Utilization of Black Carrot (Daucus Carota L.) For Development of Functional Foods

UTILIZATION OF BLACK CARROT (Daucus carota L.
)
FOR DEVELOPMENT OF FUNCTIONAL FOODS
Dissertation
Submitted to Punjab Agricultural University

in partial fulfillment of the requirements
for degree of
DOCTOR OF PHILOSOPHY
in
FOOD AND NUTRITION
(Minor Subject: Food Science and Technology)
By
Pragya
(L-2013-H.Sc.-97-D)
Department of Food and Nutrition

College of Home Science
©PUNJAB AGRICULTURAL UNIVERSITY
LUDHIANA-141 004
2018
CERTIFICATE I
This is to certify that the dissertation entitled “Utilization of black carrot (Daucus
carota L.) for development of functional foods” submitted for the degree of Doctor of
Philosophy in the subject of Food and Nutrition (Minor Subject: Food Science and
Technology) of the Punjab Agricultural University, Ludhiana, is a bonafide research work
carried out by Pragya (L-2013-H.Sc.-97-D) under my supervision and that no part of the
dissertation has been submitted for any other degree.
The assistance and help received during the course of investigation have been fully
acknowledged.
___________________________
(Dr. Kiran Grover)
Major Advisor
Senior Extension Specialist
Department of Food and Nutrition
Punjab Agricultural University
Ludhiana- 141 004, Punjab
CERTIFICATE II
This is to certify that the dissertation entitled, “Utilization of black carrot (Daucus
carota L.) for development of functional foods” submitted by Pragya (L-2013-H.Sc.-97-D)
to the Punjab Agricultural University, Ludhiana, in partial fulfillment of the requirements for
the degree of Ph.D. in the subject of Food and Nutrition (Minor subject: Food Science and
Technology) has been approved by the Student‘s Advisory Committee after an oral
examination on the same in collaboration with External Examiner.
__________________________ _____________________________
(Dr. Kiran Grover) (Dr. Rajni Modgil)
Major Advisor External Examiner
Professor
Department of Food Science,
Nutrition and Technology
CSK HPKV, Palampur - 176062
Himachal Pradesh
__________________________
(Dr. Anita Kochhar)
Head of the Department
___________________________
(Dr. Gurinder Kaur Sangha)
Dean, Postgraduate Studies
ACKNOWLEDGMENT
In every one’s life, the day arises when one has to shape the feelings in words. Sometimes, the
words become unable to express the feelings of the mind, because, the feelings of heart are beyond the
reach of the words. When, I come to complete this manuscript, so many memories have rushed through
my mind, which is full of gratitudes to those who encouraged and helped me at various stages of this
research. It gives me immerse pleasure to record my feelings at this place.
It is my profound pleasure to express my deep sense of gratitude to my major advisor, Dr.
Kiran Grover, Senior Extension Specialist, Department of Food and Nutrition, PAU, Ludhiana, for her
adroit guidance, profound interest, constructive suggestions and critical evaluation. I am immensely
benefited by her lifelong experience, scientific skills, critical depth and analytical bent. I consider
myself very fortunate to be her disciple.
It is my privilege to express my gratitude to the members of my advisory committee, Dr. Anita
Kochhar, Professor and Head, Department of Food and Nutrition, Dr. T.S. Dhillon, Assoc. Director
(seeds), Dr. Amarjeet Kaur, Senior Milling Technologist, Department of Food Science and
Technology, Dr. M. Javed, Professor, Department of Maths, Stats & Physics, Dr. Jaswinder K. Brar,
Professor, Department of Food and Nutrition for their useful suggestions and timely help in the
successful completion of the work. I am sincerely thankful to all the faculty members of the department
for their support and cooperation. It is my privilege to express my gratitude to all the faculty members
of the Department of Food and nutrition for their help and encouragement. I shall be failing in my
duty if I do not express my cordial thanks to Dr. Neena Chawla, Senior Biochemist, Department of
Vegetable Science, Dr Kamaljit Kaur, Assistant Professor, Department of Food Science and
Technology and Dr. Mudit Chandra, Assistant Scientist, Department of Veterinary Microbiology,
GADVASU, who supported me and gave access to the laboratory and research facilities. I also express
my gratitude to the authorities, staffs and students for their co-operation and participation that made
this research work possible.
I sincerely acknowledge the INSPIRE fellowship, DST, Government of India, New Delhi for
providing financial assistance which buttressed me to perform my work comfortably.
I express my deep sense of affection and special gratitude to my dear friends and roommates
Dhami and Prachi. Thank you dear for being with me in ups and downs of life during my entire period
of Ph.D. I find myself lucky to have friends like them in my life. My heartfelt thanks to my friends
Amarjeet di, Karmjeet, Veka, Avantika, Minakshi, Garima, Sugandha, Sunil, Savvy, special juniors
Khushboo (Sis), Akriti, Neha, Shweta and seniors Arvind Sir, Ritu di for always being there and
bearing with me the good and bad times during my wonderful days of Ph.D. I would like to thank my
lab mates, juniors and friends Shweta Madhwal, Manisha, Inderpal, Manohar, Priyanka, Sheipra di
and Dolly who have extended their helping hands without fail.
I thank the Almighty for giving me the strength and patience to work through all these years
so that today I can stand proud with my head held high.
Finally, I would like to acknowledge the people who mean world to me, my mother and father
Mrs. Shiv Kumari and Mr. Vishwa Mitra Pandey, brothers Umesh, Anurag, Ankit, Pranav, Yogesh,
sisters Pooja di, Preeti, Priya, my Mama, Mami… the list is endless…thanks to one and all. I
don’t imagine a life without their love and blessings. Thank you Mom and Dad for showing faith in me
and giving me liberty to choose what I desired. I consider myself the luckiest in the world to have such
a supportive family, standing behind me with their love and support.
Last, but not the least I owe my special thanks to Mr. Gurdeep Singh (Alps) for his neat and
timely editing and formatting of manuscript.
Place: Ludhiana
Date: Pragya
Title of the Thesis : Utilization of black carrot (Daucus carota L.) for
development of functional foods
Name of the Student and : Pragya
Admission No. (L-2013-H.Sc.-97-D)
Major Subject : Food and Nutrition
Minor Subject : Food Science and Technology
Name and Designation of Major : Dr. Kiran Grover
Advisor Senior Extension Specialist
Degree to be Awarded : Ph.D.
Year of Award of Degree : 2018
Total Pages in the Thesis : 189 + Annexure + VITA
Name of the University : Punjab Agricultural University, Ludhiana-141 004,
Punjab, India
ABSTRACT
The present study was carried out to explore the utilization of black carrots in different forms viz.
fresh, juice, concentrate and powder for the development of various functional foods. Fresh carrots
were used to develop halwa, burfi, jam, candy, pickle and chutney, whereas juice, juice blend and
RTS drink were developed by utilizing fresh carrot juice. Dairy products (ice cream, yogurt and
buttermilk) were developed by incorporation of black carrot concentrate. Bakery products (bread,
cookies and cakes) and two traditional products (laddoo and seviyan) were developed by
incorporating black carrot powder. The products developed utilizing fresh black carrot and juice
were highly acceptable. Incorporation of black carrot concentrate up to 7.5 percent level was
acceptable in dairy products. In bread, incorporation of black carrot powder up to 7.5 percent level
was acceptable, however only 1 percent level was acceptable in cookies, cakes, laddoo and
seviyan. Analysis of fresh black carrot revealed that they possessed significantly high amount of
minerals, polyphenolic compounds and antioxidant activity. Physico-chemical analysis of
products revealed that there was a significant increase in minerals namely magnesium, iron and
zinc for all the developed products except for products developed by incorporating black carrot
powder at 1 percent level. The magnesium and iron content ranged between 1.95 to 89.56
mg/100g and 0.11 to 5.92 mg/100g, with lowest concentration in RTS and highest in seviyan
whereas, zinc content ranged between 0.03- 4.96 mg/100g with lowest amount in burfi and highest
in ice-cream. A significant increase was also observed with respect to polyphenolic compounds
and antioxidant activity for all the developed products. Total phenols, flavonoids and anthocyanins
content ranged between 25.35 to 544.30, 9.83 to 165.91 and 4.23 to 173.30 mg/100g, respectively.
The antioxidant activity was observed to be in the range of 26.63 to 87.34 percent. The products
supplemented with black carrot concentrate were found to be nutritionally superior in terms of
bioactive compounds and antioxidant activity as compared to products developed from fresh, juice
and powder. The shelf life of most of the developed functional foods namely jam, candy, pickle,
chutney, RTS, cookies and seviyan was found to be up to 60 days. For halwa, burfi and laddoo, it
ranged between 10- 30 days however, bread and cake showed the lowest shelf life of 3 to 5 days.
Hence, the present study recommends that black carrots have potential use as ingredient in
different food products. It helps to improve food quality by providing a diet rich in bioactive
compounds, which are beneficial for human health.
Keywords: Black carrot, polyphenols, anthocyanins, antioxidants, functional foods
________________________ ______________________
Signature of Major Advisor Signature of the Student
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gwjrW (foks kYrot AYl.) dI vrqoN
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dwKlw kRwmWk AYl-2013-AYc.AYs.sI.-97-fI
pRmùK ivSw : Bojn Aqy poSx
sihXogI ivSw : PUf swieMs Aqy tYknolojI
mùK slwhkwr dw nwm Aqy : fw. ikrn grovr
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vDyry psMd kIqw igAw[ kwlIAW gwjrW dy kMnsntRyt dy 7.5 PIsdI p`Dr dI vrqoN krky iqAwr kIqy
gey fyArI auqpwdW svIkwrXog sn[ brYf iv`c, kwlI gwjr dy pwaUfr dw 7.5 PIsdI p`Dr
svIkwrXog sI, hwlWik kuikz, kyk, l`fU Aqy syvINAW bnwaux leI isrP 1 PIsdI p`Dr hI sivkwrq
sI[ qwzI gwjr dy mulWkx qoN pqw cìlAw ik kwlIAW gwjrW iv`c Kixj, polIiPnol sMGtkW dI
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ArQpUrn vwDw hoieAw[ mYgnISIAm Aqy Awiern dI imkdwr 1.95 qoN 89.56 im.gR./100 gRw. Aqy
0.11 qoN 5.92 im.gRw./100 gR., mYgnISIAm Aqy Awiern dI mwqrw kRmvwr 1.95 qoN 89.56 im.gR./100
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CONTENTS
CHAPTER TITLE PAGE NO.
I INTRODUCTION 1–5
II REVIEW OF LITERATURE 6 – 20
III MATERIALS AND METHODS 21 – 52
IV RESULTS AND DISCUSSION 53 – 154
V SUMMARY 155 – 165
REFERENCES 166 – 189
ANNEXURE
PUBLISHED/ACCEPTED/SUBMITTED
RESEARCH PAPERS
VITA
LIST OF TABLES
Table Title Page

