Date of Award


Degree Name

MS in Agriculture - Food Science and Nutrition


Food Science and Nutrition


College of Agriculture, Food, and Environmental Sciences


Samir Amin

Advisor Department

Food Science and Nutrition

Advisor College

College of Agriculture, Food, and Environmental Sciences


Approximately one-third of the global food produced for human consumption is lost or wasted somewhere along the food chain. Carrots are one of the most important and widely produced root vegetables grown worldwide; they are rich in many beneficial bioactive compounds such as dietary fiber and carotenoids. Every year, an estimated 29% of processed carrots are lost as waste. The U.S. is the 3rd largest producer of carrots worldwide, 85% of which come from California. During carrot juice processing, up to 50% of the raw material remains as carrot pomace. Carrot pomace may contain up to 55% total dietary fiber, which is thought to have important functional properties such as water holding and fat binding. The objectives of this project were to: 1) Investigate how physical pretreatment and drying treatment affect the functional and chemical properties of carrot pomace, 2) evaluate the impact that carrot pomace as a functional ingredient will have on the physical and chemical properties of beef patties, and 3) validate the developed beef patties using a consumer sensory test to ensure that the products have acceptable sensory attributes.

High shearing and hydraulic pressing pretreatments (HSHP) increased the swelling capacity of freeze-dried carrot pomace by 59% and dehydrated carrot pomace by 34%. Freeze-dried carrot pomace also retained 33% more carotenoids compared to dehydrated pomace. The drying method significantly impacted the functional properties of carrot pomace. Freeze drying improved the water holding capacity by 22% and fat binding capacity by 194% over dehydrated carrot pomace. The addition of dried carrot pomace increased the cooking yield and water-holding capacity of beef patties by 5-15% and 12%, respectively, without significantly changing their textural properties or chemical composition. Eighty-six (86) consumers took part in sensory testing to evaluate beef patties formulated with carrot pomace. Overall, there were no significant differences in liking scores between the carrot pomace patties at 1% & 3% and the control patty. Scores were not changed significantly when patties were consumed with a bun. These results suggested that carrot pomaces may be physically modified to be utilized as a functional ingredient in the food industry.

Included in

Food Science Commons