| Autor: |
ONCICĂ, FLORINA-GENICA, STOICA, FLORINA, CONSTANTIN, OANA EMILIA, TURTURICĂ, MIHAELA, APRODU, IULIANA, RATU, ROXANA NICOLETA, ANDRONOIU, DOINA GEORGETA, STĂNCIUC, NICOLETA, RÂPEANU, GABRIELA |
| Předmět: |
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| Zdroj: |
Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare; Aug2024, Vol. 48 Issue 1, p192-210, 19p |
| Abstrakt: |
Carrots (Daucus carota L.) are very nutritious root vegetables that include a variety of bioactive substances such as antioxidants, carotenoids, vitamins, and dietary fibers. Carrot pomace (CP) is rich in ß-carotene and is a useful by-product that may be used to improve food products like cakes, biscuits, and bread at reasonable costs. This study aimed to investigate the use of CP powder as a natural pigment for producing muffins. The effect of adding CP powder at various percentages (0-5%) to muffin recipes was evaluated for its influence on nutritional content, texture, color, taste, and phytochemical properties. The study showed that CP powder addition resulted in muffins with enhanced fiber content, antioxidant properties, and sensory acceptability. Moreover, the carrot powder ensured a natural color to muffins, improved their apperance, and had remarkable antioxidant activity. The findings of this research contribute not only to the development of healthier and more visually appealing bakery products, but also to their sustainability by significantly reducing food waste. The study addresses the health and environmental risks associated with artificial colorants by providing promising insights into the possible use of carrot pomace powder as a natural pigment in various food applications, paving the way for a more sustainable future in food production. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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