Republic of the Philippines

Department of Education
Region X
Division of Bukidnon
District of Maramag I
BUKIDNON NATIONAL SCHOOL OF HOME INDUSTRIES
P-2A, North Población, Maramag, Bukidnon
Senior High School Department

PRODUCTION AND SENSORY ACCEPTABILITY OF

CARROT COOKIE

CZARINA AMOR L. CHAVEZ

NORHAYA C. SULTAN
Researchers

ROBERT JOHN TUPAS PhD.MAN.Mrin,RN,RM,CPT

Research Adviser

APRIL 2023
 INTRODUCTION

Carrot cookie is a type of cookie that typically includes grated carrots as one
of its main ingredients. Carrot cookies can come in a variety of forms and flavors,
depending on the recipe, but often include ingredients such as oatmeal, raisins, or
nuts. Carrots are a nutritious vegetable that are high in vitamins, minerals, and fiber,
and adding them to cookies can be a way to incorporate more vegetables into your
diet in a tasty way. Carrot cookies can be a healthier alternative to traditional cookies
that are high in sugar and fat, but it's important to keep in mind that they still contain
calories and should be eaten in moderation as part of a balanced diet.

Processing of fruits and vegetables results in high amounts of waste materials

such as peels, seeds, pulp residues, etc. Plant wastes are prone to microbial
spoilage hence, drying is necessary before further exploitation. The cost of drying,
storage, and transport poses additional economical limitations to waste utilization
(Oreopoulou & Tzia 2007). However, valuable nutrients contained in agro-industrial
wastes are lost if not utilized suitably. Identification of ways to incorporate peels and
pomaces, one of the by-products of fruit and vegetable industry, as a health food
ingredient in human diet could provide many health benefits. The interest in food,
rich in dietary fiber and antioxidants, increased in recent decades and the
importance of these food constituents has led to the development of a large market
for fiber- and antioxidant-rich products and ingredients.

Due to their wide range of flavors, crispiness, ready-to-eat nature, availability

in many tastes, and longer shelf life, cookies retain a key place in the world of snack
foods. A proven antioxidant and precursor to vitamin A, beta-carotene is abundant in
carrots. While adding carrot pomace to baked goods can increase their value, The
preservation and bio accessibility of -carotene from baked goods can be increased
by using carrot pomace, however because baking involves high temperatures and -
carotene is susceptible to oxidative breakdown at high temperatures, further
research is needed. Considering this, the current study's objectives were to evaluate
the nutritional and sensory qualities of cookies containing carrot pomace, as well as
to ascertain the shelf stability of the product, particularly regarding the retention of
carotenoids, and to further determine the bio accessibility of selected samples for
total and carotenes.
 In conclusion, the production of carrot cookies has been successfully
achieved and evaluated for sensory acceptability. The incorporation of carrot puree
in the cookie recipe resulted in a moist and flavorful texture, while also providing the
added nutritional benefits of carrots. Sensory evaluation results showed that the
carrot cookies were well-liked and deemed acceptable by the panelists. Therefore,
carrot cookies can be considered as a delicious and nutritious alternative to
traditional cookies. Further studies can explore the optimization of the recipe to
improve its nutritional value without compromising its sensory properties.

STATEMENT OF THE PROBLEM

The statement of the problem in production and sensory acceptability of carrot

cookie is to determine if the addition of carrot as an ingredient in a cookie recipe
affects its production quality and sensory acceptability. Specifically, it will answer the
following questions:

 What are the processes in carrot cookie production?

 What is the sensory acceptability of carrot cookies in terms of taste, color,
texture?
 What is the general acceptability of carrot cookie?
 What are the benefits of carrot cookie to severely waisted student?

SIGNIFICANCE OF THE STUDY

Students- Increased vegetable intake by incorporating carrots into a sweet treat,

students may be more likely to consume vegetables, which can help them reach
their daily recommended intake.

Society and Community- The production and sensory acceptability of carrot

cookies can provide several benefits to the society and the community. They can
promote healthy eating, boost the local economy, contribute to environmental
sustainability, and promote community building.

Future Researchers- Improved understanding of the sensory properties of carrot

cookies: By studying the sensory acceptability of carrot cookies, researchers can
gain a better understanding of the factors that contribute to their taste, texture, and
appearance. This knowledge can be used to optimize the production process and
create cookies that are more appealing to consumers.

