Phytochemical composition, physicochemical properties, and antioxidant stability of milk tablets enriched with purple carrot peel powder as a value-added ingredient

The incorporation of fruit and vegetable by-products into confectionery products represents a sustainable strategy to enhance nutritional value while reducing food waste. This study focuses on the development of milk tablets enhanced with purple carrot peel (PCP) powder as a value-added ingredient. PCP powder is rich in dietary fiber, polyphenols, and anthocyanins, which are known for their antioxidant and health-promoting properties. Different substitution levels (2.5 % and 5 %) of PCP were tested to evaluate their effects on the physicochemical, phytochemical, microstructural, textural, and sensory characteristics of milk tablets. The addition of PCP increased the fiber (1.42–2.36 g/100 g) and bioactive compound content (anthocyanins ranging from 11.21 ± 0.05 to 20.01 ± 0.03 mg C3G/100 g DM), thereby improving the antioxidant capacity (1.53 ± 0.13; 2.25 ± 0.05 µmol TE/g DM) of the final product. Moderate inclusion levels maintained desirable sensory attributes, whereas higher concentrations slightly altered texture and flavor, affecting consumer acceptance. Overall, the results demonstrate that PCP can be effectively incorporated into milk tablet formulations, providing a functional and eco-friendly product that combines indulgence with enhanced nutritional and health benefits.