Highlights
- •High canine acceptance of carrot gummies (68 %) and sauce (91 %) in sensory tests.
- •Gelatin and thermal treatment improved gummies’ texture for canine palatability.
- •The texture was significantly influenced by gelatin concentration and thermal processing time.
Abstract
The pet food industry represents a rapidly growing market with increasing consumer demand for high-quality, health-promoting products. With its high β-carotene and fiber content, Carrot offers significant nutritional benefits and presents a promising opportunity to diversify pet food formulations while reducing agricultural waste by incorporating surplus harvests. In this study, we evaluate the sensorial (texture profile, acceptance in dogs), physicochemical (carotene concentration, pH, total soluble solids (TSS), color), and microbiological properties of two carrot-based pet food prototypes: sauce and gummies. The behavior of some thickeners—cornstarch, xanthan gum, gelatin, and potato starch—was assessed across different concentrations (3–10 % for sauce, 10–25 % for gummies) and under varying thermal treatment times. Results demonstrated a significant (p-value < 0.05) effect of gelatin concentration and thermal treatment on the texture properties (hardness, fractureability, gumminess, chewiness, and firmness) of the gummies. Cornstarch concentration and thermal treatment significantly influenced TSS, adhesiveness, and color properties in the sauce. The carotene content in carrot sauce ranged between 1.95 mg/L and 6.66 mg/L, preserving a key nutritional attribute of carrots. Sensorial testing with a population of dogs showed high acceptance levels, with 68 % and 91 % of dogs expressing a preference for gummies and carrot sauce, respectively. This research underscores the potential of carrot-based products to address the evolving needs of the pet food market, offering a nutritious and sustainable solution that leverages agricultural by-products effectively and opens avenues for product diversification within the carrot value chain.
Graphical abstract
Carrot
properties
Pet acceptance
Sauce
Gummy
Thickening
agents
Sustainable pet food
Introduction
The carrot (Daucus carota L.) is a highly valued crop worldwide, known for its rich nutritional profile, which includes essential nutrients, phytonutrients, and minerals such as carotenes, fiber, and vitamins. These attributes contribute to its status as one of the most widely cultivated and consumed vegetables globally. Traditionally consumed in salads, soups, and dressings, carrots are now increasingly utilized in products like beverages, baked goods, confectionery, and even animal feed. This shift reflects current market trends favoring functional foods that promote health and wellness.
The pet food industry has experienced significant growth in recent years, spurred by demographic changes such as smaller family sizes and an increase in pet ownership. Research indicates a correlation between higher pet ownership rates among young, affluent families and an increased demand for premium, nutritionally enhanced pet foods. In response to these trends, pet food formulations are increasingly incorporating ingredients known for their health benefits, aligning with consumer preferences in human nutrition. Carrots, with their high β-carotene content, dietary fiber, and bioactive compounds, are particularly valuable in this context, offering health benefits that include antioxidants, anti-inflammatory, and immune-boosting effects. This shift towards natural ingredients in pet food underscores a growing consumer interest in nutraceuticals and functional foods for pets.
Carrot-based products have demonstrated significant nutritional and digestive benefits when incorporated into canine diets. As a pectin-rich fiber source, this product enhances digestive health by improving the apparent fecal digestibility of total dietary fiber, phosphorus, and magnesium. Additionally, its inclusion in pet food formulations has been shown to increase fecal short-chain fatty acids, particularly acetate, which plays a crucial role in gut health and metabolic regulation. Furthermore, the high carotenoid content in carrots provides antioxidant properties, which may contribute to immune system support and overall well-being in dogs.
the effectiveness of carrots in pet treat formulations, such as gummies and sauces, where added thickeners and gelling agents improve texture and nutritional stability. The combination of sugars, gelatin, acidulants, and thickeners not only enhances product stability but also enables innovative presentations of carrot-based foods. These developments align with a broader food science trend focused on reducing food waste by upcycling vegetable residues into functional products for animal feed and nutraceuticals, addressing both environmental concerns and market demands.
