?STUDIES ON CARROT PULP AS SOURCE OF NUTRITIONAL DIETARY FIBRE

Abstract

Effect of various blanching processes on the retention of different nutrients of carrot pulp was investigated. Each
blanching process showed different behaviour on the retention of nutrients. Carrot pulp contained 5.1 -5.6%
protein, l.l -1.5% lipids, 5.6 -6.5% minerals and 15.6 -19.7% soluble sugars. Non reducing sugars were almost
. two times more than reducing sugars in all carrot pulp products. Carotene and vitamin C were present in all pulp
products but highest content of the two nutrients was observed in the pulp obtained from unblanched carrots.
Hemicellulose and cellulose were found to be the two main predominant dietary fibre components of carrot pulps,
while water holding capacity (WHC) of carrot pulps ranged from 10.3-13.9g water per gram organic matter.
Considering dietary fibre components, WHC, Carotene and other nutrients, carrot pulp was found to be a good
source of dietary fibre.