G.2075Page1GlobalResearchjournalofNaturalScience&Technology(GRJNST)Volume:04-Issue2(2026),2075ISSNP:2790-7643ISSNE:2790-7651www.grjnst.nethttps://doi.org/10.53762/grjnst.04.02.26QualityandNutritionalEvaluationofOatCupcakesEnrichedwithCarrotPomaceReceived:23January2025.Accepted:5March2026.Published:26April2026HiraJabeenofFoodScienceandhomenutritionMuhammadNawazSharifUniversityofAgriculture,Multan,Pakistanheerajabin@gmail.com)Faculty(ShabbirAhmadFacultyofFoodScienceandhomenutritionMuhammadNawazSharifUniversityofAgriculture,Multan,PakistanShabbir.ahmad@mnsuam.edu,pk)CorrespondingAuthor:(HafizaMamoonaAhmadofFoodScienceandhomenutritionMuhammadNawazSharifUniversityofAgriculture,Multan,Pakistanmonaahmadmsfst01@gmail.com)Faculty(SadafYaqoobDepartmentofFoodScienceandTechnologyBahauddinZakriyaUniversity,Multan,Pakistan(sadafch169@gmail.com)UmairRazaFacultyofFoodScienceandhomenutritionMuhammadNawazSharifUniversityofAgriculture,Multan,Pakistanumairraza5588@gmail.com)(SabaKanwalNationalInstituteofFoodScienceandTechnology(NIFSAT)UniversityofAgricultureFaisalabad(dietitiansabakanwal@gmail.com)AfshanTehseenAsgharInstituteofHomeSciences(IHS)UniversityofAgricultureFaisalabaddietianafshantehseenasghar@gmail.com)(GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.2075Page2Abstract:Carrotpomaceistheby-productofjuicethatisenrichinfiber.Carrotpomacecontainsfiberandprovidesnutritionalbenefitsforhumans.Oat(AvenasativaL.)isthememberofmemberofthePoaceaefamilyandthefourthmostsignificantcerealcropintheworld.Thebasicpurposeofthisresearchwastoutilizethecarrotpomaceinoatcupcakesinordertoenhancevaluechainofoat(neglectedcereal)andcarrotpomace(byproduct).Inthisresearchcarrotpomacepowderwaspreparedbyusingthehotairoven.Afterthatproximateanalysis(moisture,fat,fiber,ashandprotein)ofrawmaterialwasperformed.Thenthecupcakeswerepreparedbytwodifferentmethodsonebyusing5%,10%and15%carrotpomace(CP)andsecondlybyusing5%,10%and15%ofcarrotpomacepowder(CPP)with45%,40%and30%oatflour.DensityandpHofbatterwasobservedinrangeof1.03±0.05to89±0.04and6.23±0.29to7.02±0.24.Moisture,protein,fiberandashwereincreasedamongtreatmentsinbothCPandCPPwhileonthebasisofsensoryanalysis(overallacceptability)ofpreparedcupcakeswasanalyzedthatT2(10%CP)andT5(10%CPwasmoreaccepted.Itwasconcludedthatcupcakes10%CPandCPPcanbeutilizedwithoatflourforpreparationoffiberenrichcupcakes.Keywords:fiber,carrotpomacepowder,oatflour,cupcakGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.20751.IntroductionPage3Vegetableby-productsarehighinfiberandothernutrients.Additionally,theyareeasilyavailableandreasonablypriced.Daucuscarota,acommonrootvegetable,isfrequentlyusedtomanufacturejuice.Around60–70%ofthecarrotsareprocessedintojuice,withtheremainderbeinglostaspomace(Majzoobietal.,2016).Carrotpomaceisamineral-richbyproductofthejuice-makingindustries(Afsharianetal.,2021).Differentdryingmethodsareavailabletoremovemoistureoutoffood.Theprocedureusedshouldprovideadriedgoodofthehighestpossiblequality,withlittlesuitablecontent,acceptablesensoryproperties,highnutritionalvalue,andstructuralchange.Theidealdryingproceduremustbeused,aswellastheidealdryingparameters,toproducesuchadriedproduct(Trilokiaetal.,2022).CPPismadebypressingthecarrotjuice,discardingthenon-ediblepartsandrinsingthecarrotsinwaterfromthetap.Theleftovermaterial(pomace)isthendriedfor12hoursat40°C.AgrindingmillandsievesareusedtoproduceCPPinvariousparticulatesizes(Kohajdovaetal.,2012).Carrotpomacepowderhashighdietaryfiber,containsapproximately50%β-caroteneandhydrationproperties.AccordingtothechemicalcompositionofCPP,TDF'scontent(55.70%)waslowerthanthatofanumberofotheragriculturalby-products,suchastomatofiber(65.9%)andasparagusby-products(62-77%)(Fuentes-Alventosaetal.,2009).Thisbyproduct'sincorporationintowheatdoughincreasesdoughdevelopmenttime,waterabsorption,anddoughstabilityanddecreasesthemixingtoleranceindex,aswellasbreadvolumeandcambering.Thejudgeslikedbreadwithupto3%carrotpomacepowderbest(Kohajdovaetal.,2012).Oatsarethecerealthatgarnersthemostattentioninthiscontextduetotheirnutritiousbenefits.Itsgrainhasafavorablefattyacidcomposition,ishighindietaryfiberandproteincontains(CzubaszekandKarolini-Skaradzinska,2005).Intemperateareas,awell-knownannualcropisoats(AvenasativaL.).AmemberofthePoaceaefamilylikeallothergrains,oatsarereferredtoas"Jai"or"Javi"inIndia.Thecommonoatisthemostwidelygrownspeciesofoat.Similartowheat,itisanannualcropwithaclaimedAsianorigin.Itisanannualcropitbenefitsbothpeopleandanimals.Becauseoatsdon'tcontaingluten,theyarefrequentlyservedasflakes,breakfastcereals,orporridgepreparedfromcrushedorrolledoats.OatmealoroatflourisusedGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.2075Page4inawiderangeofbakedgoods,includingcompositebreadmadewithoatsandwheatflour(Buttetal.,2008).Becauseoatsareasignificantsourceofproteins,minerals,fiber,lipidsandvitaminsincludingtheminagluten-freedietmayhelpaceliacpatient'snutritionalcondition.Europeanrulesrequiredthatthegluten-freesubstancesincludedoatsarerequiredforceliacdiseasepersons,buttheirsafetyforceliacsuffererstoeatisstillabigissue.Accordingtosomeresearch,contaminationfromothercerealsourceisthemainchallengefacedbypersonswiththiscondition,andpureoatsareacceptableforthemajorityofceliacpatients(Cominoetal.,2015).Thefoodindustryiscurrentlyworkinghardtoutilizeoatsmorefrequentlyinthecreationofnovelproducts.Thecreationofnoveloatproductsmayexpandthemarket'sselectionoffunctionalfoodsandhelppreventchronicdiseases(Martinez-VillaluengaandPenas,2017).Oatsarefrequentlyservedasflakes,breakfastcereals,orporridgepreparedfromcrushedorrolledoats.Oatmealoroatflourisusedinawiderangeofbakedgoods,includingcompositebreadmadewithoatsandwheatflour(Buttetal.,2008).Oatsarethoughttoprovideavarietyofhealthadvantages,suchasthecapacitytoreducecholesterolandhaveanti-cancercharacteristics.Oatswererecentlyallowedinthedietsofthosewithceliacdisease(Rasaneetal.,2015).However,itisimportanttotakeintoconsiderationthatoatsexistinavarietyofforms,withvaryingaminoacidsequencesandimmunologicalreactivitylinkedtoharmfulprolaminsandcarrotpomaceareabundantlyfoundwithhighnutritionalvalue.Thus,theaimofthisstudyistoutilizethecarrotpomace(waste)withoatflourinbakingproductlikecupcakesandincreasetheirqualityandnutritionalvalue.1.Materialsandmethods1.1.MaterialprocurementCarrotandoats,wheatwerebeingpurchasefromlocalmarketMultanPakistan.AllChemicalsthatwereuseinresearchpurposewasbeobtainfromBDH,SigmaAldrich,Emplura,andDuksanPureChemicals.1.2.ProximateanalysisofrawmaterialsCarrotpomace,wheatandoatflourwastestedforash,crudefat,crudeprotein,crudefiberandmoistureusingthedescribedmethodinAACC(2000).GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.20751.3.PreparationofcompositeflourPage5Wheatandoatsweremilledbyusingthemicromill(CulattiTypeMFC)toformwholemealflour.Fortheremovalofimpurities,thesamplesforcarrotpomacewerewashedinflowingwater.Usingastainless-steelknife,unwantedpartswereremovedandthencutwiththesameinstrument.UsingajuiceMixerGrinderandaFoodProcessor,thejuicewasextracted.Thecollectedcarrotpomacewillbedrybyovenat55±1°Cfollowedby(Kumaretal.2012)andthengrindedwithalaboratorygrinderatcereallabasshowninfigno.1.AfterthatcompositeflourwaspreparedaccordingtotreatmentplantgiveninTableNo.1.Figno.1TableNo.1TreatmentplanforpreparationcupcakeswithcarrotpomaceandcarrotTreatmentsWheatflourOatflourCarrotpomaceCarrotpomaceT0T1T2T3T4T5T6----5%10%15%100%50%50%50%50%50%50%----45%40%35%45%40%35%powder----5%10%15%1.4.RheologicalpropertiesofcompositeflourRheologicalproperties(waterabsorption,doughdevelopmenttime,anddoughstability)ofcompositeflourwereanalyzedbyfarinographfollowedAACC(2000).1.5.PreparationofbatterAcontrolcupcakewasmadewith3/4cupofsugar,2teaspoonsofbakingpowder,½teaspoonofsalt,½cupofoil,2eggs,1½cupsofflour,½cupofmilk,and1teaspoonofvanillaextract.Afteraddingthewetingredientstothedryones,themixturewasstirreduntilitwassmoothandcreamy.PreparationofbatterfortreatmentdryingredientscontainscompositeflouraccordingGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.2075tothetreatmentplan.1.6.AnalysisofbatterPage6AcalibratedpHmeterwasusedtodeterminethepHofthebatterwhenitwasheatedto20degrees(Gomezetal2011).Theratiooftheweightofastandardcontainerfilledwithbattertotheweightofthesamecontainerfilledwithdistilledwaterwasusedtocalculatethedensityofthebatter.1.7.BakingofcupcakesBeforepreparingcupcakes,anelectricbakingoven(Nan-e-RazaviCompany,Iran)waspreheatedfor15minutesat180°C.Followingstepsfollowedinmixturepreparationasshowninfigno2.Thecakemixturewaspouredintoabakingmoldandbakedfor15-20minutesat180°C.ThecupcakeswerethenremovedfromtheovenandallowedtoFigno.2cooldownatroomtemperatureforonehour.Forfurtherresearch,thecupcakeswereplacedinpolyethylenebagsandstoredatroomtemperature.1.8.ChemicalanalysisofCupcakesCupcakesvaluatedformoisture,protein,ash,fat,fiberandNFEaccordingtothemethoddescribedinAACC(2000).1.9.TextureanalysisofcupcakesAccordingtoKırbasetal.