Quality and Nutritional Evaluation of Oat Cupcakes Enriched with Carrot Pomace

Abstract

Carrot pomace is the by-product of juice that is enrich in fiber. Carrot pomace contains fiber and provides nutritional benefits for humans. Oat (Avena sativa L.) is the member of member of the Poaceae family and the fourth most significant cereal crop in the world. The basic purpose of this research was to utilize the carrot pomace in oat cupcakes in order to enhance value chain of oat (neglected cereal) and carrot pomace (by product). In this research carrot pomace powder was prepared by using the hot air oven. After that proximate analysis (moisture, fat, fiber, ash and protein) of raw material was performed. Then the cupcakes were prepared by two different methods one by using 5%, 10% and 15% carrot pomace (CP) and secondly by using 5%, 10% and 15% of carrot pomace powder (CPP) with 45%, 40% and 30% oat flour. Density and pH of batter was observed in range of 1.03±0.05 to 89±0.04 and 6.23±0.29 to 7.02±0.24. Moisture, protein, fiber and ash were increased among treatments in both CP and CPP while on the basis of sensory analysis (overall acceptability) of prepared cupcakes was analyzed that T2 (10% CP) and T5 (10% CP was more accepted. It was concluded that cupcakes 10% CP and CPP can be utilized with oat flour for preparation of fiber enrich cupcakes.