Carrot Pomace Jam: A Sustainable Approach to Waste Utilization and Sensory Preferences

Abstract

The development of carrot pomace jam utilizes carrot pomace, a nutrient-rich byproduct often discarded as the hero ingredient, promoting sustainability and reducing post-harvest losses. This supports sustainable food processing and waste reduction through innovative product development. This innovative product transforms food waste into a value-added functional jam made from carrot pomace, carrot juice, grated carrots, sugar, and water. The production process involves washing and peeling carrots, blanching the pomace, then cooking all ingredients with continuous stirring. Moreover, heating continues until required brix attained for jam. The research aimed to evaluate both physicochemical and sensory attributes of the developed jam. The proximate analysis showed fat content at 20±0.07%, moisture content at 8±0.02% (with a decreasing trend), and ash content at 91.6±1.22%. Physicochemical analysis revealed total soluble solids (TSS) at 69.4±0.98 °Brix and weight loss of 10±0.02%. Antioxidant activity was significant, with total phenolic contents (TPC) at 40.876±0.13 mg GAE/100g and DPPH at 29.429±0.19%. Among the treatments, T2 was the most acceptable in terms of quality and sensory evaluation, while T4 showed the least preference.