Cookery- it can contribute to expanding the range of cookie products available to

consumers, especially those who are health-conscious or seeking alternatives to
traditional sugar-laden treats. Carrot cookies can provide a healthier option due to
the presence of carrots, which are high in fiber, vitamin A, and antioxidants.

Parents- Involving parents in the production of carrot cookies can help ensure that
these health benefits are maximized and that the cookies are a healthy and tasty
snack option for children.

Nutritionists- Nutritionists can help develop a recipe for carrot cookies that meets
certain nutritional criteria, such as reducing sugar or increasing fiber content. This
can result in a healthier product that appeals to health-conscious consumers.

THEORITICAL FRAMEWORK

The development of a carrot cookie involves several factors, including the

formulation of the recipe, the processing conditions, and the sensory properties of
the final product. The production of a carrot cookie involves the selection and
measurement of various ingredients, including the type and amount of flour, sugar,
fat, eggs, and carrots. The processing conditions, such as mixing, shaping, and
baking, also play a significant role in determining the texture and flavor of the cookie.
Finally, sensory acceptability, which includes appearance, taste, texture, and aroma,
is a critical factor in determining consumer preferences for carrot cookies.

A study conducted by Jang and Jo (2017) aimed to investigate the effects of

different carrot puree concentrations on the production and sensory properties of
carrot cookies. The study found that the addition of carrot puree increased the water
content of the dough, resulting in softer cookies. The addition of carrot puree also
increased the antioxidant activity and color of the cookies, which contributed to their
sensory acceptability. However, higher concentrations of carrot puree resulted in a
bitter taste and a less desirable texture.
 In general, the development of a successful carrot cookie recipe involves
careful consideration of the formulation and processing conditions, as well as the
sensory properties of the final product. The study by Jang and Jo (2017) provides
insight into the effects of carrot puree concentration on the production and sensory
acceptability of carrot cookies, which can be used to guide the development of new
carrot cookie recipes.

SCOPE AND DELIMITATIONS OF THE STUDY

Carrot cookies are a type of baked dessert that incorporates grated carrots
into the batter. These cookies can be made in a variety of ways, with different types
of flour, sweeteners, and spices. They are often enjoyed as a snack or dessert and
can be a great way to incorporate more vegetables into your diet. The scope of
making carrot cookies can be limited to personal or commercial use and may vary
based on the ingredients available and desired outcome. The scope of the study is to
evaluate the production and sensory acceptability of carrot cookies. The study will
focus on determining the optimal recipe for carrot cookies, as well as the sensory
attributes that contribute to their acceptability among consumers. The study will also
explore the effect of different processing parameters on the sensory acceptability of
carrot cookies, such as baking time and temperature.

This study will be limited to those who have allergies to carrots should avoid
consuming carrot cookies or any other food item that contains carrots. Carrot
allergies can cause a range of symptoms, including itching, swelling, hives, digestive
distress, and even anaphylaxis in severe cases.
DEFINITION OF TERMS

Production- The process of creating a carrot cookie from raw ingredients, including
measuring, mixing, shaping, baking, and packaging.

Carrot- A root vegetable that is typically orange in color, high in nutrients, and used
in various culinary applications.

Cookie- A small, flat, sweet baked treat typically made from flour, sugar, and butter,
and often containing additional ingredients such as chocolate chips, nuts, or fruit.

Sensory Acceptability- The degree to which a product is liked or preferred by

consumers based on sensory characteristics such as taste, texture, aroma, and
appearance.

Nutritional Value- The amount and quality of nutrients present in a food product,
including vitamins, minerals, fiber, and macronutrients like carbohydrates, proteins,
and fats.

Health-conscious consumers- Consumers who are concerned about their health

and well-being and seek out food products that are perceived as healthier, such as
those with higher nutritional value or lower in calories, sugar, or fat.

Sustainability- The practice of using resources in a way that does not deplete or
harm the environment or compromise the ability of future generations to meet their
needs.

