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 |
Carrot out-grades were used for the production of enzymatic extracted carrot coagulum to utilise the waste generated while grading the carrots. Spray drying technique was used to prepare the encapsulated carrot coagulum powder (ECCP) from enzyme extracted carrot coagulum at an inlet temperature of 170 °C and using 15% of maltodextrin as carrier agent. The obtained powder was incorporated in different proportions in the formulation of health drink powder (HDP). Ingredients used were malted wheat, malted green gram, soy protein isolate, malt extract and skimmed milk powder (SMP). The developed product contained 2.5, 5, 7.5 and 10% ECCP. A 9-point hedonic sensory score card was used for studying the acceptability. Sensory evaluation indicated that addition of up to 7.5 %ECCP into the formulation of HDP improved its appearance, colour and overall acceptability. This formulation was then selected for the analysis of proximate, minerals, total carotene and water activity. HDP without the addition of ECCP served as control. ECCP incorporated HDP had lower water activity and moisture compared to control health drink powder. Nutritional analysis of HDP with 7.5% incorporation of ECCP resulted in a significant increase in the fibre, carbohydrate, energy and also minerals such as potassium, zinc, iron, sulphur, copper and sodium. Incorporation of ECCP resulted in a higher total carotenoid content (1.24 mg/100g) compared to control (0.65 mg/100g). Addition of 15 g of HDP in 100 ml of milk (corresponding to one serving) provides energy 125kcal, protein 6.18g, calcium 122.79mg and total carotene 0.186mg. In conclusion, ECCP can be used in the formulation of HDP to improve the nutritional quality without affecting the product sensory quality.
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