DEVELOPMENT OF FUNCTIONAL FOOD PRODUCTS FROM ASIAN CARROT (Daucus carota L.)
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Date
2018-01
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UHF,NAUNI
Abstract
ABSTRACT
The present studies entitled “Development of functional food products from Asian carrot
(Daucus carota L.)” were conducted during 2014-2016 in the department of Food Science and
Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, (HP).
Asian carrot is one of the commercial vegetable containing higher amount of antioxidants like
carotenoids and phenols along with other quality characteristics. To exploit its higher antioxidant
properties, present studies were carried out to develop the functional food products. Out of six months
of availability of carrot in the state, January month was found most suitable period for the selection of
raw material for the development of various functional food products including semi-finished
products. Selected roots were converted into three forms (semi finished products) like roundels, sticks
and shreds, pretreated by steam blanching (roundels and sticks for 3 min and shreds for 2.5 min)
followed by dipping in 2000 ppm KMS solution for 60 min before drying in cabinet drier. Out of
three drying modes all the pretreated forms of carrot could be dried successfully in cabinet drier at
60+2 °C. Best dried forms of carrot were stored under refrigerated (4-7 °C) and ambient (11.6-26.2
°C) temperature conditions for 12 months after packing in aluminium laminated pouch (ALP
99.8gsm) and polyethylene pouch (PEP 93.9gsm). Best quality of dried forms of carrot could be
retained under refrigerated conditions in aluminium laminated pouch (ALP) during 12 months of
storage. All three dried forms can be used in various culinary preparations during the lean period
when carrot is not available in the market. However, further various instant products like gazrella,
beverage, chutney and yoghurt and sticks and roundels pickles were developed by following/trying
various recipes. Respective products with best recipes were stored under refrigerated (4-7 °C) and
ambient (10-25 °C) temperature conditions for 12 months after their packing in ALP with or without
vacuum, PEP, glass and polyethylene terephthalate (PET) jars. Best quality of the products like instant
gazrella, beverage, chutney and yoghurt mix in ALP with vacuum and sticks and roundels pickles
could be retained in glass jars under refrigerated (4-7 °C) storage as compared to other packaging
material under ambient (10-25 °C) storage conditions. Cost of all products was found to be
comparable to the cost of the similar products in the market. So, dried carrot, its instant products and
pickles can be made available to the consumers throughout the year as that of the other instant
products in the market.
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