Quality assessment of value-added Indian recipe papad prepared from dehydrated carrot pomace powder
Article Main
Abstract
Fruit and vegetable processing byproducts have a high concentration of biologically useful components and nutritional fibre, though they are frequently discarded as manufacturing waste. The purpose of this study was to improve the nutritional value of the Indian recipe papad, a low-moisture dish with a thin, crisp, wafer-like texture, by utilizing the beneficial properties of dehydrated carrot pomace powder (CPP), which is usually discarded as a food industry bio-waste. Carrot pomace powder was prepared and examined for nutritional and functional properties (10, 20, and 30%), and the developed samples were coded as P0 (control, 100% black gram flour), P1 (black gram flour: carrot pomace powder; 90:10), P2 (black gram flour: carrot pomace powder; 80:20), and P3 (black gram flour: carrot pomace powder; 70:30). The physical, sensory, and storage properties of the developed value-added papads were evaluated. Adding CPP to the flour mix increased the moisture, ash, and crude fiber content while decreasing the protein and carbohydrate content. Based on sensory evaluation, sample P1 was found to be the most acceptable by the sensory panel. The product's microbiological studies showed that, up to a 30-day storage period, the product was well within safe limits. Based on the water activity (at 36.7ºC/ 83% RH) and overall acceptability scores, triple-laminated aluminum bags were considered an appropriate packaging material for storing the value-added papads. This study has established the incorporation of CPP as a healthier alternative to produce an inexpensive, fiber-rich, value-added papads.
Article Details
Article Details
Keywords
Carrot pomace powder, Functional properties, Microbiological stability, Nutrient composition, Sensory evaluation, Value-added papad
References
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Akshatha, Shobha, D., Naik, R.S., Chethana, B.S. & Brundha, A. (2019). Development and quality evaluation of basil leaf incorporated papad. The Pharma Innovation Journal, 8, 555-559.
Alam, M. S., Gupta, K., Khaira, H. & Javed, M. (2013). Quality of dried carrot pomace powder as affected by pretreatments and methods of drying. Agricultural Engineering International: CIGR Journal, 15(4), 236-243.
AOAC (2012). Official Methods of Analysis. Association of Official Analytical Chemists, 18th edition, Washington, DC, USA.
Bellur Nagarajaiah, S. & Prakash, J. (2015). Nutritional composition, acceptability, and shelf stability of carrot pomace-incorporated cookies with special reference to total and β-carotene retention. Cogent Food & Agriculture, 1(1), 1039886. https://doi.org/10.1080/23311932.2015.1039886
Beniwal, P., Jood, S. & Vasan, A. (2015). Quality Characteristics of Byproducts Incorporated Papads. International Journal of Current Research, 7(01), 11325-11328.
BIS (Bureau of Indian Standards). (1984). IS: 2639. Specification for Papads. Bureau of Indian Standards. New Delhi. 1984.
Chavan, U. D., Pansare, S. S., Patil, J. V. & Shinde, M. S. (2015). Preparation and nutritional quality of sorghum papads. International Journal of Current Microbiology and Applied Sciences, 4(5), 806-823.
Dey, D., Richter, J. K., Ek, P., Gu, B. J. & Ganjyal, G. M. (2021). Utilization of food processing byproducts in extrusion processing: A review. Frontiers in Sustainable Food Systems, 4, 603751. https://doi.org/10.3389/fsufs.2020.603751
Garg, M. & Sabharwal, P. K. (2015). Physico-Chemical Properties of Papad from Field Pea Cultivar. International Journal of Science and Research (IJSR), 4(1), 1399-1403.
Garg, M., Suraj, R. K., Sachdeva, S., Mathew, S. R. & Agarwal, A. (2023). Quality assessment of value-added Indian recipe pedakiya prepared from composite flour and sesame seeds. Journal of Applied and Natural Science, 15(2), 767-776.
Gazmuri, A. M. & Bouchon, P. (2009). Analysis of wheat gluten and starch matrices during deep-fat frying. Food Chemistry, 115(3), 999-1005. https://doi.org/10.1016/j.foodchem.2009.01.020
Henn, T. & Kunz, B. (1996). Pflanzliche Reststoffe zur Herstellung von Functional Drinks. Flüssiges Obst, 63(12), 715-719.
