Optimization of Cookie Formulation Containing carrot pomace Powder

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ANVAR A.; NASEHI B.; Asgharipour S.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:17 | Issue:107 Page(s): 171-183

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Information Journal Paper

Title

Optimization of Cookie Formulation Containing carrot pomace Powder

Author(s)

ANVAR A. | NASEHI B. | Asgharipour S. | Issue Writer Certificate

Keywords

Dietary fiberQ1

Anti-oxidantQ1

Box-BehnkenQ1

Abstract

Carrot pomace is a byproduct obtained during carrot juice processing. It contains vitamins, minerals, fiber and Anti-oxidant substance. In this studya Box-Behnken design with 3 factors were used to optimize the formulation of a functional cookie containing carrot pomace powder (CP). Effects of partial substitution of carrot pomace powder (0-15%), microwave power (600-800 W), and microwave time (60-90 s) on the properties of cookie were evaluated. The results showed that increasing substitution of carrot pomace increased the moisture, cohesiveness, Stickiness, entropy, contrast, color index a and b, density and, flavor, and overall acceptability and reduced firmness and color index L. Based On the findings, cookie sample that enriched with 13. 33% of carrot pomace powderand cooked inthe microwave power with 600w during 1. 04 min, was optimum sample between treatments. Total of phenol content, antioxidant activity and crude fiber was found higher in the optimum cookie than control.

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APA: Copy

ANVAR, A., NASEHI, B., & Asgharipour, S.. (2021). Optimization of Cookie Formulation Containing carrot pomace Powder. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(107 ), 171-183. SID. https://sid.ir/paper/373947/en

Vancouver: Copy

ANVAR A., NASEHI B., Asgharipour S.. Optimization of Cookie Formulation Containing carrot pomace Powder. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;17(107 ):171-183. Available from: https://sid.ir/paper/373947/en

IEEE: Copy

A. ANVAR, B. NASEHI, and S. Asgharipour, “Optimization of Cookie Formulation Containing carrot pomace Powder,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 107 , pp. 171–183, 2021, [Online]. Available: https://sid.ir/paper/373947/en

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