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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(10): 3771-3783
DOI: https://doi.org/10.20546/ijcmas.2020.910.434


Development of Dietary Fiber Fortified Carrot (Daucus carota sativus) Ready to Serve Beverage
Jesupriya Poornakala1*, N. Surya2 and K. Shanthi3
1Krishi Vigyan Kendra, Tamil Nadu Agricultural University, Pudukkottai, Tamil Nadu, India
2Family Resource Management and Consumer Science,
Community Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, India
3Department of Food Science and Nutrition, Community Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, India, India
*Corresponding author
Abstract:

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.


Keywords: Dietary fiber,Carrot,Beverage, Ready to Serve
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How to cite this article:

Jesupriya Poornakala, S., N. Surya and Shanthi, K. 2020. Development of Dietary Fiber Fortified Carrot (Daucus carota sativus) Ready to Serve BeverageInt.J.Curr.Microbiol.App.Sci. 9(10): 3771-3783. doi: https://doi.org/10.20546/ijcmas.2020.910.434