No. No.
1 Physical characteristics of selected red and black carrot cultivar (Fresh 55
weight basis)
2 Proximate composition of selected red and black carrot cultivar (% Fresh 56
weight basis)
3 Mineral content of selected red and black carrot cultivar (mg/100g Fresh 56
weight basis)
4 Sugar content of selected red and black carrot cultivar (g/100g Fresh 57
weight basis)
5 Bioactive components and antioxidant activity of selected red and black 58
carrot cultivar (Fresh weight basis)
6 Ascorbic acid and β-carotene content of selected red and red black 62
cultivar (mg/100g Fresh weight basis)
7 Organoleptic evaluation fresh carrot as salad 62
8 Effect of processing on physico-chemical composition and antioxidant 64
activity of black carrot (FM basis)
9 Organoleptic evaluation of halwa 68
10 Organoleptic evaluation of burfi 69
11 Organoleptic evaluation of jam 70
12 Organoleptic evaluation of candy 71
13 Organoleptic evaluation of Pickle 71
14 Organoleptic evaluation of chutney 72
15 Acceptability level of fresh black carrot in developed products 72
16 Physical characteristics of functional foods developed from fresh black 74
carrot
17 Proximate composition of functional foods developed from fresh black 77
1carrot (%Fresh weight basis)
18 Mineral content of functional foods developed from fresh black carrot 80
(mg/100g Fresh weight basis)
19 Sugar content of functional foods developed from fresh black carrot 83
(g/100 g Fresh weight basis)
20 Bioactive components and antioxidant activity of functional foods 85
developed from fresh black carrot (Fresh weight basis)
21 Shelf life stability of functional foods developed by using fresh black 93
carrot
22 Organoleptic evaluation of carrot juice 94
Table Title Page
No. No.
23 Organoleptic evaluation of juice blend 98
24 Organoleptic evaluation of ready to serve drink 99
25 Acceptability level of black carrot juice in developed products 100
26 Physicochemical characteristics of functional foods developed by utilizing 101
black carrot juice
27 Proximate composition of functional foods developed by utilizing black 103
carrot juice (% Fresh weight basis)
28 Mineral content of functional foods developed by utilizing black carrot 105
juice (mg/100g Fresh weight basis)
29 Sugar content of functional foods developed by utilizing black carrot juice 107
(g/100g Fresh weight basis)
developed by utilizing black carrot juice (Fresh weight basis)
31 Ascorbic acid and β-carotene content of functional foods developed by 112
utilizing black carrot juice (mg/100g Fresh weight basis)
32 Shelf life stability of RTS developed by utilizing black carrot juice 113
33 Organoleptic evaluation of ice cream 114
34 Organoleptic evaluation of yogurt 115
35 Organoleptic evaluation of buttermilk 116
36 Acceptability level of black carrot concentrate in developed products 116
37 Physicochemical characteristics of functional foods developed by 117
incorporating black carrot concentrate
38 Proximate composition of functional foods developed by incorporating 119
black carrot concentrate (% Fresh weight basis)
39 Mineral content of functional foods developed by incorporating black 121
carrot concentrate (mg/100g Fresh weight basis)
40 Sugar content of functional foods developed by incorporating black carrot 123
concentrate (g/100g Fresh weight basis)
developed by incorporating black carrot concentrate (mg/100g Fresh
weight basis)
42 Storage stability of functional foods developed by incorporating black 128
carrot concentrate
43 Organoleptic evaluation of bread 132
44 Organoleptic evaluation of cookies 134
45 Organoleptic evaluation of cake 135
Table Title Page
No. No.
46 Organoleptic evaluation of developed laddoo 136
47 Organoleptic evaluation of seviyan 137
48 Acceptability level of black carrot powder in developed products 137
49 Proximate composition of functional foods developed by incorporating 138
black carrot concentrate (% Fresh weight basis)
50 Mineral content of functional foods developed by incorporating black 142
carrot powder (mg/100g Dry weight basis)
51 Sugar content of functional foods developed by incorporating black carrot 144
powder (g/100g Dry weight basis)
developed by incorporating black carrot powder (Dry weight basis)
53 Shelf life stability of functional foods developed by incorporating black 151
carrot powder
LIST OF FIGURES
Fig. Title Page

No. No.
1 Correlation plots between total phenols (mg GAE/100g) and antioxidant 61
activity (%) of black carrots
2 Correlation plots between total anthocyanins (mg/100g) and antioxidant 61
activity (%) of black carrots
3 Total phenols, flavonoids, anthocyanins content and antioxidant activity 90
of functional foods developed by utilizing fresh black carrot
of functional foods developed by utilizing black carrot juice
of functional foods developed by utilizing black carrot concentrate
of functional foods developed by utilizing black carrot powder
LIST OF PLATES
Plate No. Title
1(a-f) Development of functional foods by utilizing fresh black carrot
2(a-c) Development of functional foods by utilizing black carrot juice

3(a-c) Development of functional foods by utilizing black carrot concentrate
4(a-e) Development of functional foods by utilizing black carrot powder
ABBREVIATIONS
FFA : Free Fatty Acid

