DEVELOPMENT OF BLACK CARROT VALUE ADDED PRODUCTS AND EVALUATION OF ANTI-DIABETIC ACTIVITY IN STZ INDUCED DIABETIC RAT

G. B., SHARAVI

DEVELOPMENT OF BLACK CARROT VALUE ADDED PRODUCTS AND EVALUATION OF ANTI-DIABETIC ACTIVITY IN STZ INDUCED DIABETIC RAT

dc.contributor.advisor	TERDAL, DEEPA
dc.contributor.author	G. B., SHARAVI
dc.contributor.other	JAGADEESH, JAGADEESH
dc.contributor.other	G, BHUVANESHWARI
dc.contributor.other	V. M, CHANDRASHEKAR
dc.contributor.other	CHOLIN, SARVAMANGALA
dc.date.accessioned	2020-09-25T10:28:40Z
dc.date.available	2020-09-25T10:28:40Z
dc.date.issued	2019-08
dc.description.abstract	An experiment entitled ―Development of black carrot value added products and evaluation of anti-diabetic activity in STZ induced diabetic rat‖ was conducted in the Department of Post Harvest Technology, College of Horticulture, Bagalkot, Karnataka during the year 2018-19. In the present experiment, firstly, efforts were made to standardize black carrot RTS by incorporating functional ingredients such as ginger, aloe vera, holy basil, lime, aqueous stevia to black carrot juice (BCJ). Also to standardize black carrot pomace spice ball (BCPSB), from black carrot pomace (BCP),jaggery, tamarind and other ingredients. Secondly, the anti-diabetic activity of black carrot RTS in sterptozotocin (STZ) induced diabetic rats was studied. In the 1stexperiment, physico-chemical, phyto-chemical and sensory parameters of black carrot RTS and BCPSB were observed. The maximum score for sensory evaluation was observed in T5 (40% BCJ +ES+50% Water). The mean maximum total phenol (230.73 mg/100ml), tannin (18.81 mg/100ml) and total antioxidants (76.07 %) were found in T9 (50% BCJ+ Aqueous Stevia Extract+40% Water) and total flavonoids (81.57 mg/100ml) in T8 (50% BCJ+Edible Sugar+40% Water). A total soluble solid was maintained in all the concentration when sugar used as sweetener (15.47⁰ B) and titratable acidity was found to be non-significant. The maximum score for sensory evaluation of BCPSB was observed in T1 (0g BCP+ 50g Tamarind). The mean maximum total phenol (901.46 mg/100ml), tannin (40.68 mg/100ml) and total flavonoids (38.08 mg/100ml) in T2 (30gBCP+ 20g Tamarind). In the 2ndexperiment, the oral administration of black carrot RTS on STZ induced diabetic rats decreased lipid peroxidation antioxidant activity. There was a significant reduction in blood serum glucose (53.76, 51.50 and 55.90%), cholesterol (20.95, 12.97 and 24.10%), TG (8.04, 13.19 and 16.82%), VLDL (9.53, 15.60 and 8.04%) LDL (9.87,-2.66 and 12.15%), increase in HDL (34.75, 82.02 and 60.54%) and body weight was restored in G4 (STZ induced + Basal Rat Diet + T4), G5 (STZ induced + Basal Rat Diet + T5) and G6 (STZ induced + Basal Rat Diet + T6), respectively when compared to diabetic control group. Histopathology examination of pancreas were found to be normal pancreatic architecture with evenly distributed β-cells in the treated group compared to control group rats on the 21st day of observations. The results obtained in the present study revealed that black carrot value added products are appreciable in terms of nutritional and sensory attributes. Black carrot RTS with functional ingredients (G4, G5 and G6) will maintain serum glucose and lipid profile levels.	en_US
dc.identifier.issn	UHS17PGM922
dc.identifier.uri	https://krishikosh.egranth.ac.in/handle/1/5810151925
dc.keywords	BLACK CARROT, T576	en_US
dc.language.iso	English	en_US
dc.pages	108	en_US
dc.publisher	University of Horticultural Sciences, Bagalkot	en_US
dc.research.problem	Thesis	en_US
dc.sub	Post Harvest Technology	en_US
dc.theme	DEVELOPMENT OF BLACK CARROT VALUE ADDED PRODUCTS AND EVALUATION OF ANTI-DIABETIC ACTIVITY IN STZ INDUCED DIABETIC RAT	en_US
dc.these.type	M.Sc	en_US
dc.title	DEVELOPMENT OF BLACK CARROT VALUE ADDED PRODUCTS AND EVALUATION OF ANTI-DIABETIC ACTIVITY IN STZ INDUCED DIABETIC RAT	en_US
dc.type	Thesis	en_US