Development of Probiotic Enriched Carrot by Vacuum Impregnation
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Date
2013
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Publisher
AAU, Anand
Abstract
Vacuum Impregnation (VI) is an innovative alternative to the traditional method of impregnation at atmospheric pressure. This technique was studied to develop minimally processed dried carrot slices enriched with probiotic cultures of L. rhamnosus (MTCC 5462) and L. helveticus (MTCC 5463). The quality and sensory characteristics of dried probiotic enriched carrot slices were evaluated.
Fresh carrots were washed in clean water and peeled manually and top & tip were separated from the body and the remainder was cut into slices of 10, 12, 14 mm thickness. The carrots were then blanched by immersing in boiling water (100°C) for 4 min and rapidly cooled in chilled water. The probiotic cultures of L. rhamnosus (MTCC 5462) and L. helveticus (MTCC 5463) were grown in MRS broth, harvested by centrifugation to get a pellet of biomass and adjusted to 1011 to 1012 cfu/ml in sterile saline by adjusting OD in a spectrophotometer. This cell concentrate was subsequently added to pasteurized carrot juice to get a cell concentration of 109 - 1010 cfu/ml which was used as probiotic impregnation liquid
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Keywords
Food Processing Technology, Bio Energy, method