DEVELOPMENT OF PRODUCTION TECHNOLOGY FOR CARROT BASED BLENDED JUICE
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Date
2017
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COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIOENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND
Abstract
Horticultural crops make up a major portion of the diet of humans in many parts of the world and play a significant role in human nutrition, especially as sources of phytonutraceuticals: vitamins (A, C, B1, B6, B9 and E), minerals, dietary fiber and phytochemicals. Carrots contain vitamins such as vitamin C and K, thiamin (B1), riboflavin (B2), pyridoxine (B6) and folates (B9), necessary for metabolism of carbohydrates, proteins and healthy growth. Carotenoids and anthocyanins are the major antioxidant pigments found in carrots. Tomato is a major source of antioxidants, vitamin A, lycopene, folate, vitamin E. Limes are acidic in nature and serve as rich source of vitamin C, citric acid, sugar, certain minerals like calcium and phosphorus. Mint are used for their flavouring and medicinal properties.
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