Carrot Powder (1 kg)

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of mineral components including iron, zinc, potassium and manganese which can enrich wheat bread mineral composition since wheat is a poor source of microelements (100g supplies only 1.

Due to low yields associated with carrot juice production, industry is using new technologies for extracting juice such as depolymerizing enzymes, mash heating and decanter technology.

Women with high circulating levels of carotenoids may also have a reduced risk of breast cancer ( 30).

Simon and Lindsay ( 1983) reported that reducing sugars accounted for 6–32% of free sugars in 4 hybrid varieties of carrot. Hence, by-product of carrot after juice extraction represent promising sources of compounds with bioactive properties that could be explored in the development of food ingredients and dietary supplements (Moure et al. Sethi and Anand ( 1982) prepared intermediate-moisture carrot slices using a solution containing sugar, glycol, water, acid and preservative.Excellent retention (96–98%) of carotenoids in freeze dried carrots has been noticed (Rodriguez-Amaya 1997). It has a tendency to clump, so it will need to be wetted with vegetable glycerin prior to adding to formulas.

Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with juices extracted from fruits and other vegetables. Blanched carrots contain higher β-carotene but lower ascorbic acid than their unblanched counterpart just after drying whereas, non-enzymatic browning was unaffected by blanching (Negi and Roy 2001). Numerous animal experiments and epidemiological studies have indicated that carotenoids inhibit carcinogenesis in mice and rats and may have anticarcinogenic effects in humans.Carrots are famous for their benefit to the eyes - they even look like an iris when you cut them – containing extremely high am ounts of beta-carotene (pro-formed vitamin A) which is actually the Latin name for carrot! Only 3 percent of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil. Lineback ( 1999) has reported that the carrot cell wall is composed of pectin (galacturonans, rhamnogalacturonans, arabinans, galactans and arabinogalactans-1), cellulose (β-4, D-glucan), lignin (trans-coniferyl alcohol, trans-sinapyl alcohol and trans-p-coumaryl alcohol) and hemi-cellulose (xylans, glucuronoxylans β-D-glucans and xyloglucans). Blanching of carrot before dehydration results in higher retention of β-carotene (Negi and Roy 2001).