GAE : Gallic Acid Equivalent
IDF : Insoluble Dietary Fibre
NS : Non-Significant
ODH Phenols : Ortho Dihydroxy Phenols
PV : Peroxide Value
QE : Quercetin Equivalent
RTS : Ready-to-Serve
SDF : Soluble Dietary Fibre
TDF : Total Dietary Fibre
TPC : Total Plate Count
TSS : Total Soluble Sugars
YMC : Yeast & Mold Count
CHAPTER I
INTRODUCTION
Carrots are the most common vegetable after potato (Hadley and Fordham 2003).
Among thirty-eight fruits and vegetables, carrots have been ranked tenth with respect to their
nutritional quality, and seventh for its contribution to nutrition (Alasalvar et al 2005). Carrots
comprise a significant source of health-promoting components and therefore, are imperative
in human nutrition, with an annual production of 53 million tons worldwide in 2016 (FAO
2016). It is highly rich in pro-healthy antioxidants of both hydrophilic (phenolic compounds)
and lipophilic (carotenoids) characters. The carotenoid content of carrots varies considerably
among its genotypes, usually orange carrots comprise high amounts of α- and β- carotene.
The red colour of carrots is due to lycopene, yellow carrots contain lutein, while polyphenols,
particularly anthocyanins are typical for black carrots.
Black carrots found its source in Middle Asia almost 3000 years ago. Dutch in Europe
introduced the cultivation of black carrot. Its consumption is now expanding in Europe
(Algarra et al 2014). Although black carrot cultivars are pervasive in several countries, yet
research studies on this vegetable have been reported mainly in Turkey (Turker et al 2004),
Germany (Montilla et al 2011) and Australia (Netzel et al 2007). Black carrots are mainly
cultivated in Turkey around Eregli on the southern Anatolian plateau, majorly due to the their
demand as a key ingredient in the traditional fermented beverage Salgum Suyu (fermented
black carrot juice) which is widely consumed in Adana. Black carrots are traditionally grown
and consumed in Turkey, Egypt, Afghanistan, India, Pakistan, and in the Far East (Pistrick
and Hanelt 2001, Collins et al 1998, Ragheb et al 1999).
Black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) are attractive purple
coloured vegetable (Turkyilmaz et al 2012). For exact botanical determination, carrot
cultivars are divided into the western or carotene group (Daucus carota ssp. sativus var.
sativus) and eastern or anthocyanin group (Daucus carota ssp. sativus var. atrorubens Alef.,
Pistrick and Hanelt 2001). Black carrot is a good source of anthocyanin. Anthocyanins are
polyphenolic compounds, which comprise the principal group of water-soluble pigments.
Anthocyanins occur frequently in the plant kingdom (Kammerer et al 2004a), usually
associated with red fruits, but also occurs in roots, cereals and vegetables. Besides their
colouring properties, anthocyanins may also exhibit some beneficial health effects, such as the
decrease in the risk of stroke, reduced risk of coronary heart disease, antitumor properties,
anti-inflammatory effects and improved cognitive behaviour (Netzel et al 2007). Black carrots
were stated to contain 1750 mg/kg fresh weight of anthocyanins (Mazza and Miniati 1993). It
contains high amount of acylated anthocyanins. Four main anthocyanins were identified in
black carrot. Forty-one percent of anthocyanins were found to be acylated, namely cyanidin
3-feruloyl-xylosyl-glucosyl-galactoside (13.5%) and cyanidin 3-sinapoyl-xylosyl-glucosyl-
galactoside (27.5%) (Stintzing et al 2002). These acylated anthocyanins possess great stability
due to its intramolecular co-pigmentation properties.
Now a days, there is increasing interest for black carrots as a source of natural food
pigments due to the restrictions for synthetic colours and increasing public demand for natural
colours (Ekici et al 2015). Black carrot anthocyanins are among the most promising
alternatives. The anthocyanin compounds (majorily cyanidin glycosides) from black carrot
exhibit attractive red shades close to FD&C Red 40 (Allura Red). It imparts an excellent
bright strawberry red shade at acidic pH (Giusti and Wrolstad 2003). This pigment is acylated
with ferulic, p-hydroxybenzoic, pcoumaric and sinapic acids. Therefore, it is more resistant to
light, food pH (3.0 to 5.0) and hydration (Malien-Aubert et al 2001, Stintzing et al 2002). The
structural properties of anthocyanins from black carrot contributes to their better stability as
compared to extract from other sources, eg. grape pomace, demonstrating a lower degree of
acylation. The acylated anthocyanins have intramolecular co-pigmentation effect that prevents
the nucleophilic attack of water, leading to the development of chalcones through hydrolytic
cleavage of the aromatic system, therefore, to a loss of pigment (Kammerer et al 2004a). This
property makes it ideal as a colour pigment for water-based, low pH systems. Colour
extracted from black carrot is available in both liquid and dry form. Now a days, black carrot
extract colours are widely used to provide red and purple shades to many acidic foods, like
fruit preparations, soft drinks, confectionary and preserves (Kirca et al 2006, Wrolstad and
Culver 2012). Black carrot juice is considered as an ingredient when added to foods as a
colour, like other fruit and vegetable juices. Therefore, it does not need to be declared with an
E-number on food labels.
Black carrot is also a good source of nutraceutical compounds (Alasalvar et al 2001)
thus, colouring foods with black carrot extract may exhibit beneficial health effects (Kirca et
al 2006). Anthocyanins from black carrots extract have been exhibited to exert strong
antioxidant activity in various in vitro tests (Narayan and Vankataraman 2000, Karakaya et al
2001, Kaur and Kapoor 2002, Glei et al 2003, Ravindra and Narayan 2003, Uyan et al
2004). Hence, extracts deriving from black carrots are beneficial for its pigment stability as
well as nutritional quality.
Over the past few years, there has been a mounting interest in natural antioxidants
and their role in human nutrition and disease prevention. The fact that the oxidation process
act as host to numerous degenerative disorders and can contribute significantly to the risk of
age related disorders and human aging has absorbed the interest in this subject (Jacob et al
2013). Under physiological conditions, the intestinal epithelium cells are greatly affected by
2
the hostile effect of free radicals. In this reaction of spontaneous dismutation of superoxide
anion there is production of hydrogen peroxide. The degradation of hydrogen peroxide can
lead to the production of highly reactive hydroxyl radical in the presence of reducing agents
and chelated iron which, subsequently, may lead to its direct impact of on cellular
macromolecules, like DNA, lipids and proteins. The formed ROS may upsurge the exposure
of cells to various carcinogens (Owen et al 2000). Oxidative damage to bio molecules like
DNA, lipids and protein is considered to be connected with many degenerative diseases such
as cancer , cardiovascular, ocular and neurological like Parkinson‘s and Alzheimer‘s diseases
(Rice-Evans and Gopinathan 1995, Hertog et al 1993, Ames et al 1993 and Harman 1992).
Chronic diseases (eg, diabetes, cancer, cardiovascular diseases and mental health
disorders) are the principal causes of disability and deaths in India. Their contribution in to
the burden of disease is projected to increase in the next 25 years (Patel et al 2011). A great
number of fruits and vegetables, spices and medicinal plants contain bioactive components
demonstrating free radical scavenging activity. Bioactive compounds with enhanced
antioxidant potential are stated to play a significant role in modulating the reducing oxidative
stress level in the intestinal contents as well as within the cells of intestinal epithelium. The
potential beneficial impacts are attributed to the presence of bioactive compounds,
particularly polyphenols. Polyphenols are regarded as secondary metabolites, which does not
demonstrate any specific metabolic properties in plant cells (Xiao et al 2015), but are vital
compounds for the nutritional and sensory characteristics of fruits and vegetables. However,
the potential health-promoting benefits of polyphenols depends on their processing history.
Lately, there has been growing focus for novel antioxidants originated from natural sources.
Fruits and vegetables are gaining wide attention pertaining to their richness in different
categories of polyphenols (Nabavi et al 2013). Epidemiological and nutritional studies have
exhibited that polyphenols play significant part in the prevention and management of
degenerative disorders like diabetes, cancer and cardiovascular diseases. It has been reported
to demonstrate a broad spectrum of biological advantages such as antioxidant, anti-
inflammatory and anti-diabetic properties (Xiao et al 2014, Xiao et al 2014a).
Black carrot is reported to have a significant role in human nutrition and health, as it
comprises variety of health benefitting compounds (Suzme et al 2014). Black carrot
represents a valuable source of polyphenols in addition to the presence of antioxidants such as
ascorbic acid and tocopherol (Algarra et al 2014). The scientific community is attracted
towards it due to the unique profile of anthocyanin pigments (Olejnik et al 2016, Padayachee
et al 2013 and Kamiloglu et al 2015a). Along with their colorant properties, anthocyanins
may serve an essential role in promoting health. Anthocyanins has been recognized as the
component of diet with established nutraceutical properties, associated particularly to their
3
free radical scavenging capacity (Kamiloglu et al 2015a), anticancer activity (Sevimli-Gur et
al 2013) and anti-inflammatory properties (Metzger et al 2008). Anthocyanins can be directly
absorbed in the intestine without any metabolic changes. They can further be converted into
glucuronide, methyl, or sulfate compounds in the small intestine and liver in presence of
phase II enzymes. These formulated compounds may exhibit a protective effect for
endothelial cells (Kuntz et al 2015). Apart from anthocyanins as the main polyphenol, black
carrots also comprise a good amount of phenolic acids, such as caffeic and
hydroxycinnamates acid (Kammerer et al 2004). Black carrots are reported to have a huge
range of health promoting compounds, notably, 12 times more antioxidants as compared to
orange carrots, cholesterol-reducing properties, rich in vitamin A, B and C. Black carrots
anthocyanins have been found to be 28 times higher than the orange carrot (Erkon-Konsantre
2013).
The tenet "Let food be thy medicine and medicine be thy food" quoted by
Hippocrates nearly 2,500 years ago, is lately appealing to scientific community and is
receiving a renewed interest. There has been an increase interest in the study of bioactive
compounds and functional foods (Hasler 1998). Bioactive compounds are physiologically
active components present in foods naturally or added to them as functional components with
enhanced nutraceutical properties. It comprises a broad spectrum of functional compounds
including dietary fiber, carotenoids, flavonoids, phenolic acids, fatty acids, isothiocyanates,
plant stanols and sterols, polyols, prebiotics and probiotics, phytoestrogens, vitamins and
minerals. Scientists have recognized that these bioactive components have a significant role in
promoting health benefits. Health-conscious consumers are increasingly adopting functional
foods in an effort to control their health conditions. Functional foods can be a promising
alternative not only to solve consumer starvation and provide health benefits by imparting the
necessary nutrients, but also they can avert nutrient shortages related disorders (Abdul Hamid
and Luan 2000).
Black carrot is grossly an underutilized crop and is not accepted as a vegetable inspite
of its high advantage as a source of natural colourant, antioxidant and dietary fibre. These
neglected and underutilized crops can be effectively used to decrease the poverty in India.
Underutilized crops are not mainstream industrial species. They are observed to be higher in
the diet of rural and urban poor for nutritional, medicinal, energy or other purposes.
Promotion of neglected and underutilized crops can contribute not only to the conservation of
agro biodiversity, risk management and stability of farming systems but also can strengthen
the cultural identification and empowerment of local farmers in the aid of what is too often
classed as ―backward‖ or ―unmodern‖.
4
Underutilized crops have the potential to play a number of roles for the food security
of country. These crops can effectively contribute to help the poor to improve their income
and living standards. Increasing the utilization of underutilized crop could be a potential
solution to decrease the over-reliance on very limited major crops which would in turn
preserve and encourage cultural and dietary diversity. Although black carrots comprise much
higher content of antioxidants compared to existed orange carrot, however, in India their
potential has not been fully explored (only used in making a fermented beverage Kanji in
rural areas of Punjab). Black carrot has been neglected despite having distinct advantages for
example they could be easily supplemented into different food products without
compromising any flavour or functional issues. It can easily retains most of its bioactive
compounds in the added food product (Chantaro et al 2008). Only few products has been
developed by utilizing black carrot viz. jam, marmalade and cake (Kamiloglu et al 2015b and
Kamiloglu et al 2016) till to date. Black carrot roots have the potential to be used as a
relatively cheaper but valuable source of polyphenols. It could be used effectively in the
development of functional foods. Considering the above, a research framework to explore the
utilization of black carrots for development of functional foods has been developed with
following objectives:
1. To analyze nutritional and functional properties of black carrot.
2. To develop functional foods from black carrot.
3. To determine organoleptic and nutritional profile of developed functional foods.
5
CHAPTER II
REVIEW OF LITERATURE
Carrots are globally very popular vegetable. It exhibits many nutritional and
functional characteristics. Carrots are known to have significant amount of bioactive
compounds such as carotenoids, anthocyanins and other phenolic compound (Heinonen
1990). Carrots (Daucus carota L.) are a member of Apiaceae family. Carrot can be
categorised into two categories. One is western carrot, which contains carotene, and another is
eastern carrot, which contains anthocyanin pigments (Kammerer et al 2004a). Although red
carrot varieties are more prominent worldwide, black carrots are much older and have been
originated 3000 years back from oriental counties such as India, Turkey, Pakistan and
Afghanistan (Schwarz et al 2004). Now a days, black carrots are again gaining interest
because of its polyphenol content. It is believed to be the cheapest source of anthocyanin
pigment in India, which can be extracted and stored for utilization in food industry.
The existing review related to black carrot have been discussed under the following
headings:
2.1 Biochemical composition of black carrots

