Utilization of black carrot (Daucus carota L.) for development of functional foods
| dc.contributor.advisor | Grover, Kiran | |
| dc.contributor.author | Pragya | |
| dc.date.accessioned | 2018-11-29T13:48:22Z | |
| dc.date.available | 2018-11-29T13:48:22Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | The present study was carried out to explore the utilization of black carrots in different forms viz. fresh, juice, concentrate and powder for the development of various functional foods. Fresh carrots were used to develop halwa, burfi, jam, candy, pickle and chutney, whereas juice, juice blend and RTS drink were developed by utilizing fresh carrot juice. Dairy products (ice cream, yogurt and buttermilk) were developed by incorporation of black carrot concentrate. Bakery products (bread, cookies and cakes) and two traditional products (laddoo and seviyan) were developed by incorporating black carrot powder. The products developed utilizing fresh black carrot and juice were highly acceptable. Incorporation of black carrot concentrate up to 7.5 percent level was acceptable in dairy products. In bread, incorporation of black carrot powder up to 7.5 percent level was acceptable, however only 1 percent level was acceptable in cookies, cakes, laddoo and seviyan. Analysis of fresh black carrot revealed that they possessed significantly high amount of minerals, polyphenolic compounds and antioxidant activity. Physico-chemical analysis of products revealed that there was a significant increase in minerals namely magnesium, iron and zinc for all the developed products except for products developed by incorporating black carrot powder at 1 percent level. The magnesium and iron content ranged between 1.95 to 89.56 mg/100g and 0.11 to 5.92 mg/100g, with lowest concentration in RTS and highest in seviyan whereas, zinc content ranged between 0.03- 4.96 mg/100g with lowest amount in burfi and highest in ice-cream. A significant increase was also observed with respect to polyphenolic compounds and antioxidant activity for all the developed products. Total phenols, flavonoids and anthocyanins content ranged between 25.35 to 544.30, 9.83 to 165.91 and 4.23 to 173.30 mg/100g, respectively. The antioxidant activity was observed to be in the range of 26.63 to 87.34 percent. The products supplemented with black carrot concentrate were found to be nutritionally superior in terms of bioactive compounds and antioxidant activity as compared to products developed from fresh, juice and powder. The shelf life of most of the developed functional foods namely jam, candy, pickle, chutney, RTS, cookies and seviyan was found to be up to 60 days. For halwa, burfi and laddoo, it ranged between 10- 30 days however, bread and cake showed the lowest shelf life of 3 to 5 days. Hence, the present study recommends that black carrots have potential use as ingredient in different food products. It helps to improve food quality by providing a diet rich in bioactive compounds, which are beneficial for human health. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810084819 | |
| dc.keywords | Black carrot, polyphenols, anthocyanins, antioxidants, functional foods, Daucus carota L. | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 189 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.research.problem | Utilization of black carrot (Daucus carota L.) for development of functional foods | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | Utilization of black carrot (Daucus carota L.) for development of functional foods | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | Utilization of black carrot (Daucus carota L.) for development of functional foods | en_US |
| dc.type | Thesis | en_US |