Production of milk-based drink enriched by dietary fiber using carrot pomace: Physicochemical and organoleptic properties during storage

• Published in: Food hydrocolloids 2024-06, Vol.151, p.109834, Article 109834
• Main Authors: Rezvani, Zahra, Goli, Sayed Amir Hossein
• Format: Article
• Language: English
• Subjects: acidity; beverages; Carotenoid; carotenoids; Carrot pomace; carrots; cold storage; color; consumer preferences; dietary fiber; Fiber enrichment; flavor; food industry; fruits; Functional dairy beverage; hydrocolloids; milk; Milk fortification; mouthfeel; odors; pectins; phytochemicals; pomace; Sensory evaluation; separation; stabilizers; sterilized milk; storage time; turbidity; viscosity
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2024.109834

The utilization of fruit and vegetable wastes in the production of functional dairy beverages is one of the effective ways to enhance fiber intake in a diet. In this study, the production of milk-based drinks containing carrot pomace (CP), as a dietary fiber source, was evaluated. CP was added into low-fat sterilized milk to create 2, 4, and 6 % (w/w) CP-fortified milk drink using high methoxyl pectin (0, 0.05, 0.1, and 0.15 % w/w) as a stabilizer. Our results implied that CP altered the color of milk, making it darker and more red/yellow, increased its apparent viscosity from 11.6 to 16.15 m Pa.s, acidity (from 0.17 to 0.19 %), soluble solids (from 8.25 to 9.90° BX), and promoted sedimentation, while, significantly reduced negative charges from −42.45 to −21.45 mV. It observed that 0.1 % of pectin has the potential to stabilize the carrot pomace-milk drink and reduce the sedimentation of particles, which made the drinks a vehicle for delivering a higher level of dietary fiber and phytochemicals (carotenoids and vitamins). Afterward, the effect of pectin (0 and 0.1 %) on drink stability containing CP (4 %) during 8 days of cold storage was investigated at regular intervals. No significant changes were observed in the physicochemical properties of treatments, concerning the acidity, turbidity, color, physical stability, and ζ-potential over time. The results indicated that a reversible phase separation occurred in the beverage samples, induced by decreased ζ-potential during the period. Also, a slight loss in total carotenoid content of samples from 31.20 to 23.18 mg ß-carotene l −1 was found with the prolonged storage time. Sensory analysis revealed a similar consumer preference in terms of sensory attributes (color, flavor, aroma, and mouthfeel) for both treatments. Therefore, producing a stable functional milk drink containing 4 % CP could be feasible and applicable in food industry. [Display omitted] •Carrot pomace fortified milk with pectin as a stabilizer was processed and characterized.•A high-fiber dairy drink with improved suspension stability was achieved by incorporating 4 % carrot pomace (CP) and 0.1 % pectin.•The physicochemical properties of the preferred treatments (containing 4 % CP with/without pectin) were almost stable during the cold storage.•Sensory analyses also revealed a similar consumer preference for these treatments.