This study was conducted to explore the possibility of utilization of waste residues (pomace) obtained during carrot juice extraction for the preparation of a value added product viz. carrot based condensed milk product (gazrella, an Indian sweetmeat). The carrot pomace was treated osmotically in two ways: Firstly, dipping in 65°Brix sucrose syrup, secondly, by adding 35% sucrose (dry powder) t...

The study on utilization of carrot pomace powder (CPP) and germinated chickpea flour (GCF) in biscuits was undertaken to upgrade the nutritional quality and assess the acceptability. The biscuits were prepared from composite flours by incorporating 5, 8 and 10 parts of germinated chickpea flour and similar corresponding parts of carrot pomace powder in to wheat flour. The biscuits were analyzed...

This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2...

introduction: increased awareness of diet-health association has led to the growth of health food industry. deep-fat fried foods such as donuts enjoy wide popularity owing to their taste, distinctive flavor, aroma and crunchy texture. there is, however, a great health concern over large fat content of fried foods. incorporating the dietary fiber such as hydrocolloids into the food substrate in ...

Dried carrot pomace (DCP) may be used as a thickening, coloring agent and also a carotenoid-fiber enriched component in food products formulations. The main objective of this study to investigate the effect of DCP from juice industries waste material on the physicochemical, rheological, nutritional properties of ketchup by partial replacement (0.7-3.5%) of tomato paste and the carboxy methyl ce...

Several studies have shown that UV-C (ultraviolet C) irradiation promotes the bioactive compounds and antioxidants of fresh fruits and vegetables. The aim of this study was to apply UV irradiation in dried lemon pomace powder for enhancing its phenolic content and antioxidant properties, thus more bioactive compounds should be available for extraction and utilization. Lemon pomace dried powder ...

in this research the 2 sub verities of rhizopus oligosporus was used for production of antioxidative bioactive compounds from whey protein concentrate (wpc) and apple pomace. total phenolic compounds, free radical scavenging ability by dpph and antioxidant protection factort were evaluated in 48 determined treatments. effect of incubation temperature in three levels 23, 27, 31°c, incubation tim...

This study was conducted to determine that carrot powder obtain by different drying methods (oven and vacuum-freeze dryer) of carrot unfit for human consumption that whether feed additives in animal nutrition or not. Carrots randomly divided 2 groups. First group was dried by using oven, second group was by using vacuum freeze dryer methods. Dried carrot prepared from fresh carrot was analysed ...