Development of Instant Carrot Mixes and Evaluation of its Quality Characteristics

Maheswari, K. (2010) Development of Instant Carrot Mixes and Evaluation of its Quality Characteristics. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	The present investigation resulted in development of instant Carrot Rice mix, insatant Sambar mix, instant Rasam mix. The physicochemical and sensory characteristics of the products developed were analysed. The components of carrot were quantified. The physicochemical analysis and sensory evaluation of products gave the following results, The Carrot Rice mix developed from mixed vegetables and spice powders was found to be highly acceptable. The carrot products with dried vegetables were highly acceptable. It was concluded that, carrot shreds treated with Calcium chloride have retained color and taste than the blanching water and citric acid treatment. There is a considerable changes in the amount of carotenoids when treated with blanching water, Citric acid, Calcium chloride. These products are instant mixes with convenience, easy to prepare and retained the natural color and flavor.
Uncontrolled Keywords:	value added products, carrot, Carrot Rice mix, Sambar mix, physicochemical analysis, sensory evaluation
Subjects:	600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Nov 2010 05:16
Last Modified:	28 Dec 2011 10:19
URI:	http://ir.cftri.res.in/id/eprint/9800

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