Thesis:

Application of Carrot Pomace as Dietary Fiber in the Formulation of Dietary Bread without Starch

Beneficial foods are the main factor in delivering useful compounds to the body, which, in addition to nutritional properties, reduce the risk of chronic diseases. Carrot pomace powder is one of the wastes obtained during carrot processing, which can be used to enrich and increase the nutritional value of bread due to its cheap price and favorable nutritional composition, especially fiber and salts. . In this research, the effect of carrot pomace as a source of dietary fiber at levels of 0, 10, 20 and 30% on the rheological, physicochemical and sensory properties of bulk bread without starch was investigated. The results of evaluating the rheological properties of the dough with farinograph and extensograph tests showed that the dough containing carrot pomace had more water absorption, development time and stability compared to the control dough. Dough consistency increased at low replacement levels with carrot pomace and decreased at high replacement levels. By adding carrot pomace, the degree of loosening of the dough decreased, the resistance of the dough to stretching increased, the stretchability decreased and the energy required to stretch the dough increased. Carrot pomace powder had a significant effect on the physicochemical characteristics of bulk bread (p<0.05). By adding carrot pomace to bread, moisture and fiber content of bread increased and fat and protein decreased. Carrot pomace powder increased the porosity, specific volume, amount of green-red (a*) and yellow-blue (b*) of the bread and decreased the weight loss of the bread during baking, firmness and lightness (L*) of the bread. Treatment CP30 (containing 30% carrot pomace powder) had the highest dough stability, moisture, fiber, porosity, specific volume, redness and yellowness and the lowest fat, protein, weight loss, firmness, brightness and sensory score (p?0.05). But from the point of view of smell and overall acceptance, no difference was observed between the treatments (p>0.05). Therefore, the use of carrot pomace powder in bulk bread formulation can improve its rheological and technological characteristics.

Keywords: Dietary fiber, starch, carrot pulp, wholemeal bread.