Carrot Waste Research Articles

Novel avenue of carotenoids & omega-3 rich carrot waste extract in innovative table spread: optimization (based on texture and sensory) and characterization

Carrot waste is a rich source of pro-vitamin A, β-carotene, recognized for its immunomodulatory and health-promoting properties. The present study was aimed at formulating an innovative table spread (ITS) enriched with concentrated carotenoid extract derived from carrot pomace. Prior extraction of carotenoids in flaxseed oil was optimized resulting in extract (CE) rich in carotenoids (82.66 µg/g) and alpha-linolenic acid (ALA). The effects of three ingredients i.e. CE, tri-sodium citrate (TC), and common salt (CS) on ITS formulated using 33 factorial experiment (27 treatment combinations) were determined employing three-way ANOVA of Proc GLM method of SAS 9.3 for its textural and sensory acceptability. The optimized formulation contained 15% CE, 1.0% CS and 0.3% TC. ITS displayed medium (≈51% fat) internal phase emulsion (confirmed via fluorescence microscopy) stabilized (-56.867 mV ± 0.850 zeta potential) by whey protein concentrate and possessed high thermal stability (studied through thermogravimetric analysis). The control table spread (CTS) was prepared using all ingredients except CE replaced with flaxseed oil. ITS showed significantly (p < 0.05) higher carotenoid, antioxidant (ABTS, DPPH and FRAP), yellowness index and b* value than CTS; while non-significant (p > 0.05) difference existed for proximate composition and acidity. ITS turned out to be a naturally colored functional product and excellent source of carotenoids (24.276 μg/g ± 0.076) and ALA (13.816 g/ 100 g fat).

IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins.

Fortification of bakery products with plant-based functional ingredients has gained interest in recent years. Low-cost fruit and vegetable waste has been proposed to replace wheat flour, but less research has been conducted on gluten-free flours. Rice is generally accepted as a gluten-free alternative to wheat flour but is poor in bioactive constituents; thus, the addition of vegetable-based functional ingredients could improve the nutritive value of gluten-free products. In the present work, IV-range carrot waste powder (CP) was incorporated into rice-based gluten-free muffin formulations in different proportions (5, 10, 20, and 30% w/w). The impact of CP addition on physicochemical and antioxidant properties was evaluated in flour blends, doughs, and baked products. Products were also evaluated in terms of water activity, hardness, and colour before and after a one-week storage period under fridge conditions. The results showed that water and oil absorption capacities increased in flour blends with CP addition, whereas the pasting properties of flour blends were affected when adding CP. Rheological measurements revealed an increase of G' and G'' modulus values with CP addition. Colour was also significantly modified by CP addition, since CP provided an orangish and brownish colour, but also due to intensified Maillard reactions during baking. Muffin hardness was reduced in enriched formulations compared to control ones, which was attributed to the fibre being incorporated with CP. It was confirmed that CP addition improved the antioxidant properties of both flour blends and muffins, with the higher the replacement, the better the antioxidant properties. The quality of gluten-free muffins was hindered after one week stored under cold conditions, so that colour was affected, hardness increased, and the antioxidant properties diminished. In conclusion, this work presents an interesting approach for the use of carrot waste flour as a functional food ingredient to improve the nutritional value of new gluten-free rice-based muffins, thus contributing to the circularity of food systems and to the development of healthier and more sustainable diets.

Upcycling of carrot waste into pectin-arabinogalactan and lignin-cellulose films via hydrothermal treatment, ultrafiltration/diafiltration, and casting

Discarded carrots were repurposed to produced bio-based films through a pilot-scale hydrothermal treatment of the pulp. The process, conducted at 140 °C and 180 °C using single and multiple flow-through reactors, successfully extracted high molecular weight pectin-containing arabinogalactan (P-AG). Separation and purification through ultrafiltration and diafiltration yielded fractions with molecular weights ranging from 3.48 to 102.75 kDa. The solid residue from the hydrothermal process was subjected to mechanical treatments to obtain lignin-containing cellulose nanofibers (L-CNFs). Comparative analysis showed the P-AG film possessed superior oxygen barrier properties (67.73 vs. 239.83 cm3·µm/m2/kPa/day), while the L-CNFs film displayed higher tensile strength (7.74 vs. 3.14 MPa). Combining both fractions revealed that L-CNFs could be incorporated at percentages exceeding 15% (w/w) without compromising the P-AG-based film’s integrity, resulting in a 57.5% increase in water contact angle (125.8°). In examining P-AG samples, a higher molecular weight reduced oxygen permeability by 14.6% (41.14 cm3·µm/m2/kPa/day) but increased the water vapor permeability by 11.4% (2.78·10−10 g·m/m2/s/Pa). Tensile strength showed a 150.9% increase at lower molecular weights and higher pectin content (2.84 MPa), attributed to arabinogalactan’s pronounced branching. Elongation increased by 157.9% at higher arabinogalactan content (15.28%). This study achieved a groundbreaking milestone by obtaining purified fractions of P-AG and L-CNFs from carrot waste, demonstrating promising film properties suitable for food packaging applications.

