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The total dietary fiber content of the hot air dried carrot juice residue was 44.57%, where the content of insoluble fiber was 24.81% and that of soluble fiber was 19.76%. The effect of the 0%, 5%, 10% and 15% replacement with dried carrot juice residue on the staling of cake was determined by measuring the hardness of each cake stored at 20℃ for 10 days. Five percent replacement was the most effective in keeping low hardness during storage, followed by those of 10%, 0% and 15%. Sensory evaluations of the cakes showed that 5% replacement did not bring any significant change compared to the control except crust color, while 10% replacement influenced crust color, crumb color, crumb texture, and mouth-feel significantly. There were, however, no significant differences in overall acceptance due to the substitution of dried carrot juice residue for flour.
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