Skip to main content
SpringerLink
Log in

Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20 % level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84–7.88 %) decreased and fibre content (4.63–6.68 %) increased upon blending of CPP in wheat flour. Wheat flour containing 120 mesh CPP showed better functional properties [water absorption (1.16–1.47 %), oil absorption (1.11–1.39 %), solubility index (41–50 %) and swelling power (1.34–1.39)] than those containing 72 mesh. Water solvent retention capacity and sucrose solvent retention capacity increased while lactic acid solvent retention capacity and sodium carbonate solvent retention capacity decreased with blending of CPP. Water absorption, dough development time and degree of softening increased whereas, dough stability and mixing tolerance decreased with increasing CPP. The highest decrease in pasting was observed flour containing 72 mesh CPP. Rheology of dough containing 120 mesh CPP closely resembled the control. Color of flour and cookies increased with blending of CPP irrespective of mesh size. Antioxidant activity of cookies was higher than the flour blends. The cookies containing CPP of 72 mesh showed the lowest hardness. However, cookies containing CPP of 120 mesh showed the best sensory properties. Incorporation of 120 mesh CPP produced low gluten cookies with manageable flour and dough characteristics and better antioxidant and sensory properties.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • AACC (2002) Approved method of American Association of Cereal Chemists. Approved methods of AACC published by the American Association of Cereal Chemists, 13th edn. St. Paul, Inc., Minnesota

    Google Scholar 

  • Abbey BW, Ibeh GO (1988) Functional properties of raw and heat processed cowpea (Vigna unguiculata, Walp) Flour. J Food Sci Technol 53:1775–1777

    Google Scholar 

  • Ahmad M, Baba WN, Wani TA, Gani A, Gani A, Shah U, Wani SM, Masoodi FA (2015) Effect of green tea powder on thermal, rheological and functional properties of wheat flour and physical, nutraceutical and sensory analysis of cookies. J Food Sci Technol 52:5799–5807

    Article  CAS  Google Scholar 

  • Ahmed J, Almusallam AS, Al-Salman F, AbdulRahman MH, Al-Salem E (2013) Rheological properties of water insoluble date fiber incorporated wheat flour dough. LWT Food Sci Technol 51:409–416

    Article  CAS  Google Scholar 

  • Altan A, McCarthy KL, Maskan M (2008) Evaluation of snack foods from barley-tomato pomace blends by extrusion processing. J Food Eng 84:231–242

    Article  Google Scholar 

  • AOAC (2005) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington, DC, pp 777–784

    Google Scholar 

  • Aremu MO, Olaofe O, Akintayo ET (2007) Functional properties of some Nigerian varieties of legume seed flours and flour concentration effect on foaming and gelation properties. J Food Technol 5:109–115

    CAS  Google Scholar 

  • Arun KB, Persia F, Aswathy PS, Chandran J, Sajeev MS, Jayamurthy P, Nisha P (2015) Plantain peel—a potential source of antioxidant dietary fibre for developing functional cookies. J Food Sci Technol 52:6355–6364

    Article  CAS  Google Scholar 

  • Bae W, Lee B, Hou GG, Lee S (2014) Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology. J Cereal Sci 60:520–525

    Article  CAS  Google Scholar 

  • Barak S, Mudgil D, Khatkar BS (2014) Effect of flour particle size and damaged starch on the quality of cookies. J Food Sci Technol 51:1342–1348

    Article  CAS  Google Scholar 

  • Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol 28:25–30

    Article  CAS  Google Scholar 

  • Chau C-F, Wub S-C, Lee M-H (2007a) Physicochemical changes upon micronization process positively improve the intestinal health-enhancement ability of carrot insoluble fibre. Food Chem 104:1569–1574

    Article  CAS  Google Scholar 

  • Chau C-F, Wang Y-T, Wen Y-L (2007b) Different micronization methods significantly improve the functionality of carrot insoluble fibre. Food Chem 100:1402–1408

    Article  CAS  Google Scholar 

  • Cruz BR, Abraao AS, Lemos AM, Nunes FM (2013) Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill). Carbo Pol 94:594–602

    Article  CAS  Google Scholar 

  • Duta DE, Culetu A (2015) Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. J Food Eng 162:1–8

    Article  CAS  Google Scholar 

  • Gaines CS (2000) Collaborative study of methods for solvent retention capacity profiles (AACC Method 56-11). Cereal Food World 45:303–306

    CAS  Google Scholar 

  • Gimenez-Bastida JA, Piskula M, Zielinski H (2015) Recent advances in development of gluten-free buckwheat products. Trends Food Sci Technol 44:58–65

    Article  CAS  Google Scholar 

  • Grigelmo-Miguel N, Martín-Belloso O (1999) Comparison of dietary fibre from by-products of processing fruits and greens and from cereals. LWT Food Sci Technol 32:503–508

    Article  CAS  Google Scholar 

  • Haynes LC, Bettge AD, Slade L (2009) Soft wheat and flour products methods review: solvent retention capacity equation correction. Cereal Food World 54:174–175

    Google Scholar 

  • Hsu P-K, Chien P-J, Chen C-H, Chau C-F (2006) Carrot insoluble fiber-rich fraction lowers lipid and cholesterol absorption in hamsters. LWT Food Sci Technol 39:337–342

    Article  Google Scholar 

  • Jan U, Gani A, Ahmad M, Shah U, Baba WN, Masoodi FA, Maqsood S, Gani A, Wani IA, Wani SM (2015) Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties. J Food Sci Technol 52:6334–6344

