National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Vegetables play a significant role in human nutrition, especially as sources of vitamins, minerals, dietary fiber and phytochemicals. Vegetable consumption is also rising, reflecting the consumer’s desire for diversity, and awareness of nutritional benefits. The promotion of healthy vegetable products has coincided with a surging consumer interested in the healthy functionality of food. The fraction of vegetable residues that remains after juice processing contains plenty of bioactive compounds. Hence the present investigation was carried out to standardize carrot residue fortification as dietary fiber into carrot Ready to Serve (RTS) beverages. Dietary fiber was extracted from the carrot residues after juice extraction. The carrot RTS beverages were fortified with different concentration levels (0.5%, 1% and 3%) of dietary fiber with the aim of increasing the dietary fiber intake. The physico-chemical characteristics such as pH, total soluble solids, acidity, ascorbic acid, total sugar, reducing sugar and total dietary fiber were analyzed in carrot juices and organoleptically evaluated to assess the maximum acceptability of the products. Juice characteristics such as clarity, turbidity, non- enzymatic browning and color were analyzed. RTS beverage fortified with 0.5 per cent dietary fiber was found to be best in their sensory characteristics and physical properties. The standardized RTS beverages were packed in glass bottles and PET bottles and stored under refrigeration and storage studies performed.
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