Food Waste- Any edible food that is discarded, lost, or uneaten, which can occur at
any point in the food supply chain, from production to consumption.
REVIEW RELATED LITERATURE

Sensory evaluation of carrots from ecological and conventional growing

systems. (Haglund, A; Johansson L; Berglund L; et.al 1998) The aim of this study
was to establish whether there are sensory differences between conventionally and
ecologically grown carrots. The results showed that year, growing system and variety
had an impact on sensory quality. A consistent trend for two consecutive years was
that conventionally grown carrots scored higher for carrot-taste, while ecologically
grown carrots scored higher for bitter taste. In one out of two years, conventionally
grown carrots had a sweeter taste and were crunchier, while ecologically grown
carrots were harder and had a more pronounced aftertaste.

Sensory quality and chemical composition in carrots: a multivariate study

(Risvik, E; Steinsholt, K; et.al 1997).Carrots from designed trials and organic and
conventional farms were analysed for sensory quality and chemical composition. The
data were combined in principal component analyses and partial least squares
regression for exploration of the main factors responsible for the variation in quality.
One of the most important factors was fertilization. Carrots grown with no fertilizer
and carrots fertilized with 40–80 kg nitrogen ha−1 as mineral fertilizer or 20–72 tons
ha−1of organic fertilizer contained more total sugars and total flavour strength, less
crispness, crude protein, true protein and carotene, and had a lower pH, compared
with carrots fertilized with 100–192 kg nitrogen ha−1 as mineral fertilizer. Location
site was also very important in the explanation of the total variation and was a
composite factor of precipitation, temperature in June, growth system and length of
growth period. Soil type, amount of organic fertilizer, use of pesticides and
temperatures in July and August seemed to be of less importance.

Carrots, green vegetables and lung cancer: a case-control study (Pisani, P;

Berrino, F; Macaluso, M; Pastorino, U; et.al 1986). A total of 417 lung cancer cases
and 849 controls were interviewed on their life-long tobacco usage and their current
intake of four food items rich in retinol or carotene. The study was a hospital-based
case control where ‘cases’ were lung cancer patients diagnosed during the period
1979/80 at seven hospitals in the Lombardy region (90% pathologically confirmed)
and controls were patients admitted to the same hospitals for causes unrelated to
tobacco smoking (epithelia) cancers being excluded from present analysis). Odds
ratios (OR) have been computed for increasing frequencies of consumption of liver,
cheese, carrots and leafy green vegetables, having controlled for the confounding
effects of tobacco usage, residence and birthplace. Current smokers who did not
consume carrots showed a three-fold risk of developing lung cancer compared with
those who ate them more than once a week (OR = 2.9<p<0.01); the ORs for
consumers in the categories of 1–2 and 3–4 times per month were 1.8 and 2.0
respectively, with a significant test for linear trend (p<0.01). Among ex-smokers or
non-smokers, no decrease of lung cancer risk is evident associated with carrot
consumption. An excess risk was also associated with low intake of green
vegetables although it was not significant, while no excess risk was evident for non-
consumers of liver and cheese. The effect of carrots is independent of histological
type of lung cancer while the effect of green vegetables was confined to epidermoid
carcinomas: low versus high intake group OR = 1.3.

Nutritional and health benefits of carrots and their seed extract (João Carlos
da Silva Dias 2014). Carrot is a root vegetable with carotenoids, flavonoids,
polyacetylenes, vitamins, and minerals, all of which possess numerous nutritional
and health benefits. Besides lending truth to the old adage that carrots are good for
eyes, carotenoids, polyphenols and vitamins present in carrot act as antioxidants,
anticarcinogens, and immune enhancers. Anti-diabetic, cholesterol and
cardiovascular disease lowering, anti-hypertensive, hepatoprotective, Reno
protective, and wound healing benefits of carrot have also been reported. The
cardio- and hepatoprotective, anti-bacterial, anti-fungal, anti-inflammatory, and
analgesic effects of carrot seed extracts are also noteworthy. All are discussed in
this review article.

