula with protein content per 100 grams of sausage of 16.62 ± 0.45 grams and could meet the standard levels of protein in commercial sausages (minimum 13.00%) and was able to meet 33.24% of the protein requirements in the RDA children aged 10-12 years.

Безглютеновые масляные бисквиты для питания детей школьного возраста

The research in the field of technology of gluten-free butter biscuits of functional purpose for nutrition of schoolchildren of junior and middle age using rice, millet, corn flour and carrot puree is presented. The quality indicators of biscuit dough and biscuit were investigated, the nutritional value and caloric content of the product were calculated. Experimental studies have shown that with a complete replacement of wheat flour with gluten-free flour of various types, the quality of biscuit dough and biscuit improves: the density of the dough decreases, its effective viscosity decreases, the products have a pleasant pronounced taste and aroma, the correct shape, the porosity of products and their specific volume increase. The developed sample of gluten-free sponge cake in terms of the content of potassium, magnesium, vitamins of groups B, A and E can be attributed to functional foods for schoolchildren's nutrition.

Effect of ultrasonic treatment on sucrose inversion in vegetable and fruit purees

Relevance.This article presents the results of a study of the process of sucrose inversion in vegetable and fruit monocomponent purees with and without sucrose under the influence of ultrasonic action on them.Methods.For the study, experimental samples of carrot, pumpkin and Apple puree of two types were made – a monocomponent natural puree (without sugar) and puree with the addition of 5% sucrose (by weight). The main part of the study was to study the depth of sucrose inversion in experimental samples, depending on the specified parameters of ultrasound exposure at a frequency of 21.6 kHz for 30 minutes on a laboratory cavitation unit in a flow-through cyclic mode.Results.It was found that in all experimental samples, the amount of total reducing sugars increased significantly compared to the values obtained in control samples that were not subjected to ultrasonic treatment. So, in natural apple puree (without adding sucrose) after ultrasound exposure, an increase in total reducing sugars was detected by 9.3%, and in experimental samples of apple puree with added sucrose – by 10.9%, in relation to control samples, which is 1.2 times higher than in natural puree. In samples of carrot puree (without adding sucrose), the increase in total reducing sugars was 6.7%, and in puree with added sucrose, the increase was 12.2%, which is 1.8 times higher than the inversion in puree without sugar. In samples of pumpkin puree without sugar, the increase in reducing sugars was 4.2%, and in samples with added sucrose – 9.9%, i.e. 2.4 times higher than in samples without sugar.These data allow us to conclude that ultrasound exposure can intensify the inversion of sucrose with an increase in the number of reducing sugars, and this process takes place more deeply in products containing added sucrose.

Getting Yogurt Enriched with Beta-Carotene

The possibility of replacing the milk component in unsweetened drinking yogurt with 15% homogenized carrot puree for the product to be enriched with beta-carotene is considered. This product can be used in the nutrition of athletes, workers associated with harmful working conditions, in children’s nutrition. The work was carried out to determine the organoleptic parameters, the titrated acidity of yogurt, as well as its nutritional value.

Pengaruh Perbandingan Puree Wortel (Daucus carota L.) Dan Terigu Terhadap Karakteristik Roti Tawar

&#x0D; &#x0D; &#x0D; This research was conducted with the to determine the comparative effect of carrot puree and wheat flour on the characteristic of bread and to know of the exact comparison of carrot puree and wheat flour to obtain the best characteristic of bread. The experimental design used was a Randomized Block Design (RBD) with treatment factor ratio of carrot puree and wheat flour that was 0%: 100%, 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, and 50 %: 50%. The treatment was repeated 3 times to obtain 18 experimental units. Data were analyzed with the Anova test and if the treatment had an effect on the variables then proceeded with the Duncan test. The results showed that the comparison of carrot puree and wheat flour affected the water content, ash content, swelling power, total carotene, color, aroma, texture, taste, pore uniformity, and overall acceptance. Comparison of 30% carrot puree: 70% wheat flour produced the best characteristics of bread with the criteria water content of 16.13%, ash content of 1.37%, loaf volume of 123.65% and total carotene content of 13.01 mg/100 g. Orange color, slightly carrot aroma, soft texture, pore uniformity (uniform) liked and overall acceptance of bread very liked.&#x0D; &#x0D; &#x0D; &#x0D; &#x0D; Keywoards : bread, wheat flour, carrot puree.&#x0D; &#x0D; &#x0D;

