The study was conducted to search in the laboratories of the College of Agriculture, Tikrit University, as the raw materials were provided from the local markets, and pieces of carrots were added in varying proportions (5, 10, 15, 20)%, and the coefficients were named (L4, L3, L2, L1). In relation to the addition in carrot pieces, while L was considered the standard treatment to which carrot pieces were not added, and a chemical analysis, sensory evaluation, and evaluation of antioxidants and total phenols were conducted on the studied samples in different treatments and the mineral elements in them, it was noted that a rise in moisture content Fat, protein, ash and fiber in treatment L4, in which the percentage of addition was 20% of the carrot pieces used, which amounted to (4.55, 8.09, 3.67, 2.29, 2.32)%, respectively, while the chemical estimates of moisture content, fat, protein, ash and fiber decreased in the standard treatment compared to In other treatments to reach (4.03, 7.09, 2.77, 1.13, 0.56)%, respectively, while carbohydrates had increased in the standard treatment only to record (83.42)%, but the lowest percentage of carbohydrates was in treatment L4, which recorded (79.08%). When conducting the sensory evaluation, the characteristics differed significantly, as the characteristics of color, smell and texture had increased in treatment L2 to be (19, 19, 29) respectively, while the taste had increased in treatments L2 and L4 to be 29 for each. An estimate was made for the total antioxidants and phenols, as the study showed a rise in them with the increase in the percentage of addition of carrot pieces in the treatments. The highest percentage of antioxidants estimated by the DPPH reagent was 27.78% for the L4 treatment. The highest percentage of total phenols was recorded in the treatment L4, which amounted to 60.61 mg / 100 gm, but the lowest content of them was in the standard treatment L, which recorded 55.53 mg / 100 gm. The estimation of mineral elements showed a rise in their proportions with an increase in the percentage of addition of carrot pieces in the studied treatments.
