Development and Characterization of Flour from Carrot Peel (Daucus carota)
DOI:
https://doi.org/10.18050/aee6xy17Keywords:
Carrot peel, functional flour, waste valorization, circular economyAbstract
The main objective of the research was to develop and characterize functional flour from carrot peel (Daucus carota), an agro-industrial byproduct that is commonly discarded. The process included the reception, selection, separation, size reduction, drying, milling, sieving, and packaging of the peels. The material balance showed that the greatest loss occurred during the separation stage, where 84% of the raw material was discarded as endocarp, while the final product represented 12.9% of the initial weight. The obtained flour showed outstanding physicochemical characteristics, with a moisture content of 10.5%, crude fiber of 14.3%, protein of 4.85%, fat of 0.69%, ash of 2.35%, and a total dry matter of 90.74%. These results underline the nutritional and functional value of the product, making it suitable for applications in functional and dietary foods. Furthermore, the research highlighted the importance of strategies for the comprehensive use of byproducts, such as the endocarp, which could be used for the production of fertilizers, biogas, or bioactive compounds. Comparison with other studies showed that carrot peel flour is comparable to other vegetable flours, such as banana peel flour, in terms of its potential to improve the texture, color, and nutritional value of food products. Moreover, it was concluded that this flour has higher prebiotic activity and antioxidant capacity than other vegetable byproducts. In this context, the research supports the importance of circular economy and sustainability in the food industry by transforming waste into high-value functional ingredients.
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