Modeling of the Receptural Composition Protein-carbon Semi-fabricates

Topicality. The creation of new combined products saves animal raw materials. The use of vegetable purees in the production of food is due to high nutritional and biological value. In view of the above, research aimed at the development of new types of semi-finished protein-based carbohydrates based on milk protein concentrates (MBC) with the addition of vegetable purees are relevant.The purpose of the article is to substantiate the technologies development of protein-carbohydrate (NBC) semi-finished products with the addition of vegetable purees and to perform the modeling of the recipe composition of protein-carbohydrate semi-finished products. The following research methods were used in the writing of the article: standard physicochemical, rheological, methods of experiment planning and mathematical processing of experimental data using modern computer programs.Results. It is theoretically and experimentally substantiated the feasibility of using in the NBC technologies development on the basis of MBK of cuttings, mashed carrots and mashed pumpkin. The composition of new NBS was simulated, which made it possible to narrow the range of variation of the feedstock concentrations in further studies. It is established that the rational concentrations of recipe components for NBC from carrot puree are: mass fraction of MBK 50… 54 %, carrot puree 26… 30 %, sugar 8… 12 %, stabilizer 8… 12 %; for NBC pumpkin puree – MBC mass fraction 46… 50 %, pumpkin puree 30… 34 %, sugar 8… 12 %, stabilizer 8… 12 %.Conclusions and discussions. Developed and modeled NBC technologies using carrot and pumpkin puree to allow more efficient use of the nutritional potential of milk and its processing products in combination with carotene-containing vegetable raw materials. The scientific novelty of the obtained results is the theoretical substantiation and experimental confirmation of the expediency of using MBK made from cuttings, puree from carotene-containing vegetable raw materials in NBC technologies.

Viscosity decay of hydrocolloids under oral conditions

The aim of this study was to understand the contribution of hydrocolloids to oral structure breakdown of starch-based systems in relation to mouthfeel sensations. For this, carrot purees were prepared using corn starch and a different second thickener (λ-carrageenan, carboxymethylcellulose (CMC), xanthan gum, or an extra amount of starch). The viscosity decay of purees under in vitro oral conditions was measured (starch pasting cell adapted to a rheometer) when shearing at a constant shear rate in the presence of artificial saliva. Sensory properties of purees were described using the Flash Profile technique by a group of 13 panellists. Oral viscosity decay of systems was modelled using a second order structural kinetic equation that included three parameters: initial viscosity, rate of breakdown, and viscosity at equilibrium. Although they had the same initial viscosity, the structural breakdown of the purees in oral conditions varied, depending on the second thickener used. The structure of purees containing xanthan and λ-carrageenan were more resistant under oral conditions exhibiting a slow and smaller breakdown. In contrast, purees containing only starch showed a rapid and large decay because of the complete structure breakdown by amylase. For puree containing CMC, there was also a rapid decrease, but smaller than starch, indicating that part of the structure remained after digestion. Texture sensations freely described by assessors varied according to two main sensory dimensions, that were clearly related to the structural breakdown parameters. As expected, the dimension of thickness (from watery and liquid to thick and viscous) separated base purees from thickened purees and was related to the initial viscosity. The smoothness dimension (from rough and lumpy to the smooth and creamy) was related to the viscosity at equilibrium indicating that after the oral digestion, the characteristics of the remaining structure can explain differences in complex attributes of semisolid systems such as smoothness and creaminess.

Redox properties’ changing in canned products as an effect of citric and ascorbic acids’ addition

Presents the results of investigation for influence of citric and ascorbic acids added to puree from apple, plum, carrot and pumpkin on the reducing capacity index. The concentration of the minor component was varied from 0 to 0.8% for citric acid and from 0 to 120 mg in 100 g for ascorbic acid. Active acidity (pH) and the redox potential (Eh) were determined in the finished products. The reducing capacity index (RH) was calculated by the original method. The presence of a statistically significant effect for the mass fraction of citric acid added to vegetables puree on the reducing capacity index was established. However, the effects for the carrot and pumpkin puree were the opposite. Positive effect was observed for pumpkin puree only, where the target dynamic was occurred until the mass fraction of the minor components in the product become up to 0.1%. The expediency of ascorbic acid addition to pumpkin and fruit puree for positive correction of the reducing capacity index with concentration up to 70-80 mg per 100 g of product was obtained. Further increase in concentration showed a tendency to transfer plateau area in relationship "concentration - RH». For the same reason the maximum effective from the viewpoint of influence on reducing properties of carrot puree mass fraction of ascorbic acid was 15-20 mg per 100 g product.

