بهینه‌سازی فرمولاسیون کوکی حاوی پودر پسماند هویج به روش سطح پاسخ

Carrot pomace is a byproduct obtained during carrot juice processing. It contains vitamins, minerals, fiber and anti-oxidant substance.In this studya Box-Behnken design with 3 factors were used to optimize the formulation of a functional cookie containing carrot pomace powder (CP). Effects of partial substitution of carrot pomace powder (0-15%), microwave power (600-800 W), and microwave time (60-90 s) on the properties of cookie were evaluated. The results showed that increasing substitution of carrot pomace increased the moisture, cohesiveness, Stickiness, entropy, contrast, color index a and b, density and, flavor, and overall acceptability and reduced firmness and color index L. Based On the findings, cookie sample that enriched with 13.33% of carrot pomace powderand cooked inthe microwave power with 600w during 1.04 min,was optimum sample between treatments. Total of phenol content, antioxidant activity and crude fiber was found higher in the optimum cookie than control.