Latin America has witnessed a significant expansion in carrot production, with countries such as Argentina (about 235.000 Tons produced) Peru (about 190.000 Tons produced), and particularly Colombia (about 312.000 Tons produced). Emerging as key producers. Colombia’s favorable agroecological conditions and increasing domestic and international demand have positioned it as a leading supplier in the region.
In Colombia, carrot production is primarily concentrated in the regions of Cundinamarca, Antioquia, and Boyacá. According to EVA (2023), Cundinamarca leads with 32.22 % of the national carrot output, followed closely by Antioquia (28.03 %) and Boyacá (26.5 %). Within Antioquia, municipalities like El Santuario, San Pedro de los Milagros, La Unión, and Marinilla account for approximately 91 % of the department’s carrot production. These areas benefit from favorable agroecological conditions, establishing Antioquia as a key contributor to the carrot supply chain. Notably, an estimated 25–30 % of carrot residues are generated during processing in this region, providing a viable resource for upcycling into value-added products. These by-products contain high levels of bioactive compounds, including carotenoids, phenolics, and dietary fibers, making them promising candidates for nutraceutical applications. Valorizing these residues supports sustainable agricultural practices and aligns global initiatives aimed at minimizing food waste through innovative reuse strategies. By focusing on transforming carrot by-products, Antioquia could strengthen its role in the nutraceutical and pet food industries, leveraging local production to foster regional economic development.
The research aims of this study are to demonstrate the feasibility of incorporating carrot-based products into pet diets, thereby delivering nutritional benefits and supporting waste reduction initiatives through the effective utilization of agricultural by-products. Specifically, carrot residues were integrated into gummy and sauce formulations, showcasing their potential as functional ingredients in pet food applications.
This study assessed the influence of different thickening agents and thermal treatment times on the formulations. The response variables evaluated included microbiological and physicochemical properties, aiming to achieve an optimal balance between texture, carotenoid content, and sensory acceptance in canines.
. Materials and methods
. Raw materials
The principal raw material in this experiment was fresh orange carrots. Sourced directly from the Eastern Antioquia region and supplemented with biomass from second-grade carrots. According to commercial classification standards in Colombia, second-grade carrots are those that, despite maintaining structural integrity and being fit for consumption, exhibit slight deviations in size, shape, or color, rendering them unsuitable for premium or wholesale markets. All carrots were stored under refrigeration at temperatures between 2 and 5 °C. The thickeners or gelling agents used in this study included gelatin, cornstarch, potato starch, and xanthan gum. These thickeners were sourced from a local supermarket in Medellín and stored under ambient conditions.
. Sample preparation
The first step in sample preparation involved cleaning the carrots to remove soil and dust particles. This was achieved by washing them with a 2 % aqueous solution of soap (Degratec®) followed by thorough rinsing to eliminate any residual cleaning agent. Subsequently, the carrots underwent disinfection using a 0.3 % organic no-rinse disinfectant solution (Citrosan®) for 15 min through immersion. Once disinfected, the carrots were cut into small pieces and processed in a blender for approximately 2 min to achieve a homogenous mixture. The mixture was then filtered to remove excess water, and the resulting carrot bagasse (CB) was collected and utilized as the primary material for the preparation of carrot-based sauce and gummies.
. Microbiological analyses
To assess the efficacy of the cleaning and disinfection treatment applied to carrots, 117 samples were collected from three municipalities in the Eastern Antioquia region. These samples were analyzed over four harvest cycles within one year. The microbiological criteria were evaluated in accordance with Colombian Resolution 1407 of 2022, which establishes regulatory standards for fresh, peeled, and/or cut fruits and vegetables.
. Mesophiles
The analysis began with the transfer of 1 mL of sample into two different Petri dishes. Between 12 and 15 mL of agar at 45 °C was added to each of the plate counting boxes. The inoculum was homogenized with the growth medium. When the mixture solidified, it was incubated at 30 °C for 72 h. Colonies in each Petri dish were counted with the colony counting kit.
