Summary
This study investigates the application of black carrot pomace (BCP) powder, an underutilised by-product from juice extraction, as a functional food ingredient in yoghurt. BCP powder, rich in anthocyanins and other bioactive compounds, was added to yoghurt formulations and evaluated for effects on nutritional, phytochemical, and sensory properties. The findings demonstrate that BCP powder incorporation enhances antioxidant activity, phytochemical content, colour appeal, and overall nutritional profile, offering both sustainability benefits through valorisation of agricultural by-products and consumer-facing innovation in functional dairy products.
Regional applicability
The study's methodology and findings are applicable to United Kingdom dairy and food manufacturing sectors, where there is growing consumer and regulatory interest in functional foods, natural ingredients, and food waste valorisation. Carrot cultivation is established in the UK, though black carrot varieties are less common; transferability would depend on local availability of feedstock or import feasibility.
Key measures
Phytochemical composition, antioxidant activity, mineral content, colour characteristics, physicochemical properties, sensory evaluation
Outcomes reported
The study assessed the effects of adding black carrot pomace (BCP) powder to yoghurt formulations, measuring changes in nutritional composition, phytochemical content, antioxidant activity, colour characteristics, and sensory properties. Addition of BCP powder improved nutritional value, colour, phytochemical content, and antioxidant activity of the yoghurt products.
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