Valorization of Carrot Processing Waste

<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>

Name thesis:degree_name

MS in Agriculture - Food Science and Nutrition

Discipline thesis:degree_discipline

Food Science and Nutrition

Year dc:date.available

2020

Author dc:creator

• Duval, Alexandra M

Contributors dc:contributor

• Samir Amin
• Food Science and Nutrition
• College of Agriculture, Food, and Environmental Sciences

• 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

Identifier

10.15368/theses.2020.81

OAI identifier oai:identifier

oai:digitalcommons.calpoly.edu:theses-3694