Commercial carrot processors produce up to 175,000 tons of carrot waste annually. Carrot Mash (CM) is the term referring to the waste by-product of peeled baby carrot processing. Transportation of carrot processing waste is expensive due to its high- water content (approx. 83-95%). High in bioactive compounds (carotenoids) and dietary fibers, it is expected that its conversion into a value-added by-product is of interest to the carrot processing industry. Hemicellulose-rich plant materials have proven to be a source of oligosaccharides, which are known for their beneficial prebiotic activity. The objectives of this research were to: 1) determine the effect of mechanical treatments on the extraction of water and bioactive compounds and evaluate the functional properties of carrot mash; 2) incorporate dried carrot mash into a beef patty and evaluate changes in pH, color, cooking yield, and texture; 3) apply an enzymatic treatment to carrot mash to promote the conversion of polysaccharides to oligosaccharides for prebiotic benefits.
Mechanical separation of liquid and solid fractions by way of expeller pressing was efficient in extracting liquid while simultaneously increasing total solids by nearly 200%, the extraction of carotenoids by 1000%, and polyphenol content by nearly 97%. Mechanical treatments increased the fat binding capacity on average by 183% compared to untreated mash. The addition of unpressed carrot mash or expeller pressed carrot mash increased the cooking yield of a beef patty by 3-13% without significantly changing its textural properties. Enzymatically treating the carrot mash significantly increased the concentration of oligosaccharides up to 2.3%.
These results suggest that carrot processing wastes can be physically and enzymatically modified and have an immense potential to be utilized as a functional ingredient in human food rather than being landfilled, composted or used as animal feed.
","abstract_html":"<p>Commercial carrot processors produce up to 175,000 tons of carrot waste annually. Carrot Mash (CM) is the term referring to the waste by-product of peeled baby carrot processing. Transportation of carrot processing waste is expensive due to its high- water content (approx. 83-95%). High in bioactive compounds (carotenoids) and dietary fibers, it is expected that its conversion into a value-added by-product is of interest to the carrot processing industry. Hemicellulose-rich plant materials have proven to be a source of oligosaccharides, which are known for their beneficial prebiotic activity. The objectives of this research were to: 1) determine the effect of mechanical treatments on the extraction of water and bioactive compounds and evaluate the functional properties of carrot mash; 2) incorporate dried carrot mash into a beef patty and evaluate changes in pH, color, cooking yield, and texture; 3) apply an enzymatic treatment to carrot mash to promote the conversion of polysaccharides to oligosaccharides for prebiotic benefits.</p> <p>Mechanical separation of liquid and solid fractions by way of expeller pressing was efficient in extracting liquid while simultaneously increasing total solids by nearly 200%, the extraction of carotenoids by 1000%, and polyphenol content by nearly 97%. Mechanical treatments increased the fat binding capacity on average by 183% compared to untreated mash. The addition of unpressed carrot mash or expeller pressed carrot mash increased the cooking yield of a beef patty by 3-13% without significantly changing its textural properties. Enzymatically treating the carrot mash significantly increased the concentration of oligosaccharides up to 2.3%.</p> <p>These results suggest that carrot processing wastes can be physically and enzymatically modified and have an immense potential to be utilized as a functional ingredient in human food rather than being landfilled, composted or used as animal feed.</p>","abstract_has_math":false,"creators":["Duval, Alexandra M"],"institution":null,"degree_name":"MS in Agriculture - Food Science and Nutrition","degree_level":null,"degree_discipline":"Food Science and Nutrition","degree_department":null,"school":null,"contributors":["Samir Amin","Food Science and Nutrition","College of Agriculture, Food, and Environmental Sciences"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2020,"date_issued":"2020-03-01T08:00:00Z","date_published":"2020-03-01T08:00:00Z","updated_at":"2026-07-24T01:32:13Z","subjects":["Carrot mash","Carrot pomace","Mechanical pretreatment","Functional Properties","Enzymatic treatment","Agricultural Science","Agriculture","Chemistry","Food Chemistry","Food Science","Laboratory and Basic Science Research","Meat Science","Sustainability"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["10.15368/theses.2020.81"],"render_values":[{"text":"10.15368/theses.2020.81","href":"https://doi.org/10.15368/theses.2020.81","code":true}]}]},"links":{"outbound_url":"https://digitalcommons.calpoly.edu/theses/2155","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Samir Amin","Food Science and Nutrition","College of Agriculture, Food, and Environmental Sciences"]},{"key":"dc:creator","label":"Author","values":["Duval, Alexandra M"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2020-08-03T07:00:00Z"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Nutrition"]},{"key":"thesis:degree_name","label":"Degree Name","values":["MS in Agriculture - Food Science and Nutrition"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Carrot mash","Carrot pomace","Mechanical pretreatment","Functional Properties","Enzymatic treatment","Agricultural Science","Agriculture","Chemistry","Food Chemistry","Food Science","Laboratory and Basic Science Research","Meat Science","Sustainability"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://digitalcommons.calpoly.edu/theses/2155","10.15368/theses.2020.81"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Commercial carrot processors produce up to 175,000 tons of carrot waste annually. Carrot Mash (CM) is the term referring to the waste by-product of peeled baby carrot processing. Transportation of carrot processing waste is expensive due to its high- water content (approx. 83-95%). High in bioactive compounds (carotenoids) and dietary fibers, it is expected that its conversion into a value-added by-product is of interest to the carrot processing industry. Hemicellulose-rich plant materials have proven to be a source of oligosaccharides, which are known for their beneficial prebiotic activity. The objectives of this research were to: 1) determine the effect of mechanical treatments on the extraction of water and bioactive compounds and evaluate the functional properties of carrot mash; 2) incorporate dried carrot mash into a beef patty and evaluate changes in pH, color, cooking yield, and texture; 3) apply an enzymatic treatment to carrot mash to promote the conversion of polysaccharides to oligosaccharides for prebiotic benefits.
