TEXTURE PROFILE OF CAKES INCORPORATED WITH CARROT SKIN FLOUR

Abstract

The integral use of food aims to reduce the waste of vegetables, fruits and vegetables. In order to take advantage of the discarded carrot peels, a flour was produced to use it as an ingredient in cake formulations. The carrot peels were placed on screens and dried in an oven at 55 °C for 24 hours. The cakes were prepared with the incorporation of carrot peel flour in concentrations of 10% and 20%. As a control, a cake was made without adding flour. The samples with carrot peel flour showed a more orange color, but with less growth. In the texture analyses, the hardness and cohesiveness parameters showed higher values for the samples with flour incorporation, 10% and 20%, obtaining a less moist and soft cake, in relation to the cake without flour addition. The cakes with carrot peel flour required greater chewing force, but the parameters of fractureability, adhesiveness and elasticity did not show a significant difference in relation to the control cake. The carrot peel flour proved to be a product with potential for applications in cakes, and could be an alternative for the food industries. Thus, the full use of food is an alternative to reduce the rate of waste, in addition to adding economic and nutritional value to products.