Exploring the Potential of Carrot Pomace in Oat Cakes; Physiochemical and Sensory Evaluation

Abstract

Carrot pomace, a rich source of vitamins, antioxidants, and minerals, is often underutilized due to its high moisture content. Oat, a cereal grain, is high in protein, fiber, and minerals, it offers health benefits like hypocholesterolemia and anti-cancerous properties. Carrot pomace is a popular ingredient in various foods, including cakes and oat-based food products are popular due to their nutritional value. This paper focuses on the development of oat-carrot pomace (OCP) cakes, which are gluten-free products. The study investigates the proximate (including ash and moisture), polyphenolic content (TPC), and antioxidant values (DPPH). The treatment plan involves varying amounts of pomace powder in combination with oats flour to create different cake formulations. The moisture test results reveal that the moisture content of the samples ranged from 15.8% to 22.7%, this moisture may affect their stability and quality. Comparing these results with industry guidelines, it is evident that the moisture content exceeds the permissible limit for similar materials. It emphasizes the need for proper handling and storage conditions to minimize moisture absorption. The ash test results demonstrate that the ash content of the samples ranged from 5.33% to 5.82%, indicating minimal inorganic impurities, which is favorable for their potential applications. The Total Phenolic Content (TPC) values showed that with the increase in concentration of carrot pomace from 5 to 15%, the TPC value increased in the range of (423.24-528.70 md/100g GAE). The DPPH test results indicate the antioxidant activity value of the samples decreased with the increasing concentration of carrot pomace and the values ranged from 18.34 to 15.11). Conclusively, Carrot pomace can be added to oat cakes to improve the end product's nutritional profile and sensory qualities, which will support the food industry's commitment to sustainability.