(2019),thetextureofthecakesampleswasanalyzedusingatextureanalyzer(ForcemeasurementIMADATextureAnalyzer,ModelFTRS).Intheanalysis,acylindricalcompressionprobwitha36mmdiameterwasused.Thecupcakeshavebeenformedintorectangularshapesmeasuring20mm×40mm×40mmattheproduct'scenter.Standardequipmentsettingswereusedandtheprobewasmovedat2mm/switha30-secondintervalbetweenthefirstandsecondcompressions.GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.2075Page72.10.EvaluationofcolorofcupcakesAcolorimeterwasusedtogetanaccuratereadingofboththesurfacecolorandtheparticlecolorofthecupcakes(CR-400KonicaMinoltaSensingSingapore)accordingtothemethodoutlinedbyKonukTakmaetal.(2021).Thel*(lightness/darkness),a*(redness/greenness),andb*(yellowness/blueness)Thecolorvaluesweretakenthreetimesforeachsampleinordertoprovideanaccuratepictureofthechangesincolorthatwerecausedbythevarioustreatments.2.11.SensoryanalysisAsexplainedbyDrabinskaetal.(2018)asensoryevaluationofcupcakeswascarriedoutbyfifteentrainedpanelists.Usinganine-pointhedonicscale,panelistsevaluatedtheappearance,flavor,color,texture,aroma,taste,aromaandoverallacceptabilityofthecupcakes(1=severelydislike,5=fair,and9=outstanding).Eachsamplewascomparedtoacontrolsample.Cupcakesinthecontrolsampleweremadefrom100%wheat.2.12.StatisticalanalysisTriplicateanalysesofallsampleswereperformedtoensurethehighestlevelofdatareliabilityforthestatisticalevaluation.Thesignificanceofdifferenceswasdeterminedusinganalysisofvariance(ANOVA)inaccordancewithMontgomery(2017)guidelines.Statistics8.1wasusedforeachoftheresultingparameters,andthesignificanceoftheresultswasexamined.Astandardhighlysignificantdifference(p˂0.01),significantdifferences(p˂0.05),andnon-significantdifference(p>0.05)wereestablished.2.Resultsanddiscussions2.1.ChemicalcompositionofrawmaterialsInaccordanceAACC,(2000),wheat,oat,andcarrotpomacepowderwereexaminedtodeterminetheirlevelsofmoisture,ash,crudeprotein,crudefat,andcrudefiber.DetailedresultsofrawmaterialforproximateanalysisaregiveninTableNo.2.Itisfoundthatoatandcarrotpomacepowderhavinghighfiberandashcontentwhilewheatflourhavinghighprotein.ThecurrentfindingofwheatflourwasinfavorofDavidetal.(2015).TableNo.2ResultsofchemicalcompositionforrawmaterialsAnalysisMoisture%Ash%Fiber%Fat%Protein%NFE%Wheat11.52±0.420.89±0.011.35±0.041.45±0.0512.98±0.6070.81±0.97GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.2075flourPage8Oatflour11.02±0.362.04±0.027.99±0.3713.75±0.6312.34±0.1812.03±0.18Carrot5.04±0.225.26±0.161.38±0.0616.05±0.6912.03±0.1859.24±1.37pomacepowderMeanvaluesaregiven±StandarddeviationT0=100%wheatflour;T1=WheatFlour50%,OatFlour45%,CarrotPomace5%;T2=WheatFlour50%,OatFlour40%,CarrotPomace10%;T3=WheatFlour50%,OatFlour35%,CarrotPomace15%;T4=WheatFlour50%,OatFlour45%,CarrotPomacepowder5%;T5=WheatFlour50%,OatFlour40%,CarrotPomacePowder10%;T6=WheatFlour50%,OatFlour40%,CarrotPomacePowder10%2.2.RheologicalpropertiesofcompositeflourWaterabsorptionconsistency(WAC)Accordingtotheresult,meansquareofwaterabsorptionofcompositeflourshowedhighlysignificantdifference(p<0.01)amongtreatments.TableNo.3WACincreasedwithincreasingCPPamountfrom60.67%(controlsample)to72.01%(samplewith10%CPPsubstitution).Tanskaetal.(2007)observedsimilareffectsonWAwhendriedcarrotpomaceandmangopeelsweremixedtogetherintowheatdough.Thiseffectisexplainedinpartbythefactthelargenumberofhydroxylgroupspresentinthefiberstructurethatinteractswiththehydrogenbondsofwater.CurrentfindingsaresimilarwithZakiandHussien(2018).WhofoundthevalueofWAbetween67.5to76.5%ofcompositeflourpreparedbyoatandwheatflourwithdifferentpercentage.Doughdevelopmenttime(DDT)CPandCPPadditionof5,10,and15%increasedDDTfrom6.34to7.82min(TableNo.3).Duringmixing,waterhydrates,flourcomponents,anddoughform(JurasovaandKukurová,2011).SimilartrendsinDDTwereobservedbyAshoushandGadallah(2011).Thecombinationbetweenfiberandgluten,whichpreventsproteinfrombecominghydrated,mightberesponsiblefortheincreaseinDDT(Gomezetal.,2011).ThepresentfindingsarecloselyrelatedwithKohajdovaetal.