CARROT JUICE CONCENTRATE PRODUCTION AND UTILIZATION

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dc.contributor.advisorSHARMA, K D
dc.contributor.authorSHARMA, SAKSHI
dc.date.accessioned2021-07-07T05:47:59Z
dc.date.available2021-07-07T05:47:59Z
dc.date.issued2021-06
dc.description.abstractABSTRACT The present investigations involving evaluation of four types of carrot for juice concentrate production and its further utilization in food products was conducted during 2017-20 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan. Carrot is a widely consumed vegetable throughout the world and is known for its high antioxidant properties due to the presence of bioactive compounds like total carotenoids, anthocyanins and total phenolics. Out of various pretreatments tried for enhancement of juice yield, acidified water blanching in black and purple carrot for 4 min and 3 min, respectively was optimized. Whereas, ultrasound assisted blanching for 5 min before extraction of juice in orange and red carrot was found to be the best. Further, carrot juice concentrates were developed by Response Surface Methodology (RSM) with different temperature-concentration combinations in rotary vacuum evaporator. The prepared black carrot juice concentrates (53.2ºC and 65.68ºB) had maximum anthocyanins, total phenolics and antioxidant activity of 1378.16 mg/ 100 g, 2490.17 mg GAE/ 100 g and 75.34 per cent free radical scavenging activity, respectively. The optimized concentrates were packed in transparent and amber colour glass vials and analyzed for various chemical and sensory attributes during storage. Though concentrates experienced marginal changes in quality attributes, yet remained shelf-stable during the storage period of 6 months at ambient and refrigerated temperature. The concentrate was further utilized for the nutritional enrichment of bakery food products. On the basis of sensory evaluation, 15 per cent incorporation of orange carrot juice concentrate in cookies and muffin and 20 per cent in cereal bar was found to be the best combination. Further, the developed bakery products had better taste, palatability, medicinal and nutritive value. Moreover, cookies and cereal bar retaining acceptable quality could be stored for 60 days and muffin for 30 days in polyethylene pouches at both ambient and refrigerated temperatures. The cost of production of all products was comparable to the cost of similar products in the market. Therefore, it is recommended that the carrot available in winter months at reasonable price could successfully be utilized for the development of juice concentrate at commercial scale and further making the concentrate available to the ancillary food industry for its use in bakery products for nutritional, natural colour and antioxidants enrichment.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810170165
dc.keywordsCARROT, JUICE, CONCENTRATE, PRODUCTION, UTILIZATION, food productsen_US
dc.language.isoEnglishen_US
dc.pages259+xiven_US
dc.publisherUHF,NAUNIen_US
dc.subFood Science and Technologyen_US
dc.themeCARROT, JUICE, CONCENTRATE, PRODUCTION, UTILIZATION, food productsen_US
dc.these.typePh.Den_US
dc.titleCARROT JUICE CONCENTRATE PRODUCTION AND UTILIZATIONen_US
dc.typeThesisen_US
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