Carrots are the most widely consumed vegetable in the world after potatoes, are consumed both fresh and processed and the amount of waste from processing is 30- 50% Carrot Pomace(CP) can be used as a rich source of fiber, carotenoids and vitamins. Dairy products, especially milk, are widely consumed by most people in the community due to their high nutritional value. In this project, an attempt is made to use carrot pomace powder(CPP) to fortify milk in order to reduce the problems caused by environmental pollution of CP and to produce more value-added products. For this purpose, first the quality of dried pomace by oven and freeze drying methods in terms of chemical composition and functional properties(bulk density, particle size, water and oil absorption capacity, antioxidant activity, carotenoids, color and microstructure) were examined and freeze-dried samples were selected as the optimal sample due to lower bulk density, higher water and oil absorption capacity and also higher antioxidant activity. The CPP produced in this way was used to enrich sterilized low-fat milk. To determine the best combination of pomace (at 3 levels of 2, 4 and 6 %) and pectin as a stabilizer(at 4 levels of 0,0.05, and 0.15%), 12different formulas were produced and eva‎luated after 24 h by analyzing sedimentation, viscosity, acidity, color, turbidity and zeta potential, treatments containing 4% CPP without pectin and with 0.1% pectin were chosen as the most stable samples due to less sedimentation with moderate CP concentration. In order to eva‎luate the shelf life of products, optimal formulations were stored for 8 days at 4°c and their physicochemical properties were eva‎luated on days 0, 2, 4, 6 and 8. The results showed that the amount of pectin had a significant effect (p<0.05) on the amount of sedimentation, acidity and zeta potential, but this effect was negative. Also, the amount of carotenoids at the end of storage decreased by 25% in the treatment without pectin and by about 19% in the treatment containing 0.1% pectin compared to the beginning of production. The results of sensory eva‎luation also showed that the treatment without pectin was not significantly different (p>0.05) from the treatment containing pectin in terms of mouth feel, color, taste and aroma. However, the pectin-free treatment was selected as the superior product due to less sedimentation and more favorable mouth feel.

امير حسين گلي

مهدي كديور، احمد رياسي