2.2 Heath promoting effect of black carrots
2.3 Effect of processing on the functional properties of black carrots

2.4 Development of functional foods by utilizing carrots
2.1 Biochemical composition of carrots

Carrot contains 86-90 percent of moisture, 0.7 to 0.9 percent protein, 0.2 to 0.5
percent fat, 6 to 10.6 percent carbohydrate, 1.2-2.4 percent crude fiber and 1 to 1.5 percent
ash content (Holland et al 1991 and Gopalan et al 2010). According to Turkish food
composition, black carrot contains approximately 88 percent moisture, 1 percent protein, 0.14
percent fat, 2.5 percent fiber and 0.80 percent protein. Carrots are also good source of
minerals like calcium, phosphorus, sodium, potassium, magnesium, iron and zinc. Gopalan et
al (2010) have reported the 80 mg calcium, 53 mg phosphorus and 2.2 mg iron (per/100g).
Whereas, Holland et al (1991) reported 34 mg of calcium, 25 mg of phosphorus, 40 mg of
sodium, 240 mg of potassium, 9 mg of magnesium, 0.02 mg of copper, 0.4 mg of iron and 0.2
mg of zinc. Carrots are also good source of multivitamins. It contains very good amount of
carotenes (5.33 mg/100g), however thiamine (0.04 mg/100g), riboflavin (0.02 mg/100g),
niacin (0.2 mg/100g) and ascorbic acid are also present in appreciable quantities.
Secondary metabolites of plants that exhibit functional properties are called

phytonutrients. There is an increasing interest of scientist and consumers towards functional
6
foods as it exhibit significant health effect. Studies have reported that phytonutrients have
significant role in protecting the cells from oxidative stress (Kalt 2005). Carrots are reported
to be a good source of carotenoids (Block 1994), phenolics (Babic et al 2014), and
polyacetylenes (Hansen et al 2003). Carrots also contain significant amount of important
vitamins viz, β-carotene, ascorbic acid, B-vitamins, and tocopherol (Hashimoto and
Nagayama 2004). As it contains a mixture of variety of essential components, carrots are
considered as functional foods (Hager and Howard 2006).
Mostly carrots are known to contain carotenoids, a lipophilic compound, as major

bioactive component however, in black carrot, carotenoids are present in negligible amounts.
On the contrary, black carrots are excellent source of polyphenols, a lyophilic compound,
which is responsible for its high free radical scavenging capacity. Categorisation of
polyphenols are discussed briefly in the following section.
2.1.1 Polyphenols
The following illustration (Illustration 1) represents the categorization of polyphenols.
Polyphenols can be categorised into four categories namely flavonoids, phenolic acids,
stilbenes and lignans, based on their molecular structure and phenolic ring (D'Archivio et al
2007).
Flavonoids are low molecular weight compounds, consisting 15 carbon atoms

arranged in C6−C3−C6 configuration. The structure of flavonoids contains two aromatic
rings, which is inter-connected by a 3- carbon bridge thus forming a heterocyclic ring.
Further, flavonoids can be subdivided into 6 sub categories on the basis of position of this
heterocyclic ring namely flavonols, flavones, flavonones, isoflavonoes and anthocyanidins
(Balasundram et al 2006). Differences in the groups are attributed to the number and
arrangement of the hydroxyl groups and their extent of alkylation and/or glycosylation
(Spencer et al 2008, Pandey and Rizvi 2009). Flavonols includes majorily quercetin,
myricetin and kaempferol, which are abundantly found in broccoli, onions, and blueberries.
Main example of flavones are glycosides of apigenin and luteolin. Major flavanone are
naringenin, hesperetin and eriodictyol, which are abundantly present in in grapefruit, oranges
and lemons. Flavanols can be further categorized into two subclasses, monomers (catechins)
and polymers (proanthocyanidins) forms. Good example of flavonols are catechin and
epicatechin, which are majorily present in fruits, tea, red wine and chocolates. Isoflavones are
primarily found in soy, which consists three main bioactive compounds namely genistein,
daidzein and glycitein.
7
The major anthocyanidins are cyanidin, delphinidin, malvidin, pelargonidin, and
peonidin, which are abundantly present in red shades fruits such as blueberry, blackberry,
cherry and strawberry (Manach et al 2004).
Phenolic acids can be categorized into two subgroups, hydroxybenzoic and

hydroxycinnamic acids. Hydroxybenzoic acids are polyphenolic compounds having C6-C1
structure, major example is gallic acid whereas, hydroxycinnamic acids are aromatic
compounds having three-carbon side chain (C6–C3). Caffeic, ferulic, p-coumaric and sinapic
acids are the most common example of hydroxycinnamic acids (Balasundram et al 2006).
Hydroxybenzoic acids are present in high amounts in raspberry, blackberry, and tea, however,
blueberry and coffee are excellent sources of hydroxycinnamic acids (D'Archivio et al 2007).
Stilbenes contain two phenyl moieties connected by a two-carbon methylene bridge (Pandey
and Rizvi, 2009). Resveratrol is the main example of stilbenes, which are abundantly present
in plant species, majorly in berries, grapes and peanuts (Ignat et al 2011).
Lignans are produced by oxidative dimerization of two phenylpropane units. Linseed,

containing secoisolariciresinol and low quantities of matairesinol, represents the main dietary
source (Manach et al 2004, D'Archivio et al 2007). As major phenolic compounds of black
carrot are anthocyanins and phenolic acids, it will be discussed in detail in the following
section.
Illustration 1 Classification of major classes of dietary polyphenols (Source- Kamiloglu

2016)
8
2.1.1.2 Anthocyanins and phenolic acids
Anthocyanins are water-soluble pigments which exert red, purple and blue colour and
widely distributed in plant kingdom (Prior and Wu 2009). The term anthocyanin is derived
from the Greek word anthos- flower and kyanos- blue (He and Giusti 2010). These pigments
are mainly distributed in fruits although it is also present in flowers and some vegetables.
Among fruits berry is identified to be richest source of anthocyanin (Giampieri et al 2014 and
Howard et al 2014). Anthocyanins, because of its natural colouring properties have become
very important pigment to food industry, as they have the ability to replace the synthetic
colourants (Wallace and Giusti 2008). Anthocyanin pigments are considered under natural
colourant by codex alimentarius and Food and Drug administration USA.
As discussed earlier, anthocynins are a type of flavonoids, which belong to group of

polyphenolic compounds (McGhie and Walton 2007). Anthocyanins are glycosides of
flavylium (2-phenylbenzopyrylium) compound. They differ structurally because of number of
hydroxyl groups, the degree of methylation of these hydroxyl groups, the nature and number
of sugar moieties attached to the molecule, and the position of the attachment, as well as the
nature and number of aliphatic or aromatic acids attached to the sugars (Faria et al 2013).
According to Forbes-Hernandez et al (2014), anthocyanins are glycosides of aglycones,
known as anthocyanidins. Chemically the structure of anthocyanidins comprise of an aromatic
ring A which is bound to oxygen containing heterocyclic ring C, that is attached by carbon–
carbon bond to a third aromatic ring B (Ignat et al 2011).
There are almost 17 anthocyanidins, which have been identified by scientists, but
only six are widely distributed in plant kingdom that are cyanidin, delphinidin, malvidin,
pelargonidin, peonidin and petunidin (Illustration 2). Although only there are only six
available anthocyanidins, however more than 600 types of anthocyanins are distributed in
nature (Wu et al 2006). Sugar moieties that are attached to anthocyanidins are mainly glucose,
galactose, arabinose, rutinose, rhamnose, and xylose. These sugar moieties are attached to
anthocyanidins as mono-, di-, or trisaccharides (Fang 2014). Cyanidin-3-glucoside is the most
widespread anthocyanin in plant species (Castaneda-Ovando et al 2009). In many cases, the
sugar moiety attached to anthocyanidinds are acylated with pcoumaric, caffeic, ferulic,
sinapic, p-hydroxybenzoic, malonic, oxalic, malic, succinic or acetic acid (De Pascual-Teresa
et al 2013).
9
Anthocyanidin R1 R2
Cyanidin OH H
Delphinidin OH OH
Malvidin OCH3 OCH3
Pelargonidin H H
Peonidin OCH3 H
Petunidin OH OCH3
Illustration 2 Anthocyanidin structures (Source- Kamiloglu 2016)