Techno-economic and environmental analyses of the pyrolysis of food waste to produce bio-products

Food waste has become a source of concern as it is generated abundantly worldwide and needs to be valorised into new products. In this study, cucumber, tomato, and carrot wastes were investigated as pyrolysis feedstocks as a single component (cucumber), a binary component mixture (cucumber and tomato), and a ternary component blend (cucumber, tomato, and carrot). Fourteen scenarios were simulated and evaluated based on varying the feedstock blend (single, binary, and tertiary), temperature (300 and 500 °C), and feedstock moisture content (5, 20, and 40%). Using an established empirical model, the effect of these parameters on product yields, techno-economic implications, energy requirements, and life cycle analysis (LCA) outcomes were investigated. The best performers of each scenario were determined, and their strengths and weaknesses were identified and compared with other scenarios. In terms of product yields, all three systems (single, binary, and tertiary) followed a similar pattern: bio-oil yields increased as temperature and feedstock moisture content increased, while biochar yields decreased as temperature and feedstock moisture content increased. The production of syngas, on the other hand, was only observed at elevated temperatures. The total energy requirement exhibited an increase with increasing temperature and feedstock moisture content. The economic evaluation revealed that the return on investment (ROI) value for the single component at 5% moisture content at 300 °C is 29%, with a payback period (PB) of only 3.4 years, which is potentially very appealing. The water footprint increased with increasing pyrolysis temperature but decreased with increasing moisture content in all scenarios. The land footprint is observed to remain constant despite changes in process conditions. The study's findings contribute to the pyrolysis process's scalability, technological advancement, and commercialisation.

Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels.

Food waste is one of the biggest societal problems in the globe due to its detrimental consequences on the environment. According to estimates from the Food and Agriculture Organization, this comes to about 1.3 billion tonnes per year. The current study aims to produce sustainable food products with high nutritional value by incorporating food waste. For the extraction of economically relevant products such as dietary fibers, biopolymers, natural antioxidants, and food additives, potato and carrot peel represent an inexpensive, valuable, and conveniently available resource. Cheese is a functional dairy product that people eat for its high nutritional content, which aids in the treatment of conditions including diabetes, obesity, hypertension, and digestive problems in addition to giving them energy. Thus a control sample and 10 samples of melted cheese with various amounts of potato and carrot peelings were prepared. To explore the nutritional value of potato and carrot peels in melted cheese, an analysis was conducted on the fluctuation of physicochemical (acidity, pH, dry matter, water activity, and salt content) and enzymatic (L-lactic acid, lactose, D-glucose, and D-galactose) parameters. Consumer acceptability of the products was assessed by textural and sensory analysis. During the whole storage period, the samples of melted cheese with potato and carrot peels recorded higher values than the control sample, the results obtained for them being better. Samples with added potato or carrot wastes were more stable over time, as compared to control samples.

Preparation and Characterization of Carrot Nanocellulose and Ethylene/Vinyl Acetate Copolymer-Based Green Composites

This study aims to investigate the effect of nanocellulose on the properties and physical foaming of ethylene/vinyl acetate (EVA) copolymer. The nanocellulose is prepared from waste carrot residue using the 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO) oxidation method (CT) and is further modified through suspension polymerization of methyl methacrylate (MMA) monomer (CM). The obtained nanocellulose samples (CT or CM) are added to EVA to create a series of nanocomposites. Moreover, the EVA and CM/EVA composite were further foamed using supercritical carbon dioxide physical foaming. TEM results show that the average diameters of CT and CM are 24.35 ± 3.15 nm and 30.45 ± 1.86 nm, respectively. The analysis of mechanical properties demonstrated that the tensile strength of pure EVA increased from 10.02 MPa to 13.01 MPa with the addition of only 0.2 wt% of CM. Furthermore, the addition of CM to EVA enhanced the melt strength of the polymer, leading to improvements in the physical foaming properties of the material. The results demonstrate that the pore size of the CM/EVA foam material is smaller than that of pure EVA foam. Additionally, the cell density of the CM/EVA foam material can reach 3.23 × 1011 cells/cm3.

