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VOL. 6, ISSUE 2 (2021)
Standardization and storage study of carrot (Daucus carota) pickle
Authors
Ranjeet Chunilal Kokani, Mayuri Namdeo Mohape
Abstract
In study preparation of Carrot Pickle was successfully done and evaluation, formulation, standardization, proximate analysis and storage study. Carrot pickle prepared by using Carrots, Ginger, Salt, Edible oil, Vinegar and Spices. Carrot is an important vegetable which is rich in pro-vitamin-A and is good for preserving heart attack and cancer. Carrots are rich in beta-carotene, a precursor of vitamin A which has been shown to reduce the chances of cancer in animals by 40 per cent (Richara, 1981) who further adds that “A carrot a day keeps the cancer away”. For the preparation of Carrot pickle three trials were taken among the three trials, T2 get highest score on the basis of sensory evaluation. The Carrots were chopped into 2-2.5 cm long and frying with oil. Spices and curry leaves were added for flavoring purpose. The pickle sample were analyzed for different parameter viz., pH (4.47±0.02), Acidity (0.795±0.07%), Carbohydrate (48.30±0.09%), Protein (2.24±0.10%), Fat (6.57±0.02%), Moisture (83.4±0.03%), Ash (4.01±0.08%) Vitamin C (0.011mg/100gm) and Energy value (469.92Kcal). The Carrot pickle was rich in Vitamin which gives best energy source. Carrot pickle stored in Glass bottles or jars at room temperature for the period of five months. Carrot pickle can be satisfy the consumer acceptance and quality.
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Pages:103-106
How to cite this article:
Ranjeet Chunilal Kokani, Mayuri Namdeo Mohape "Standardization and storage study of carrot (<em>Daucus</em> <em>carota</em>) pickle ". International Journal of Food Science and Nutrition, Vol 6, Issue 2, 2021, Pages 103-106
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