Anthocyanins compounds are degraded readily in the present of air, light,
temperature, acids and enzymes (Fernandes et al 2014). The intensity of anthocyanins
pigment depends on the groups attached to B ring. This intensity of colour is directly
proportional to number of hydroxyl groups and inversely proportional to the number of
methoxyl groups (Tsuda 2012). Anthocyanins are stable in acidic pH. At higher pH (> 4),
anthocyanin pigment gets degraded into phenolic acids (Fang 2014). In black carrots majorily
cyanidin-based anthocyanins have been identified namely cyanidin-3-xylosyl-glucosyl-
galactoside, cyanidin-3-xylosyl-galactoside and the sinapic, ferulic and coumaric acids
derivatives of cyanidin 3-xylosyl-glucosylgalactoside (Wallace and Giusti 2008, Montilla et
al 2011). The total anthocyanin content in black carrots have been estimated as up to 350 mg
per 100 g of edible carrot. Anthocyanin content in the black carrots can vary widely between
different cultivars and even within carrot cultivar based on intensity of colour in the roots of
black carrots (Kammerer et al 2004a). The anthocyanins of black carrots are comparable to
some of the fruits for example, in blueberries (113 mg/100g), cherries (117 mg/100g) and
raspberries (48 mg/100g) (Arscott and Tanumihardjo 2010). Of the total phenols present in
black carrot, contribution of anthocyanins is reported to be around 42 to 50 percent. Algarra et
al (2014) conducted a study on anthocyanin profile and antioxidant capacity of black carrots.
Five main cyanidin-based anthocyanins were detected namely cyanidin 3-
xylosylglucosylgalactoside, cyanidin 3-xylosylgalactoside and the sinapic, ferulic and
coumaric acids derivative of cyanidin 3-xylosylglucosylgalactoside. Black carrot
anthocyanins were highly acylated and was accounted for 25-50 percent of total phenols.
Several scientists have optimized extraction of anthocyanin pigment from black carrot
and reported that low pH and high temperature is the best technique for maximum extraction
of anthocyanin at large scale production (Turker and Erdogdu 2006, Guldiken et al 2016).
Kammerer et al (2004a) studied the anthocyanins content in black carrot and evaluated their
colouring properties. The anthocyanins contents varied greatly between and within carrot
10
cultivars. The black carrot responded positively under different pH, which suggested that
black carrot anthocyanins could be used as natural food colorants even for low acid foods.
Phenolic acids are the phenolic compound having one functional group of carboxylic
acid. As discussed earlier, phenolic acids are categorized into two groups on the basis of its
chemical structure namely hydroxycinnamic and hydroxybenzoic acids. In both the phenolic
acids basic structure is not changed however, the difference is due to the number and position
of hydroxyl groups on the aromatic ring of phenols. Caffeic, p-coumaric, vanillic, ferulic, and
protocatechuic are acids present in nearly all plants (Robbins 2003). Black carrots are also
rich source of phenolic acids apart from anthocyanins. In black carrots, mainly derivatives of
hydroxycinnamic acid are identified. Kammerer et al (2004) have reported that chlorogenic
acid (5-Ocaffeoylquinic acid), an ester of caffeic and quinic acid (Illustration 3), was major
phenolic acid in black carrots. Several studies have been reported that black carrot roots
exhibited the significantly higher amount of phenolic content as compared to other coloured
root vegetables (Leja et al 2013 and Koley et al 2014).
Illustration 3 Chemical structure of chlorogenic acid (5-O-caffeoylquinic acid)

(Source- Kamiloglu 2016)
2.2 Health-promoting effect of black carrots

Black carrots are proved to possess high free radical scavenging properties as
reported by several authors (Kaur and Kapoor 2002, Kammerer et al 2004a, Khandare 2008
and Kamiloglu 2016). Day et al (2009) have compared the antioxidant capacity of black
carrot concentrate with freshly produced fruits viz, cherry, strawberry, raspberry and
blueberry and sweet potato. The results revealed that black carrot concentrate had equivalent
scavenging capacity, which was at par with blue berries that depicted highest antioxidant
activity among all the compared fruits and vegetable (Illustration 4). Black carrot extracts
have been exhibited to have protecting role against the oxidative stress (Olejnik et al 2016).
Algarra et al (2014) reported that black carrots exhibited significantly higher antioxidant
capacity as compared to orange carrots.
11
Illustration 4 Comparison of antioxidant activity of black carrot concentrate with other fruits
and vegetable (Day et al 2009).
Phenolic compounds of black carrot extract were found to have significant effect on
reducing inflammation by inhibiting the inflammatory pathways. There have been many
clinical studies, which proved the anti-inflammory effect of black carrot extract in in-vitro and
in-vivo systems. Park et al (2015) have reported positive effect of black carrot extract in the
prevention of diseases characterised by metabolic disorders of carbohydrate, fats and energy.
However, Wright et al (2013) reported that supplementation of black carrot powder (118.5
mg/day of anthocyanins and 259.2 mg/day of phenolic acids) for 4 weeks in 16 human
subjects had non-significant effect on body mass, body composition, LDL, total cholesterol
and blood pressure. On the other hand, in a rat trial, Poudyal et al (2010) reported that
incorporation of black carrot juice at the 5 percent level in diet of rats (fed with high
carbohydrate and fat diet), significantly improved glucose tolerance, and reduced the risk of
reduced abdominal obesity, plasma lipids, systolic blood pressure, cardiac fibrosis, hepatic
steatosis and inflammation. Anthocyanins from black carrots are reported to be responsible
for these improved metabolic effects. Black carrots also contain polyacetylene compounds,
which were reported to inhibit the production of NO2 in macrophage cells by sixty-five
percent. Therefore, it can be suggested that anti-inflammatory properties of black might also
be attributed to its polyacetylenes content (Metzger et al 2008).
2.3 Effect of processing on the functional properties of black carrots

As fruits and vegetable are available in particular season and are highly perishable in
nature (70-90 percent water content), they are subjected to different processing conditions for
12
better storage and utilization. However, these processing conditions greatly affect the
phytochemical composition, which have been widely studied (Kalt 2005, Patras et al 2010,
Khandare et al 2011, Nayak et al 2015, Rothwell et al 2015, and Kamiloglu et al 2015).
Drying, by subjecting the black carrot to heat treatment have reported to degrade the
anthocyanins (Ersus and Yurdagel 2007, Kirca et al 2007, Khandare 2008, Murali et al,
2015). Witrowa-Rajchert et al (2009) compared the drying methods and observed that
microwave-convection drying and freeze-drying resulted in minimal loss of anthocyanins as
compared to convection drying in deep purple and purple haze carrot cultivars respectively.
Treatment with pectinase enzyme in black carrot juice processing, had significant
improvement in extraction of total phenols, flavonoids and anthocyanins (Khandare et al
2011). Suzme et al (2014) have reported that when black carrot was processed into
concentrate it led to reduction of 70 percent total phenols, 73 percent total flavonoids and 44
percent anthocyanins. Fermentation of black carrot juice for the production of shalgam have
resulted in loss of 94 percent anthocyanins on the initial day, which increased after 12 th day
by 8 to 10 folds, however it was still 39 to 46 percent lower than the initial anthocyanin
content of black carrots (Toktas 2016).
Although processing leads to degradation of anthocyanins and phenolic compounds,

however in black carrots, the stability of anthocynins and other phenols to temperature and
pH were reported to be significantly higher than anthocyanins present in purple-flesh potatoes
and grapes (Reyes and Cisneros-Zevallos 2007). Similar trend was observed for black carrot
juice anthocyanins. The stability of black carrot juice anthocyanins were significantly higher
than strawberry juices. The higher stability of black carrot anthocyanins might be attributed to
the higher proportion of acylated anthocyanins in black carrots (Sadilova et al 2007). Storage
stability of anthocyanins at higher temperatures resulted in faster anthocyanin degradation as
compared to storage at lower temperatures.
Lee et al (2011) stored the sliced black carrot at 2 to 40C for 4 weeks and observed
non-significant difference in total anthocyanins content. Alasalvar et al (2005) studied the
storage stability of ready to eat black carrot shreds at chilled temperature (5 ± 2°C) in air and
in modified atmosphere packaging. They reported that anthocyanin content did not decreased
significantly during storage period at chilled temperature however in modified atmosphere
packaging treatment (95% O2 +5% CO2) it decreased after 13 days of storage. Storage study
of black carrot concentrate at 4, 20 and 37 0C revealed that cold storage had better recovery of
anthocyanins as compared to storage at 20-37 0C (Kirca et al 2007). Several other authors also
reported higher degradation of black carrot concentrate anthocyanins at higher temperature of
storage (Ozen et al 2011 and Turkyilmaz et al 2012).
13
Kirca et al (2007) studied the effects of solid content, temperature and pH on the
stability of black carrot anthocyanins. Stability of black carrots anthocyanin was studied at
different solid contents (11, 30, 45 and 64 0Brix) and pHs (4.3 and 6.0) during both heating at
70–90 0C and storage at 4–370C. Degradation of monomeric anthocyanins showed an increase
with increasing solid content during heating, while it declined during storage. At 30–640Brix,
increasing pH from 4.3 to 6.0 enhanced the degradation of anthocyanins during heating. The
consequences of pH on thermal stability of anthocyanins was also studied at six different pHs
(2.5–7.0) in citrate-phosphate buffer solutions. As the pHs raised beyond five, a significant
decrease in anthocyanin stability was observed.
Chantaro et al (2008) studied the antioxidant properties of high dietary fiber powder
from carrot peels. The effect of hot air drying (60 to 800C) and blanching on the
physicochemical characteristics of carrot fiber powder was first conducted. It was observed
that blanching had a significant effect on the fiber compositions, swelling capacities and water
retention whereas, the drying temperature did not significantly alter the hydration properties.
However, thermal degradation and antioxidant activity in both blanched and dried carrot peel
caused a significant decline in the phenolic compounds, thus resulting in the loss of
antioxidant activity of the product.
Wang and Xia (2005) studied drying characteristics and drying quality of carrot using
a two-stage microwave process. Experiments were conducted to observe the microwave
drying on the characteristics of the dried product. Slice thickness affected the rehydration
ratio and β-carotene content of dried carrots. It was observed that with an increase in slice
thickness, the rehydration ratio of the dried products decreased.
Dueik et al (2010) conducted a study to observe the most significant quality

parameters of vacuum and atmospheric fried carrot slices in order to identify the particular
advantages of vacuum technology. The results revealed that vacuum frying can reduce oil
content by almost 50 percent and can recover around 86- 90 percent of carotene. This
technology can also preserve the colour quality of fresh carrot.
Tein et al (1998) conducted a study on characterization of vacuum microwave, air

