Black carrot fermentation into kanji and its physico-chemical and bioactive composition
Citation :- Black carrot fermentation into kanji and itsphysico-chemical and bioactive composition .Bhartiya Krishi Anusandhan Patrika.2017.(32):291-294
Black carrot is a distinguished source of anthocyanins and contains approximately 1750 mg/kg anthocyanins. Apart from anthocyanins black carrot is also a good source of vitamin C and phenolic compounds which helps in enhancing the antioxidant potential of black carrots. For physical ailments consumption of black carrot extract has been reported since ancient times but it is not accepted as a vegetable for consumption. In North India black carrots are utilized for making a fermented drink which is rich nutritionally. Black carrot juice acidity, pH and total soluble solids was observed as 0.37%, 5.65 and 6.59° Brix, whereas kanji juice acidity, pH and total soluble solids was recorded as 0.47%, 3.02 and 3.87° Brix.
- Kamiloglu, S., Ozkan, G., Isik, H., Horoz, O., Camp, J.V., Capanoglu, E. (2017). Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model. LWT - Food Science and Technology. 77:475-481.
- Kamiloglu, S., Pasli, A.A., Ozcelik, B., Camp, J.V., Capanoglu, E. (2015). Color retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion. Journal of functional foods. 13:1–10.
- Khandare, V., Walia, S., Singh, M., Kau, C. (2011). Black carrot juice: processing effects on antioxidant composition and color. Food and Bioproducts Processing. 89:482–486.
- Kirca, A., Ozkan, M. and Cemeroglu, B. (2006). Stability of black carrot anthocyanins in various fruit juices and nectars.Food Chemistry.97: 598-605.
- Sahota, P., Pandove, G., Jairath, S. and Banta, G. (2008). A functional probiotic beverage Kanji.Indian J of Ecology.l35(1):101-02.
- Sethi, J.K. and Vidal-Puig, A.J. (2007). Targeting fat to prevent diabetes. Cell Metabolism.5(5): 323-25.