. Coliforms and escherichia coli
The coliforms and E. coli determination began with the transfer of 1 mL of sample into two different Petri dishes. Between 12 and 15 mL of chromogenic agar at 45 °C was added to each of the plate counting boxes. The inoculum was homogenized with the culture medium. When the mixture solidified, a layer of 4 mL of chromogenic agar was added. The samples were incubated at 35 °C for 24 h. Colonies in each Petri dish were counted with the colony counting kit and a fluorescence lamp between 360 nm and 366 nm.
Molds and yeasts
The first step was the transfer of 1 mL of sample into two different Petri dishes. The sample was added to 0.1 % water-peptone culture medium in Compact Dry plates. The inoculum was homogenized with the culture medium. Samples were incubated at 25 °C to 30 °C for 48 to 72 h. Colonies in each Petri dish were counted with the colony counting kit.
. Salmonella
25 g of sample was added to 225 ml of buffered peptone water (non-selective enrichment medium). It was incubated at 35 °C for 18 h. 0.1 ml of non-selective pre-enrichment medium was transferred to 10 ml of Rappaport Vassiliadis Broth (RVS) and 1.0 ml of pre-enrichment medium was transferred into Mueller Kauffmann Tetrationate (MKTTn) medium. It was incubated at 41 °C and 37 °C for 24 h. From the culture in RVS, obtained previously, they were inoculated in two solid selective media: Xylose Lysine Deoxycholate (XLD) and Rambach agar. The plates were incubated at 35 °C for 24 h to obtain isolated colonies. Colonies in each Petri dish were counted with the colony counting kit.
. Carrot sauce (CS) preparation
Raw materials were weighed on an analytical balance. Prior to selecting cornstarch as the thickening agent, a preliminary evaluation was conducted to assess the performance of xanthan gum, potato starch, and cornstarch under identical processing conditions. Each formulation was prepared using a 3 % thickener concentration, a thermal treatment at 60 °c for 5 min, and standardized preparation times.
The complete study was carried out with cornstarch, which was previously hydrated in water at room temperature according to the formulation. The hydrated cornstarch and CB were then mixed and homogenized according to the three formulations. The mixture was heated and stirred at 60 °C for a time range of 5 to 25 min. The temperature was monitored using a punch thermometer inserted directly into the heating mixture. The final CS was packaged in metallic / PET bags of 117 µm caliber. Three independent batches were processed under the same conditions to ensure statistical representativeness.
Table. Carrot sauce formulations.
| Composition | Carrot bagasse | Water | Cornstarch |
|---|---|---|---|
| Prototype 1 (%) | 70.00 % | 27.00 % | 3.00 % |
| Prototype 2 (%) | 70.00 % | 23.50 % | 6.50 % |
| Prototype 3 (%) | 70.00 % | 20.00 % | 10.00 % |
. Carrot gummies (CG) preparation
Raw materials were weighed on an analytical balance according to the formulation. Prior to selecting gelatin as the thickening agent, a preliminary evaluation was conducted to assess the performance of gelatin, potato starch, and cornstarch under identical processing conditions. Each preliminary formulation was prepared using a 10 % thickener concentration, a thermal treatment at 60 °c for 5 min, and standardized preparation times.
Table. Carrot gummies composition.
| Composition | Carrot bagasse | Water | Gelatine |
|---|---|---|---|
| Prototype 1 (%) | 60.00 % | 25.00 % | 15.00 % |
| Prototype 2 (%) | 60.00 % | 20.00 % | 20.00 % |
| Prototype 3 (%) | 60.00 % | 15.00 % | 25.00 % |
The complete study was carried out with gelatin, which was previously hydrated in water at room temperature according to the formulation. Then CB and hydrated gelatin were mixed and homogenized, and the mixture was heated at 60 °C under mixing conditions for a range of time range of 5 to 25 min. The temperature was monitored using a punch thermometer inserted directly into the heating mixture. The mixture was molded in cubic silicone molds with 2 cm x 2 cm x 1.5 cm (H x W x L). After this, the molds with CG were refrigerated at 4 °C for 15 min. Finally, the CG was unmolded and packaged in metallic / PET bags of 117 µm caliber. Three independent batches were processed under the same conditions to ensure statistical representativeness.