Emerging role of bio-based solvents mixtures to increase the solubility and recovery of carotenoids from processed carrot wastes for potential skin care application

Carotenoids are abundant in food waste and offer various health benefits. In response to the growing demand for sustainable technologies, this study aims to establish an efficient recovery protocol for carotenoids (β-carotene and α-carotene) from carrot waste using eco-friendly solvents. The effectiveness of 2-methyltetrahydrofuran (2-MeTHF), limonene (Lim), and cyclopentyl methyl ether (CPME) in extracting carotenoids is compared with ethyl acetate (EtOAc), a conventional green solvent commonly used to replace hexane and petroleum ether. The solubility behavior was evaluated using experimental and in silico approaches, along with assessing the hydrotropic effect, thermal stability, and antioxidant properties. Furthermore, the irritability of the recovered carotenoids has been investigated concerning potential skin care applications. The highest recovery yields of β-carotene (72.21 ± 6.21 μg/g) and α-carotene (56.11 ± 4.83 μg/g) were achieved using an EtOAc:2-MeTHF mixture, resulting in an increase of approximately 25 μg/g compared to the control (EtOAc). The EtOAc:2-MeTHF mixture indicated that approximately 37% of the carotenoids were degraded after 336 h with a Dvalue of 677 h. CAMs treated with the recovered carotenoids showed no visible response during the 300-second period, with all SI values at 0.7. The recovered carotenoids demonstrated positive biological activities and biocompatibility for use on human skin as an anti-aging agent. These results indicate that the carotenoids obtained from carrot waste have the potential for further application in the cosmetic industry.

Bioplastic From Jumbled Fruit Peels - A Budding Attempt

In the modern society with escalating population, plastics play a elementary role in almost all the sectors of day-to-day life for packaging materials. These plastics do not degrade easily as they are unassailable to the microbial decomposition and hence persist in the environment for a long time. Hence the 21st century generation technologies focused on the production of bioplastic from waste sources/non-edible things that are in great demand to reduce the risks of ill effects caused by plastics. Bioplastics are produced nowadays from numerous sources such as potato waste, mango seed, grape waste, pumpkin seed, sugar bagasse, coffee waste, banana waste, avocado seed, carrot waste, peanut husk, cereals straw and citrus fruit waste. Keeping in view of all the regards of the advantages of bioplastics in the mind the present study has made a new attempt to produce bioplastic from a mixture of fruit peels which is a novel attempt to produce bioplastic with all the remarkable properties of the fruit peels.

The effects of carrot (Daucus carota L.) waste juice on the performances of native chicken in North Sulawesi, Indonesia

Abstract The abundance of agricultural products often causes environmental problems. The utilization of agricultural waste from carrots can reduce both the feed cost and environmental pollution and become a source of vitamin A for the health of the native chicken. The study aims to analyze carrot (Daucus carota L.) waste juice on native chicken performance. It was conducted from April to July 2019 at Pandu experimental field in North Minahasa Regency. The practical method used was a completely randomized design with four replications. The experimental livestock used in the study was 80-day-old chickens of native chicken. The concentration of carrot juice during the study was as follows: 100% drinking water without carrot juice (W0), 80% water drinking + 20% carrot juice (W1), 60% drinking water + 40% carrot juice (W2), and 20% drinking water + 80% carrot juice (W3). Observed variables included feed intake, body weight gain, feed conversion ratio (FCR), and mortality rate. The results showed that carrot waste juice significantly impacted the body weight gain, feed conversion rate, and 0% mortality rate during the 8 weeks. The concentration of 20% drinking water + 80% carrot juice (W3) with the feed intake ratio of 1.608 g, body weight gain value of 775.63 ± 301 g, and the FCR of 2.1 ± 0.06. However, the consumption ratio did not differ among treatments. The addition of carrot waste juice, as much as 80%, in the drinking water of native chickens showed an increase in body weight compared to other treatments. In conclusion, the current study showed that treatment of carrot waste juice has a significant effect on body weight in 8 weeks of maintenance. Meanwhile, the feed intake ratio of carrot waste juice treatment has no real effect. There was no dead chicken (0%) in the present study. The carrot waste juice can be used in chicken drinks 40–80% by paying attention to the balance of energy content and feed proteins used to grow chickens.

Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot (Daucus carota, L.) Wastes.

Daucus carota L. is an important food crop utilized worldwide and a rich source of bioactive compounds. Carrot processing generates residues which are discarded or underused, for which using them as a source for obtaining new ingredients or products is an opportunity for the development of healthier and more sustainable diets. In the present study, the impact of different milling and drying procedures and in vitro digestion on the functional properties of carrot waste powders was evaluated. Carrot waste was transformed into powders by disruption (grinding vs. chopping), drying (freeze-drying or air-drying at 60 or 70 °C) and final milling. Powders were characterized in terms of physicochemical properties (water activity, moisture content, total soluble solids and particle size) nutraceuticals (total phenol content, total flavonoid content antioxidant activity by DPPH and ABTS methods, as well as carotenoid content (α-carotene, β-carotene, lutein, lycopene). Antioxidants and carotenoid content during in vitro gastrointestinal digestion were also evaluated; the latter in different matrices (directly, in water, in oil, and in oil-in-water emulsion). Processing allowed to reduce water activity of samples and obtain powders rich in antioxidant compounds and carotenoids. Both disruption and drying had a significant impact on powders' properties freeze-drying led to finer powders with higher carotenoid content but lower antioxidant values, whereas air-drying implied chopped air-dried powders exhibited higher phenols content and improved antioxidant activity. Simulated in vitro digestion studies revealed that digestion helps release bioactive compounds which are bound to the powder structure. The solubilization of carotenoids in oil was low, but fat co-ingestion notably increased their recovery. According to the results, carrot waste powders containing bioactive compounds could be proposed as functional ingredients to increase the nutritional value of foods, thus contributing to the concepts of more sustainable food systems and sustainable healthy diets.

Application of carrot waste extract and Lactobacillus plantarum in Alyssum homalocarpum seed gum-alginate beads to create a functional synbiotic yogurt

One of the most recent and effective methods, which is currently receiving special attention and is being developed by numerous researchers, is production of microspheres from the probiotic cells. The largest market segment for functional foods is represented by dairy products, which have been touted as the most effective carriers of nutrients, such as probiotics, prebiotics, proteins, vitamins, and minerals. Yogurt is fermented dairy product that is popular all over the world. A new functional symbiotic yogurt fabricated by plant wastes (carrot pomace extract), Lactobacillus plantarum, and beads based on Alyssum homolocarpum seed gum (AHSG) and sodium alginate (SA) using extrusion technique was produced and characterized. Evaluation of the functional properties of yogurts indicated that the total phenolic content and DPPH radical scavenging activity were in the range of 16.13–48.30 µg GAE/ml and 7.4–14.64%, respectively. The acidity, pH, syneresis, water holding capacity, lightness, redness, and yellowness of the yogurts were in the range of 1.50–2.90, 4.07–4.38, 49.00–57.24%, 46.8–57.3%, 57.16–61.25, − 0.20–0.91, 6.40–13.06 on the 28th day storage, respectively. The panelists confirmed the sensory properties of yogurt samples. Probiotic survival rate of the functional yogurts were in the range of 6.37–8.13 log CFU/g, on the 28th day. Based on the results, bead production by AHSG and SA and the use of carrot pomace extract enhanced the survival of probiotic bacteria significantly in yogurt during storage compared to free cells.Graphical

Kinetics of Carotenoids Degradation during the Storage of Encapsulated Carrot Waste Extracts.

The encapsulates of carrot waste oil extract improved the antioxidant properties of durum wheat pasta. The aim of this research was to study the kinetics of carotenoids degradation in the freeze-dried (FDE) and spray-dried (SDE) encapsulates of carrot waste extract during storage at four different temperatures (+4, +21.3, +30, +37 °C) up to 413 days by HPLC. Carotenoids levels decreased as a function of time and temperature, following zero-order kinetics. At 4 °C carotenes were stable for at least 413 days, but their half-lives decreased with increasing temperatures: 8-12 months at 21 °C; 3-4 months at 30 °C; and 1.5-2 months at 37 °C. The freeze-drying technique was more effective against carotenes degradation. An initial lag-time with no or very limited carotenes degradation was observed: from one week at 37 °C up to 3 months (SDE) or more (FDE) at 21 °C. The activation energies (Ea) varied between 66.6 and 79.5 kJ/mol, and Ea values tended to be higher in FDE than in SDE.

