Value-Added Carp Roe Salad Supplemented with Orange Carrot Pomace Powder

Area of Science:

• Food Science
• Nutritional Science
• Sustainable Food Systems

Background:

• Carrot pomace is an underutilized byproduct of carrot juice extraction.
• It contains valuable nutrients like phenolics, carotenoids, and beta-carotene.
• Utilizing food byproducts can mitigate waste and create value-added products.

Purpose of the Study:

• To develop an innovative carp roe salad incorporating carrot pomace.
• To assess the impact of varying carrot pomace powder concentrations (6% and 12%) on product quality.
• To evaluate the nutritional, physicochemical, textural, and sensory properties of the enhanced product.

Main Methods:

• Incorporation of carrot pomace powder at 6% and 12% into carp roe salad formulations.
• Analysis of antioxidant content, phytochemicals (carotenoids), and physicochemical properties.
• Assessment of color, texture, rheology, and sensory attributes through consumer evaluation.

Main Results:

• Carrot pomace addition significantly increased carotenoid levels (84.01–111.01 mg/100 g DW) and antioxidant activity (550.66–588.32 μM TE/g DW).
• The enhanced salads exhibited improved color and texture profiles.
• Carp roe salad with 12% carrot powder received positive consumer feedback for flavor nuances and coloration.

Conclusions:

• Carrot pomace effectively enhances the nutritional and health benefits of carp roe salad.
• The addition of carrot pomace creates a value-added product with improved sensory characteristics.
• This study demonstrates the potential of food byproducts in developing innovative and sustainable food products.