Chief EditorYashpal Singh Malik
Print ISSN 0303-3821
Online ISSN 0976-4631
NAAS Rating 4.95
Black carrot fermentation into kanji and its physico-chemical and bioactive composition
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.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