. Texture profile analysis (APT)
The texture profile was carried out separately for CS and CG due to the differences in texture and consistency.
. Carrot sauce APT
The texture profile was determined in the CS by the back extrusion method in Stable Micro Systems TA.XT PLUS analyzer ®. The operating conditions presented by were followed, except for the measuring instrument’s temperature and depth reached. The texture of the CS was determined at 20 °C and the texture analyzer plunger was set to a depth of 15 mm into the sample.
Carrot gummies APT
CG texture profile analysis was developed in the BROOKFIELD CT3 texture analyzer using the TA-P-KIT2 element and TA25/1000 probe (50.8 mm diameter cylinder). The operating conditions for the analysis were determined in the CT3 version 1.2 software. The analysis was carried out at 1.5 mm/s speed, with double compression and a 30 % deformation target. Each gummy was placed on the texturometer plate to start the APT measurement in the laboratory equipment software. The texturometer results in values of hardness, adhesiveness, resilience, fractureability, gumminess, cohesiveness, elasticity, firmness, and chewiness.
. Physicochemical properties determination
The physicochemical properties were developed for each product separately given its nature. Measurements of carotenes, pH, soluble solids, and color were carried out in CS. While in the gummies only the number of carotenes was measured. All analyses were performed under 20 °C ambient conditions.
. Total soluble solids (TSS) [°Brix]
CS soluble solids measure was developed for each sample using a digital optical refractometer. The determination of °Brix in CS samples was carried out by placing two drops of sauce in the optical reader of the refractometer until the measurement value was obtained.
. Acidity level (pH)
CS acidity level measure was developed for each sample using an SI analytics lab 850 potentiometer (pH–meter). The electrode was introduced into the sample until a stable pH value was achieved. Between each measurement, the electrode was washed with deionized water to remove excess of the previous sample.
. Color
CS color measurements were done using SCILAB Datacolor 650 ® with a sight glass in the 22 mm lens. The colorimeter gives coordinates L, a and b results and the energy variation concerning the standard (CB without thermal treatment).
. Carotene determination
The analysis of β-carotenes in CS utilized analytical spectrophotometry via a multimode microplate reader (Biotek Epoch Agilent ®). Sample preparation involved manual homogenization and grinding. Each sample, comprising 1 g of material, was mixed with 3 mL of HPLC-grade acetone in a 15 mL falcon tube. After 45 min of shaking, followed by centrifugation at 4000 rpm for 15 min, β-carotenes were extracted. This process was repeated twice with the resulting precipitate. The liquid fractions from the three extractions were combined and a 500 µL aliquot was diluted to 1000 µL with HPLC-grade methanol. Subsequently, quantification of β-carotenes was conducted using Spectro-fluorometry.
. Carrot sauce microbiological analysis
A total of nine random samples of the sauce prototypes were collected and subjected to the microbiological analyses outlined in Section 1.2.1. This evaluation aimed to ensure the quality and safety of the samples throughout the processing stages.
. Sensorial study
The acceptance level of the products was evaluated with a sensorial evaluation conducted on a selected population of dogs from Medellín and its surrounding rural areas. The sensorial analysis was based on the hedonic test, where the preference or acceptance of a product is defined by a given population. This analysis was conducted considering the Colombian technical guide GTC 293:2018, which establishes standardized procedures for sensory evaluation.
The primary objective of this sensory evaluation was to obtain a statistically significant sample to validate canine acceptance of the formulated products.
. Carrot gummies sensorial study
A sensorial evaluation of carrot gummies was carried out on a diverse population of 90 dogs. The age of dogs was between 0.5 and 14 years, while the weight of the population was between 1.3 and 45 kg. The study included 36 males and 54 females of different breeds such as crossbreeds, Golden and Black Retrievers, Siberian Wolf Dogs, Shih Tzus, Yorkshire Terriers, among others.
