Use of dehydrated carrot (Daucus carota) pomace and almond (Prunus dulcis) powder for partial replacement of wheat flour in cake: effect on product quality and acceptability

Use of dehydrated carrot (Daucus carota) pomace and almond (Prunus dulcis) powder for partial replacement of wheat flour in cake: effect on product quality and acceptability

IntroductionCarrot (Daucus carota) is a nutrient-dense root vegetable, and carrot pomace is a by-product of the juice extraction procedure, which is recognized a source of phytochemicals and functional components. Almonds (Prunus dulcis) are packed with a decent amount of nutrients and bioactives.Me...

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Main Authors: Tusneem Kausar, Salah Laaraj, Ashiq Hussain, Younes Noutfia, Mohamed Bouhrim, Ramzi A. Mothana, Omar M. Noman, Aymen Mubashar, Nida Firdous, Shafiqa Ali, Shazia Yaqub, Kaoutar Elfazazi
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-11-01
Series:Frontiers in Sustainable Food Systems
Subjects:
cake
carrot pomace powder
almond powder
sensory evaluation
mineral analysis
waste utilization
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2024.1443841/full
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https://www.frontiersin.org/articles/10.3389/fsufs.2024.1443841/full

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