Carrots of many colors provide basic nutrition and bioavailable

phytochemicals acting as a functional food (Arscott, S. & Tanumihardjo, S. 2010).
Hippocrates, a philosopher who lived from 460 to 359 BC is often quoted as saying,
“Let your food be thy medicine and your medicine be thy food.” Having lived just shy
of a century

Shelf-life extension of minimally processed carrots by gaseous chlorine

dioxide (Gómez-López, M; Devlieghere, F; Ragaert, P; et.al 2007). Chlorine dioxide
(ClO2) gas is a strong oxidizing and sanitizing agent that has a broad and high
biocidal effectiveness and big penetration ability; its efficacy to prolong the shelf-life
of a minimally processed (MP) vegetable, grated carrots (Daucus carota L.), was
tested in this study. Carrots were sorted, their ends removed, hand peeled, cut,
washed, spin dried and separated in 2 portions, one to be treated with ClO2 gas and
the other to remain untreated for comparisons. MP carrots were decontaminated in a
cabinet at 91% relative humidity and 28 °C for up to 6 min, including 30 s of ClO2
injection to the cabinet, then stored under equilibrium modified atmosphere (4.5%
O2, 8.9% CO2, 86.6% N2) at 7 °C for shelf-life studies. ClO2 concentration in the
cabinet rose to 1.33 mg/l after 30 s of treatment, and then fell to nil before 6 min. The
shelf-life study included: O2 and CO2 headspace concentrations, microbiological
quality (mesophilic aerobic bacteria, psychrotrophs, lactic acid bacteria, and yeasts),
sensory quality (odour, flavour, texture, overall visual quality, and white blushing),
and pH. ClO2 did not affect respiration rate of MP carrots significantly (α≤0.05), and
lowered the pH significantly (α≤0.05). The applied packaging configuration kept O2
headspace concentrations in treated samples in equilibrium and prevented CO2
accumulation. After ClO2 treatment, the decontamination levels (log CFU/g)
achieved were 1.88, 1.71, 2.60, and 0.66 for mesophilic aerobic bacteria,
psychrotrophs, and yeasts respectively. The initial sensory quality of MP carrots was
not impaired significantly (α≤0.05). A lag phase of at least 2 days was observed for
mesophilic aerobic bacteria, psychrotrophs, and lactic acid bacteria in treated
samples, while mesophilic aerobic bacteria and psychrotrophs increased parallelly.
Odour was the only important attribute in sensory deterioration, but it reached an
unacceptable score when samples were already rejected from the microbiological
point of view. The shelf-life extension was limited to one day due to the restricted
effect of the ClO2 treatment on yeast counts. Nevertheless, ClO2 seems to be a
promising alternative to prolong the shelf-life of grated carrots.

Mechanism of surface white discoloration of peeled (minimally processed)

carrots during storage Luis Cisneros‐Zevallos, Mikal E Saltveit, John M Krochta
Journal of Food Science 60 (2), 320-323, 1995. A proposed mechanism of white
discoloration development on peeled carrots included both physical and
physiological responses to wounding. The physical response is a color change due
to reversible surface dehydration. This study was performed at 2.5 and 10°C using a
mode1 system controlling relative humidity, at 33, 75 or 98%, and a commercial
system with low‐density polyethylene (LDPE) plastic film bags. The rate of surface
discoloration increased with decreasing RH. When excess surface moisture was left
on peeled carrots, rates of white development decreased sharply at all RH compared
with a dewretted control. The same effects were observed on peeled carrots stored
in LDPE bags. Carrots partially regained their original color when water‐dipped, due
to reversal of the physical response component.

Effect of preheating and calcium pre-treatment on pectin structure and

thermal texture degradation: a case study on carrots (Smout, C; Sila, D; Vu, T; et.al
2005). In this work, the thermal texture degradation of carrots was studied on a
kinetic basis. The influence of preheating and/or calcium pre-treatment on thermal
texture degradation was investigated. Carrots were preheated for 20, 30 and 40 min
at 50, 60 and 70 °C and/or soaked in 0.5% CaCl2-solution for 1 h. After the pre-
treatment, the texture degradation was investigated at 90 and 100 °C. The texture
was determined objectively with a texture analyser. Kinetic parameters (k and
TP∝/TP0) were estimated using a fractional conversion model. Next, it was tried to
relate the texture degradation with the degree of esterification of the pectins. It was
concluded that in addition to the degree of esterification other parameters will be
needed to better understand and explain the texture improvement after preheating.