    Article  CAS  Google Scholar 

  • Kaur M, Singh N (2005) Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chem 91:403–411

    Article  CAS  Google Scholar 

  • Kumar N, Sarkar BC, Sharma HK (2012) Mathematical modelling of thin layer hot air drying of carrot pomace. J Food Sci Technol 49:33–41

    Article  Google Scholar 

  • Mancebo CM, Rodriguez P, Gomez M (2016) Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies Camino. LWT Food Sci Technol 67:127–132

    Article  CAS  Google Scholar 

  • Masoodi FA, Chauhan GS (1998) Use of apple pomace as a source of dietary fiber in wheat bread. J Food Proc Pres 22:255–263

    Article  Google Scholar 

  • Rosell CM, Barro F, Sousa C, Mena MC (2014) Cereals for developing gluten-free products and analytical tools for gluten detection. J Cereal Sci 59:354–364

    Article  CAS  Google Scholar 

  • Rupasinghe HPV, Wang L, Huber GM, Pitts NL (2008) Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chem 107:1217–1224

    CAS  Google Scholar 

  • Sharma P, Gujral HS (2014) Cookie making behavior of wheat-barley flour blends and effects on antioxidant properties. LWT Food Sci Technol 55:301–307

    Article  CAS  Google Scholar 

  • Shiau S-Y, Wu M-Y, Liu Y-L (2015) The effect of pineapple core fiber on dough rheology and the quality of mantou. J Food Drug Ana 23:493–500

    Article  CAS  Google Scholar 

  • Singh R, Singh G, Chauhan GS (2000) Development of soy-fortified biscuits and shelf-life studies. J Food Sci Technol 37:300–303

    CAS  Google Scholar 

  • Singh H, Singh N, Kaur L, Saxena SK (2001) Effect of sprouting conditions on functional and dynamic rheological properties of wheat. J Food Eng 47:23–29

    Article  Google Scholar 

  • Singh S, Singh N, MacRitchie F (2011) Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties. Food Hydrocoll 25:19–24

    Article  CAS  Google Scholar 

  • Stojceska V, Ainsworth P, Plunkett A, Ibanoglu E, Ibanoglu S (2008) Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks. J Food Eng 87:554–563

    Article  CAS  Google Scholar 

  • Subramanian V, Hoseney RC, Bramel-Cox P (1994) Shear thinning properties of sorghum and corn starches. Cereal Chem 71:272–275

    CAS  Google Scholar 

  • Sudha ML, Baskaran V, Leelavathi K (2007) Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chem 104:686–692

    Article  CAS  Google Scholar 

  • Tester RF, Morrison WR (1990) Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose and lipids. Cereal Chem 67:551–557

    CAS  Google Scholar 

  • Tsatsaragkou Κ, Protonotariou S, Mandala I (2015) Structural role of fibre addition to increase knowledge of non-gluten bread. J Cereal Sci 67:58–67

    Article  Google Scholar 

  • Tyagi SK, Manikantan MR, Oberoi HS, Kaur G (2007) Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits. J Food Eng 80:1043–1050

    Article  Google Scholar 

  • Wang M, Hamer RJ, van Vliet T, Gruppen H, Marseille H, Weegels PL (2003) Effect of water unextractable solids on gluten formation and properties: mechanistic considerations. J Cereal Sci 37:55–64

    Article  CAS  Google Scholar 

  • Wani AA, Singh P, Shah MA, Weisz US, Gul K, Wani IA (2012) Rice starch diversity: effects on structural, morphological, thermal, and physicochemical properties—A review. Comp Rev Food Sci Food Safe 11:417–436

    Article  CAS  Google Scholar 

  • Wani IA, Sogi DS, Gill BS (2013) Physicochemical and functional properties of flours from three Black gram (Phaseolus mungo L.) cultivars. Int J Food Sci Technol 48:771–777

    Article  CAS  Google Scholar 

  • Witczak M, Ziobro R, Juszczak L, Korus J (2015) Starch and starch derivatives in gluten-free systems—A review. J Cereal Sci 67:46–57

    Article  Google Scholar 

  • Yoon KY, Cha M, Shin SR, Kim KS (2005) Enzymatic production of a soluble-fibre hydrolyzate from carrot pomace and its sugar composition. Food Chem 92:151–157

    Article  CAS  Google Scholar 

  • Zilic S, Kocadaglıc T, Vancetovic J, Gokmen V (2016) Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. LWT Food Sci Technol 65:597–603

    Article  CAS  Google Scholar 

  • Zouari R, Besbes S, Ellouze-Chaabouni S, Ghribi-Aydi D (2016) Cookies from composite wheat–sesame peels flours: dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition. Food Chem 194:758–769

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors are highly thankful to the Department of Biotechnology, Govt. of India for financial assistance of this project.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India

    Mukhtar Ahmad, Touseef Ahmed Wani, S. M. Wani, F. A. Masoodi & Adil Gani

Authors
  1. Mukhtar Ahmad
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Touseef Ahmed Wani
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. S. M. Wani
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. F. A. Masoodi
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Adil Gani
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to S. M. Wani.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ahmad, M., Wani, T.A., Wani, S.M. et al. Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics. J Food Sci Technol 53, 3715–3724 (2016). https://doi.org/10.1007/s13197-016-2345-2

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-016-2345-2

Keywords

Search

Navigation