A POTENTIAL PROCESSED CARROT PRODUCT

Carrot pie fillings were prepared from carrots that did not meet fresh market standards but were otherwise of good quality. The pie fillings were prepared by mixing carrot puree, sugar, salt, and ground spices or oil extract spices. Nutrient composition analysis showed that vitamin A was five times higher in carrot pie fillings than in pumpkin pie filling. Thiamin, niacin, and total carbohydrates were higher in carrot pie fillings. Sensory panel scores show that carrot pie was preferred over pumpkin pie and ground spices over oil extract spices. The results of this work indicate that an acceptable carrot pie filling of equal or better nutritional value than pumpkin pie can be prepared.