and freeze-dried carrot slices. Vacuum microwave drying of carrot slices was compared to air
and freeze-drying on the basis of colour, rehydration potential, density, nutritional value, and
textural properties. Vacuum microwave dried (VMD) carrot slices showed a higher α-
carotene and vitamin C content and rehydration potential, a lower density and softer texture as
compared to those prepared by air drying. Air dried (AD) carrot slices were darker in colour
and had less of yellow and red hues. Vacuum-microwave drying resulted in less deterioration
of color. However, freeze-drying of carrot slices resulted in a product with improved
14
appearance, rehydration potential and nutrient retention, the VMD carrot slices were rated as
equal to or better than freeze-dried (FD) samples by a sensory panel team for texture, color,
flavour and overall preference, in both the dry and rehydrated state.
Goncalves et al (2010) studied the effect of blanching on carrot peroxidase

inactivation, phenolic content and physical changes on carrot. The kinetics of total phenolic
content degradation, peroxidase thermal inactivation and colour and texture changes were
observed in a temperature ranging from 70 to 90 0C for carrots. All the blanching conditions
reduces the peroxidase inactivation to an acceptable level (90% loss of its original activity)
ensuring good quality retention. However, to get a high quality carrot product a balance must
be maintained between total phenolic content losses and color. Therefore, blanching at 80 °C
for 6 min is recommended to maximize quality. Overall, it revealed that colour is a significant
parameter to optimize the hot water blanching condition of carrot.
Khandare et al (2011) studied processing effects on antioxidant composition and

colour of black carrot juice. The effect of pre-press maceration treatment with different doses
pectinase enzyme on antioxidant properties of black carrot juice was studied. It was observed
that enzyme-assisted processing significantly enhanced the antioxidant properties juice. There
were significant increase in juice yield, total phenols and flavonoids content by 33, 27 and 46
percent. Anthocyanin content in black carrot juice increased by nearly two folds. The in vitro
total antioxidant activity of enzyme-assisted processing of black carrot juice was 30.0 to 62.0
mol TE/mL in ferric reducing antioxidant power (FRAP) and cupric reducing antioxidant
capacity (CUPRAC) assays, respectively. The black carrot juice obtained with enzyme over
straight pressed juice observed a 30 percent increase in total antioxidant activity. The results
showed that tailoring of specific enzyme mixtures could result in an antioxidant rich juice
products.
Turkyilmaz et al (2012) studied the effect of clarification and pasteurisation on

anthocyanins and colour of black carrot juice. Monomeric anthocyanins and percent
polymeric colour were analysed during processing of black carrot juice. It was observed that
depectinisation and bentonite application resulted in 7 and 20 percent enhancement of
monomeric anthocyanins. However, pasteurization and gelatin kieselsol treatment resulted in
3 to 16 percent and 10 percent reduction in anthocyanins respectively. Percent polymeric
colour declined after clarification, but substantially increased in samples subjected to heat.
Unclarified black carrot juice contained cyanidin-3 galactoside- xyloside-glucoside-ferulic
acid as the major anthocyanins, followed by cyanidin-3 galactoside-xylosideglucoside-
coumaric acid, and cyanidin-3-galactoside-xyloside-glucoside. After depectinisation, two
more anthocyanins viz. cyanidin-3-galactoside xyloside and cyanidin-3 galactoside-xyloside-
15
glucoside-sinapic acid were also recognized. These results showed that depectinisation and
bentonite treatment had positive effect on the colour of black carrot juice, whereas
pasteurization and gelatin kieselsol treatment had negative effect.
Gazalli et al (2013) studied proximate composition of carrot powder and apple

pomace powder. Carrot and apple pomace powder was prepared and proximate composition
was evaluated for moisture, protein, ash and crude fibre content. Carrot powder showed to
contain moisture, protein, ash and crude fibre as 8.78, 6.16, 5.05 and 24.66 per cent
respectively.
2.4 Development of functional foods by utilizing carrots

Black carrot is a rich source of anthocyanin, which is used for colouring many types
of food and beverages. Black carrot anthocyanin demonstrates a reversible change in
molecular structure as the pH of solutions change from acidic to basic. This change in
structure is characterised by a shift in hue from red to purple to blue as the pH ranges from
acidic to basic. Kirca et al (2006) studied the stability of black carrot anthocyanins in various
fruit juices and nectars. Black carrot juice concentrate used as colourant in fruit juices and
nectars. The stability of anthocyanin in these matrix were studied during processing at 70 to
900C and storage at 4 to 370C. Black carrot anthocyanins were observed to be more stable in
apple and grape juices as compared to in citrus juices at heating temperature of 70-800C. In
peach and apricot nectars, black carrot anthocyanins depicted high stability and least stability
was observed in orange juice during heating temperature and storage. During storage,
refrigerated conditions were observed to be optimum for minimal loss of anthocyanin
pigments.
Leahu et al (2013) developed mixed fruit juice from carrot, banana, apple and peach
and determined the changes in physico-chemical parameters (vitamin C, total phenolic
compounds and antioxidant capacity). Carrot, banana, apple, peach and mixed juices were
prepared in different ratios. The results showed the significant change in colour parameters of
different juice samples. The ascorbic acid content varied from 30.3 mg/100g for peaches to
3.1mg/100g for carrots. The total phenols ranged from 438.8 mg GAE/ 100 g for apples to
65.2 mg GAE/ 100 g for carrots. The study revealed that colour is an imperative parameter to
optimize carrot juice samples in mixed juices of apple, banana and peach.
Berry et al (1989) conducted a study on preparation and evaluation of ready-to-serve
(RTS) black carrot beverage (kanji). A ready-to-serve beverage, popularly known as 'kanji'
was prepared by natural as well as controlled fermentation (Lactobacillus plantarum) of black
carrots 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
16
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 temperature.
Tanguler (2012) studied influence of addition of different amounts of black on

shalgam quality. The focus of the study was to assess the influence of addition of different
proportions (at 10, 12.5, 15, 17.5 and 20 %) of black carrot on shalgam quality developed by
traditional method. As per the results, an increase in the amount of black carrot juice raised
the levels of total acidity, ash, solids, total phenolic compounds, colour intensity and colour
index. A significant relation between the change in amount of black carrot juice and the
amount of those substances was observed. At the end of fermentation process, the pH varied
from 3.39 to 3.49 and the total acidity ranged from 4.95 to 7.45 g/l lactic acid. The total count
of yeast, lactic acid bacteria and mesophilic aerobic bacteria reached maximum numbers on
the 4th day of fermentation, and later a decrease in count was observed. The Coliform
bacteria gradually reduced during the fermentation and at the end, no coliform bacteria were
isolated. Organoleptic evaluation indicated that the most preferred samples were with 17.5
percent and 20 percent addition of black carrot, while the sample 10 percent of black carrot
exhibited quite lower overall acceptance scores. An increase in the quantity of black carrot
increased the overall acceptability of shalgams. Hence, it could be stated that black carrot
must be used at least at a rate of 15 per cent for the production of shalgam beverage, which
would reduce the production costs incurred to the manufacturers.
Anthocyanins from purple carrot are more stable over a wider pH range than
anthocyanins from other fruit or vegetable sources, making them ideal for use in yogurts and
other low pH dairy products. Samh et al (2013) studied properties and antioxidant activity of
probiotic yoghurt flavored with black carrot, pumpkin and strawberry, which were added to
yogurt at different concentrations. Addition of black carrot and strawberry decreased the
viscosity in yoghurts, while addition of pumpkin increased the same. Syneresis of all flavored
yoghurts prepared was considerably lower as compared to the plain yoghurt without sugar.
The strawberry jam observed the highest content of total phenols followed by black carrot jam
and was minimum in the pumpkin jam. Flavonoid content was observed to follow a similar
trend to that of total phenolic content. Free radical scavenging activity was higher in yoghurt
containing 0.5 and 1 percent pumpkin and carrots as compared to control yogurt. The volume
of yoghurt (L) required for 50 percent (IC50) or 90 percent (IC90) inhibition of free radicals
was inversely related to the radical scavenging activity (RSA) percent. Rheological, chemical,
organoleptical, microbiological and antioxidant characteristics indicated that the use of
17
pumpkin, black carrot and strawberry as flavoring materials in preparation of flavored
yoghurt manufacturing is highly suggested and recommended.
Kamiloglu et al (2015b) developed jam and marmalade from black carrots and
studied the stability of total phenols, free radical scavenging capacity and phenolic acids. In
jam and marmalade processing, total phenols significantly decreased from 89.2 to 90.5
percent, antioxidant capacity from 83.3 to 91.30 percent and phenolic acids from 49.5 to 96.7
percent. After 20 weeks of storage, the loss of total phenols stored at 25 0C was significantly
higher than sample stored at 4 0C. The processing of black carrots into jam and marmalade
significantly improved the percent recovery of bioavailable total phenols and phenolic acids
as well as free radical scavenging capacity.
Mansoor et al (2013) conducted a study on preparation, processing and packaging of

premix for development of carrot dessert (halwa). Various recipes were prepared by varying
the ratio of ingredients like carrot, sugar, milk solids, coconut and dry fruits. Four recipes
were made containing carrot, sugar, milk solids, sugar, coconut and dry fruits at the rate of
(15, 30, 20, 2 and 5), (20, 20, 30, 2 and 5), (30, 40, 20, 2.5 and 5), (40, 40, 15, 2 and 3g)
respectively. The product containing the ingredients at the rate of (30, 40, 20, 2.5 and 5 g) was
considered best on the basis of sensory scores, cooking time and nutritional values and which
was later standardized and on that basis, the package of net weight 160g was prepared.
Bandyopadhyay et al (2007) studied physical and sensory characteristics of low fat