Hossain, M., Ahmed, K., Chowdhury, F., Roksana, K., Islam, S. & Barman, A. (2015). Experimental Study on Grain Weight, Moisture, Ash, Carbohydrates, Protein, Oil, Total Energy and Minerals Content of Different Varieties of Rapeseed and Mustard (Brassica spp.). International Journal of Scientific and Research Publications, 5, 394-400.
Ibrahim, I. D., Hamam, Y., Sadiku, E. R., Ndambuki, J. M., Kupolati, W. K., Jamiru, T., Eze, A. A. & Snyman, J. (2022). Need for Sustainable Packaging: An Overview. Polymers, 14(20), 4430. https://doi.org/10.3390/polym14204430
Kırbaş, Z., Kumcuoglu, S. & Tavman, S. (2019). Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. Journal of Food Science and Technology, 56, 914-926. https://doi.org/10.1007/s13197-018-03554-z
Kultys, E. & Moczkowska-Wyrwisz, M. (2022). Effect of using carrot pomace and beetroot-apple pomace on physicochemical and sensory properties of pasta. Lwt, 168, 113858. https://doi.org/10.1016/j.lwt.2022.113858
Kumari, M., Shipra, K. & Kumar, B. (2020). Performance Evaluation and Cost Estimation of Papad Making Process with Papad Press Machine & Prepared Papad Compared with the Commercial Market Sample. International Journal of Current Microbiology and Applied Sciences, 9, 1030-1039. https://doi.org/10.20546/ijcmas.2020.904.122
Lotfi Shirazi, S., Koocheki, A., Milani, E. & Mohebbi, M. (2020). Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology. Journal of Food Science and Technology, 57, 2169-2181. https://doi.org/10.1007/s13197-020-04252-5
Luca, M. I., Ungureanu-Iuga, M. & Mironeasa, S. (2021). The effects of drying methods on the characteristics of carrot pomace- a minireview. Journal of Agroalimentary Processes and Technologies, 27(1), 21-26.
Luca, M. I., Ungureanu-Iuga, M. & Mironeasa, S. (2022). Carrot Pomace Characterization for Application in Cereal-Based Products. Applied Sciences, 12(16), 7989. https://doi.org/10.3390/app12167989
Majzoobi, M., Vosooghi Poor, Z., Mesbahi, G., Jamalian, J. & Farahnaky, A. (2017). Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten‐free batter and cakes. Journal of Texture Studies, 48(6), 616-623. https://doi.org/10.1111/jtxs.12276
More, M. & Tayade, D. (2019). Effect of drying, blanching and rehydration behavior on the quality of green peas. International Journal of Current Microbiology and Applied Science, 8(3), 2340-2354. https://doi.org/10.20546/ijcmas.2019.803.277
Nawirska, A. & Kwaśniewska, M. (2005). Dietary fiber fractions from fruit and vegetable processing waste. Food Chemistry, 91(2), 221-225. https://doi.org/10.1016/j.foodchem.2003.10.005
Ohsawa, K., Chinen, C., Takanami, S., Kuribayashi, T. & Kurokouchi, K. (1994). Studies on effective utilization of carrot pomace, 1: Effective utilization to bread. Research Report of the Nagano State Laboratory of Food Technology (Japan).
Priyanka, & Shukla, N. (2021). High Fiber Biscuits Using Carrot Pomace Powder: A Nutritional Evaluation. International Journal of Home Science, 7(3), 249-254.
