Carrot Pulp Chemical Composition, Color, and Water-holding Capacity as Affected by Blanching

Our objectives were to investigate the effect of blanching on nutrients, color, α- and β-carotenes, dietary fiber, and water-holding capacity of carrot pulp after juice was extracted. Carrot pulp contained 4-5% protein, 8-9% reducing sugars, and 5-6% minerals. Compared to the color of fresh carrot juice, pulp from blanched carrots retained redness color values better than that from unblanched carrots. Pulp contained from unblanched: 17% and from blanched: 31-35% of the total α- and β carotenes in the fresh carrots. Glucose and galacturonic acid were predominant sugars of the nonstarchy polysaccharides (NSP) in carrots. Pulp contained 37-48% total dietary fiber and had a high water-holding capacity (WHC), ranging from 9.42 to 10.52g water/g organic matter. Considering carotenes, WHC, and fiber content, carrot pulp products are a good source of dietary fiber.