Mechanical separation of liquid and solid fractions by way of expeller pressing was efficient in extracting liquid while simultaneously increasing total solids by nearly 200%, the extraction of carotenoids by 1000%, and polyphenol content by nearly 97%. Mechanical treatments increased the fat binding capacity on average by 183% compared to untreated mash. The addition of unpressed carrot mash or expeller pressed carrot mash increased the cooking yield of a beef patty by 3-13% without significantly changing its textural properties. Enzymatically treating the carrot mash significantly increased the concentration of oligosaccharides up to 2.3%.
These results suggest that carrot processing wastes can be physically and enzymatically modified and have an immense potential to be utilized as a functional ingredient in human food rather than being landfilled, composted or used as animal feed.
"]},{"key":"dc:title","label":"Title","values":["Valorization of Carrot Processing Waste"]}]}],"canonical_facts":{"dc:contributor":["Samir Amin","Food Science and Nutrition","College of Agriculture, Food, and Environmental Sciences"],"dc:creator":["Duval, Alexandra M"],"dc:date.available":["2020-08-03T07:00:00Z"],"dc:description.abstract":["Commercial carrot processors produce up to 175,000 tons of carrot waste annually. Carrot Mash (CM) is the term referring to the waste by-product of peeled baby carrot processing. Transportation of carrot processing waste is expensive due to its high- water content (approx. 83-95%). High in bioactive compounds (carotenoids) and dietary fibers, it is expected that its conversion into a value-added by-product is of interest to the carrot processing industry. Hemicellulose-rich plant materials have proven to be a source of oligosaccharides, which are known for their beneficial prebiotic activity. The objectives of this research were to: 1) determine the effect of mechanical treatments on the extraction of water and bioactive compounds and evaluate the functional properties of carrot mash; 2) incorporate dried carrot mash into a beef patty and evaluate changes in pH, color, cooking yield, and texture; 3) apply an enzymatic treatment to carrot mash to promote the conversion of polysaccharides to oligosaccharides for prebiotic benefits.
Mechanical separation of liquid and solid fractions by way of expeller pressing was efficient in extracting liquid while simultaneously increasing total solids by nearly 200%, the extraction of carotenoids by 1000%, and polyphenol content by nearly 97%. Mechanical treatments increased the fat binding capacity on average by 183% compared to untreated mash. The addition of unpressed carrot mash or expeller pressed carrot mash increased the cooking yield of a beef patty by 3-13% without significantly changing its textural properties. Enzymatically treating the carrot mash significantly increased the concentration of oligosaccharides up to 2.3%.
These results suggest that carrot processing wastes can be physically and enzymatically modified and have an immense potential to be utilized as a functional ingredient in human food rather than being landfilled, composted or used as animal feed.
"],"dc:identifier":["https://digitalcommons.calpoly.edu/theses/2155","10.15368/theses.2020.81"],"dc:subject":["Carrot mash","Carrot pomace","Mechanical pretreatment","Functional Properties","Enzymatic treatment","Agricultural Science","Agriculture","Chemistry","Food Chemistry","Food Science","Laboratory and Basic Science Research","Meat Science","Sustainability"],"dc:title":["Valorization of Carrot Processing Waste"],"thesis:degree_discipline":["Food Science and Nutrition"],"thesis:degree_name":["MS in Agriculture - Food Science and Nutrition"]},"updated_at":"2026-07-24T01:32:13Z"}