This study assessed the quality characteristics of cookies made with different amounts (0, 5, 10, 15%) of black carrot powder. The density and pH value of cookie dough were constant for all groups. Compared to the control group, the moisture content was higher in groups containing the black carrot powder. Increasing the amount of black carrot powder resulted in decreased L-value but increased a-value. Furthermore, the hardness of cookies increased with increasing amounts of black carrot powder. The consumer acceptance test revealed that up to 15% black carrot powder addition was desirable. Total phenol content of the control group was 24.0 mg GAE/100 g, while black carrot powder groups ranged from 45.5 to 103.5 mg GAE/100 g. The DPPH radical scavenging activity was also augmented with increasing volumes of black carrot powder. Taken together, we recommend that cookies with 15% black carrot powder are desirable in terms of overall acceptability and antioxidant activity.

This study examined the quality of bread made from a wheat flour, oat powder, and wild carrot powder mixture. The lightness and redness values decreased with increasing amount of wild carrot powder addition, while the yellowness was increased significantly. In a sample of wild carrot powder addition, the total volume was lower than the control. The texture profile analysis of oat bread, such as hardness, gumminess and cohesiveness decreased significantly with increasing amount of wild carrot powder addition. In the case of springiness, the value was not significant. The sensory evaluation of oat bread was significantly different in all analyses. Oat bread (BCB2.0) containing 2.0% (w/w) wild carrot powder showed the highest value in the four sensory evaluation items. Therefore, the 2.0% (w/w) addition of wild carrot powder addition was appropriate. An analysis of the physicochemical active component and DPPH scavenging activity of oat bread revealed a higher total flavonoid and total polyphenol content than normal bread. The DPPH scavenging activity was also 20.3% compared to the wild carrot powder. The availability of wild carrot powder in oat bread could be identified.

For the purpose of improving microbiolgical quality of carrot powder, which is being used as minor ingredients of convenience foods, comparative influence of Υ-irradiation and ethylene oxide(E.O) fumigation was investigated with emphasis on sterilizating effect and physicochemical propertied Carrot powder sample was contaminated with thermophiles 4.0103/g, acid tolerant bacteria 3.7103/g and coliforms 1.6102/g, respectively. And thus sanitation process was required. E.O fumigation in commercial practice was not enough to destroy thermophilic bacteria, while Υ-irradiation at below 5 kGy could reduce all microorganisms up to undectected levels. Radiosensitivity(D10) of thermophiles was shown to be 2.25 kGy. The applicable dose of irradiation to the improvement of microbiological quality showed insignificant influences on the physicochemical quality of the sample.