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INFLUENCE OF CARROT POMACE ON THE RHEOLOGICAL PROPERTIES OF DURUM WHEAT FLOUR DOUGH
Abstract
Carrot pomace is considered a promising by-product due to its health-benefit nutrients such as fibers, vitamins, polyphenols, carotenoids, and minerals. Incorporating pasta with healthy ingredients such as carrot pomace could be a good idea to enhance its nutritional value. The aim of this study was to investigate the effect of carrot pomace on durum wheat flour dough rheological properties. In this study, carrot pomace from four varieties was used. Carrot pomace was incorporated at levels varying from 0 to 12%. Dough rheological properties were evaluated using fundamental measurements, by applying frequency sweep and temperature sweep tests, using a Haake dynamic rheometer. Additionally, the creep-recovery test was used to test the dough's elasticity and recoverable proportion. Partial replacement of durum wheat flour with carrot pomace changed dough behavior, showing a rise in gelatinization temperature with the addition level. Also, the elastic and viscous moduli raise with the addition level, depending on carrot pomace varieties, indicating a more elastic and firmer dough as the level was higher. The effects of carrot pomace varieties and addition levels could be explained by the differences of carrot pomace functional properties with respect to durum wheat flour, depending on their chemical composition. The creep-recovery parameters are influenced by both carrot pomace varieties and the addition level, showing a decreasing trend with the increase of the addition level. The results revealed that the rheological tests can give a powerful insight into the development of nutritionally enhanced pasta by valorization of carrot pomace, reducing food waste.
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