2231–4202  (Print)                
2249–9970  (Online)             
Peer Reviewed and Refereed Journal

JPAST is a Peer Reviewed & Refereed biannual multidisciplinary journal starting from July 2011. Articles are invited for Dec 23 issue.
Volume 1, Issue 2, Pages 4-10, July 2011

Development of carrot pomace and wheat Flour based cookies

Navneet Kumar* and Kshitij Kumar**

* Agricultural Engineering Department,

Rastriya Kisan (Post Graduate) College, Shamli, Muzaffarnagar

**Sir Chhotu Ram Institute of Engineering and Technology, CCSU, Meerut


Carrot is the excellent source of â carotene and other vitamins. The carrot is utilized as raw, cooked vegetable, sweet meats or as juice and beverages. Carrot pomace is the by-product of carrot juice extraction process. The carrot pomace was dried in hot air oven at 65°C and then grinded to pass through 2 mm sieve. Dried carrot pomace was added in different proportions (0 –9%) to fine wheat flour, shortening, sugar and water. The formulation was baked at 175 °C for 12 min. in the gas oven with air circulation. The moisture content of cookies was measured using hot air oven method. The hardness was measured using a texture analyzer (TA-XT2) with the cutting probe in compression mode. The colour of both the sides of cookies was measured using a Hunter’s lab color analyzer. The sensory characteristics for colour, taste, aroma and texture were analyzed using Hedonic rating test by ten panelists. It was observed that moisture content varied from 4.03 to 4.79% with an average moisture content of 4.41%. The average L*, a*, b* values ranged from 51.535 to 61.206, 11.205 to 15.595, 31.65 to 35.27 with average values of 55.3275, 13.84625 and 34.18375 respectively. Maximum change was observed in L* value followed by a* and b* with respect to control sample. The hardness was ranged from 41.047 to 116.1N with an average value of 81.499N. It was further observed that moisture content, hardness and L*, a* values increased with the increase in proportion of carrot pomace in cookies, whereas no pattern of change was observed in b* value with change in proportion of carrot pomace.  Sensory score of all the cookies ranged from fair to very good; whereas the cookies with 6% dried carrot pomace proportion got the highest score. The study indicated that the carrot pomace could be incorporated into ready-to-eat bakery cookies up to the level of 6% as a source of vitamins and dietary fiber.

Keywords: Carrot pomace, Wheat flour, Texture, Colour, Cookies, Sensory.

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