dairy dessert (Rasogolla) fortified with carrot. Rasogolla was prepared by boiling mashed
fresh cheese or cottage cheese ball in concentrated sugar syrup fortified with carrot paste (10,
20, 30, 40 and 50 percent levels named as sample CRA, CRB, CRC, CRD and CRE
respectively and compared to conventional Rasogolla kept as control. Carrot Rasogolla
depicted similarity with respect to their moisture, sucrose and ash content but was
significantly different in protein and fat content. Cohesiveness and elasticity of carrot
Rasogolla was at par with control. Organoleptic evaluation revealed that carrot Rasogolla was
had higher sensory scores than control Rasogolla. Carrot Rasogolla also possessed
significantly higher level of β-carotene. Therefore, it could be suggested that Rasogolla
fortified with carrot could be a valuable addition to traditional dairy products.
Madukwe and Paul (2012) conducted a study on chemical evaluation and sensory
attributes of soymilk fortified with carrot powder. The result showed that the proximate
composition, mineral and vitamin contents of the carrot-fortified soymilk were higher than the
plain soymilk. The addition of carrot powder to soymilk improved the micronutrients content
of the product.
18
Baljeet et al (2014) studied the effect of inclusion of carrot pomace powder and
germinated chickpea flour on the quality parameters of biscuits. The biscuits were prepared
from composite flours by incorporating 5, 8 and 10 parts of germinated chickpea flour and
carrot pomace powder in to wheat flour. An increase in the spread ratio of the prepared
biscuits was observed with the increased levels of germinated chickpea flour and carrot
pomace powder in the blends. As the concentration of germinated chickpea flour and carrot
pomace powder increased, an increase in protein, crude fiber and ash contents was observed.
The highest crude fiber content of 3.2 percent was found in the biscuits supplemented with 10
percent carrot pomace powder and germinated chickpea flour. The biscuits prepared by
supplementing up to 8 percent level of carrot pomace powder and germinated chickpea flour
were found to have acceptable organoleptic properties.
Turksoy et al (2011) studied the impact of incorporation of black carrot fiber on the
quality and composition characteristics of cookies. Fiber from black carrot pomace was added
into flour at different levels (0, 5, 10 and 15 %), and the effects of increased levels on the
rheological properties of dough, polyphenol content, dietary fiber, antioxidant activity and
quality parameters of cookies were analysed. Farinograph characteristics of wheat flour and
black carrot fiber blends observed an increase in water absorption with an increased level of
fiber from zero to 15 per cent. On the contrary, extensibility of the dough, maximum
resistance and resistance accelerated with an increase in the black carrot fiber level. The
spread ratio of the black carrot fibre enriched cookies observed a decline from 7.1 to 5.5. The
black carrot fiber affected the color of the cookies negatively, however, it increased the total
dietary fiber contents from 0.93 to 3.72 percent at 15 percent level. The black carrot fiber
incorporation also resulted in an increase in the total phenols and antioxidant activity of the
cookies. The general acceptability was observed to be good at the level of 10 percent of black
carrot fibre incorporation into the cookies.
Singh et al (2006) conducted a study to find out the possibility of utilizing the waste
residues (pomace) obtained during carrot juice extraction for the formulation of a value added
product viz. carrot based condensed milk product (gazrella). The carrot pomace was
osmotically treated in two different ways. One is by dipping carrot pomace in 65°Brix sucrose
syrup, and another by addition of 35 percent sucrose powder to the pomace. The product was
then dehydrated in convectional drier at 60°C until 4 to 5 percent moisture level was
achieved). Then it was packed under vacuum in aluminum laminated package (100 gauge)
and stored at an ambient temperature for 6 months. The formulation was utilized for
formulation of carrot based condensed milk product. Moderate to an excellent overall
acceptability was observed for the product prepared from osmo-convectively dehydrated
pomace.
19
Kamiloglu et al (2016) utilized black carrot pomace by incorporating it into the cake
and studied the digestive stability of total phenols and monitored changes in their antioxidant
capacity. Incorporation of cake flour with black carrot powder at the levels of 50, 100 and 150
g/kg attributed to a dose-dependent enhancement of total phenols, anthocyanins, phenolic
acids and total free radical scavenging capacity.
Adeola et al (2012) studied the effects of carrot pomace on the sensory and chemical
attributes of Ogi (a Nigerian fermented food). Ogi and carrot pomace flours were blended in
the ratios 100:0; 0:100; 90:10; 80:20; 70:30; 50:50. The protein and fat content of the
prepared blends decreased with increase in amount of carrot pomace. The moisture content of
the Ogi-carrot pomace flour blends varied between 8.9 and 9.23 per cent. Addition of carrot
pomace in Ogi considerably (p≤0.05) improved the carotenoids, crude fibre and mineral
contents of Ogi. Except for smoothness, the addition of carrot pomace in Ogi also resulted in
an improved taste, colour, aroma and overall acceptability of Ogi gruel. No major difference
(p≤0.05) occurred in the smoothness of Ogi gruel prepared from Ogi-carrot pomace blends of
100:0 and 90:10. Blending of Ogi with 10 percent carrot pomace was found to be most
acceptable.
The review of literature summarized that the black carrot incorporation in food
products may prove beneficial owing to the presence of various nutrients and other bioactive
compounds and enzymes.
20
CHAPTER III
MATERIALS AND METHODS

The present investigation was carried out on the utilization of black carrots for
development of functional foods. For the purpose, the black carrots were processed into pulp,
powder and juice concentrate. Further, the incorporation of black carrots in its different forms
into commonly consumed foods was optimized in order to achieve the maximum antioxidant
activity as well as the sensory attributes. The materials and methods selected for the study
have been discussed under the following sub headings.
3.1 Procurement of carrot cultivars
3.2 Processing of black carrots
3.2.1 Pulp
3.2.2 Juice
3.2.3 Juice concentrate
3.2.4 Powder
3.2.5 Black carrot concentrate
3.3 Development of functional foods using black carrots
3.4 Organoleptic evaluation of developed functional foods
3.5 Physicochemical and nutritional evaluation of fresh carrot and developed products
3.5.1 Physicochemical properties
3.5.2 Proximate composition
3.5.3 Minerals content
3.5.4 Sugar composition
3.5.5 Bioactive compounds and antioxidant activity
3.5.6 Vitamin content (Ascorbic acid and β-Carotene)
3.7 Shelf life evaluation of developed functional foods
3.7.1 Moisture
3.7.2 Free fatty acids
3.7.3 Peroxide value
3.7.4 Total solids
3.7.5 TSS
3.7.6 pH
3.7.7 Acidity
3.7.8 Microbiological evaluation
3.7.9 Organoleptic evaluation
3.8 Statistical analysis
21
3.1 Procurement of carrot cultivars
In 2013, PAU marked a significant achievement by developing its first black carrot
variety ―Punjab Black Beauty‖, which was then recommended for general cultivation to the
farmers in the state (Sally, 2013). This newly developed black carrot variety with potential
nutritional aspects was intently chosen for this study in order to explore its functional
properties. For a comparative study, PC-34 variety of red carrot was also procured from the
Department of Vegetable Science, Punjab agricultural University, Ludhiana.
3.2 Processing of black carrot
Black carrots were processed into pulp, juice, juice concentrate, black carrot
concentrate and powder as described below.
3.2.1 Pulp preparation
Peeled, washed, and sliced carrots of 1 kg was steamed in pressure cooker. The
steamed carrots were blended by adding 100 ml water to make pulp.
3.2.2 Juice extraction
Peeled and washed carrots were sliced manually to a thickness of 2 cm. Juice was
then extracted by using domestic juice extractor. The juice was filtered through stainless steel
sieve (Jabbar et al 2014).
3.2.3 Juice concentrate
Peeled and washed carrots were sliced manually to a thickness of 2 cm. Juice was
then extracted by using domestic juice extractor. The juice was filtered through stainless steel
sieve. The carrot juice was concentrated 10 times by the freeze-drying in lyophilizer at the
temperature of -410 C.
3.2.4 Powder preparation
Peeled, washed, and sliced carrots were kept overnight for drying in the hot air
cabinet drier at 500 C, which was further grounded into powder. Carrot powder was stored in
polythene bags (Bengang et al 2014).
3.3.5 Black carrot concentrate
Black carrot concentrate of variety ‗Punjab Black Beauty‖ was prepared by vacumn
pressure technique in Punjab Agro Juices Ltd factory. It was concentrated until TSS of
400brix was achieved. This concentrate was procured and kept at -20 0C for further analysis.
3.3 Development of functional foods using black carrots
Black carrots were processed in different forms and then incorporated into various
products to develop functional foods. The developed products are categorised into four
category, based on the form of carrot used in them.
22
Black carrots
Fresh Juice Concentrate Powder
Traditional
products Juice Ice-cream Bread
•Halwa
•Burfi
Preserved Juice Blend Yogurt Cookies

•Jam
•Candy
•Pickle
•Chutney Ready-to-
Buttermilk Cakes
serve drink
laddoo
Seviyan
Utilization of black carrots for development of products
23
3.3.1 Category I: Development of products using fresh black carrots
3.3.1.1 Traditional Products

