Nutrient Composition, Cooking Quality and Acceptability of Carrot Germplasms
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Date
2018-08
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University of Agricultural Sciences, Dharwad
Abstract
A study was undertaken in the year 2017-18 with an objective to analyze the physicochemical properties, nutrient composition, cooking quality and acceptability of nine newly identified carrot germplasms with Dharwad local variety as control for comparison. The weight, length and diameter of the carrot germplasms ranged from 46 - 91.40 g, 11.87 – 18.48 cm and 3.11 – 4.43 cm respectively. No significant difference was observed for circumference, volume, bulk density and phloem to xylem ratio among the germplasms. The dry matter, TSS, pH and vitamin C content of the germplasms was ranged from 9.92 - 18.11 %, 5.92 – 8.440 Brix, 6.70 – 7.84 and 4.01 – 4.7 mg/100 g respectively. The total dietary fibre and sugar content of germpalsms ranged from 3.69 – 5.96 g/100 g and 8.38 – 11.18 g/100 g respectively. The minerals like calcium, phosphorous and iron content ranged from 75.16 – 101.75 mg/100g, 50.80 – 64.60 mg/100g and 2.32 – 3.17 mg/100g respectively. The antioxidant components of carrots viz. total carotene, beta carotene, phenols and antioxidant activity ranged from 4.35 – 13.74 mg/100 g, 0.91 – 4.16 mg/100g, 1.97 – 3.98 mg/ 100g and 24.15 – 32.21% respectively. The cooking time of the carrots ranged from 8.16 – 11.36 minutes. Germplasms UHSBC51 and UHSBC34-1 required less cooking time. Germplasms UHSBC64, UHSBC23-1 and UHSBC44-1 had a high acceptability index after cooking. The proximate composition, minerals, antioxidants and cooking time of carrots differed significantly (p<0.01%) among the germplasms. The newly identified carrot germplasms were good source of dietary fibre, minerals and antioxidant components. Carrot germpalsms UHSBC53, UHSBC64 and UHSBC23-1 were on par with local carrot variety with regard to nutrient composition, antioxidant components, cooking quality and acceptability.