A 10 g sample of gummy was given to each of the dogs and their behavior towards the product was analyzed. Their reaction was scored on a scale of 1 to 3, where 1 represented a dislike for the product, 2 represented a moderate liking for the gummy and 3 represented a high liking for the product.
. Carrot sauce sensorial study
A sensorial evaluation of carrot sauce was carried out on a diverse population of 34 dogs. The age of dogs was between 0.5 and 10 years, while the weight of the population was between 3 and 27 kg. The study included 14 males and 20 females of different breeds such as crossbreeds, Golden and Black Retrievers, Siberian Wolf Dogs, Shih Tzus, Yorkshire Terriers, among others.
Between 5 and 10 g sample of CS was given to each of the dogs and their behavior towards the product was analyzed. Their reaction was scored on a scale of 1 to 3, where 1 represented a dislike for the product, 2 represented a moderate liking for the gummy and 3 represented a high liking for the product.
. Statistical analysis
A two-way analysis of variance (ANOVA) was applied to evaluate the relationship between two factors studied: thermal treatment time and thickening agent concentration.
. Carrot sauce statistical analysis
Two factors were studied in CS: thermal treatment time and thickening agent concentration (cornstarch). Three levels were evaluated for each factor: for thermal treatment time: 5 min, 15 min and 25 min; for cornstarch concentration: 3 %, 6.5 % and 10 % cornstarch. A factorial experiment design was carried out with 2 replicates, obtaining a total of 27 samples per design. The response variables in the design were: physicochemical properties like pH, TSS, color, APT and carotene concentration. Statgraphics ® software was used to evaluate the interaction between response variables and factor levels analyzed with a p-value of 5 %.
. Carrot gummies statistical analysis
Two factors were studied in CG: thermal treatment time and thickening agent concentration (gelatin). Three levels were evaluated for each factor: for thermal treatment time: 5 min, 15 min and 25 min; for gelatin concentration: 15 %, 20 % and 25 % gelatin. A factorial experiment design was carried out with 2 replicates, obtaining a total of 27 samples per design. The response variables in the design were: texture properties and carotene concentration. Statgraphics ® software was used to evaluate the interaction between response variables and factor levels analyzed with a p-value of 5 %.
. Resultats and discussions
. Raw material analysis
A total of 117 carrot samples from Eastern Antioquia were analyzed for microbiological, physicochemical, and nutritional properties across four diffrent harvests over a one-year period. The disinfection treatments applied to the samples achieved acceptable levels of microbial safety, in accordance with the acceptance criteria established by Colombian Resolution 1407 of 2022. Additionally, the nutritional analysis revealed homogeneity in fiber, moisture, total sugars, and carotenoid content, with no statistically significant differences (p > 0.05) observed between the evaluated properties and the municipal origin of the carrots.
. Microbiological analysis
The determination of Mesophiles, Coliforms and E. coli, Molds and yeasts, and Salmonella yielded counts of 1.8 × 10³ CFU/g, <10 CFU/g, <10 CFU/g, and absence in 25 g, respectively. The microbiological analysis conducted after the cleaning and disinfection process demonstrated that the selected disinfection treatment was effective in all cases, as the samples from different harvests and municipalities complied with the microbiological standards established by the applicable regulations.
. Physicochemical and nutritional analyses
The carrot physicochemical and nutritional properties from four harvests and three regions of Eastern Antioquia, Colombia, were analyzed based on their most representative components: moisture, total sugars, total fiber, and carotenoid content. Specifically, for this study, no statistically significant variation (p-value>0,05) was observed among these characteristics according to ANOVA analysis. The mean values obtained for the 117 evaluated samples were 89.68 g/100 g for moisture content, 4.35 g/100 g for total sugars, 2.74 g/100 g for total fiber, and 3.68 mg/100 g for carotenoid content. These parameters were crucial for characterizing the primary raw material used in the formulation of carrot-based sauce and gummies.
