Journal of Food Science and Technology

, Volume 49, Issue 1, pp 22–32 | Cite as

Chemical composition, functional properties and processing of carrot—a review

  • Krishan Datt SharmaEmail author
  • Swati Karki
  • Narayan Singh Thakur
  • Surekha Attri


Carrot is one of the important root vegetables rich in bioactive compounds like carotenoids and dietary fibers with appreciable levels of several other functional components having significant health-promoting properties. The consumption of carrot and its products is increasing steadily due to its recognition as an important source of natural antioxidants having anticancer activity. Apart from carrot roots being traditionally used in salad and preparation of curries in India, these could commercially be converted into nutritionally rich processed products like juice, concentrate, dried powder, canned, preserve, candy, pickle, and gazrailla. Carrot pomace containing about 50% of β-carotene could profitably be utilized for the supplementation of products like cake, bread, biscuits and preparation of several types of functional products. The present review highlights the nutritional composition, health promoting phytonutrients, functional properties, products development and by-products utilization of carrot and carrot pomace along with their potential application.


Carrot Carotenoids Dietary fiber Antioxidants Pomace Functional products 


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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Krishan Datt Sharma
    • 1
    Email author
  • Swati Karki
    • 1
  • Narayan Singh Thakur
    • 1
  • Surekha Attri
    • 1
  1. 1.Department of Food Science & TechnologyParmar UniversitySolanIndia

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