Valorisation of carrot pomace for novel crispbread development using the potential of chia seeds (Salvia hispanica L.) as a texturising agent

Abstract

Carrot pomace is a by-product derived from juice processing that offers a sustainable source of bioactive compounds such as carotenoids and phenolic compounds. This work has aimed to develop and characterise gluten-free vegetable crispbread by means of fresh carrot pomace and chia seeds as a texturising agent. Physical and chemical analyses were conducted, including the measurement of water content and activity, colour, texture, Fourier transform infrared spectroscopy (FT-IR), sorption and thermal properties, rehydration capacity, microstructure observations, sensory evaluation, antioxidant activity, total phenolic content, and carotenoid content. Carrot pomace and whole or ground chia seeds were used in varying proportions for producing crispbread through a drying process. The produced snacks were characterised by low moisture content (0.88–6.87 %) and low water activity (0.205–0.263). Owing to the use of those raw materials, the prepared snacks exhibited phenolic compounds (257.25–1069.84 mg GAE/100 g d.m.), carotenoids (0.08–13.71 mg/100 g d.m.) and antioxidant activity, thereby providing beneficial nutritional value. The FT-IR analysis revealed the presence of several functional groups, including the carbonyl group (C=O) found in fatty acid esters and lipids, C-O associated with carbohydrates, and hydroxyl groups (-OH) present in water molecules, phenolic compounds, carbohydrates, or alcohols. The results have proven that carrot pomace combined with chia seeds may be used for producing vegetable crispbread, thereby enjoying the desirable texture and sensory acceptance.