. Carrot gummies
Pilot tests were conducted using different types of thickening agents—specifically gelatin, cornstarch, and potato starch—to evaluate which ingredient could generate a consistent sensory texture in the product. The samples prepared with cornstarch and potato starch exhibited a creamy texture; however, they failed to achieve a fully solidified structure. As a result, these formulations, using cornstarch and potato starch, were discarded due to their inability to produce a stable, solid matrix. In contrast, the samples incorporating gelatin solidified adequately, forming a desirable texture suitable for pet consumption.
Additionally, a market analysis reveals that gelatin-based gummies are widely available in commercial pet food products, which supports their suitability as a thickening agent for this application. Therefore, this research will focus on the development of pet gummies utilizing gelatin as the primary thickening agent, given its effectiveness in achieving the necessary consistency and structure in the carrot-based gummy prototypes.
. ATP results
The thermal treatment time and gelatin concentration influence into the hardness is showed in this. The firmness, gumminess, chewiness and fracturability of the gummy is showed in Fig. 1S in the Supplementary File.
The results showed a trend where the values of hardness, fracturability, elasticity, firmness, gumminess, chewiness, and resilience increased as the concentration of gelatin in the CG increased from 15 to 25 %. It was found that with a 10 % increase in gelatin concentration in carrot gummies, the hardness, firmness, and elasticity increased 2.62, 2.68 and 1.02 times, respectively. The increase in TPA values of these properties as the concentration of the gelling agent was increased may be related to the higher molecular concentration of amino acid chains belonging to the collagen protein. These peptide bonds are affected by variations in temperature, which means that, when the concentration of these molecules in the mixture increases, the value of properties such as hardness and firmness in the gummy will be higher.
Additionally, with the analysis of TPA in carrot gummies, a relationship was found between the values of hardness, brittleness, firmness, gumminess, and chewiness with the thermal treatment time carried out. It was found that with an increase of 20 min in thermal treatment the values of hardness, firmness and gumminess increased from 1773.56 g, 1556.44g , 1558.64 to 2205.56 g, 1939.00 g and 1935.17 respectively. The increase in the values of these properties may be related to the partial transfer of water mass in the formulation favored by the temperature in the treatment. Also, this increase may be associated with the reorganization of the bonds of this protein when exposed to temperatures close to the gelatinization temperature.
The data were processed and fitted into a quadratic model.It presents this equation as well as its adjustment value R2 between the texture variables and factors studied (thermal treatment time and gelatin concentration in the formulation).
Table. Statistical data and final equations of responses.
| Variable | Hardness | Fracturability | Gumminess | Chewiness | Firmness |
|---|---|---|---|---|---|
| Min. Value | 706.67 | 796.67 | 653.67 | 35.30 | 655.33 |
| Max. Value | 9661 | 9661 | 8496.76 | 463.23 | 8485.33 |
| Mean | 4382.91 | 4384.14 | 3887.24 | 207.67 | 3891.01 |
| SD | 2425.13 | 2425.60 | 2129.8 | 110.53 | 2132.92 |
| Model | Quadratic | Quadratic | Quadratic | Quadratic | Quadratic |
| p Value – thermal treatment time (A) | 0.0022 | 0.0022 | 0.0010 | 0.0004 | 0.0008 |
| p Value – gelatine concentration (B) | 0.0000 | 0.0000 | 0.0000 | 0.0000 | 0.0000 |
| R2 | 86.19 | 86.27 | 88.33 | 92.51 | 88.54 |
| R2 adjusted | 81.24 | 81.21 | 84.04 | 89.75 | 84.31 |
| Final Equation | Hardness = −16,673.50 – 277.00*A + 1858.51*B + 3.79*A2 + 12.56*A*B – 40.40*B2 | Fracturability = −16,723.50 – 277.75*A + 1864.46*B + 3.80*A2 + 12.56*A*B – 40.55*B2 | Gumminess = −13,676.50 – 239.26*A + 1519.72*B + 2.9617*A2 + 11.43*A*B – 32.48*B2 | Chewiness = −484.58 – 12.23*A + 54.88*B + 0.096*A2 + 0.65*A*B – 1.07*B2 | Firmness = −13,451.30 – 244.61*A + 1498.12*B + 3.02*A2 + 11.68*A*B – 32.00*B2 |
A: Thermal treatment time; B: Gelatine concentration.