Influence of drying method and rehydration time on sensory evaluation of

rehydrated carrot particulates (A Marabi, U Thieme, M Jacobson, IS Saguy 2006). A
trained panel was utilized initially to identify the key sensory attributes and
differences in carrot particulates rehydrated for different times of up to 240s. Key
attributes were selected and utilized in a subsequent consumer study that included
70 participants. The consumer study included two commercial carrot particulates
(air-dried, AD; vacuum-puffed-dried, VPD), used regularly in ready-to-eat soups.
VPD carrots showed a higher overall acceptability than its AD counterpart. The AD
samples were found significantly harder than the VPD carrots for all the times tested.
Rehydration time had a significant effect only on the overall acceptability of the AD
samples. Overall acceptability of AD samples was scored significantly lower mainly
due to hardness. The differences were also associated with the dissimilar conditions
during drying, resulting in different physical properties and water uptake during the
rehydration process.
 The carrot: Subsidies as a tool of government—theory and practice
(Bemelmans-Videc, M; Rist, R; Vedung, E; et.al 2017). Referring to the inventory of
policy instruments, subsidies and grants can be characterized as affirmative
economic policy instruments (incentives). This chapter focuses on Dutch subsidies
and discusses three types of subsidies: program subsidies; project subsidies; and
operating subsidies. It is largely based on research carried out the Dutch National
Audit Office. To assessing the management of subsidies, the chapter explores an
approach developed by J. T. A. Bressers and P. J. Klok. It then distinguishes three
aspects of management on which the subsidy-provider should focus: goal-
directedness of subsidies; implementation of subsidies; and ex-post evaluation of the
effectiveness of subsidies. For each of these three aspects the National Audit Office
looked at the instruments which are available to central government, if it is to remain
informed as to the progress being made in the process of subsidy provision and,
where necessary, to make adjustments.

Cultivating carrots and community: local organic food and sustainable

consumption (Gill Seyfang 2007). This paper examines the social implications of
sustainable consumption through an empirical study of a local organic food initiative.
It sets out an analytical framework based upon Douglas's Cultural Theory to
categorise the range of competing value perspectives on sustainable consumption
into 'hierarchical', 'individualistic' and 'egalitarian' worldviews, and considers how
these various worldviews might each adopt locally-grown organic food as a
sustainable consumption initiative. Tensions between the paradigms are evident
when attention is turned to a case study of a local organic food producers'
cooperative. Research with both producers and consumers reveals that the values
embedded in its practice are both partisan and pluralistic, but are principally
'Egalitarian'. Its interactions with policy regimes and social and economic institutions
are examined, to illustrate the value conflicts inherent, and understand the barriers it
faces in operation and the institutional factors inhibiting the growth of grassroots
'bottom-up' sustainable food initiatives of this kind. In addition to addressing these
barriers, the policy implications of these findings for sustainable consumption policy
and practice are discussed.

Molecular diversity analysis of cultivated carrot (Daucus carota L.) and wild
Daucus populations reveals a genetically nonstructured composition (Bradeen, J;
Bach, I; Briard, M; et.al 2002). A sample of 124 Daucus carota L. accessions,
including cultivated carrot [ D. carota ssp. sativus (Hoffm.) Arcangeli] and related wild
subspecies, using a variety of molecular markers was examined. Represented within
the samples were wild accessions from 18 countries, 14 of 16 major root types of
European origin, and examples of major North American and Asian cultivated carrot
types. Amplified fragment length polymorphism (AFLP) and inter-simple sequence
repeat (ISSR) markers revealed extensive variation within D. carota. Although
cultivated carrot and wild D. carota subspecies can cross freely, cultivated and wild
carrots clustered separately, supporting the possibility that human selection for
desirable horticultural traits has artificially reduced gene flow between cultivated and
wild forms. Our analyses support the likelihood that North American D. carota
populations arose due to introduction of weedy materials rather than escape of
cultivated forms. With the exception of wild vs. cultivated types, no genetic alliances
were evident in dendrogram topology. Furthermore, between and even within
nonmapped marker classes, dendrogram topology predictions were not consistent.
Generally poor correlations among root types, geographic origin, mitochondrial,
plastid, and specific nuclear diversity and AFLP/ISSR data were also observed. We
concluded that genetic diversity in carrot is extensive and relatively nonstructured in
nature.