Effects of carrot puree with enhanced levels of chlorogenic acid on rat cognitive abilities and neural development

ABSTRACT In this study, the effect of carrot puree with enhanced levels of chlorogenic acid, obtained from carrots treated with wounding stress, on Lactobacillus concentration in microbiota, cognitive and brain development in two generations of rats was evaluated. Wistar rats were randomly assigned three different diets: control, 90% (w/w) control + 10% carrot puree (CP), and 90% control + 10% wounding stress carrot puree (WSCP). Wounding stress enhanced chlorogenic acid concentration ~4 times when compared to untreated CP (522 mg/kg). Rats treated with WSCP and CP diets increased the counts of Lactobacillus in the gut microbiota as compared with the control group (p ˂ 0.019) of the second generation. Myelin content of WSPC was significantly higher than control and CP groups in the first generation. In the second generation, myelin raised to 204 mg/g in WSCP group and this group had the highest RNA content. Overall, results indicate that WSCP improves brain development by increasing myelin concentration and RNA.

Effect of dynamic high pressure microfluidization on physical properties of goji juice, mango juice and carrot puree

In this study, the effects of dynamic high pressure homogenization (DHPM) at different pressures and passes on particle size distribution, soluble solids content, pH and color of goji juice, mango juice and carrot puree were studied. The results showed that DHPM reduced the particle size of the samples significantly (p &lt; 0.05). pH and total soluble solids content of samples varied greatly depending on the DHPM treatment parameters. For color analysis, DHPM treatment at higher pressure was beneficial to color improvement, but the number of homogenization passes was not. The results provided a certain reference for the homogenization process in the processing of different fruit and vegetable juice/puree.

Evaluation of Intraoral Sensations Produced by Particles in Carrot Puree

Evaluation of Intraoral Sensations Produced by Particles in Carrot Puree

STUDY OF THE SURVIVAL OF BACILLUS CEREUS IN LOW-ACID CANNED VEGETABLES

The species B. cereus is widely distributed in food products and is often the cause of food poisoning. Therefore, data on the ability of this microorganism to develop in low-acid canned products are of scientific and practical interest. The aim of the study was to determine the survival of B. cereus in low-acid canned vegetables stored at different temperatures. The objects of the study were industrial samples of aseptic canned carrot puree (pH = 5.11, aw = 0.912) and sliced beets sterilized in vacuumized polymer bags (pH = 5.43, aw = 0.887). The B. cereus 11778 strain was used. The listed products were contaminated daily culture of the test-strain, with a concentration of 104–105 CFU/ml, and incubated at 6 and 30°C for 26 days. Sampling of products was carried out every 3 days to identify viable microorganisms. The generally accepted methods of experimental microbiology were used. It was found that in the canned “Beet sliced” B. cereus died after 10 days of storing the product at a temperature of 30°C. At a storage temperature of the contaminated product equal to 6°C, the test-microorganism did not die during the whole experiment and was detected in the amount of tens CFU in 1 ml of the product. In aseptic canned carrot puree, regardless of the storage temperature, B. cereus remained viable throughout the experiment, i. e. 26 days. The approximation of the obtained numerical values showed acceptable convergence of the curves with experimental data (R2 = 0.9186 ÷ 0.985). Microscopic examination of Gram-stained B. cereus 11778 preparations isolated from contaminated samples of canned products during the experiment showed abundant sporulation of the teststrain. The research results can be used to predict the activity of B. cereus in canned vegetable products under various environmental conditions.

Influence of carrot puree incorporation on quality characteristics of instant noodles

AbstractThe present investigation was undertaken to develop carrot puree‐incorporated noodles and increase vegetable intake in the diet of consumers. Carrot puree was incorporated at 0, 10, 20, 30, 40, and 50 g per 100 g of refined wheat flour. Cold extrusion and air‐drying method were used to prepare noodles. Carrot noodles were analyzed for nutritional, sensory, cooking, and textural properties. Forty grams of vegetable puree per 100 g of refined wheat flour was preferred in sensory evaluation. The nutritional analysis results of 100 g dried carrot noodles indicated increase in total carotenoids (1.58 mg) and minerals such as calcium (36.3 mg), phosphorous (140.4 mg), iron (9.5 mg), potassium (192.4 mg), and crude fiber (3.85 g) compared with control. Carrot noodles in comparison with control (14.33%) showed decreased cooking loss (8.74%) which affirmed better binding of fiber particles with starch–protein matrix. The texture analysis of test noodles showed reduction in hardness (27.06%), springiness (79.78%), and cohesiveness values (0.74%) compared with control noodles.Practical ApplicationsInstant noodle enrichment with vegetable source (carrot) will not only find a new avenue for the noodle industry to provide healthier option to the consumers but also nutritionally enhance the noodles with micronutrients such as vitamins, minerals, dietary fibers, and phytochemicals. The carrot in puree incorporation improves the sensory, cooking, and nutritional qualities of noodles. The enrichment with vegetable source (carrot) will develop low‐energy dense air‐dried instant noodles and can help increase vegetable intake in the diet of consumers through a food matrix that is well appreciated by all age groups.