Published in Scientific Papers. Series B, Horticulture, Vol. LXVI, Issue 2
Written by Monica CATANĂ, Luminița CATANĂ, Adrian Constantin ASĂNICĂ, Monica-Alexandra LAZĂR, Florica CONSTANTINESCU
Carrot pomace powder is stands out by its content in protein, minerals, ß-carotene, vitamin C, B vitamins (vitamin B3, vitamin B6), vitamin E and polyphenols. The aim of this study was to fortify the biscuits with carrot pomace powder, in order to increase their nutritional value and antioxidant capacity. Fortified biscuits have superior sensory qualities and have a complex biochemical composition, being noticed by their protein content (11.22%), total fiber (10.90%), potassium (435.55 mg/100 g), calcium (185.47mg/100 g), magnesium (127.68 mg/100 g), iron (2.26 mg/100 g), zinc (1.72 mg/100 g), total polyphenols (260.75 mg GAE/100 g), β-carotene (1.30 mg/100 g). At the same time, the fortified biscuits with carrot pomace powder have antioxidant capacity: 338.23 mg Trolox/100 g. Due to the addition in the composition of biscuits of dietary fiber with antioxidants, both the increase in nutritional value and the increase in their minimum durability are obtained. The minimum shelf life of fortified biscuits is 25 days. Using differential scanning calorimetry, it was found that fortified biscuits have a lower enthalpy value compared to control biscuits. Thus, it can be concluded that carrot pomace powder delays the starch downgrade (which is equivalent to an increase in shelf life). The fortification of carrot pomace powder biscuits ensures the improvement of their sensory, nutritional quality and microbiological stability.
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