Writing in the Journal of Food Science, scientists from Tecnologico de Monterrey report that applying a wounding stress to a carrot prior to dehydration and milling led to increases in the fiber and polyphenol content. And when this powder was formulated into a sausage, the fiber content of the finished product was 73% higher than a control carrot powder (CCP).
In addition, sausages formulated with the functional carrot powder (FCP) were able to provide between 30 and 40% of the daily vitamin A requirements per portion.
Commenting on the practical applications of the research, the scientists stated: “FCP addition to sausage formulations at 4% didn't affect purge loss, and resulted in sausages with higher phenolic compounds and dietary fiber.
“Furthermore, FCP formulations presented adequate sensory acceptability and its carotenoid and phenolic content remained stable during storage. FCP could be used as an ingredient in sausage formulation to increase the content of nutraceuticals without affecting its shelf-life.”
Study details
According to background information in the journal article, it has been reported several times over the last decade that a wounding stress (via shredding) results in the production of phenolic compounds by carrots, and chlorogenic acid in particular.
The new study supported these earlier reports, with chlorogenic acid levels a whopping 798% higher in the FCP compared to the CCP.
When incorporated into sausages, the FCP led to 270% and 377%% more total phenolics and chlorogenic acid, respectively, compared to sausages formulated with the control carrot powder.
While it is important to assess the nutritional content of the sausage product, if the product does not taste good then it is not going to be accepted by consumers. So, the researchers recruited 98 students and workers from Tecnológico de Monterrey to assess the sausages.
Results of the consumer panel revealed that the appearance was the most criticized aspect of the product, flavor, texture and overall acceptability scores were similar between the FCP sausages and the CCP sausages. However, these scores were slightly lower than sausages formulated without any carrot powder.
“… the application of wounding stress prior to dehydration of carrots resulted on the generation of a food ingredient with higher levels of nutraceuticals (chlorogenic acid and dietary fiber) and enhanced functionality (higher [water absorption index and oil absorption index]),” they wrote.
“Its incorporation into sausage formulations resulted in the development of a nutraceutical food due to its high content of chlorogenic acid and provitamin A carotenoids. Sausages added with FCP ingredient could aid in the prevention of chronic and degenerative diseases.”
Source: Journal of Food Science
Volume 83, Number 9, Pages 2351-2361. doi: 10.1111/1750-3841.14319
“Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals”
Authors: M. Alvarado-Ramírez, et al.