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Preparation and evaluation of ready-to-serve (RTS) black carrot beverage (kanji).

Berry, S. K. and Manan, J. K. and Joshi, G. J. and Saxena, A. K. and Kalra, C. L. (1989) Preparation and evaluation of ready-to-serve (RTS) black carrot beverage (kanji). Journal of Food Science and Technology, 26 (6). 327-328, 11 ref..

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Abstract

A ready-to-serve beverage, popularly known as 'kanji' was prepared by natural as well as controlled fermentation (Lactobacillus plantarum) of black carrots (Daucus carota L.) mixed with requisite quantities of salt, crushed mustard and red chilli powder. The changes in pH and acidity were monitored during the course of fermentation. The proximate composition of the carrots was also determined. Bottled RTS beverage was evaluated for its sensory quality and the beverage prepared by natural fermentation was rated as the best during storage for 6 months at room temp.

Item Type: Article
Uncontrolled Keywords: BEVERAGES-; CARROTS-; VEGETABLES-; FERMENTED-PRODUCTS
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot
600 Technology > 07 Beverage Technology
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Feb 2011 06:31
Last Modified: 22 Feb 2011 06:31
URI: http://ir.cftri.com/id/eprint/4937

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