Black carrot fermentation into kanji and its physico-chemical and bioactive composition 

Article Id: BKAP66 | Page : 291-294
Citation :- Black carrot fermentation into kanji and itsphysico-chemical and bioactive composition .Bhartiya Krishi Anusandhan Patrika.2017.(32):291-294

Prerna Nath and S. J. Kale

Address :

Horticultural Crop Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Punjab


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.




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