Alternative Animal Feed Additive Obtain with Different Drying Methods from Carrot Unsuitable for Human Consumption
This study was conducted to determine that carrot powder obtain by different drying methods (oven and vacuum-freeze dryer) of carrot unfit for human consumption that whether feed additives in animal nutrition or not. Carrots randomly divided 2 groups. First group was dried by using oven, second group was by using vacuum freeze dryer methods. Dried carrot prepared from fresh carrot was analysed nutrient matter (energy, crude protein, crude oil, crude ash, beta carotene, mineral concentration and colour). The differences between groups in terms of energy, crude protein, ash, Ca and Mg was not significant (P>0,05). Crude oil, P, beta carotene content and colour values (L, a, b) with vacuum-freeze dryer group was greater than oven group (P<0,05). Consequently, carrot powder obtained by drying the vacuum-freeze dryer method can be used as a source of carotene.
[1] K. D. Sharma, S. Karki, N. S. Thakur, and S. Attri, “Chemical
composition, functional properties and processing of carrot- A Rewiev”,
2012, Journal Food Science Technology, 49(1): 22-32.
[2] G. Block, “Nutrient source of pro-vitamin A carotenoids in American
diet”, 1994, Am. J. Epidemiol. 139:290–293.
[3] R. Torronen, M. Lehmusaho, S. Hakinken, O. Hanninen, H. Mykkanen,
“Serum β-carotene response to supplementation with raw carrots, carrot
juice or purified β-carotene in healthy nonsmoking women”, 1996, Nutr.
Res. 16:565–575.
[4] Anonymous, “The wealth of India: raw materials, vol 3.”, 1952, Council
of Scientific and Industrial Research, New Delhi, 20–21.
[5] F. D. Howard, J. H. MacGillivary, M. Yamaguchi, “Nutrient
composition of fresh California grown vegetables”,1962, Bull Nr 788,
Calif Agric Expt Stn, University of California, Berkeley.
[6] H. S. Gill and A. S. Kataria, “Some biochemical studies in European and
Asiatic varieties of carrot (Daucus carota)”, 1974, Curr Sci 43:184–185.
[7] C. Gopalan, B.V. Ramasastry, S.C. Balasubramanian, “Nutritive value
of Indian foods”, 1991, National Institute of Nutrition, Hyderabad, 47.
[8] S. Achanta and M. R. Okos, “Impact of drying on biological product
quality, In G. V. Barbosa-Canovas, Welti-Chanes (Eds.), Food
preservation by moisture control”, 1995, Fundamentals and
applications. Switzerland: Technomic Publishing: 637-657.
[9] J. Chirife, and M. Buera, “A critical review of some non-equilibrium
situations and glass transition on water activity values of foods in
microbiological growth range”, 1995, Journal of Food Science, 25: 531-
552.
[10] M. Karel, “Physical structure and quality of dehydrated foods”, 1991, In
A.S. Mujumdar and I. Filkova (Eds.) Drying’91 Amsterdam: Elsevier.
[11] R. Karmas, M. P. Buera and M. Karel, “Effect of glass transition on
rates of non-enzymatic browning in food systems”, 1992, Journal of
Agriculture Food Chemistry. 40:873-879.
[12] Y. Roos, M. Himberk, “Non-enzymatic browning behaviour, as related
to glass transition of a food model a chilling temperatures”, 1994,
Journal of Agriculture Food Chemistry. 42:893-898.
[13] Y. Roos, M. Karel, “Applying state diagrams to food processing and
development”, 1991, Food Technology. 45: 66-70.
[14] V. Sapru, T. P. Labuza, “Glassy state in bacterial spores predicted by
polymer glass transition theory”, 1993, Journal of Food Science.
58:445-448.
[15] H. Stapelfeldt, B. R. Nielsen, L. H. Skibsted, “Effect of heat treatment,
water activity and storage temperature on the oxidative stability of
whole milk powder”,1997, International Dairy Journal. 7.331-339.
