Development of Value Added Product From Carrot and Assessment of Their Storability

Abstract

Present investigation was carried out to develop value added product from carrot i.e. instant halwa mix from the carrot flour and semolina and RTS from carrot juice and honey. Halwa mix were prepared by blending carrot flour with semolina in ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 respectively and packed in aluminium laminated pouches and RTS were prepared by carrot juice and honey in ratios of 100:0, 90:10, 80:20 and 70:30 respectively. The functional properties swelling capacity, water absorption capacity, oil absorption capacity, swelling capacity, bulk density, foam capacity, foam stability and physico-chemical properties moisture, ash, pH, acidity and optical density of halwa mix as well as flours were determined using standard procedures. A small-scale standardized procedure was used for halwa mix and RTS. The physico-chemical properties moisture, ash, pH, acidity, optical density of halwa mix were analyzed just after preparation and during storage of 30 and 60 days under ambient condition packed in ALP and sensorial attributes color, taste, flavor, mouth feel and overall acceptability of halwa made by instant halwa mix were analysed fresh as well as storage period of 30, and 60 days and also analysed Physico-chemical properties of freshly prepared halwa and for RTS, the physico-chemical properties TSS, pH, acidity, optical density and sensorial attributes Name : Puja I.D. No. : 4228/18 Semester and year of admission : 1st semester 2018-19 Degree : Master of Technology Major : Process and Food Engineering Department Degree awarding university : Agricultural Engineering Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.) Thesis title : Development of Value Added Product from Carrot and Assessment of their Storability Name of advisor : Dr. Suresh Chandra color, taste, flavor, mouth feel and overall acceptability were analyzed just after preparation and during storage of 30, 60 and 90 days under refrigeration condition. All the data of study were also statistically analyzed. The physico-chemical properties of halwa mix and halwa viz., moisture, ash, acidity and optical density decreased significantly with increase in the incorporation of semolina with carrot flour and in RTS, the physico-chemical properties viz., TSS, acidity and optical density increased significantly with increase in the incorporation of honey. The functional properties of halwa mix such as swelling capacity, water absorption capacity, oil absorption capacity and bulk density were decreased with increase in the incorporation of semolina with carrot flour. The present study revealed that the halwa mix and halwa made from flours C100 containing carrot flour (100%) was observed higher overall acceptability organoleptic score in aluminium laminated pouches fresh as well as storage period of 30 and 60 days and RTS made from juice C100 containing carrot juice (100%) was observed higher overall acceptability organoleptic score in glass bottles. All types of instant halwa mix were made from C90S10, C80S20 C70 S30, C6S40 and C50 S50 acceptable after 60 days of storage packed in ALP under ambient condition and all types of RTS were made from C90H10, C80H20 and C70H30 acceptable after 90 days of storage sealed in glass bottles under refrigeration condition.