(2021)whofoundtheDDTbetween6.83to7.91min.Doughstability(DS)DShasbeenassociatedwiththequalityoftheproteinmatrix,whichcaneasilybeGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.2075damagedbytheadditionofadditionalingredients.TheadditionofCPandCPPresultedinanincreaseofDSfrom6.91to8.13min(TableNo.3).TheseobservationsweresimilarwithKohajdovaetal.92012)thoseobtainedDSbetween6.83to10.35min.Page9TableNo.3ResultsofrheologicalpropertiesforcompositeflourTreatmentsT0T1T2T3T4T5T6WAC%56.21±0.9068.84±0.8968.37±0.9668.04±0.2072.03±0.2272.64±0.1473.14±1.025.34±0.096.34±0.086.83±0.127.65±0.156.62±0.147.17±0.207.82±0.13DDT(min)DS(min)5.67±0.076.98±0.126.95±0.136.91±0.026.21±0.017.34±0.218.13±0.14Meanvaluesaregiven±StandarddeviationT0=100%wheatflour;T1=WheatFlour50%,OatFlour45%,CarrotPomace5%;T2=WheatFlour50%,OatFlour40%,CarrotPomace10%;T3=WheatFlour50%,OatFlour35%,CarrotPomace15%;T4=WheatFlour50%,OatFlour45%,CarrotPomacepowder5%;T5=WheatFlour50%,OatFlour40%,CarrotPomacePowder10%;T6=WheatFlour50%,OatFlour40%,CarrotPomacePowder10%2.3.AnalysisofbatterpHofbatterComparingthebothCPandCPP,CPPimposedsignificant(p<0.05)differenceinpHvalueofbatterofcupcakes.MeanvaluesofpHcontentrangedfrom6.23±0.29to7.02±0.24(TableNo.4).ThevalueofthepHofasolutionindicatesitsacidityoralkalinity.7isconsideredneutralonthisscale,whichrangesfrom0to14.ApHvaluebelow7meansacidity,whereasapHvalueabove7meansalkalinities.RecentfindingsarecomparabletothoseofMajzoobietal.(2016),whoserangeofbatterpHis6.93to6.77.ThepHvalueofbatterisdecreasingbyincreasingthepercentageofCPandCPP.ThiscouldbeduetotheCPPcontainsorganicacids(suchascorbicacidandcaffeicacid),proteinsandaminoacids(mostnotablyglutamicacid),andotheracidiccomponents(Sharmaetal.,2012).DensityofbatterAccordingtotheresult,meansquareofdensitycontentofcupcakesshowedhighlysignificantdifference(p<0.01)amongtreatments.TableNo.4showedthathighestvalue1.03±0.05ofGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.2075Page10densitywasobservedintreatmentinT6(15%CPP)andlowestvalue0.89±0.04wasfoundinT1(5%CP).AccordingtoMajzoobietal.(2016),thedensityofbatterrangesfrom0.89-0.99gcm-3.Theseresultsarecomparabletothoseofthepresentstudy.Densityincreaseswithincreasingthepercentageofcarrotpomace,carrotpomacepowderandoatflour.Theadditionoflupine,buckwheatflour,andextrudedbrokenbeanflourtogluten-freebatterorriceandwheatfodderandoatfibertowheatflourbatterproducedcomparableresultsLeventandBilgicli(2017).TableNo.4ResultsofpHanddensity(gcm-3)ofbatterforcupcakesTreatmentsT0T1T2T3T4T5T6Density0.85±0.0.89±0.00.97±0.01.02±0.00.91±0.00.97±0.01.03±0.005435345pH7.02±0.6.69±0.26.43±0.26.36±0.27.05±0.36.96±0.26.23±0.234183229Meanvaluesaregiven±StandarddeviationT0=100%wheatflour;T1=WheatFlour50%,OatFlour45%,CarrotPomace5%;T2=WheatFlour50%,OatFlour40%,CarrotPomace10%;T3=WheatFlour50%,OatFlour35%,CarrotPomace15%;T4=WheatFlour50%,OatFlour45%,CarrotPomacepowder5%;T5=WheatFlour50%,OatFlour40%,CarrotPomacepowder10%;T6=WheatFlour50%,OatFlour40%,CarrotPomacepowder10%2.4.ChemicalcompositionofcupcakesTheanalysisofvarianceofchemicalcompositionofcupcakespresentedinTableNo.5showedhighlysignificantdifference(p<0.01)amongtreatments,amongcontrolvs.othersandamongCPvs.CPP.Themoisture,inthisstudyisincreasingamongthetreatmentsduetoadditionofbothcarrotpomaceandcarrotpomacepowderasdescribedbyMajzoobietal.