Partial Substitution of Tomato Powder With Carrot Powder as an Adjunct

ABSTRACT
This study explores the potential of partial substitution of tomato powder with carrot powder to
enhance the functional, nutritional, and sensory attributes of tomato-based powder products.
Tomato (Solanum lycopersicum) is renowned for its high lycopene, vitamin C, and dietary fiber
content but is challenged by high perishability and processing limitations, including low bulk
density and poor rehydration properties. Carrot (Daucus carota), rich in β-carotene and vibrant
in color, offers a promising adjunct to improve these functional deficiencies and diversify the
nutritional profile. The research involved preparing various blends of tomato and carrot powders,
analyzing their proximate composition, functional properties (such as water absorption capacity
and bulk density), and sensory acceptability. Results demonstrated that the inclusion of carrot
powder significantly increased β-carotene content and improved functional properties without
compromising sensory qualities. The sensory evaluation indicated high acceptability of the blends,
suggesting their suitability for use in various food formulations. These findings support the
development of fortified, shelf-stable vegetable powders with enhanced nutritional and functional
qualities, providing an innovative approach to reducing post-harvest losses and adding value to
vegetable processing