Raghavendra, S. N., Swamy, S. R., Rastogi, N. K., Raghavarao, K. S. M. S., Kumar, S. & Tharanathan, R. N. (2006). Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber. Journal of Food Engineering, 72(3), 281-286. https://doi.org/10.1016/j.jfoodeng.2004.12.008
Robertson, J.A., Monredon, F.D., Dysseler, P., Guillon, F., Amadó, R. & Thibault, J. (2000). Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study. Lwt - Food Science and Technology, 33, 72-79. https://doi.org/10.1006/FSTL.1999.0595
Ross, K.A., DeLury, N., Fukumoto, L. & Diarra, M. S. (2020). Dried berry pomace as a source of high value-added bioproduct: drying kinetics and bioactive quality indices. International Journal of Food Properties, 23(1), 2123-2143.https://doi.org/10.1080/10942912.2020.1847144
Sahni, P. & Shere, D. M. (2017). Comparative evaluation of physico-chemical and functional properties of apple, carrot and beetroot pomace powders. International Journal of Food and Fermentation Technology, 7(2), 317-323. https://doi.org/10.5958/2321-5771.2017.00043.6
Sahni, P. & Shere, D. M. (2017). Physico-chemical and sensory characteristics of carrot pomace powder incorporated fibre rich cookies. Asian Journal of Dairy and Food Research, 36(4), 327-331. https://doi.org/10.18805/ajdfr.DR-1268
Schieber, A., Stintzing, F. C. & Carle, R. (2001). Byproducts of plant food processing as a source of functional compounds—recent developments. Trends in Food Science & Technology, 12(11), 401-413. https://doi.org/10.1016/s0924-2244(02)00012-2
Sharma, A. & Bhat, A. (2018). Effect of Osmotic Dehydration on Quality of Oyster Mushrooms. International Journal of Chemical Studies, 6, 1601-1605.
Sharma, K. D., Karki, S., Thakur, N. S. & Attri, S. (2012). Chemical composition, functional properties and processing of carrot—a review. Journal of food science and technology, 49(1), 22-32. https://doi.org/10.1007/s13197-011-0310-7
Suman, S., Verma, R. C., Sharma, A., Prajapat, N. & Meghwal, K. (2020). Comparative Drying Studies of Carrot Pomace by Microwave Dryer and Mechanical Tray Dryer. International Journal of Current Microbiology and Applied Sciences, 9(8), 936-945. https://doi.org/10.20546/ijcmas.2020.908.101
Surbhi, S., Verma, R. C., Deepak, R., Jain, H. K. & Yadav, K. K. (2018). A review: Food, chemical composition and utilization of carrot (Daucus carota L.) pomace. International Journal of Chemical Studies, 6(3), 2921-2926.
Tańska, M., Zadernowski, R. & Konopka, I. (2007). The quality of wheat bread supplemented with dried carrot pomace. Polish Journal of Natural Science, 22, 126-136. https://doi.org/10.2478/V10020-007-0013-8
Thambekar, D.H., Murhekar, S.M., Dhanorkar, D.V., Gulhane, P.B. & Dudhane, M.N. (2009). Quality and Safety of Street Vended Fruit Juices: A Case Study of Amravati City, India. Journal of Applied Biosciences, 14, 782-787. http://www.m.elewa.org/JABS/2009/14/5.pdf
Venipriyadharshini, L. & Archana, P. (2019). Development of value-added Papad using selected pulses. International Journal of Emerging Technologies and Innovative Research, 6(4), 651-655. http://www.jetir.org/papers/JETIRBB06128
Akshatha, Shobha, D., Naik, R.S., Chethana, B.S. & Brundha, A. (2019). Development and quality evaluation of basil leaf incorporated papad. The Pharma Innovation Journal, 8, 555-559.
Alam, M. S., Gupta, K., Khaira, H. & Javed, M. (2013). Quality of dried carrot pomace powder as affected by pretreatments and methods of drying. Agricultural Engineering International: CIGR Journal, 15(4), 236-243.
AOAC (2012). Official Methods of Analysis. Association of Official Analytical Chemists, 18th edition, Washington, DC, USA.
Bellur Nagarajaiah, S. & Prakash, J. (2015). Nutritional composition, acceptability, and shelf stability of carrot pomace-incorporated cookies with special reference to total and β-carotene retention. Cogent Food & Agriculture, 1(1), 1039886. https://doi.org/10.1080/23311932.2015.1039886
Beniwal, P., Jood, S. & Vasan, A. (2015). Quality Characteristics of Byproducts Incorporated Papads. International Journal of Current Research, 7(01), 11325-11328.
BIS (Bureau of Indian Standards). (1984). IS: 2639. Specification for Papads. Bureau of Indian Standards. New Delhi. 1984.
Chavan, U. D., Pansare, S. S., Patil, J. V. & Shinde, M. S. (2015). Preparation and nutritional quality of sorghum papads. International Journal of Current Microbiology and Applied Sciences, 4(5), 806-823.
