According to a study published in the Journal of Food Science, carrot powder may be an effective ingredient in sausage formulation to increase the nutraceutical content without affecting its shelf life.
The researchers created a control carrot powder (CCP) by shredding and immediately dehydrating carrots. A functional carrot powder (FCP) was made by shredding carrots, storing them for 48 hr at 15°C, and then dehydrating them. This allowed for the accumulation of phenolic compounds as a response to wounding stress (shredding). The researchers found that the FCP had higher fiber (30.1%) and chlorogenic acid (798.4%) content as compared with the CCP. Likewise, the FCP showed higher water (19%) and oil (3.9%) absorption capacity as compared with the CCP.
The researchers then formulated sausage with 4% of the FCP and evaluated the final product during storage for 42 days at 4°C. Both the functional and the control powders increased the fiber of sausages by 72.7%, and fortified them with carotenoids, providing 30%–40% of vitamin A daily requirements per portion (62.5 g). The FCP did not affect purge loss, and sausages contained 270% and 377% more total phenolics and chlorogenic acid content as compared with the CCP-fortified sausages. In addition, the FCP sausage formulation had adequate sensory acceptability and its carotenoid and phenolic content remained stable during storage.
The researchers determined that the application of wounding stress prior to dehydration of carrots produced a food ingredient with higher levels of nutraceuticals (chlorogenic acid and dietary fiber) and enhanced functionality (higher oil absorption index and water absorption index). “Sausages added with FCP ingredient could aid in the prevention of chronic and degenerative diseases,” concluded the researchers.
The increase in healthy compounds by wounding and other stress technics is a field widely studied by Dr. Luis Cisneros-Zevallos.
Picture by IndiaMART, carrot powder