Development and evaluation of carrot powder as a food ingredient

Consumers demand convenience and innovative products. Consumers expect the food producers to deliver high quality products for a reasonable price. Health is considered important but not at the expense of flavor. The focus of this research project was to develop a product from carrots in a powdered form, which will enable the consumer to produce a juice, or a soup very easily. The objective of this study was to identify and evaluate a product, which was cubed dried and powdered dried. Blanched carrots, which were dried, and ground (Cubed Dried) and carrots were cryogenically ground and then dried (Powder Dried). These carrot powders evaluated for composition, sensory, and microbial quality. The cubed dried carrot powder sample scored better in both physiochemical and sensory characteristics than the powdered dried sample. Carotene levels were found to be higher in the cubed dried product. The microbial quality was better for powdered dried than cubed dried, anyhow cubed dried microbial quality fits in the acceptable level.