Effect of using carrot pomace and beetroot-apple pomace on physicochemical and sensory properties of pasta
Ewelina Kultys, Małgorzata Moczkowska-Wyrwisz
Abstract
By-products of fruit and vegetable processing are characterised by a high content of biologically active compounds and dietary fibre, while at the same time they are often treated as production waste. The aim of this study was to investigate the possibility of using carrot pomace and beetroot-apple pomace to increase the dietary fibre content of pasta. In this study, the proportion of 10, 20, and 30% of carrot pomace and beetroot-apple pomace was investigated. The results of the experiment indicate that it is possible to prepare pasta with vegetable pomace, which would be characterised by high technological, sensory, and nutritional properties. Pasta with 10% addition of carrot pomace was characterised by very good technological properties such as water absorption, swelling index, and increased dietary fibre. In addition, the pasta received a positive opinion in the consumer acceptance assessment test, which gives an optimistic outlook for the future of this type of product. The use of pomace in the production of pasta not only increases the nutritional value of the product but also contributes to reducing the phenomenon of food waste.