<abstract xmlns="http://www.w3.org/1999/xhtml">

The results of carrot and pumpkin processing are by-products like bark and peel. Therefore, food processing waste has the potential to be converted into useful products and utilised as a source of functional compounds for consumers. Carrot and pumpkin by-products contain carotenoids, precursors of vitamin A, and dietary fibre. The consumption of these is linked to decreased incidence of cardiovascular disease, diverticulosis, and colon cancer. The aim of the study was to investigate means to increase nutritional compound content in extruded crispbread with carrot and pumpkin processing by-products. Samples were prepared from wheat flour 70%, rice flour 24%, and wheat bran 4% as control with addition of 5%, 10%, 15%, 20 % dried and grinded carrot and pumpkin by-products. Products were extruded in GÖTTFERT 1 screw Extrusiometer L series. The temperatures for extrusion zones were set at 78/83/98 °C. Total carotenoid content of the new products was determined by spectrophotometry. Total dietary fibre content was determined with Enzymatic-Gravimetric Method, AOAC 985.29. The total carotenoid content increased significantly with addition of pumpkin and carrot by-products in crispbread samples. The increase of dietary fibre content was from 9.3 mg·100 g−1 in wheat crispbread to 15.89–16.08 mg·100 g−1 in products with added carrot and pumpkin by-products.
</abstract>

The results of carrot and pumpkin processing are by-products like bark and peel. Therefore, food processing waste has the potential to be converted into useful products and utilised as a source of functional compounds for consumers. Carrot and pumpkin by-products contain carotenoids, precursors of vitamin A, and dietary fibre. The consumption of these is linked to decreased incidence of cardiovascular disease, diverticulosis, and colon cancer. The aim of the study was to investigate means to increase nutritional compound content in extruded crispbread with carrot and pumpkin processing by-products. Samples were prepared from wheat flour 70%, rice flour 24%, and wheat bran 4% as control with addition of 5%, 10%, 15%, 20 % dried and grinded carrot and pumpkin by-products. Products were extruded in GÖTTFERT 1 screw Extrusiometer L series. The temperatures for extrusion zones were set at 78/83/98 °C. Total carotenoid content of the new products was determined by spectrophotometry. Total dietary fibre content was determined with Enzymatic-Gravimetric Method, AOAC 985.29. The total carotenoid content increased significantly with addition of pumpkin and carrot by-products in crispbread samples. The increase of dietary fibre content was from 9.3 mg·100 g−1 in wheat crispbread to 15.89–16.08 mg·100 g−1 in products with added carrot and pumpkin by-products.

Crispbreads with Carrot and Pumpkin Processing by-Products

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Crispbreads with Carrot and Pumpkin Processing by-Products"}

The results of carrot and pumpkin processing are by-products like bark and peel. Therefore, food processing waste has the potential to be converted into useful...

Crispbreads with Carrot and Pumpkin Processing by-Products

Online veröffentlicht: 08. Mai 2018

Seitenbereich: 91 - 96

Eingereicht: 14. Nov. 2016

Akzeptiert: 29. Nov. 2017

DOI: https://doi.org/10.2478/prolas-2018-0015

Schlüsselwörter
carotenoids, crispbread, dietary fibre, extrusion

© 2018 Daiga Konrade et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Crispbreads with Carrot and Pumpkin Processing by-Products

Online veröffentlicht: 08. Mai 2018

Seitenbereich: 91 - 96

Eingereicht: 14. Nov. 2016

Akzeptiert: 29. Nov. 2017

DOI: https://doi.org/10.2478/prolas-2018-0015

Schlüsselwörtercarotenoids, crispbread, dietary fibre, extrusion

© 2018 Daiga Konrade et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
carotenoids, crispbread, dietary fibre, extrusion