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<p>Purple carrot (<i>Daucus carota</i> L.), rich in anthocyanins, represents a potential source of natural colorants and antioxidants. This study compared the phytochemical properties and color attributes of cabin-dried purple carrot, concentrated, and spray-dried purple carrot juice. Results indicated that cabin-dried purple carrot samples had superior antioxidant activity according to the CUPRAC and DPPH assays. The total phenolic content and total anthocyanin content of purple carrots were found to be sufficiently stable and can tolerate food processing. The color attributes of all processed samples remained acceptable, especially for the <i>a*</i> value of concentrated purple carrot juice (18.33 ± 0.58) and cabin-dried purple carrot powder (19.33 ± 1.15) compared to the control sample (18.33 ± 1.52 for purple carrot juice). Additionally, cabin-dried purple carrot powder was used in a whey-less cheese formulation to improve its phytochemical properties, and its impact was studied on texture and organoleptic properties. Organoleptic and color attributes improved compared to the control sample, but according to texture profile analysis, the hardness of whey-less cheese containing cabin-dried purple carrot powder decreased. The total phenolic content and total anthocyanin content of whey-less cheese containing cabin-dried purple carrot powder significantly (<i>P</i> &lt; 0.05) improved. Also, the radical scavenging activity of the fortified sample increased. Overall, the findings suggest that, compared with spray drying and concentration, cabin drying is a promising method for preserving the beneficial properties of purple carrot, facilitating its application in enhancing the nutritional value, palatability, and cost efficiency of whey-less cheese as a nutritious and affordable alternative to traditional dairy products.</p>

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Comparing purple carrot processing methods with application of the optimal product in whey-less cheese

  • 期刊论文

  • 发表日期：

    2025年10月28日

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  • Mohsen Mohammadi,
  • Mohammad-Taghi Golmakani,
  • Mohammad-Hadi Eskandari,
  • Mehrdad Niakousari

摘要

Purple carrot (Daucus carota L.), rich in anthocyanins, represents a potential source of natural colorants and antioxidants. This study compared the phytochemical properties and color attributes of cabin-dried purple carrot, concentrated, and spray-dried purple carrot juice. Results indicated that cabin-dried purple carrot samples had superior antioxidant activity according to the CUPRAC and DPPH assays. The total phenolic content and total anthocyanin content of purple carrots were found to be sufficiently stable and can tolerate food processing. The color attributes of all processed samples remained acceptable, especially for the a* value of concentrated purple carrot juice (18.33 ± 0.58) and cabin-dried purple carrot powder (19.33 ± 1.15) compared to the control sample (18.33 ± 1.52 for purple carrot juice). Additionally, cabin-dried purple carrot powder was used in a whey-less cheese formulation to improve its phytochemical properties, and its impact was studied on texture and organoleptic properties. Organoleptic and color attributes improved compared to the control sample, but according to texture profile analysis, the hardness of whey-less cheese containing cabin-dried purple carrot powder decreased. The total phenolic content and total anthocyanin content of whey-less cheese containing cabin-dried purple carrot powder significantly (P < 0.05) improved. Also, the radical scavenging activity of the fortified sample increased. Overall, the findings suggest that, compared with spray drying and concentration, cabin drying is a promising method for preserving the beneficial properties of purple carrot, facilitating its application in enhancing the nutritional value, palatability, and cost efficiency of whey-less cheese as a nutritious and affordable alternative to traditional dairy products.