Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties

Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties

The global challenge of food waste necessitates innovative solutions, such as incorporating carrot pomace, a nutrient-rich by-product of carrot juice production, into beef patties to enhance their nutritional and functional properties. This study evaluated beef patties with carrot pomace added at 0%...

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Bibliographic Details
Main Authors: Jordan Richards, Amy Lammert, Jack Madden, Anna Cahn, Iksoon Kang, Samir Amin
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
food waste
carrot pomace
beef patty
dietary fiber
functional properties
sensory evaluation
Online Access:https://www.mdpi.com/2304-8158/13/23/3910
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