Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis

In this study, it was aimed to determine the properties of black carrot pomace and its use in pastries. For purpose, dried at 150ºC by using drum drier. Dietary fiber (64.93 %), total sugar (1.16 fat (1.60 protein (8.82 anthocyanins (0.21 mg/g) phenolic substances (2.30 were determined. The functional such as water retention capacity (1.53 g/g), swelling (1.59 mL/g), alcohol insoluble residue (737.5 g/kg) emulsion (30.64 mL/g) calculated. Dried used three different levels modified cookie cake formulations. Ranking test applied for sensory evaluation each derived results analysis showed that formulations more suitable preferred.