Dey, D., Richter, J. K., Ek, P., Gu, B. J. & Ganjyal, G. M. (2021). Utilization of food processing byproducts in extrusion processing: A review. Frontiers in Sustainable Food Systems, 4, 603751. https://doi.org/10.3389/fsufs.2020.603751
Garg, M. & Sabharwal, P. K. (2015). Physico-Chemical Properties of Papad from Field Pea Cultivar. International Journal of Science and Research (IJSR), 4(1), 1399-1403.
Garg, M., Suraj, R. K., Sachdeva, S., Mathew, S. R. & Agarwal, A. (2023). Quality assessment of value-added Indian recipe pedakiya prepared from composite flour and sesame seeds. Journal of Applied and Natural Science, 15(2), 767-776.
Gazmuri, A. M. & Bouchon, P. (2009). Analysis of wheat gluten and starch matrices during deep-fat frying. Food Chemistry, 115(3), 999-1005. https://doi.org/10.1016/j.foodchem.2009.01.020
Henn, T. & Kunz, B. (1996). Pflanzliche Reststoffe zur Herstellung von Functional Drinks. Flüssiges Obst, 63(12), 715-719.
Hossain, M., Ahmed, K., Chowdhury, F., Roksana, K., Islam, S. & Barman, A. (2015). Experimental Study on Grain Weight, Moisture, Ash, Carbohydrates, Protein, Oil, Total Energy and Minerals Content of Different Varieties of Rapeseed and Mustard (Brassica spp.). International Journal of Scientific and Research Publications, 5, 394-400.
Ibrahim, I. D., Hamam, Y., Sadiku, E. R., Ndambuki, J. M., Kupolati, W. K., Jamiru, T., Eze, A. A. & Snyman, J. (2022). Need for Sustainable Packaging: An Overview. Polymers, 14(20), 4430. https://doi.org/10.3390/polym14204430
Kırbaş, Z., Kumcuoglu, S. & Tavman, S. (2019). Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. Journal of Food Science and Technology, 56, 914-926. https://doi.org/10.1007/s13197-018-03554-z
Kultys, E. & Moczkowska-Wyrwisz, M. (2022). Effect of using carrot pomace and beetroot-apple pomace on physicochemical and sensory properties of pasta. Lwt, 168, 113858. https://doi.org/10.1016/j.lwt.2022.113858
Kumari, M., Shipra, K. & Kumar, B. (2020). Performance Evaluation and Cost Estimation of Papad Making Process with Papad Press Machine & Prepared Papad Compared with the Commercial Market Sample. International Journal of Current Microbiology and Applied Sciences, 9, 1030-1039. https://doi.org/10.20546/ijcmas.2020.904.122
Lotfi Shirazi, S., Koocheki, A., Milani, E. & Mohebbi, M. (2020). Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology. Journal of Food Science and Technology, 57, 2169-2181. https://doi.org/10.1007/s13197-020-04252-5
Luca, M. I., Ungureanu-Iuga, M. & Mironeasa, S. (2021). The effects of drying methods on the characteristics of carrot pomace- a minireview. Journal of Agroalimentary Processes and Technologies, 27(1), 21-26.
Luca, M. I., Ungureanu-Iuga, M. & Mironeasa, S. (2022). Carrot Pomace Characterization for Application in Cereal-Based Products. Applied Sciences, 12(16), 7989. https://doi.org/10.3390/app12167989
Majzoobi, M., Vosooghi Poor, Z., Mesbahi, G., Jamalian, J. & Farahnaky, A. (2017). Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten‐free batter and cakes. Journal of Texture Studies, 48(6), 616-623. https://doi.org/10.1111/jtxs.12276
More, M. & Tayade, D. (2019). Effect of drying, blanching and rehydration behavior on the quality of green peas. International Journal of Current Microbiology and Applied Science, 8(3), 2340-2354. https://doi.org/10.20546/ijcmas.2019.803.277
Nawirska, A. & Kwaśniewska, M. (2005). Dietary fiber fractions from fruit and vegetable processing waste. Food Chemistry, 91(2), 221-225. https://doi.org/10.1016/j.foodchem.2003.10.005
Ohsawa, K., Chinen, C., Takanami, S., Kuribayashi, T. & Kurokouchi, K. (1994). Studies on effective utilization of carrot pomace, 1: Effective utilization to bread. Research Report of the Nagano State Laboratory of Food Technology (Japan).
