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

• Main Authors: Shyamala Bellur Nagarajaiah, Jamuna Prakash
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2015-12-01
• Series: Cogent Food & Agriculture
• Subjects: sensory attributes; bioavailable carotenoids; storage; free fatty acids; peroxide value
• Online Access: http://dx.doi.org/10.1080/23311932.2015.1039886

Dehydrated carrot pomace was assessed for the feasibility of incorporating into baked product by partial substitution of refined flour at 4, 8, and 12% level. As carrot pomace is a good source of antioxidant components and dietary fiber, especially soluble fiber, it was added to the cookies. Carrot pomace and products were analyzed for chemical composition, and products were further evaluated for sensory quality, carotene retention and bioaccessibility, and storage stability. The results showed that pomace contained protein, (6.50%); dietary fiber (44.75%); total carotene, (5,456 μg); and β-carotene (607 μg/100 g). Products with 4% pomace incorporation had highest retention in terms of total carotene (75%) and β-carotene (69%). The highest level of replacement (12%) had a significant adverse effect on the product. Overall acceptability indicated that panel members liked the products up to 8% of added carrot pomace compared to control. Thus, it can be stated that value-added cookies could be advantageous as they are nutrient dense containing dietary fiber and carotenoids.