Efficacy of freeze-dried carrot pomace powder in improving the quality of wheat bread

Abstract

The application of carrot pomace powder (CPP) in various foods can ensure the utilization of by-products produced from carrot processing industries as well as improve the nutritional quality of the formulated product. The quality of several composite pieces of bread was assessed using physical, chemical, microbiological, and sensory methods. The crude fibre content (13.09%), ash content (6.71%), water holding capacity (5.93 g/g), water retention capacity (4.67 g/g) and swelling capacity (11.50 mL/g) of CPP were significantly higher (p<0.05) than wheat flour whereas, oil absorption capacity (2.03 mL/ g) and bulk density (0.23 g/mL) of CPP stayed lower than wheat flour. Besides, antioxidant (52.23%), β-carotene (1.17 mg/100 g) and phenolic content (0.48 mg GAE/g) were found more in bread incorporated with 10% CPP than in other formulated breads (5%, 15% and 20%) and control sample (0%). The addition of carrot pomace powder with wheat flour in composite bread enhances better nutritional value and look of the bread by giving it a more appealing hue as well as a better taste and flavor but reduces the specific volume and springiness. The bread containing 10% CPP had a higher overall acceptance, good physical properties with better nutritional quality compared to other formulations and was equivalent to the control sample. These findings support the use of low-cost byproducts like CPP as a useful functional additive for enhancing the nutritional value of composite bread and it can be commercially exploited.