Effect of Carrot Flour Substitution on the Mineral, Carotenoid and Antioxidant Properties of Wheat-Carrot Composite Cookies, Sweetened with Sorbitol

Abstract

The growing prevalence of micronutrient deficiencies and diet-related chronic diseases has intensified interest in functional foods formulated from plant-based ingredients. This study investigated the effect of carrot flour substitution on the mineral, carotenoid, and antioxidant properties of wheat–carrot composite cookies sweetened with sorbitol. Composite flour blends were prepared by substituting wheat flour with carrot flour at 0, 10, 20, 30, 40 and 50% levels. Cookies were produced using the creaming method, and their functional, pasting, physical, proximate, mineral, vitamin, carotenoid and antioxidant properties were analysed using standard procedures. The results showed that carrot flour significantly improved water absorption capacity (2.07–3.07 ml/g), oil absorption capacity (1.42–1.73 ml/g), and solubility index (7.32–9.54%). Pasting parameters generally decreased with increasing substitution, indicating reduced starch gelatinisation and improved thermal stability. Mineral contents (potassium, calcium, phosphorus, and magnesium) increased significantly, with potassium rising from 158.38 to 221.32 mg/100 g. Antioxidant activity improved markedly, with DPPH scavenging activity increasing from 23.13% to 63.05%. Carrot flour also increased the measured vitamin and carotenoid contents of the cookies. The sensory evaluation identified 20% carrot flour substitution as providing the best balance between nutritional improvement and acceptability. The findings indicate that carrot flour can improve the nutritional and antioxidant quality of cookies within a sorbitol-sweetened formulation.