(2016)andduetoadditionofdifferentcerealsmoistureisincreased(Jabeenetal.,2022).ThefatcontentofcupcakescalculatedinthisstudyissimilartothatreportedbyManeandKadam,(2021b),whofound20.02%to23.13%fatcontentinRagisupplementedcupcakes.FatcontentinalltreatmentswasdecreasedbecausebothoatandCPPhavelowfatcontentssoincreasingCPPdecreasethefatvalue(Majzoobietal.,2016).2.5.ColoranalysisofcupcakesAccordingtoresultsinTableNo.6,meanvaluesofl*incupcakesfoundhighestvalueGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.2075Page11(45.20±1.73)andlowestvalue(31.99±1.30)observedin“T6(15%CPP)andT1(5%CP)”.Higestvalueofa*andb*isshownintreatmentinT1withmeanvalue18.10±0.95andlowestinT6(TableNo.6).Thevalueofl*isincreasingwhileb*anda*isdecreasinginbothCPandCPPbecauseofpresenceofcoloringcompoundlikeanthocyaninincarrot.ThesefindingsaresimilarwithGadallahetal.2017).TheincorporationofCPPalsorevealedthattheorangecolorofwheatrollcrumbsiscausedbycarotenoids,notablyß-carotene,whichisprincipallyresponsibleforthecolorofcarrots(Kohajdovaetal.,2012).2.6.HardnessofcupcakesMeanvalueofhardnessisdescribedinTable.No.6highestvalueofhardnessfortextureisshownintreatmentinT3(15%CP)withmeanvalue7.57±0.23andlowestinT4(5%CPP)withmeanvalueofhardnessis4.63±0.50(control,T0=9.78±0.42).Hardnessofcupcakesdependsuponthesizeofparticle.AstheCPhashigherparticlesizethat’swhyhardnessisincreaseamongascomparetoCPP.Hardnessofcupcakesreducedwithreducingparticlesize(KimandShin,2014).ThetextureanalysisofcupcakescalculatedinthisstudyissimilartothatreportedbyAhmadietal.(2022),whofound0to40hardnessinapricotkernelfloursupplementedcupcakes.TableNo.6Meanvalueofcoloranalysis(l*,a*andb*)andhardness(N)ofcupcakespreparedbycompositeflourAnalysisT0T1T2T3T4T5T6l*a*49.18±1.31.99±1.34.01±1.34.19±3.534.03±2.37.89±2.45.20±823094203851.739.78±18.10±0.14.63±0.12.46±0.813.26±0.11.89±1.6.63±0.429581470190.52b*30.22±1.42.17±4.30.48±2.28.39±1.627.97±1.27.86±1.21.83±091901971991.77Hardnes7.33±0.75.30±0.16.50±0.37.57±0.234.63±0.54.80±0.27.43±1.s(N)2760612Meanvaluesaregiven±StandarddeviationT0=100%wheatflour;T1=WheatFlour50%,GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.2075OatFlour45%,CarrotPomace5%;T2=WheatFlour50%,OatFlour40%,CarrotPomace10%;T3=WheatFlour50%,OatFlour35%,CarrotPomace15%;T4=WheatFlour50%,OatFlour45%,CarrotPomacePowder5%;T5=WheatFlour50%,OatFlour40%,CarrotPomacePowder10%;T6=WheatFlour50%,OatFlour40%,CarrotPomacePowder10%Page122.7.SensoryevaluationofcupcakesEvaluationofoverallacceptability(Table7)showedthatacceptanceofproductswithhighercontentofCPandCPPupto10%acceptableabovethatwasmarkedlydecreasedbecauseitnegativelyaffectedtaste,color,odor,andhardnessoffinalproductsthisishighlyrelatedtothestudyofKohajdovaetal.(2012).Generally,hardertextureisexpectedforhighdensitycakewhichwasobservedforbothCPandCPPasearlyreportedbyMajzoobietal.(2016),aspongecakemadebyglutenfreeflouranddifferentamountofCPPused.TableNo.7ResultsforsensoryevaluationofcupcakesAnalysisT0T1T2T3T4T5T6Color7.27±0.76.20±1.477.00±0.96.47±1.07.53±0.87.50±0.646.20±1.036332Appearance7.27±0.86.33±1.296.20±1.26.33±1.17.87±0.67.80±6.40±1.86140.6836Texture7.20±0.86.53±1.136.27±1.26.13±1.27.40±0.87.87±0.356.40±1.625306Aroma6.80±1.16.87±0.926.07±0.96.60±0.77.27±0.87.60±0.836.67±0.564882Flavor7.40±0.66.93±1.036.27±0.86.67±0.97.13±0.97.60±0.516.40±1.300918Taste7.00±0.87.00±0.936.87±1.16.93±1.07.53±0.97.67±0.727.00±0.593985Overall7.40±0.66.13±0.836.47±1.36.40±0.97.67±0.67.93±0.266.27±1.Acceptability369216Meanvaluesaregiven±StandarddeviationT0=100%wheatflour;T1=WheatFlour50%,OatFlour45%,CarrotPomace5%;T2=WheatFlour50%,OatFlour40%,CarrotPomaceGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.207510%;T3=WheatFlour50%,OatFlour35%,CarrotPomace15%;T4=WheatFlour50%,OatFlour45%,CarrotPomacepowder5%;T5=WheatFlour50%,OatFlour40%,CarrotPomacePowder10%;T6=WheatFlour50%,OatFlour40%,CarrotPomacePowder10%3.FuturePerspectivesPage13Futurestudiesshouldexploreadvancedformulationstrategiestofurtheroptimizecarrotpomacepowderincorporationbeyond10%whilepreservingdesirablesensoryandtexturalproperties.Novelingredientengineeringapproaches,includinghybridproteinsystemsandsustainablefortificationmatrices,mayimprovenutritionaldensityandproductfunctionality,asdemonstratedininnovativeproteinblendresearch(Buttetal.,2025a;Buttetal.,2025b).Likewise,comparativeproductqualityframeworksusedinmeatanalogueandprocessedfoodstudiescouldbeadaptedtoevaluatefuturebakeryinnovationsforphysicochemical,microbial,andconsumeracceptabilityparameters(Buttetal.,2025c;Buttetal.,2024).Furtherinvestigationsmayfocusonthehealth-promotingpotentialofoat–carrotpomacecupcakesthroughprobioticenrichment,functionalfermentation,andgut-health-orientedproductdesign.Evidencefromprobiotictempehandfunctionalyogurtstudiessuggeststhatincorporationofbeneficialculturesmayenhancemetabolicwellness,digestivehealth,andconsumerdemandforpreventivenutritionproducts(Ahmedetal.,2024;Rashidetal.,2026).Inaddition,theimpactofsuchenrichedcupcakesonobesity-relatedbiomarkers,glycemiccontrol,andepigeneticmodulationshouldbeassessedthroughdietaryinterventiontrials,consideringfindingslinkingfunctionaldietswithinsulinresistanceandmetabolicregulation(Buttetal.,2026b).Sinceoatsandcarrotpomacecontainantioxidantandmicronutrient-richcompounds,futureclinicalstudiesmayevaluatetheirprotectiveroleagainstoxidativestress,liverdysfunction,andexercise-relatednutritionalneeds.Similarnutritionalmodelshaveshownbenefitsofflaxseedoil,oliveoil,andzincsupplementationinphysiologicalhealthandgrowthregulation(Khanetal.,2024;Buttetal.,2026a).Suchevidencesupportsthepossibilityofpositioningthesecupcakesasfunctionalsnacksforathletes,adolescents,andhealth-consciouspopulations.Fromanagriculturalsustainabilityperspective,futureworkmayalsointegratebiofortifiedoatsorcarrotsdevelopedthroughmodernbreedingandgenomeeditingtools.AdvancesinCRISPR-Casmediatedcropimprovementfordiseaseresistance,droughttolerance,andepigenomeeditingindicatestrongpotentialforproducingsuperiorrawmaterialswithhigherresilienceandnutrientqualityforbakeryapplications(Jabeenetal.,2025;Fatimaetal.,2026).Thiscouldstrengthenthesupplychainofclimate-smartfunctionalingredientsforfoodindustries.Industrial-scalecommercializationshouldadditionallyassessdigitaloptimization,consumereducation,andESG-basedsustainableproductionsystems.Artificialintelligencetoolsmaysupportsensoryprediction,processcontrol,andmarkettargeting,whilebroadersustainabilityframeworkscanguidewastevalorizationandresponsiblemanufacturingpractices(Kamaletal.,2026;Khurshidetal.,2026).Finally,ergonomicandlifestyleresearchrelatedtophysicalhealthGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.2075andmovementpatternsmayhelptailorportion-controlledfunctionalsnacksforactiveconsumersandrehabilitationpopulations(Mahmoodetal.,2026).Overall,futureprogressliesinmergingfoodwasteutilization,functionalnutrition,biotechnology,andsmartsustainablemanufacturingtotransformcarrotpomacecupcakesintonext-generationhealthfoods.Page144.ConclusionFoodwastecanalsobeusedintermtoincreasethenutritionalvalueoffoodproductsintermofdirectuseorbydrying.ShortcomingsofCPcupcakesaremostlyrelatedtotheirlowvolume,firmtexture,andinferiorsensoryattributesthenCPP.TheresultsofthisstudyrevealedthatCPPcanbeusedmoresuccessfullythanCPtoreducethefoodwaste.ThepositiveeffectsofCPPonphysicalandnutritionalqualityofthecupcakearemainlyrelatedtoitshighfiber,protein,andashcontent.IncreasingthepercentageofCPPhadsignificantpositiveeffectsoncharacteristicsofbatterandcupcakeandsensoryattributesofthecupcakesintermsofcolor,textureandoverallacceptability.Therefore,additionofCPandCPPwithupto10%canbeusedtoimprovethequalityofnutritionenrichcupcakes.ConflictofinterestAuthorsdeclarethattheyhavenoconf1ictsofinterestDataAvailabilityDatawillbeavailableondemand.AcknowledgementLaboratoryfacilitiesprovidedbyDepartmentofFoodScienceandTechnology,FacultyofFoodandHomeSciencesandCentralHi-TechLaboratories,MuhammadNawazSharifUniversityofAgricultureMultan,Pakistantoexecutethepresentworkaredulyacknowledged.GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.20755.ReferencesPage151.AACC.2000.ApprovedmethodsofAmercianassociationofcerealchemists,AACCPress.Am.Accoc.CerealChem.InSt.Paul,Minnesota,USA.2.Afsharian,S.Aliabad,H.Hosseini,etal.,“ProductionofGluten-FreeCakesUsingCarrotPomacePowder,”Iran.J.Nutr.Sci.FoodTechnol.,16(2021)123-132.3.Ahmadi,Fahimeh,N.Aghajan,etal,“Responsesurfaceoptimizationofcupcakephysicochemicalandsensoryattributesduringstorageperiod:Effectofapricotkernelflouraddition,”FoodSci.Nutr,10(2022)661-677.4.Ahmed,Naveed,MuhammadSaeed,AasmaAsghar,MuhammadAbdullahButt,MuhammadAfzaal,FarhanSaeed,RizwanWahabetal."UtilizationofLactobacillusrhamnosusasprobioticadjunctcultureforthedevelopmentoftempeh."InternationalJournalofFoodProperties27,no.1(2024):1279-1289.5.Butt,M.Sadiq,M.T.Nadeem,M.K.I.Khan,etal,“Oat:uniqueamongthecereals,”Eur.