[16] K. Zerobin, “Physiologie der Fortpflanzung. In, Scheunert A, Trautmann
A (Eds)”, 1987, Lehrbuch der Veterinärphysiologie, 7. Auflage, Verlag
Paul Parey, pp. 215-221.
[17] S. Haliloğlu, N. Baspjnar, B. Serpek, H. Erdem, Z. Bulut, “Vitamin A
and β-carotene levels in plasma, corpus luteum and follicular fluid of
cyclic and pregnant cattle”, 2002, Reprod Dom Anim, 37, 96-99.
[18] W. C. Buhi, M. J. Thatcher, V. M. Shille, I. M. Alvarez, A. P. Lannon, J.
Johnson, “Synthesis of uterine endometrial proteins during early diestrus
in the cyclic and pregnant dog and after estrogen and progestrone
treatment”, 1992, Biol Reprod, 47, 326336.
[19] P. S. Jackson, B. J. A. Furr, C. T. Johnson, “Endocrine and ovarian
changes in dairy cattle fed a low beta-carotene diet during an estrus
syncronization regime”, 1981, Res Vet Sci, 31, 377-383.
[20] T. Hino, N. Andoh, H. Ohgi, “Effects of β-carotene and α-tocopherol on
rumen bacteria in the utilization of long chain fatty acids and cellulose”,
1993, J Dairy Sci, 76, 600.
[21] T. Filipejová, J. Kováclk, “Evaluation of selected biochemical
parameters in blood plasma, urine and milk of dairy cows during the
lactation period”, 2009, Slovak J Anim Sci, 42 (1): 8-12.
[22] S. Atasever, H. Erdem, “Estimation milk yield and financial losses
related to somatic cell count in Holstein cows raised in Turkey”,2009, J
Anim Vet Advan, 8 (8): 1491-1494.
[23] H. Şimşek, M. Aksakal, “Subklinik mastitisli ineklerde E vitamininin
plazma A vitamini, β-karoten, glutatyon peroksidaz, redükte glutatyon
ve süt A vitamini düzeylerine etkisi”, 2006, Firat Univ Sağlik Bil Derg,
20 (3): 199-203.
[24] R. J. Erskine, R. J. Eberhart, L. J. Hutchinson, S.B. Spencer, “Herd
management and prevalance of mastitis in dairy herds with high and low
somatic cell counts”, 1987, JAVMA, 190 (11): 14171421.
[25] T. Ayaşan, E. Karakozak, “Donör ineklerin beslenmesi”, 2010, Kafkas
Univ Vet Fak Derg, 16 (3): 523-530.
[26] C. Kawashima, K. Kida, F.J. Schweigert, A. Miyato, “Relationship
between plasma β-carotene concentrations during the peripartum period
and ovulation in the first follicular wave postpartum period in dairy
cows”, 2009, Anim. Reprod.Sci. 111(1):105-111.
[27] S. Ulusoy, G., Boşgelmez Tınaz, H. Seçilmiş Canbay, “Tocopherol,
Carotene, Phenolic Contents and Antibacterial Properties of Rose
Essential Oil, Hydrosol and Absolute”, 2009, Curr Microbiol. 59:554–
558.
[28] D. Kor, M. Demirel, F. Karadaş, “Kanatlı karma yemlerine karoten
ilavesinin immun sistem ve maternal beslemedeki önemi”, 2007,
Hayvansal Uretim Derg, 48 (1): 54-60.
[29] P. Chantaro, S. Devahastin, and N. Chiewchan, “Production of
antioxidant high dietary fiber powder from carrot peals”, 2008, Food
Science and Technology. 41:1987-1994.
[30] C. Ratti, “Hot air and freeze drying of high value foods: a review”, 2001,
Journal of Food Engineering 49:311-319.
