@book{742,
	author = {Sierra, Susan Sumila},
	title = {Zero-waste food processing of carrot (Daucus carota Linn.)/},
	publisher = {Nueva Vizcaya State Institute of Technology},
	year = {2002},
	address = {Bayombong:},
	note = {	This study was conducted to determine the zero-waste utilization of all the parts of carrot plant such as leaves, stalk/stem, pulp or flesh and peelings into processed food. The indigenous recipes utilizing all parts of the carrot plant used as follows for the leaves fish sinigang, for stem/stalk pickles, flesh/pulp cake, puto and beverage, and peelings or skin - flan and chips

	The sensory attributes evaluated on the finished products were color and appearance, texture, flavor and aroma, and overall acceptability using the hedonic scale A comparison-paired t-test was used to analyze the finished products. Results of the study revealed that the utilization of carrot leaves as ingredient in fish stew (sinigang) was as desirable and acceptable in color and appearance, texture, flavor and taste as the control (mustard leaves) The stem/stalk of carrot used in the preparation of pickles were comparable to the papaya pickles in flavor and taste. The color, texture and acceptability of carrot stem/stalk pickles were significantly different from papaya pickles (control). Carrot cake compared favorably with the control butter cake in color and appearance, texture, flavor and taste and general acceptability. The carrot ingredient did not affect the sensory attributes of the cake in fact it was as desirable as the control. In the case of puto, it was observed that the food product carrot puto was as desirable in appearance, texture, flavor and taste and acceptable as the control steamed cake (puto) The flavor and general acceptability of papaya and carrot delight were significantly different. Carrot delight showed tendency to become less acceptable. However, carrot delight had a desirable color and appearance and texture as the papaya delight (control). As to the preparation of flan snack item, the appearance and taste of carrot flan was less desirable and less acceptable as the leche flan. The utilization of carrot peelings into chips was significantly different in appearance, texture and overall acceptability. However, it was found out that carrot chips had similar taste and flavor as the potato chips. Since the leaves and skin/peeling of the carrots are free, there is more profit as to cost and return when made into snack items.
}
}