Record Details

Preparation and evaluation of ready-to-serve (RTS) black carrot beverage (kanji).

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/4937/
jfst-166-89
 
Title Preparation and evaluation of ready-to-serve (RTS) black carrot beverage (kanji).
 
Creator Berry, S. K.
Manan, J. K.
Joshi, G. J.
Saxena, A. K.
Kalra, C. L.
 
Subject 04 Carrot
07 Beverage Technology
 
Description A ready-to-serve beverage, popularly known as 'kanji' was prepared by natural as well as controlled fermentation (Lactobacillus plantarum) of black carrots (Daucus carota L.) mixed with requisite quantities of salt, crushed mustard and red chilli powder. The changes in pH and acidity were monitored during the course of fermentation. The proximate composition of the carrots was also determined. Bottled RTS beverage was evaluated for its sensory quality and the beverage prepared by natural fermentation was rated as the best during storage for 6 months at room temp.
 
Date 1989
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4937/1/JFST_26_6_1989_327-328.pdf
Berry, S. K. and Manan, J. K. and Joshi, G. J. and Saxena, A. K. and Kalra, C. L. (1989) Preparation and evaluation of ready-to-serve (RTS) black carrot beverage (kanji). Journal of Food Science and Technology, 26 (6). 327-328, 11 ref..