[31] L. G. Marques, A. M. Sılveıra, J. T. Freıre, “Freeze-drying
characteristics of tropical fruits”, 2006, Drying Technology, v. 24, p.
457-463.
[32] S. J. Sweeney, A. C. Marsh, “Effect of Processing on Provitamin A in
Vegetables”, 1971, J. Am. Diet. Assoc., 59, 238.
[33] T. M. Lin, T. D. Durance, C.H. Scaman, “Characterization of vacuum
microwave, air and freze dried carrot slices”, 1998, Food Research
International, 31(2) 111-117.
[34] Z. W. Cui, C. Y. Li, C. F. Song, and Y. Song, “Combined MicrowaveVacuum
and Freeze Drying of Carrot and Apple Chips”, 2008, Drying
Technology, 26: 1517–1523.
[35] L. R. Howard, D. D. Braswell, and J .Aselage, “Chemical composition
and color of strained carrots as affected by processing”, 1996, Journal of
Food Science, 61, 327-330.
[36] C. Abbatemarco, and H. S. Ramaswamy, “End-over-end thermal
processing of canned vegetables: Effect on texture and color”, 1995,
Food Research International, 27, 327-234.
[37] Z. W. Cui, S. Y. Xu, and D. W. Sun, “Effect of microwave-vacuum
drying on the carotenoids retention of carrot slices and chlorophyll
retention of Chinese chive leaves”, 2004, Drying Technology, 22 (3),
563 – 575.
[38] L. A. Wagner, and J. J. Warthesen, “Stability of spray-dried
encapsulated carrot carotenes”, 1995, Journal of Food Science 60, 1048-
1053.
[39] A. E. Purcell, Jr. W. M. Walter, and W. T. Thompkins, “Relationship of
vegetable color to physical state of the carotenes”, 1969, Journal of
Agricultural and Food Chemistry 17, 41-42.
[1] K. D. Sharma, S. Karki, N. S. Thakur, and S. Attri, “Chemical
composition, functional properties and processing of carrot- A Rewiev”,
2012, Journal Food Science Technology, 49(1): 22-32.
[2] G. Block, “Nutrient source of pro-vitamin A carotenoids in American
diet”, 1994, Am. J. Epidemiol. 139:290–293.
[3] R. Torronen, M. Lehmusaho, S. Hakinken, O. Hanninen, H. Mykkanen,
“Serum β-carotene response to supplementation with raw carrots, carrot
juice or purified β-carotene in healthy nonsmoking women”, 1996, Nutr.
Res. 16:565–575.
[4] Anonymous, “The wealth of India: raw materials, vol 3.”, 1952, Council
of Scientific and Industrial Research, New Delhi, 20–21.
[5] F. D. Howard, J. H. MacGillivary, M. Yamaguchi, “Nutrient
composition of fresh California grown vegetables”,1962, Bull Nr 788,
Calif Agric Expt Stn, University of California, Berkeley.
[6] H. S. Gill and A. S. Kataria, “Some biochemical studies in European and
Asiatic varieties of carrot (Daucus carota)”, 1974, Curr Sci 43:184–185.
[7] C. Gopalan, B.V. Ramasastry, S.C. Balasubramanian, “Nutritive value
of Indian foods”, 1991, National Institute of Nutrition, Hyderabad, 47.
[8] S. Achanta and M. R. Okos, “Impact of drying on biological product
quality, In G. V. Barbosa-Canovas, Welti-Chanes (Eds.), Food
preservation by moisture control”, 1995, Fundamentals and
applications. Switzerland: Technomic Publishing: 637-657.
[9] J. Chirife, and M. Buera, “A critical review of some non-equilibrium
situations and glass transition on water activity values of foods in
microbiological growth range”, 1995, Journal of Food Science, 25: 531-
552.
[10] M. Karel, “Physical structure and quality of dehydrated foods”, 1991, In
A.S. Mujumdar and I. Filkova (Eds.) Drying’91 Amsterdam: Elsevier.
