Application of Carrot Pomace as Dietary Fiber in the Formulation of Bread

Abstract

In this study, the effect of carrot pomace at concentrations of 0%, 10%, 20%, and 30% on rheological, physicochemical, and sensory properties of bread was investigated. The results of the farinograph and extensograph tests showed that the carrot pomace increased the water absorption, dough development time, stability, consistency, resistance to stretching, and energy required to stretch and decreased the degree of dough softening and extensibility. Carrot pomace had a significant effect on the physicochemical properties of bread (p < 0.05). The carrot pomace increased the moisture and fiber content and decreased the fat and protein content of bread. The porosity, specific volume, redness (a∗), and yellowness (b∗) of bread increased, and weight loss of bread during baking, hardness, and lightness (L∗) were reduced by the addition of carrot pomace. In the sensory analysis, no significant difference was observed between the overall acceptability of treatments (p > 0.05). Therefore, the carrot pomace in bread formulation can improve its rheological and technological properties.