Utilization of Carrot Pomace for the Preparation of a Value Added Product

This study was conducted to explore the possibility of utilization of waste residues (pomace) obtained during carrot juice extraction for the preparation of a value added product viz. carrot based condensed milk product (gazrella, an Indian sweetmeat). The carrot pomace was treated osmotically in two ways: Firstly, dipping in 65°Brix sucrose syrup, secondly, by adding 35% sucrose (dry powder) to the pomace. The product was further dehydrated convectively at 60°C temperature up to 4-5% moisture content (wet basis) and packaged under vacuum in aluminum laminated package (100 gauge). The dehydrated product was stored at ambient temperature (28-42°C) for 6 months and was utilized for preparation of carrot based condensed milk product. After conducting preliminary trials, a new method was adopted for the preparation of carrot based condensed milk product. The product prepared from osmo-convectively dehydrated pomace had moderate to excellent overall acceptability.