# Carrot Pomace Characterization for Application in Cereal-Based Products
## 4 Discussion  
The results obtained for the chemical composition of carrot pomaces demonstrated that they are an important source of fibers and carbohydrates, also providing an intake of proteins and minerals. The higher intake of fiber and total minerals would be given by the consumption of the Belgrade carrot pomace, while the Sirkana pomace presents the greatest protein level and the lowest carbohydrate content (Table 1). [PERSON] and [PERSON] (2018) also reported the high amounts of ash and dietary fibers of carrot pomace used as an ingredient in biscuits, which resulted in the improvement of the final product's mineral and fiber profile. The literature stated that carrot pomace may contain between 4% and 5% protein, 5% and 6% minerals, and 37% to 48% total dietary fiber, which is in agreement with the results obtained in the present study (Table 1). Fibers are considered complex carbohydrates present in the structural components of plants that cannot be soaked up by the body and have many health benefits such as prevention of constipation, control of blood sugar, heart disease prevention, and the inhibition of certain types of cancers [1]. The main components of total fibers in carrot pomace are represented by pectin, cellulose, lignin, and hemicellulose [1]. [PERSON] et al. [5] demonstrated that the dried carrot pomace is a rich source of organic compounds, mainly polysaccharides. The authors reported a total carbohydrates content higher than 50% which was in agreement with our results (Table 1), affirming at the same time that high amounts of monosaccharides could have positive effects on bread made with wheat flour with low amylase activity because they represent an important source of carbon for yeast multiplication [5]. The content of lipids considered as natural solvents for carotenoids and the found of some important unsaturated fatty acids was reported as being 6.0% [5], which was higher than the results of the present study (0.70-1.13%). The same authors stated that the dried carrot pomace also presented 5.5% mineral components, which can improve and supplement wheat bread mineral content [5]. The functional properties of carrot pomaces recorded some differences among samples, depending on the variety. The presence of lipids and dietary fiber has an essential role in determining carrot pomace hydration characteristics such as water-holding, water retention, and swelling capacities [16]. These statements are also supported by the high correlation  
Figure 3: Principal component Analysis (PCA) bi-plot: HC—hydration capacity, WAC—water absorption capacity, WRC—water retention capacity, OAC—oil absorption capacity, FC—foaming capacity, FS—foaming stability, SC—welling capacity, and BD—bulk density. Samples are marked with triangles and variables with bullets. obtained between HC and fat content. In agreement with the data presented in Table 2, carrot pomace powders had high SC (25.95-27.22 mL/g), comparable to those reported by [PERSON] et al. [16] for coconut residue, highlighting that carrot pomace has a great ability to swell, this being the most desirable property for the physical functionality of dietary fiber. According to the data reported by [PERSON] et al. [24], the SC of carrot waste was 29.23 mL/g which was close to the values obtained in the present study (25.95-27.22 mL/g, Table 2). SC is directly influenced by the fiber content and soluble dietary fiber which plays an essential role in the functionality of the material because pectin and gums have a greater water-holding capacity than cellulose fibers [25]. Water retention capacity (WRC) is defined as the \"ability of a matrix of molecules, usually macromolecules at low concentrations, to physically entrap certain amounts of water under the application of an external or gravitational force\" [24; 26]. WRC depends on the fiber dimension, being known that grinding can damage the fiber structure and lower its ability to trap water [24].