Chief Editor:

Yashpal Singh Malik

ICAR-Indian Veterinary Research Institute (ICAR-IVRI)

Frequency:Quarterly

Indexing:

AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abs...

Black carrot fermentation into kanji and its physico-chemical and bioactive composition

Prerna Nath, S. J. Kale

Affiliations

¹<p style="text-align: justify;">Horticultural Crop Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Punjab</p>

Submitted|
First Online |
doi

Cite article:- Nath Prerna, Kale J. S. (NaN). Black carrot fermentation into kanji and itsphysico-chemical and bioactive composition . Bhartiya Krishi Anusandhan Patrika. 32(4): 291-294. doi: undefined.

ABSTRACT

Black carrot is a distinguished source of anthocyanins and contains approximately 1750 mg/kg anthocyanins. Apart from anthocyanins black carrot is also a good source of vitamin C and phenolic compounds which helps in enhancing the antioxidant potential of black carrots. For physical ailments consumption of black carrot extract has been reported since ancient times but it is not accepted as a vegetable for consumption. In North India black carrots are utilized for making a fermented drink which is rich nutritionally. Black carrot juice acidity, pH and total soluble solids was observed as 0.37%, 5.65 and 6.59° Brix, whereas kanji juice acidity, pH and total soluble solids was recorded as 0.47%, 3.02 and 3.87° Brix.

KEYWORDS

REFERENCES

Kamiloglu, S., Ozkan, G., Isik, H., Horoz, O., Camp, J.V., Capanoglu, E. (2017). Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model. LWT - Food Science and Technology. 77:475-481.

Kamiloglu, S., Pasli, A.A., Ozcelik, B., Camp, J.V., Capanoglu, E. (2015). Color retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion. Journal of functional foods. 13:1–10.

Khandare, V., Walia, S., Singh, M., Kau, C. (2011). Black carrot juice: processing effects on antioxidant composition and color. Food and Bioproducts Processing. 89:482–486.

Kirca, A., Ozkan, M. and Cemeroglu, B. (2006). Stability of black carrot anthocyanins in various fruit juices and nectars.Food Chemistry.97: 598-605.

Sahota, P., Pandove, G., Jairath, S. and Banta, G. (2008). A functional probiotic beverage Kanji.Indian J of Ecology.l35(1):101-02.

Sethi, J.K. and Vidal-Puig, A.J. (2007). Targeting fat to prevent diabetes. Cell Metabolism.5(5): 323-25.

Disclaimer :

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.