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

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Abstract
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.