J.Nutr.47(2008)68-79.6.Butt,MuhammadAbdullah,MuhammadAsifAli,AnamIshaq,AmbreenSaleem,ShaziaSaeed,andMujahidUlIslam."Phytochemical-RichFunctionalDietRegulatesEpigeneticMarkers(DNAMethylation)AssociatedwithObesityandInsulinResistance:https://doi.org/10.5281/zenodo.19438403."PakistanJournalofMedical&CardiologicalReview5,no.1(2026b):2707-2715.7.Butt,MuhammadAbdullah,MuhammadAsifAli,AnamIshaq,AmbreenSaleem,SaweraHayat,andNidaKhalil."TheInfluenceOfDietaryZincSupplementationOnTheExpressionOfInsulin-LikeGrowthFactor1(Igf-1)InAdolescentAthletes:https://doi.org/10.5281/zenodo.19438363."PakistanJournalofMedical&CardiologicalReview5,no.2(2026a):12-19.8.Butt,MuhammadAbdullah,MuhammadHameezShahzad,SamiyahTasleem,RabiyaRiaz,XianjiangYe,BurhanKhalid,MuhammadAtiqAshrafetal."DesignofaSustainableWhey–CornHybridProteinPowderforEnhancedNutrition,Functionality,andEnvironmentalStewardship."InnovativeResearchinApplied,BiologicalandChemicalSciences3,no.2(2025b):32-51.GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.2075Page169.BUTT,MUHAMMADABDULLAH,MUHAMMADUMAIRARSHAD,ALIIMRAN,andMUHAMMADAFZAAL."NUTRITIONALANDBIOSAFETYASSESSMENTOFANOVELSOY-WHEYHYBRIDPROTEINCROSSLINKEDBYMICROBIALTRANSGLUTAMINASEINSPRAGUEDAWLEYRATS."TPM–Testing,Psychometrics,MethodologyinAppliedPsychology32,no.S7(2025a):Posted10October(2025a):597-608.10.BUTT,MUHAMMADABDULLAH,MUHAMMADUMAIRARSHAD,SAMIYAHTASLEEM,ALIIMRAN,andMUHAMMADAFZAAL."COMPARATIVEANALYSISOFCHICKENANDMEATANALOGUEPATTIES:EVALUATINGPHYSICOCHEMICAL,COOKING,TEXTURAL,MICROBIAL,ANDSENSORYATTRIBUTES."TPM–Testing,Psychometrics,MethodologyinAppliedPsychology32,no.S6(2025c):Posted15September(2025c):1274-1285.11.Butt,MuhammadAbdullah,RizwanShukat,MuhammadAfzaal,FarhanSaeed,AliImran,AftabAhmed,FakharIslametal."Comparativeevaluationofthequalityandsafetyattributesoflocalandbrandedbeefseekhkabab."CogentFood&Agriculture10,no.1(2024):2360769.12.Comino,Isabel,M.L.Moreno,etal,“Roleofoatsinceliacdisease,”WorldJ.Gastroenterol.,41(2015)11825–11831.13.Czubaszek,Anna,andZ.K.Skaradziñska,“Effectsofwheatfloursupplementationwithoatproductsondoughandbreadquality,”PolishJ.FoodNutr.Sci.,14(2005)281-289.14.David,Oppong,E.Arthur,S.O.Kwadwoetal,“EricBadu,Proximatecompositionandsomefunctionalpropertiesofsoftwheatflour,”Int.J.Innov.Res.Technol.Sci.Eng.,4(2015)753-758.15.Drabinska,Natalia,E.Ciska,etal,“Broccoliby-productsimprovethenutraceuticalpotentialofgluten-freeminispongecakes,”Foodchem.,267(2018)170-177.16.F.Alventosa,J.María,G.R.Gutierrez,etal,“Effectofextractionmethodonchemicalcompositionandfunctionalcharacteristicsofhighdietaryfibrepowdersobtainedfromasparagusby-products,”FoodChem.,113(2009)665-671.17.Fatima,Ambreen,NadiaJabeen,MuhammadAbdullahButt,MuhammadNoman,TalhaRiaz,ShaziaSaeed,AmbreenSaleem,andQaisarSohail."CRISPR-Cas12aMediatedEpigenomeGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.2075Page17EditingofDNAMethylationattheDREB1APromoterEnhancesDroughtSurvivalRateby≥35%inZeamaysSeedlings."ResearchConsortiumArchive4,no.2(2026):1093-1102.18.Gomez,Manuel,E.Ruiz,etal,“Effectofbatterfreezingconditionsandrestingtimeoncakequality,”LWT-FoodSci.Technol.,44(2011)911-916.19.I.S.AshoushandM.G.E.Gadallah,“Utilizationofmangopeelsandseedkernelspowdersassourcesofphytochemicalsinbiscuit,”WorldJ.DairyFoodSci.,6(2011)35-42.20.Jabeen,Nadia,MusaffaShahzadi,MuhammadTaha,NidaShahzadi,andMuhammadAbdullahButt."CRISPR-CasMediatedGenomeEditingforDiseaseResistanceinCrops:AdvancesandChallenges."PakistanJournalofMedical&CardiologicalReview4,no.3(2025):2677-2689.21.Jabeen,Shaista,A.U.Khan,W.Ahmad,etal,“DevelopmentofGluten-FreeCupcakesEnrichedwithAlmond,Flaxseed,andChickpeaFlours,”J.FoodQual.,2022(2022)0146-9428.22.Kamal,Numra,MuhammadAbdullahButt,andUmerJaveid."AnempiricalstudyontheeffectivenessofartificialintelligencetoolsinEnglishlanguageacquisitionandteachingstrategieswithinanESGframework."SocialScienceReviewArchives4,no.1(2026):3562-3568.23.Khan,WaqasAhmad,MuhammadInam‐ur‐Raheem,HinaRasheed,MuhammadAbdullahButt,FarhanSaeed,MuhammadAfzaal,FaiyazAhmed,NoorAkram,AasmaAsghar,andGebremichaelGebremedhinHailu."Comparativeeffectofoliveoilandflaxseedoilondruginducedhepatotoxicityinrats."FoodScience&Nutrition12,no.11(2024):9673-9681.24.Khurshid,Jamila,ZarlakhtaBabar,SajjadAhmed,MuhammadAbdullahButt,UmerJaveid,andNidaKhalil."Beyondcarbonfootprints:unpackingthesocialdimensionsofsustainabilityperformanceinemergingmarketfirms."SocialScienceReviewArchives4,no.1(2026):3386-3402.25.Kim,J.Myoung,M.Shin.