[11] R. Karmas, M. P. Buera and M. Karel, “Effect of glass transition on
rates of non-enzymatic browning in food systems”, 1992, Journal of
Agriculture Food Chemistry. 40:873-879.
[12] Y. Roos, M. Himberk, “Non-enzymatic browning behaviour, as related
to glass transition of a food model a chilling temperatures”, 1994,
Journal of Agriculture Food Chemistry. 42:893-898.
[13] Y. Roos, M. Karel, “Applying state diagrams to food processing and
development”, 1991, Food Technology. 45: 66-70.
[14] V. Sapru, T. P. Labuza, “Glassy state in bacterial spores predicted by
polymer glass transition theory”, 1993, Journal of Food Science.
58:445-448.
[15] H. Stapelfeldt, B. R. Nielsen, L. H. Skibsted, “Effect of heat treatment,
water activity and storage temperature on the oxidative stability of
whole milk powder”,1997, International Dairy Journal. 7.331-339.
[16] K. Zerobin, “Physiologie der Fortpflanzung. In, Scheunert A, Trautmann
A (Eds)”, 1987, Lehrbuch der Veterinärphysiologie, 7. Auflage, Verlag
Paul Parey, pp. 215-221.
[17] S. Haliloğlu, N. Baspjnar, B. Serpek, H. Erdem, Z. Bulut, “Vitamin A
and β-carotene levels in plasma, corpus luteum and follicular fluid of
cyclic and pregnant cattle”, 2002, Reprod Dom Anim, 37, 96-99.
[18] W. C. Buhi, M. J. Thatcher, V. M. Shille, I. M. Alvarez, A. P. Lannon, J.
Johnson, “Synthesis of uterine endometrial proteins during early diestrus
in the cyclic and pregnant dog and after estrogen and progestrone
treatment”, 1992, Biol Reprod, 47, 326336.
[19] P. S. Jackson, B. J. A. Furr, C. T. Johnson, “Endocrine and ovarian
changes in dairy cattle fed a low beta-carotene diet during an estrus
syncronization regime”, 1981, Res Vet Sci, 31, 377-383.
[20] T. Hino, N. Andoh, H. Ohgi, “Effects of β-carotene and α-tocopherol on
rumen bacteria in the utilization of long chain fatty acids and cellulose”,
1993, J Dairy Sci, 76, 600.
[21] T. Filipejová, J. Kováclk, “Evaluation of selected biochemical
parameters in blood plasma, urine and milk of dairy cows during the
lactation period”, 2009, Slovak J Anim Sci, 42 (1): 8-12.
[22] S. Atasever, H. Erdem, “Estimation milk yield and financial losses
related to somatic cell count in Holstein cows raised in Turkey”,2009, J
Anim Vet Advan, 8 (8): 1491-1494.
[23] H. Şimşek, M. Aksakal, “Subklinik mastitisli ineklerde E vitamininin
plazma A vitamini, β-karoten, glutatyon peroksidaz, redükte glutatyon
ve süt A vitamini düzeylerine etkisi”, 2006, Firat Univ Sağlik Bil Derg,
20 (3): 199-203.
[24] R. J. Erskine, R. J. Eberhart, L. J. Hutchinson, S.B. Spencer, “Herd
management and prevalance of mastitis in dairy herds with high and low
somatic cell counts”, 1987, JAVMA, 190 (11): 14171421.
[25] T. Ayaşan, E. Karakozak, “Donör ineklerin beslenmesi”, 2010, Kafkas
Univ Vet Fak Derg, 16 (3): 523-530.
[26] C. Kawashima, K. Kida, F.J. Schweigert, A. Miyato, “Relationship
between plasma β-carotene concentrations during the peripartum period
and ovulation in the first follicular wave postpartum period in dairy
cows”, 2009, Anim. Reprod.Sci. 111(1):105-111.