Retardation and compressive strength enhancement effect of upcycling waste carrot as bio-admixture for cement mortars

The use of bio-admixtures instead of traditional chemical admixtures to prepare green concrete has attracted immense attention. In this study, a new and clean method to upcycle waste carrot into a novel natural admixture for cement mortars was proposed, and the effect of carrot extract (CS) on the properties of cement-based materials was systematically studied at the macro and micro levels through multiple means of detection. The results revealed that CS effectively inhibited the early hydration of cement and prolonged its setting time. The setting time of the pastes containing CS was 1.1–2.7 times that recorded for the control group (without CS) (CON), and the retarding effect was positively correlated with CS concentration. The compressive strength of the mortar of the M-CS1 (the value of CS to water was 1:100) group was increased by 12.5%, 11.6%, and 4.5% at 3-, 7-, and 28 d, respectively,which was due to the fact that CS accelerated the generation of calcium hydroxide (CH) and calcium silicate hydrate(C–S–H). In summary, CS can be used as a retarder and compressive strength enhancer in concrete simultaneously, and the experimental results in this study can provide experimental data and a basis for the preparation of green concrete. • The setting time of the pastes containing CS was 1.1–2.7 times that recorded for CON, and the addition of CS with appropriate concentration can also improve the compressive strength of the mortar. • CS contains a large number of hydrophilic group - hydroxyl, which has good water retention performance in cement. • The CS solution did not lead to the formation of new hydration products but promoted the formation of CH and CSH in the system, which has a positive effect on the compressive strength of mortars. • CS can improve the micro pore structure of mortar. • The use of low dose CS exhibited better sustainability and higher cost-effectiveness as confirmed by the economic and environmental analysis.

Production and characterization of nanodispersions of Carotene extracted from carrot waste and incorporated in functional processed cheese

Production and characterization of nanodispersions of Carotene extracted from carrot waste and incorporated in functional processed cheese

Characterization of carotenoids double-encapsulated and incorporate in functional stirred yogurt

Carrot industry processing outputs 50% waste from raw materials; this waste contains polyphenols and carotenoids, which are a significant natural source of pro-vitamin A. Also, yogurt's high consumption globally allows for designing a new functional product. So the goal is to enhance the functionality of fortified stirred yogurt by incorporating carotenoid beads. The carotenoids were extracted from carrot waste using ultrasonication. Then nanoemulsion carotenoids incorporating with alginate to produce beads by extrusion technique. Measurement of carotenoid stability to nanoemulsion and beads. Manufactured five treatments of orange-flavored stirred yogurt and investigated its physicochemical properties, LAB survival, viscosity, and sensory acceptability. Findings – Carrot waste extract had about 44.75 ± 3.15 mg/g of β-carotene. The mean particle size of the nanoemulsion decreased with the increasing carotenoid addition (0.5%, 1%, and 1.5%) of carrot waste extract. The mean diameters of the alginate beads with nanoemulsions were 1.498 ± 0.245, 1.654 ± 0.310, and 1.792 ± 0.454 mm, respectively. The highest chemical stability of carotenoids showed with the alginate beads after Storage at 55°C to 14 days, compared with free or nanoemulsion carotenoids. Yogurt's physicochemical properties, viscosity, and LAB count improve when double-encapsulated carotenoids are added. Carotenoid double-encapsulation appeared to have a high ability to protect carotenoids from degradation and the ability to be applied in dairy and pharmaceutical products. Also, the resultant stirred yogurt with carotenoids-loaded beads gave carotenoids high stability and sensory acceptability.

Briket Dari Limbah Organik Wortel Sebagai Upaya Pengolahan Limbah Industri Desa Giripurno, Kecamatan Bumiaji

Briquette is an alternative energy source which is a non-renewable fossil fuel substituent. In addition, briquettes are also one of the products of biomass fuel which are currently widely used as alternative fuels. Organic waste from vegetables is one of the potentials that can be developed into fuel in the form of biochar. Giripurno Village is a village with quite large agricultural products, but the processing of agricultural waste in the village is still not carried out optimally. One of the agricultural commodities in Giripurno Village is carrots where organic carrot waste has the potential to be processed into biochar or briquette fuel products. The purpose of this carrot waste treatment is so that the village community understands the potential of organic waste produced from agricultural products in Giripurno Village. The method used is by compiling a module for making carrot organic waste briquettes and conducting socialization and submitting the module to village representatives in order to increase the wider economic potential of the village. The results of carrot briquettes have a burning time resistance of 51.05 minutes with an ash content of 18.12%. Thus, carrot briquettes are one of the potentials to improve the village economy and can be used as one of the main commodities of Giripurno Village.

Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates.

Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality. Therefore, this study investigated the nutritional, physical, textural, and morphological quality of durum wheat pasta enriched with carrot waste encapsulates (10 and 20% freeze-dried encapsulate (FDE) and 10 and 20% spray-dried encapsulate (SDE)), as well as determining consumer preferences for this type of product. Replacement of semolina with FDE and SDE contributed to changes in the pasta nutritional quality, which was reflected in the increased protein, fat, and ash content. Additionally, changes in cooking quality, color, and texture were within satisfactory limits. The uncooked pasta enriched with 10 and 20% SDE was characterized by a lighter yellow intensity with color saturation, as well as an imperceptible waxy appearance compared to the control and enriched pasta with 10 and 20% FDE. After cooking, the yellow color was more intense in all the enriched pasta samples which can be linked to the raw cereal which was significantly greater in the control in comparison to the FDE and SDE containing samples. Overall, carrot waste can be a promising material for the food industry to produce high-quality pasta.

Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates

Aim of this research was to evaluate durum-wheat pasta enriched with encapsulated carrot waste extracts in oil, obtained by freeze drying (FDE) or spray drying techniques (SDE). Five pastas (control, enriched with 10% FDE, or 10% SDE, or 20% FDE, or 20% SDE) were evaluated for furosine, carotenoids, tocols, colour, in vitro bioactivities, cooking performance, texture and sensory quality. The encapsulates added to the enriched pastas α-carotene (0.58–1.24 mg/kg), β-carotene (1.43–3.29 mg/kg), cis-β-carotene (0.51–1.11 mg/kg) and total tocols (10.9–33.6 mg/kg). The carotenes were stable and the tocols diminished (-13%) during pasta manufacturing; both decreased (2–18% and 4–15%, respectively) during cooking, but they were still more abundant in the enriched pastas. Antioxidant, anti-hyperglycaemic, anti-inflammatory and anti-proliferative activities after in vitro digestion of cooked pastas improved, while sensory acceptability of control and 10% enriched pastas were similar. The encapsulates addition significantly improved the nutritional and technological qualities of durum-wheat pasta.

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.

Performance, blood chemistry, carcass and economic evaluation of sheep on dietary supplements of cabbage and carrot wastes

The study was conducted to determine the effect of cabbage and carrot wastes supplementation on performance, blood chemistry, carcass and economic evaluation of sheep. Twenty four West African dwarf male sheep of about 8 – 9 months old with average initial weight of 9.00 ± 0.94kg were randomly allotted to four dietary treatments with six sheep per treatment, in a completely randomized design. The sheep received 60% guinea grass and 40% concentrate diet for TD1 (control group), while 50% guinea grass and 40% concentrate diet with either 10% cabbage waste, 5% cabbage plus 5% carrot wastes or 10% carrot waste were for diets TD2, TD3 and TD4 respectively. The results showed that sheep on TD1 were significantly (p&lt;0.05) higher in feed conversion ratio, creatinine, urea, rumen with intestine and total fixed cost. Diet TD2 was significantly (p&lt;0.05) improved in daily weight gain, digestibility of dry matter, crude protein with fiber and nitrogen free extract, haemoglobin, packed cell volume, mean corpuscular haemoglobin, white blood cell, lymphocyte, neutrophil, total protein, albumin, glucose, dressing percentage, sale of sheep, total revenue and net profit. Red blood cell, cholesterol and triglyceride were increased significantly (p&lt;0.05) in TD3, while daily feed intake, digestibility of ash, feed cost and total variable cost were better in TD4. Meanwhile, no significant difference (p&gt;0.05) was found in initial body weight, ether extract digestibility, mean corpuscular volume, mean corpuscular haemoglobin concentration, monocyte, eosinophil, basophil, globulin and some relative organs weight among sheep on treatments. It can be concluded that inclusion level of 10% cabbage waste as supplement to 50% guinea grass and 40% concentrate diet (TD2) improved performance, health status and carcass indices of sheep with reduced cost that resulted in higher net profit.