Mapping genes governing flower architecture and pollen development in a

double mutant population of carrot (Budahn, H; Barański, R; Grzebelus, D; et.al
2014). A linkage map of carrot (Daucus carota L.) was developed in order to study
reproductive traits. The F2 mapping population derived from an initial cross between
a yellow leaf (yel) chlorophyll mutant and a compressed lamina (cola) mutant with
unique flower defects of the sporophytic parts of male and female organs. The
genetic map has a total length of 781 cM and included 285 loci. The length of the
nine linkage groups (LGs) ranged between 65 and 145 cM. All LGs have been
anchored to the reference map. The objective of this study was the generation of a
well-saturated linkage map of D. carota. Mapping of the cola-locus associated with
flower development and fertility was successfully demonstrated. Two MADS-box
genes (DcMADS3, DcMADS5) with prominent roles in flowering and reproduction as
well as three additional genes (DcAOX2a, DcAOX2b, DcCHS2) with further
importance for male reproduction were assigned to different loci that did not co-
segregate with the cola-locus.

Improving Freedom to Operate in Carrot Breeding through the Development

of Eight OpenSource Composite Populations of Carrot (Daucus carota L. var.
sativus) (Luby, C. & Irwin, L. 2016). The intellectual property rights (IPR) landscape
for plant germplasm has changed dramatically over the past 50 years, moving from
the public domain into proprietary structures. Using carrot as a model crop, we
explored the freedom to operate for plant breeding and research in relation to the
diversity present in 140 commercially available cultivars in the United States. To
determine freedom to operate, we characterized the phenotypic and genotypic
diversity across cultivars and the IPR that were associated with each cultivar. With
87 of the 95 cultivars that were not restricted by IPR, we developed eight diverse
composite populations of carrot through two cycles of breeding that are meant to
encompass the available diversity in commercial germplasm. These populations are
being released through the Open Source Seed Initiative (OSSI, www.osseeds.org).
This is the first example of crop germplasm that has been collected, characterized,
and bred specifically for entry into an open source commons.

The trouble with carrots: Transaction costs, conflict expectations, and

economic inducements (Daniel W Drezner 1999). Carrots are commonly used in
domestic politics, as any study of legislative log-rolling, campaign finance, or political
patronage would attest. At the international level, the use of inducements to
influence individual officials in states or international organization is also rather
common, as the International Olympic Committee has recently discovered. 1 The
theoretical literature suggests that inducements should be successful in altering the
foreign policies of nation-states as well. 2 There have been several prominent cases
of financial inducements in world politics in the past two decades. The United States
greased the wheels of the Camp David accords by promising billions in aid to Egypt
and Israel. In 1990 the Soviet Union agreed to a DM50 billion payment from
Germany in return for the Soviet withdrawal of troops from East Germany. From
1992 to 1994, the United States used Nunn-Lugar funds to persuade Belarus,
Ukraine, and Kazakstan to relinquish their nuclear stockpiles. Frequendy, however,
carrots are spurned. North Vietnam rejected Lyndon Johnson's covert offer of
massive aid in return for halting the war in Vietnam. The Reagan administration's
attempt to trade arms for hostages.

Potential yield in carrots (Daucus carota L.): Theory, test, and an application
(JB Reid 2000). There is little published information on the physiological behaviour of
carrots at the crop level. Here we derive and test a simple model for the potential
yield of carrot crops. The model calculates green leaf area index (L) using a daily
time step. Dry matter production is related linearly to light interception, calculated
from L and canopy light extinction coefficient (k). Two stages of growth are
distinguished. In stage 1, leaf expansion on each plant is unaffected by neighbouring
plants. Stage 2 commences when L reaches a critical value and the plants start to
interact. Compared to stage 1, stage 2 has slower leaf expansion and a k which
varies with plant density. Dry matter partitioning between shoots and the storage root
depends on L. We calibrated the model for two processing cultivars, ‘Chantenay Red
Core’ and ‘Red Hot’, using data from a 1997–98 plant density experiment in Hawke's
Bay, New Zealand. The model accounted for 72% of the observed variation in root
size and 79% of the variation in yield. We tested the model against results from two
experiments in 1995–96 and 1996–97. In both experiments the same two cultivars
were sown at three different sowing times. Overall, the model accounted for 72% of
the observed variation in root size and 66% of the variation in yield, showing that it is
portable to other environments. Finally, we applied the model to interpret the effects
of sowing date in these two experiments. Previous attempts were confounded by
variation in plants m−2with sowing date. The model allowed us to separate the
effects of these factors, and indicated that early sowing substantially benefited yield.

