PRODUCTION OF CARROT POMACE POWDER AND ITS UTILIZATION IN DEVELOPMENT OF WHEAT FLOUR COOKIES.

This project was undertaken at Food Technology Section, Post Harvest Research Centre, AARI, Faisalabad, Pakistan during 2014-15 to study the production of carrot pomace powder and its utilization in cookies. Carrot pomace powder was prepared by dehydration at 60°C in tunnel dehydrator. Carrot pomace powder and wheat flour were subjected to proximate analysis like moisture content, ash, crude fat and crude fibre. Carrot pomace powder was replaced with plain wheat flour at proportion of 0, 4, 8, 12 and 16%, respectively. The prepared cookies were evaluated for proximate composition, physical parameters and sensory properties for the period of three months at 15 days intervals. It was observed that moisture content of cookies increased from 3.35 to 4.36% within the treatments and 3.78 to 4.04% during storage. Increasing trend was also observed in ash content (0.42% to 1.16%), crude fat content (21.43%-22.64%) and crude fibre content (0.2%-2.35%) within the treatments. However, decreasing trend in these parameters was observed during storage. The physical factors like width of cookies decreased from 50 to 44.65mm among treatments while a decrease in thickness from 11.93 to 10.72 mm was also noted. Resultantly the spread factor value also reduced from 46.7 to 37.3mm by adding more proportion of carrot pomace powder. With respect to storage of physical parameters of cookies, no significant variation was observed. The cookies incorporated with 12% carrot pomace powder with wheat flour scored better (8.03) with respect to overall acceptability which can be commercialized. [ABSTRACT FROM AUTHOR]