The Substitution of Powdered Carrot Pulp for Butter in Brownies

Abstract (EN)

The reduction of butter in bakery products can have positive health benefits for consumers. Carrot pulp, a byproduct of making carrot juice, is available to bakeries that also sell fresh juices and smoothies. The substitution of reconstituted powdered carrot pulp for butter in a brownie recipe was investigated. It was found that substituting carrot pulp for 25% of the butter in the recipe was accepted by consumers, but more than this was rated as less appealing than the original recipe. Substitution of powdered carrot pulp for butter in brownies up to 25% is recommended, as it provides benefits including the reduction in health risk from butter consumption, reduced caloric content, and reduced costs for the bakery.