From cookies to carrots; the effect of inhibitory control training on children's

snack selections. Children consume too much sugar and not enough fruit and
vegetables, increasing their risk of adverse health outcomes. Inhibitory control
training (ICT) reduces children's and adults' intake of energy-dense foods in both
laboratory and real-life settings. However, no studies have yet examined whether
ICT can increase healthy food choice when energy-dense options are also available.
We investigated whether a food-specific Go/No-Go task could influence the food
choices of children aged 4–11, as measured by a hypothetical food choice task using
healthy and unhealthy food images printed on cards. Participants played either an
active game (healthy foods = 100% go, unhealthy foods = 100% no-go; Studies 1 &
2), a food control game (both healthy and unhealthy foods = 50% go, 50% no-go;
Studies 1 & 2) or a non-food control game (sports equipment = 100% go, technology
= 100% no-go; Study 2 only) followed by the choice task. In Study 2, food card
choices were also measured before training to examine change in choices. A post-
training real food choice task was added to check that choices made in the card-
based task were representative of choices made when faced with real healthy and
unhealthy foods. Overall, the active group chose the greatest number of healthy food
cards. Study 2 confirmed that this was due to increases in healthy food card choice
in this group only. Active group participants chose a greater number of healthy foods
in the real food choice task compared to children in the non-food control group only.
The results are discussed with reference to methodological issues and the
development of future healthy eating interventions.

The overall acceptability indicated that panel members liked the products with
4 and 8% carrot more than control, and product with 12% carrot was significantly
lesser acceptable than others. Hence, it can be concluded that carrot pomace can be
used up to 8% level to incorporate into cookies. They are a weight loss friendly food
and have been linked to lower cholesterol levels and improved eye health. The
carotene antioxidants in them have also been linked to reduced risk of cancer.
Carrots are full of benefits—they may promote healthy vision, balance your blood
sugar, help with weight management, lower your risk of cancer, regulate blood
pressure, reduce heart disease, improve immunity, and boost brain health. You won't
regret incorporating more of this vegetable into your diet.

The tragedy of the carrots: Economics and politics in the choice of price
instruments (Brian Galle 2012). Externalities are one of the most fundamental market
failure justifications for government action, and Pigouvian taxes and subsidies are
standard tools for correcting them. Even so, neither the legal nor the economic
literature offers any comprehensive account of when policymakers should prefer
taxes to subsidies or vice versa. This Article takes up that task. Prior efforts to
distinguish between "carrots" and "sticks" have generally been limited to the context
of pollution regulation, and I show here that even those efforts are incomplete. I also
extend the analysis to the case of positive externalities, where there is little prior
literature to speak of Overall, I find that sticks are usually superior to carrots, but that
there are some interesting exceptions. Nonetheless, carrots are rampant in modern
lawmaking, especially carrots in the form of tax expenditures. I identify features of
modern politics and law that contribute to the current inefficient overproduction of
carrots. Among others, I find that federalism contributes to political preferences for
carrots. That implies an until-now unrecognized reason to centralize certain forms of
government regulation. Finally, I take issue with the claims of the environmental
literature that carrots, even if the inferior policy choice, should be used when politics
would be likely otherwise to frustrate any regulation. Using carrots in critical and
closely contested situations only contributes to externality producers' incentives to
raise the political stakes, either by cranking out more negative externalities or
withholding benefits.
METHODOLOGY

This chapter explains various methodologies that will be used in gathering

data and analyses which are relevant to the research. The methodologies will
include areas such as research design, location of the study, participants of the
study, Instrumentation, statistical treatment of the data and research procedure.

Research Design

The research study entitled Production and Sensory Acceptability of Carrot

Cookie used Experimental and Qualitative method. In which carrot is the major
ingredient in making cookies using the formula recipe. The approaches being used is
based on objectives and guide research. This research also explores how the carrot
add to the ingredient of making a cookie which is a trending desert. It gives the
significance to evaluate the nutritional and sensory qualities of cookie containing
carrot pomace.

Prepare the ingredients which are ½ cup butter, 1 cup white sugar, 1 large
egg, 1 tsp vanilla extract, 1 ½ cup All-purpose flour, 1 tbsp corn starch, ½ tsp baking
soda, ¼ tsp salt, 1cup carrot, 1 ½ oats

Research Locale

Research of the Study

Research Instrument