“Effectsofparticlesizedistributionsofriceflouronthequalityofgluten-freericecupcakes,"LWT-FoodSci.Technol.,59(2014)526-532.26.Kırbaş,Zahide,S.Kumcuoglu,etal,“Effectsofapple,orangeandcarrotpomacepowdersongluten-freebatterrheologyandcakeproperties,”J.FoodSci.Technol.,56(2019),914-926.GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.2075Page1827.Kohajdova,Zlatica,J.Karovicova,etal,“Influenceofcarrotpomacepowderontherheologicalcharacteristicsofwheatflourdoughandonwheatrollsquality,”ActaSci.Pol.Technol.Aliment.,11(2012)381-387.28.Kumar,Navneet,B.C.Sarkar,etal,“Mathematicalmodellingofthinlayerhotairdryingofcarrotpomace,”J.FoodSci.Technol.,49(2012)33-41.29.Levent,Hacer,N.Bilgiçli,“Effectofgluten-freefloursonphysicalpropertiesofcakes,”J.FoodSci.Technol.Eng.,1(2011)354-360.30.M.Villaluenga,Cristina,ElenaPenas,“Healthbenefitsofoat:Currentevidenceandmolecularmechanisms,”Curr.Opin.FoodSci.,14(2017)26-31.31.M.Kumar,M.D.Barbhai,M.Hasan,etal,SangramDhumal,NadeemRais,DeepakChandranetal."Onion(AlliumcepaL.)peels:Areviewonbioactivecompoundsandbiomedicalactivities."Biomedicine&pharmacotherapy146(2022)11249832.Mahmood,Basit,MinahilArif,HafizMuhammadMoizBasit,BeeneshNadeem,AmmarahAbdullah,andMuhammadAbdullahButt."Long-TermKneeJointLoadingAlterationsinAthletes5YearsPost-ACLReconstruction:AComparativeGaitAnalysis."PakistanJournalofMedical&CardiologicalReview5,no.2(2026):310-318.33.Majzoobi,Mahsa,Z.V.Poor,etal,“Improvementofthequalityofgluten‐freespongecakeusingdifferentlevelsandparticlesizesofcarrotpomacepowder.”Int.J.FoodSci.Technol.,51(2016)1369-1377.34.Mane,Kavita,M.Kadam,“DevelopmentandQualityEvaluationofRagiSupplementedCupcakes,”Int.J.Agric.Environ.Biotechnol.,6(2021)2456-1878.35.Montgomery,D.C,Designandanalysisofexperiments,Jhonwiley&sons.NY,USA,2017.36.Rasane,Prasad,A.Jha,etal,“Nutritionaladvantagesofoatsandopportunitiesforitsprocessingasvalueaddedfoods:areview,”J.FoodSci.Technol.52(2015)662-675.37.Rashid,MianShahan,ZubariaGull,MuhammadAbdullahButt,SaweraHayat,ShnshahE.Azam,ShaziaSaeed,MuhammadMudassarBashiretal."TheRoleofFunctionalProbioticYogurtConsumptioninMedicalWeightLoss:AGLP-1FriendlyNutritionalApproachtoMetabolicHealthinUKAdults:https://doi.org/10.5281/zenodo.19121209."PakistanJournalofMedical&CardiologicalReview5,no.1(2026):1623-1632.GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.2075Page1938.Sharma,K.Datt,S.Karki,etal,“Chemicalcomposition,functionalpropertiesandprocessingofcarrot:areview,”J.FoodSci.Technol.,49(2012)22-32.39.Trilokia,Meenakshi,J.D.Bandral,etal,“Qualityevaluationandstoragestabilityofcarrotpomacepowder,”J.Pharm.Innov.,11(2022)1134-1139.40.Z.Kohajdova,J.Karovicova,M.Jurasovaetal,“Applicationofcitrusdietaryfibrepreparationsinbiscuitproduction,”J.FoodNutr.Res.,50(2011)182-190.41.Z.Kohajdova,J.Karovicova,M.Jurasovaetal,“Applicationofcitrusdietaryfibrepreparationsinbiscuitproduction,”J.FoodNutr.Res.,50(2011)182-190.42.Z.Kohajdova,J.Karovicova,M.Jurasova,“Influenceofcarrotpomacepowderontherheologicalcharacteristicsofwheatflourdoughandonwheatrollsquality,”ActaSci.Pol.Technol.Aliment.,11(2012)381-387.43.Zaki,Hoda,A.Hussien.Chemical,“Rheologicalandsensorypropertiesofwheat-oatflourcompositecakesandbiscuits,”J.Product.,Dev.23(2018)287-306.GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2075https://doi.org/10.53762/grjnst.04.02.26G.2074Page20N/ADeclaration:ThecurrentstudywascarriedoutinDepartmentofFoodScienceandTechnology,MuhammadNawazSharifUniversityofAgricultureMultan.TheabovementionedtitledmanuscripthasnotbeenandwillnotbesubmittedtoanyotherjournalunlessoruntilthefinaldecisionfromtheeditorofJournal.Funding:ConflictofInterest:Thereisnoconflictofinterest.EthicsApproval:N/AConsenttoParticipate:N/AConsentforpublication:N/AAvailabilityofDataandMaterial:ItwillbeprovidedondemandCodeAvailability:Yes,ondemandGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2074https://doi.org/10.53762/grjnst.04.02.25