Development of value-added muffins using carrot pomace powder as a natural pigment

  • Florina-Genica Oncică Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania
  • Florina Stoica Faculty of Agriculture, “Ion Ionescu de La Brad” University of Life Sciences, Department of Pedotechnics, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania https://orcid.org/0000-0002-3841-3068
  • Oana Emilia Constantin Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0001-6702-3424
  • Mihaela Turturică Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0002-0123-3936
  • Iuliana Aprodu Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0003-2215-6826
  • Roxana Nicoleta Ratu Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania; Faculty of Agriculture “Ion Ionescu de La Brad” University of Life Sciences, Department of Food Technologies, 3 Mihail Sadoveanu Alley, 700489, Iasi, Romania https://orcid.org/0000-0001-5637-4376
  • Doina Georgeta Andronoiu Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0002-4549-5399
  • Nicoleta Stănciuc Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0002-4763-8656
  • Gabriela Râpeanu Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0002-5804-2786
DOI: https://doi.org/10.35219/foodtechnology.2024.1.12
Keywords: carrot by-products, nutritional enrichment, carotenoids, antioxidant activity, muffins

Abstract

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 β-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.

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Published
2024-03-05
How to Cite
Oncică, Florina-Genica, Florina Stoica, Oana Emilia Constantin, Mihaela Turturică, Iuliana Aprodu, Roxana Nicoleta Ratu, Doina Georgeta Andronoiu, Nicoleta Stănciuc, and Gabriela Râpeanu. 2024. “Development of Value-Added Muffins Using Carrot Pomace Powder As a Natural Pigment”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 48 (1), 192-210. https://doi.org/https://doi.org/10.35219/foodtechnology.2024.1.12.
Issue
Vol 48 No 1 (2024)
Section
ORIGINAL ARTICLES

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