Carrot pomace, the waste byproduct of carrot juice processing, could be used to add value to spaghetti and other food products, according to researchers at the University Teknologi MARA in Malaysia.

credit: Kander

Carrot pomace flour (CPF) is considered a good source of dietary fibre, minerals, β-carotene and antioxidants. In a recent study, researchers substituted durum wheat semolina flour with different levels of CPF in spaghetti, which improved the nutritional quality of the pasta. The researchers also looked at the texture, colour and sensory attributes of CPF-fortified spaghetti – pasta containing 5% CPF by weight had a good acceptability score.


For further information contact:

Mardiana Binti Ahamad Zabidi

Universiti Teknologi MARA, Malaysia