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Preparation and preservation of fermented carrot juice.
Anand, J. C. (1953) Preparation and preservation of fermented carrot juice. Indian Food Packer, 7 (4). pp. 17-18.
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Indian Food Packer, Volume-7(4 (1953) 17-18.pdf - Published Version Restricted to Registered users only Download (82kB) |
Abstract
Black variety of canots have long been used for the preparation of "Kanji" (popular name for fermented carrot juice). The beverage is consumed in certain parts of Northern India during summer. The standard recipe for the product has been worked out along with the suitable method for its preservation. Under tllese standardised conditions of preparation and preservation the product can be kept fresh for over 6 months. The preparation as such has got a good scope for commercial exploitation.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Carrots,Daucous carota, kanji, fermentation |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 May 2014 06:29 |
| Last Modified: | 28 May 2014 06:29 |
| URI: | http://ir.cftri.res.in/id/eprint/4939 |
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