DEVELOPMENT OF FUNCTIONAL FOOD PRODUCTS FROM ASIAN CARROT (Daucus carota L.)

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dc.contributor.advisorTHAKUR, N.S.
dc.contributor.authorPRADEEP, KUMAR
dc.date.accessioned2018-02-02T11:16:57Z
dc.date.available2018-02-02T11:16:57Z
dc.date.issued2018-01
dc.description.abstractABSTRACT 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810040332
dc.keywordscarrot (Daucus carota L.),Development of functional food productsen_US
dc.language.isoenen_US
dc.pages255+XIXen_US
dc.publisherUHF,NAUNIen_US
dc.subFood Science and Technologyen_US
dc.subjectnullen_US
dc.themecarrot (Daucus carota L.),Development of functional food productsen_US
dc.these.typePh.Den_US
dc.titleDEVELOPMENT OF FUNCTIONAL FOOD PRODUCTS FROM ASIAN CARROT (Daucus carota L.)en_US
dc.typeThesisen_US
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