[27] S. Ulusoy, G., Boşgelmez Tınaz, H. Seçilmiş Canbay, “Tocopherol,
Carotene, Phenolic Contents and Antibacterial Properties of Rose
Essential Oil, Hydrosol and Absolute”, 2009, Curr Microbiol. 59:554–
558.
[28] D. Kor, M. Demirel, F. Karadaş, “Kanatlı karma yemlerine karoten
ilavesinin immun sistem ve maternal beslemedeki önemi”, 2007,
Hayvansal Uretim Derg, 48 (1): 54-60.
[29] P. Chantaro, S. Devahastin, and N. Chiewchan, “Production of
antioxidant high dietary fiber powder from carrot peals”, 2008, Food
Science and Technology. 41:1987-1994.
[30] C. Ratti, “Hot air and freeze drying of high value foods: a review”, 2001,
Journal of Food Engineering 49:311-319.
[31] L. G. Marques, A. M. Sılveıra, J. T. Freıre, “Freeze-drying
characteristics of tropical fruits”, 2006, Drying Technology, v. 24, p.
457-463.
[32] S. J. Sweeney, A. C. Marsh, “Effect of Processing on Provitamin A in
Vegetables”, 1971, J. Am. Diet. Assoc., 59, 238.
[33] T. M. Lin, T. D. Durance, C.H. Scaman, “Characterization of vacuum
microwave, air and freze dried carrot slices”, 1998, Food Research
International, 31(2) 111-117.
[34] Z. W. Cui, C. Y. Li, C. F. Song, and Y. Song, “Combined MicrowaveVacuum
and Freeze Drying of Carrot and Apple Chips”, 2008, Drying
Technology, 26: 1517–1523.
[35] L. R. Howard, D. D. Braswell, and J .Aselage, “Chemical composition
and color of strained carrots as affected by processing”, 1996, Journal of
Food Science, 61, 327-330.
[36] C. Abbatemarco, and H. S. Ramaswamy, “End-over-end thermal
processing of canned vegetables: Effect on texture and color”, 1995,
Food Research International, 27, 327-234.
[37] Z. W. Cui, S. Y. Xu, and D. W. Sun, “Effect of microwave-vacuum
drying on the carotenoids retention of carrot slices and chlorophyll
retention of Chinese chive leaves”, 2004, Drying Technology, 22 (3),
563 – 575.
[38] L. A. Wagner, and J. J. Warthesen, “Stability of spray-dried
encapsulated carrot carotenes”, 1995, Journal of Food Science 60, 1048-
1053.
[39] A. E. Purcell, Jr. W. M. Walter, and W. T. Thompkins, “Relationship of
vegetable color to physical state of the carotenes”, 1969, Journal of
Agricultural and Food Chemistry 17, 41-42.
@article{"International Journal of Biological, Life and Agricultural Sciences:70258", author = "Rabia Göçmen and Gülşah Kanbur and Sinan Sefa Parlat", title = "Alternative Animal Feed Additive Obtain with Different Drying Methods from Carrot Unsuitable for Human Consumption ", abstract = "This study was conducted to determine that carrot powder obtain by different drying methods (oven and vacuum-freeze dryer) of carrot unfit for human consumption that whether feed additives in animal nutrition or not. Carrots randomly divided 2 groups. First group was dried by using oven, second group was by using vacuum freeze dryer methods. Dried carrot prepared from fresh carrot was analysed nutrient matter (energy, crude protein, crude oil, crude ash, beta carotene, mineral concentration and colour). The differences between groups in terms of energy, crude protein, ash, Ca and Mg was not significant (P>0,05). Crude oil, P, beta carotene content and colour values (L, a, b) with vacuum-freeze dryer group was greater than oven group (P", keywords = "Carrot, vacuum freeze dryer, oven, beta carotene.", volume = "9", number = "7", pages = "744-4", }
