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Abstract
This study aimed to find on preparation and quality evaluation of carrot pomace powder using buns different level of carrotpomace powder. The quality of buns was determined on the basis on physico -chemical characteristics: Moisture content, Ash content, Fat content, Protein content, and sensory analysis including sensory attributes as colour, flavour, texture, taste and overall acceptability. The moisture content of buns was found to be increased with increase in proportion of carrot pomace powder. Â
The mean overall sensory acceptability scores of more than 8.60 for bun samples upto 2.5% carrot pomace powder indicated the commercial scope for manufacturing good quality buns with carrot pomacepowder. The bun samples prepared by adding Carrot pomace have lead to increase in the water absorption while the arrival time and dough stability were decreased. So fiber as a food industry by product is recommended to be used as food additives to gain nutritional and healthy benefit.
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References
- A.A.C.C. (1987). Approved Methods of the American Association of Cereal Chemists. Published by American
- A.O.A.C. (1990).Official Methods of Analysis, 14th ed.Association of Official Analytical Chemists. Washington, D.C., USA.
- ACC/SCN (1987). First Report on the World Nutrition Situation. Food and Policy Division, FAO, Rome.
- Ashutosh Upadhyay, Sharma. H.K, and Sarkar. B.C, ―Characterization and Dehydration Kinetics of Carrot Pomace‖. Agricultural Engineering International: The CIGR Ejournal. Manuscript FP 07 35. Vol. X. February, 2008
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- FA0. (1982) : Natural additives from industrial wastes. Research Continues, Ain Chams University, 31(1):567- 577.
- Walde SG, Math RG, Chakkarvarthi A, Rao DG (1992) Preservation of carrots by dehydration techniques—A Review. Indian Food Packer 46:37–42
- Yamazaki WT, Greenwood C (1981). Soft wheat: Production, breeding, milling and uses. American Association of Cereal Chemists, ST, Paul, Minnesota, USA, pp. 45-49.
- Nawirska A, Kwasniewsk (2005);―Dietary fiber fractions from fruit and vegetable processing waste‖M. Food Chem.91:221– 225. DOI: https://doi.org/10.1016/j.foodchem.2003.10.005
References
A.A.C.C. (1987). Approved Methods of the American Association of Cereal Chemists. Published by American
A.O.A.C. (1990).Official Methods of Analysis, 14th ed.Association of Official Analytical Chemists. Washington, D.C., USA.
ACC/SCN (1987). First Report on the World Nutrition Situation. Food and Policy Division, FAO, Rome.
Ashutosh Upadhyay, Sharma. H.K, and Sarkar. B.C, ―Characterization and Dehydration Kinetics of Carrot Pomace‖. Agricultural Engineering International: The CIGR Ejournal. Manuscript FP 07 35. Vol. X. February, 2008
Awan JA, Salim-ur-Rehman, Ullah E, Siddique Ml, Aziz T (1991). Nutrition of wheat flour in Islamic perspective. JAPS, 1(2): 1-7.
Bin-Lim, S. and M. Kyung-Jwa. 1996. Effect of blanching conditions on the quality of carrot juice. Journal of the Korean Society of Food Science and Nutrition 25: 680-686.
Bohm, V., Otto, K. & Weissleder, F. (1999). Yield of juice and carotenoids of the carrot juice production, In: Symposium Jena-Thuringen, Germany. 115-119.
Francis, F.J., 1999, Wiley Encylopedia of Food Science and Technology 2ed 1-4 John Wiley and Sons
Kent, N.L. 1983. Technology of cereals. Third Edition. Pergamon Press, Oxford
Sharma, H.K., J. Kaur, B.C. Sarkar, C. Singh, B. Singh, and A.A. Shitandi. 2006. Optimization of pretreatment conditions of carrots to maximize juice recovery by response surface methodology. Journal of Engineering Science and Technology 1(2):158 -165
FA0. (1982) : Natural additives from industrial wastes. Research Continues, Ain Chams University, 31(1):567- 577.
Walde SG, Math RG, Chakkarvarthi A, Rao DG (1992) Preservation of carrots by dehydration techniques—A Review. Indian Food Packer 46:37–42
Yamazaki WT, Greenwood C (1981). Soft wheat: Production, breeding, milling and uses. American Association of Cereal Chemists, ST, Paul, Minnesota, USA, pp. 45-49.
Nawirska A, Kwasniewsk (2005);―Dietary fiber fractions from fruit and vegetable processing waste‖M. Food Chem.91:221– 225. DOI: https://doi.org/10.1016/j.foodchem.2003.10.005