In this observed the relationship between some sweetening agents and gelatin concentration concerning texture properties (firmness, resistance and hardness) in gummies. They found a direct relationship between gelatin concentration increases and firmness, resistance and hardness. Particularly, they found that with quantities of 2 g, 3.5 g and 5 g, the firmness value in the gummies increased from 34.31 g, 49.76 g and 73.37 g, respectively. Severus studies showed similar behaviors where the concentration of the gelling agent in the product increase the texture values properties such as hardness, firmness, and resistance.
The increase of textural properties with increasing gelatin concentration in the mixture can be attributed to the proteinaceous nature of gelatin, composed of triple helices (α-chains, β-chains, and γ-chains), and its susceptibility to thermal treatment. Studies have demonstrated that the double- or triple-helix structure of gelatin is disrupted at temperatures exceeding 37 °C, resulting in increased fluidity of the mixture as the temperature rises. Conversely, as the temperature decreases, the protein network reassembles, forming a gel. Consequently, higher concentrations of gelatin yield gels with enhanced hardness, resilience, and firmnes. With CG texture analysis data, a similar behavior to that mentioned above was found.
. Sensorial evaluation
Although the texture profile of the carrot-based gummy improved with increased thermal treatment time and gelatin concentration, a preliminary sensory analysis of the prototypes revealed that canines did not prefer prototypes with higher hardness and firmness levels, possibly associating the product with a chew toy rather than an edible treat.
Carotene concentration
The results obtained in the concentration of carotenes in the CS were in the range of 1.95 and 6.66 mg/L of sauce. No significant relationship was found between the carotene values in the sauce and the thermal treatment time or thickener concentration in its preparation process (p-value>0.05). However, in general, it was evident that the data obtained with CS prototype N° 2 with 15 min of thermal treatment had the highest concentration of carotenes compared to the other formulations and thermal treatment times. It shows the carotene concentration behavior in CS concerning variations in the cornstarch concentration and thermal treatment time.
Rabie et al. (2014) studied the behavior of carotene concentration in physalis (Physalis peruviana L.) juice comparing unpasteurized juice and the pasteurization process during 21 days of storage. They found a decrease in the concentration of carotenes in the juice with the pasteurization process decreased by about 2 % (1.35 mg/mL). However, they also did not find a significant relationship between the thermal treatment and the decrease in carotene concentration in the physalis juice.
The behavior of the physicochemical, sensorial and microbiological properties of carrot juice under different treatments with hydrocolloids, sweeteners and thermal processing. They analyzed three pasteurization times and temperature conditions: 65 °C for 30 min, 80 °C for 1 min and 90 °C for 15 s. They also found a decrease of between 22 and 28 % in the concentration of carotenes compared to raw juice but did not find a significant relationship between the carotene content and the thermal treatment conditions of carrot juice. However, they reported that the highest concentration of carotenes was found in the sample processed at 60 °C for 30 mins.
Although no statistically significant relationship was found (p-value>0,05) between carotenoid concentration and thermal treatment time or thickener concentration in this study, the numerical data indicated a decrease of approximately 16 % in carotenoid concentration between 5 and 25 min of thermal treatment at 60 °C.
FAQ’s about topic
What are the nutritional benefits of carrot-based pet food for dogs?
A: Carrot-based pet food is rich in beta-carotene (Vitamin A), fiber, antioxidants, and minerals. It supports eye health, digestion, and boosts immunity in dogs.
Do dogs accept carrot-based pet food easily?
A: Yes! Studies show dogs generally accept carrot-based food well due to its natural sweetness, appealing texture, and mild flavor.
If you have any questions, feel free to ask us anytime. We are always here to provide expert advice and support regarding your pet’s health and care. Your pet’s well-being is our priority. Contact us at professionaldvm129@email.com — we’re happy to help!
