NENA, JOSHISNEHAL, GIRI2023-01-052023-01-052020-12-28Th-12803https://krishikosh.egranth.ac.in/handle/1/5810191232Carrot is a popular root belonging to the Apiaceae family. Carrots are nutritious and mainly rich in carotenoids. Often very high losses are incurred during post-harvesting operations. A significant proportion of carrots are rejected due to bad aesthetics. Therefore, a study was undertaken to utilize such non-commercial carrots out-grades for their enzymatic extraction, encapsulation, nutritional analysis and development of value-added products. Optimization of enzymatic extraction of carrot pomace using pectinase and cellulase enzymes was done by response surface methodology (RSM) and then encapsulation using spray drying technique. The optimized conditions were temperature (X1) 44°C, enzyme concentration (X2) 0.21%, and time (X3) 120 min. Results showed that experimental values of yield, total carotenoid content (TCC), TSS (89.16%, 2.50mg/100g, and 3.38 °Brix) were close to the predicted value (91.52%, 2.47mg/100g, and 3.37 °Brix) respectively, validating the statistical optimization. TCC in enzymatically extracted carrot coagulum was13.23 mg/100g. Obtained carrot coagulum was used for standardization of spray drying process to obtain encapsulated carrot coagulum powder (ECCP) using carrier agents (MD100, MD75:GA50 and MD50:GA50) at three inlet temperatures (160, 170 and 180°C). Developed ECCPs were analyzed for physicochemical properties and storage stability. Powder produced at 170°C using MD100 as carrier agent gave better TCC retention, physical properties, low moisture content, high energy, carbohydrate, and ash contents. Storage at refrigerated and MAP conditions resulted in better conservation of ECCP during (3 months) of storage. ECCP incorporation at 7.5 and 5% into health drink powder and yoghurt respectively had good colour, overall acceptability, storage and nutritional properties. Cost and yield computations revealed that, from 100 Kg of carrot out-grades, 12.15 Kg of ECCP could be obtained, at a cost of Rs. 1,024 per Kg under laboratory conditions. ECCP thus obtained could be successfully incorporated into functional foods with improved sensory and nutritional content.EnglishThesis