Priyanka, & Shukla, N. (2021). High Fiber Biscuits Using Carrot Pomace Powder: A Nutritional Evaluation. International Journal of Home Science, 7(3), 249-254.
Raghavendra, S. N., Swamy, S. R., Rastogi, N. K., Raghavarao, K. S. M. S., Kumar, S. & Tharanathan, R. N. (2006). Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber. Journal of Food Engineering, 72(3), 281-286. https://doi.org/10.1016/j.jfoodeng.2004.12.008
Robertson, J.A., Monredon, F.D., Dysseler, P., Guillon, F., Amadó, R. & Thibault, J. (2000). Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study. Lwt - Food Science and Technology, 33, 72-79. https://doi.org/10.1006/FSTL.1999.0595
Ross, K.A., DeLury, N., Fukumoto, L. & Diarra, M. S. (2020). Dried berry pomace as a source of high value-added bioproduct: drying kinetics and bioactive quality indices. International Journal of Food Properties, 23(1), 2123-2143.https://doi.org/10.1080/10942912.2020.1847144
Sahni, P. & Shere, D. M. (2017). Comparative evaluation of physico-chemical and functional properties of apple, carrot and beetroot pomace powders. International Journal of Food and Fermentation Technology, 7(2), 317-323. https://doi.org/10.5958/2321-5771.2017.00043.6
Sahni, P. & Shere, D. M. (2017). Physico-chemical and sensory characteristics of carrot pomace powder incorporated fibre rich cookies. Asian Journal of Dairy and Food Research, 36(4), 327-331. https://doi.org/10.18805/ajdfr.DR-1268
Schieber, A., Stintzing, F. C. & Carle, R. (2001). Byproducts of plant food processing as a source of functional compounds—recent developments. Trends in Food Science & Technology, 12(11), 401-413. https://doi.org/10.1016/s0924-2244(02)00012-2
Sharma, A. & Bhat, A. (2018). Effect of Osmotic Dehydration on Quality of Oyster Mushrooms. International Journal of Chemical Studies, 6, 1601-1605.
Sharma, K. D., Karki, S., Thakur, N. S. & Attri, S. (2012). Chemical composition, functional properties and processing of carrot—a review. Journal of food science and technology, 49(1), 22-32. https://doi.org/10.1007/s13197-011-0310-7
Suman, S., Verma, R. C., Sharma, A., Prajapat, N. & Meghwal, K. (2020). Comparative Drying Studies of Carrot Pomace by Microwave Dryer and Mechanical Tray Dryer. International Journal of Current Microbiology and Applied Sciences, 9(8), 936-945. https://doi.org/10.20546/ijcmas.2020.908.101
Surbhi, S., Verma, R. C., Deepak, R., Jain, H. K. & Yadav, K. K. (2018). A review: Food, chemical composition and utilization of carrot (Daucus carota L.) pomace. International Journal of Chemical Studies, 6(3), 2921-2926.
Tańska, M., Zadernowski, R. & Konopka, I. (2007). The quality of wheat bread supplemented with dried carrot pomace. Polish Journal of Natural Science, 22, 126-136. https://doi.org/10.2478/V10020-007-0013-8
Thambekar, D.H., Murhekar, S.M., Dhanorkar, D.V., Gulhane, P.B. & Dudhane, M.N. (2009). Quality and Safety of Street Vended Fruit Juices: A Case Study of Amravati City, India. Journal of Applied Biosciences, 14, 782-787. http://www.m.elewa.org/JABS/2009/14/5.pdf
Venipriyadharshini, L. & Archana, P. (2019). Development of value-added Papad using selected pulses. International Journal of Emerging Technologies and Innovative Research, 6(4), 651-655. http://www.jetir.org/papers/JETIRBB06128
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How to Cite
Quality assessment of value-added Indian recipe papad prepared from dehydrated carrot pomace powder. (2024). Journal of Applied and Natural Science, 16(1), 445-456. https://doi.org/10.31018/jans.v16i1.5401
