Utilization of Carrot Pomace for the Preparation of a Value Added Product

Abstract: This study was conducted to explore the possibility of utilization of waste residues (pomace) obtained during carrot juice extraction for the preparation of a value added product viz. carrot based condensed milk product (gazrella, an Indian sweetmeat). The carrot pomace was treated osmotically in two ways: Firstly, dipping in 65°Brix sucrose syrup, secondly, by adding 35 % sucrose (dry powder) to the pomace. The product was further dehydrated convectively at 60°C temperature up to 4-5 % moisture content (wet basis) and packaged under vacuum in aluminum laminated package (100 gauge). The dehydrated product was stored at ambient temperature (28-42°C) for 6 months and was utilized for preparation of carrot based condensed milk product. After conducting preliminary trials, a new method was adopted for the preparation of carrot based condensed milk product. The product prepared from osmo-convectively dehydrated pomace had moderate to excellent overall acceptability. Key words: Carrot pomace osmotic convective dehydration carrot based condensed milk product gazrella INTRODUCTION maximum retention of-carotene is of utmost importance Food processing wastes are the end products of dietary value of the product. Apart from being high in the food processing industries which can not be recycled carotenoids, carrots are also high in dietary fiber [3]