impact of carrot pomace powder (cpp) on the physicochemical and sensory properties of mayonnaise

This study examines the impact of incorporating carrot pomace powder (cpp) in mayonnaise. utilizing agricultural by-products like cpp can enhance nutritional value, improve product stability, and promote sustainability. mayonnaise samples containing 1.5%, 3%, and 4% cpp were analyzed for physicochemical properties, texture, color, total phenolic content, ph and acidity and sensory attributes. the results show that the highest phenolic content was found in sample 3 with 4% cpp (13.85), while the lowest phenolic content (4.57) was in the control sample without cpp (s0). the results demonstrated that cpp improved emulsion stability, texture, and antioxidant capacity. the 4% cpp sample exhibited the highest firmness and adhesiveness, while the 3% cpp sample achieved the best sensory scores. additionally, cpp enhanced the natural color of mayonnaise due to its carotenoid content, contributing to a more appealing product. although higher cpp concentrations improved structural properties, excessive amounts slightly reduced consumer acceptability due to changes in texture and taste. overall, the 3% cpp formulation provided the best balance between physicochemical enhancements and sensory appeal, making it the most suitable option. the findings suggest that cpp can serve as an effective natural fat substitute, reducing reliance on synthetic additives while enhancing the health benefits of mayonnaise. this approach not only contributes to the development of healthier food products but also promotes the sustainable utilization of agricultural waste, reducing environmental impact.

impact of carrot pomace powder (cpp) on the physicochemical and sensory properties of mayonnaise

this study examines the impact of incorporating carrot pomace powder (cpp) in mayonnaise. utilizing agricultural by-products like cpp can enhance nutritional value, improve product stability, and promote sustainability. mayonnaise samples containing 1.5%, 3%, and 4% cpp were analyzed for physicochemical properties, texture, color, total phenolic content, ph and acidity and sensory attributes. the results show that the highest phenolic content was found in sample 3 with 4% cpp (13.85), while the lowest phenolic content (4.57) was in the control sample without cpp (s0). the results demonstrated that cpp improved emulsion stability, texture, and antioxidant capacity. the 4% cpp sample exhibited the highest firmness and adhesiveness, while the 3% cpp sample achieved the best sensory scores. additionally, cpp enhanced the natural color of mayonnaise due to its carotenoid content, contributing to a more appealing product. although higher cpp concentrations improved structural properties, excessive amounts slightly reduced consumer acceptability due to changes in texture and taste. overall, the 3% cpp formulation provided the best balance between physicochemical enhancements and sensory appeal, making it the most suitable option. the findings suggest that cpp can serve as an effective natural fat substitute, reducing reliance on synthetic additives while enhancing the health benefits of mayonnaise. this approach not only contributes to the development of healthier food products but also promotes the sustainable utilization of agricultural waste, reducing environmental impact.