1. Halwa
Halwa was prepared by utilizing black as well as red carrots. Two types of halwa were
prepared. Red carrot halwa was considered as control because it is a traditionally accepted
and popular Indian sweet dish. Black carrot halwa was treated as experimental recipe. Milk
and sugar were procured from local market. The halwa was prepared following the method
given by Basantpure et al (2003) as shown below.
Flowchart for preparation of carrot halwa
Grated carrot shreds
Milk (double the amount of carrot shreds)
Carrot shreds were mixed in boiling milk
Stirred continuously
Addition of sugar (20 % of carrots)
Heated to solidify
Cooled to room temperature
Packed and stored (10 ºC)
Treatments
Halwa Red Carrot shreds (g) Black Carrot shreds (g)
Red Carrot 100 _____
Black carrot _____ 100
24
2. Burfi
Burfi was prepared by replacing khoa at 20, 30 and 40 percent level. Control was prepared
from 100 percent khoa. The level of sugar was kept constant at 20 percent in all the
treatments.
Procedure of Burfi preparation
The procedure given by De (1991) was followed for preparation of burfi with slight
modification to it.
Flowchart for preparation of burfi
Carrots were cleaned, washed, boiled and mashed to make carrot pulp.
Milk having SNF 8.5% and milk fat 4.5% was used for burfi preparation.
The milk was concentrated by evaporating in open pan on gentle fire with continuous
stirring-cum-scrapping until pasty consistency obtained.
Carrot pulp in different proportions was added to khoa and mixed well.
The calculated amount of sugar at 20 percent was added.
The mixture was then further heated with continuous stirring with wooden ladle
until desirable solid mass stage attained.
The product was then transferred into greasy tray and was allowed to cool.
The final product was cut into rectangular pieces of desirable sizes.
Treatments
Treatments Red carrot pulp (%) Black carrot pulp (%)

R 20 20 ___
Control R 30 30 ___
R 40 40 ___
B 20 ___ 20
Experimental B 30 ___ 30
B 40 ___ 40
R: Red carrot, B: Black carrot
25
3.3.1.2 Preserved
1. Jam
Ingredients
Carrot pulp 500 g
Sugar 500 g
Citric acid 1.25 g
Pectin 1 percent of pulp
Water 75 ml
Method
 Carrots were selected and washed thoroughly under running water.
 The stalks and other undesirable portions were removed.
 Carrot were cut into slices and then boiled in water and mashed to obtain the pulp.
 The mashed material was then passed through the fruit strainer to get uniform pulp.
 Sugar, citric acid and water were added to the pulp and it was cooked to a thick
consistency, with continuous stirring, until the end point was reached.
 Pectin was added at the rate of 1 percent to obtain desirable consistency.
 The end-point was judged by sheet test.
 The hot jam was poured into clean, dry glass jars then cooled at room temperature by
covering with muslin cloth. Then capping was done in airtight containers and stored
for evaluation.
Treatments
Jam Black carrot pulp (%) Red Carrot Pulp (%)

Red carrot ___ 100
Black carrot 100 ___
2. Candy
Ingredients
Peeled sliced carrot 500 g
Sugar 750 g
Water 625 ml
Citric acid 1.5 g
Method
 Carrots free from defects were selected and washed thoroughly under running
water.
 The skin of the carrot was peeled off and the carrots were cut into slices of square
and rectangular shape and size.
26
 The pieces were blanched for three minutes and then the water was drained off.
 The pieces were spread on a clean tray to dry excess moisture in the fruit.
 Syrup was prepared by adding 400 g of sugar to 400 ml water. The pieces were
put into a deep vessel and sugar syrup was poured over the pieces and kept for 24
hours.
 Next day the concentration of the syrup was raised to 50 οBrix by adding sugar to
the syrup and carrot pieces were boiled in the syrup.
 This process was repeated until the syrup strength reaches 68 οBrix. At this stage,
citric acid was added.
 The syrup strength was raised to 750Brix and the carrot fruit pieces were left in
the syrup for a week.
 On the eighth day, the sugar syrup was drained and fruit pieces were dried at 55
to 60 0C for 6 hours.
 The dried carrot candy was rolled in ground sugar and packed into glass jars.
Treatments
Candy Black carrot (%) Red Carrot (%)
Red carrot ____ 100
Black carrot 100 ____
3. Pickle
Ingredients
Carrot slices 500 g
Ginger 25 g
Mustard oil 50 ml
Vinegar 100 ml
Salt 25 g
Jaggery 150 g
Mustard seeds 25 g
Garam masala 10 g
Red chillies 10 g
Method
 Carrots were washed, scraped and head and tail were removed.
 Carrots were cut lengthwise.
 It was blanched in boiling water for 3 minutes and then was spread on muslin cloth to
dry for an hour.
27
 Ginger was fried along with spices for 4 to 5 minutes in a pan.
 Sliced carrots were added and cooked for 2 minutes.
 Roasted and grounded mustard seed powder was added and mixed thoroughly.
 Thick syrup of vinegar and jaggery was added
 Then prepared pickle mixture was filled into sterilized bottles.
 It was kept in the sun for 4- 5 days.
Treatments
Pickle Red Carrot (%) Black carrot (%)

Red carrot 100 ___
Black carrot ___ 100
4. Chutney
Ingredients
Grated carrots 500 g
Sugar 400 g
Ginger 5g
Cloves 2g
Cinnamon 2g
Aniseed 2g
Cumin seeds 2g
Black pepper 2g
Red chilli powder 5g
Cardamom 2g
Glacial acetic acid 5 ml
Salt 10 g
Method
 Fresh carrots were cleaned washed and grated.
 Sugar was mixed into it.
 Mixture was cooked with occasional stirring till the water evaporated.
 All the ingredients were added except vinegar.
 Cooked till thick consistency was obtained.
 Mixture was cooked till desired consistency.
 At the end, glacial acetic acid was added and cooked for 2 to 3 minutes till texture is
appealing.
 It was filled hot in sterilized airtight glass jars.
 Then the jar was cooled and labelled and stored for further analysis.
28
Treatments
Chutney Red Carrot (%) Black carrot (%)

Red carrot 100 ___
Black carrot ___ 100
3.3.2 Category II: Development of products using black carrot juice:

1. Juice
In carrot juice samples 2 percent ginger juice, 2 g crushed pudina leaves and 2 percent lemon
juice was added and then was evaluated for sensory and nutritional properties.
Treatments
Ingredients Red carrot Black carrot

Red carrot (ml) 100 ---
Black carrot (ml) --- 100
Crushed ginger(g) 2 2
Crushed mint leaves (g) 2 2
Lemon juice (ml) 2 2
2. Juice blend
Method
 The carrot cultivars were thoroughly washed in clean water and cleaned.
 The juice was extracted using a juice extractor. The extracted juice was again filtered
using muslin cloth (18 threads/cm).
 The pineapples and oranges were cleaned with tap water and peeled.
 Then pineapple and orange juice were extracted using juice blender.
 After that, the juice of carrot, pineapple and orange juices were blended in different
ratios as mentioned below.
Treatments
Juice Blend
Red carrot Black carrot
Ingredients Control R R25 R50 R 75 Control B B 25 B 50 B 75
Red Carrot juice (%) 100 25 50 75
Black Carrot Juice (%) __ 100 25 50 75
Orange Juice (%) __ 50 35 15 __ 50 35 15
Pineapple Juice (%) __ 25 15 10 __ 25 15 10
R: Red carrot, B: Black carrot
29
3. Ready to serve drink
Ingredients
Carrot Juice – 100 ml
Sugar – 92 g
Citric acid – 3 g
Water – 800 ml
Method
 Carrots were selected and washed thoroughly under running water.
 The juice was extracted in a juice extractor.
 Sugar syrup was prepared by adding sugar and citric acid to water. The solution was
heated just to dissolve the contents.
 Sugar syrup was strained before mixing with pulp.
 Carrot juice was added to the strained syrup and the beverage was homogenized.
 The beverage was filled into glass bottle and sealed with the cork.
 Bottle containing beverage was pasteurised at about 90οC for 25 minutes.
Treatments
Red carrot (%) Black carrot (%)

Black carrot juice --------- 100
Red Carrot juice 100 ---------
3.3.3 Category III: Development of product using black carrot concentrate

1. Ice cream (Hashim and Shamsi 2016)
Ingredients*
Fresh whole milk 250 ml
Whipped cream 200 g
Sugar 70 g
Skim milk powder 30g
Corn flour 15 g
Method
 The ice cream samples were prepared in triplicate.
 Milk was boiled in non-stick pan. Corn flour was mixed in two tablespoons of water
and added to the milk. It was stirred continuously for two to three minutes. Sugar and
milk powder was added and mixed properly nicely to avoid formation of lumps.
30
 This mixture was transferred through a muslin cloth into container and froze in a
deep-freezer for 2 hours.
 The cream was added to the mixture to adjust its fat content to 5 percent and divided
into four equal batches.
 One batch was used to make the control ice cream.
 The ice cream was collected and then filled in small cups and stored at -200C till
analyzed.
* Ingredients were purchased from a local market in Ludhiana, Punjab.
Note: The experimental batches were prepared by substituting cream added mixture
with pasteurized black carrot concentrate at different levels (2.5, 5.0 and 7.5).
Treatments
Control Experimental
Black carrot concentrate (%) ____ 5.0 7.5 10
2. Yogurt
Yoghurt culture NCDC 144 (L. delbrukii subsp bulgaricus and S. thermophiles, 1:1) was
procured from NDRI Karnal.
Ingredients
Milk
Black carrot concentrate
Active yogurt culture (L. delbrukii subsp bulgaricus and S. thermophiles, 1:1) - @ 2 percent
Skim milk powder- 3-4 percent
Method
 Milk was preheated to 35-400C, filtered to remove extraneous matter.
 Added skim milk powder to milk to increase the solids-not-fat content to approx. 12-
15 %.
 Preheated the mix to 600C and homogenize it.
 Heated the contents and black carrot concentrate to 90 0C for 30 min and then cool to
43-440C.
 Inoculated with 2% bulk starter and stir briefly to ensure proper mixing.
 Filled the mix into packages taking care that the temperature does not fall below 41 0C
during filling operation. It was made sure that time interval between inoculation and
filling do not exceed 45 min.
31
 Incubated the packages without further agitation at 420C for about 4-5 hours, till a
titratable acidity of 0.75 % was reached.
 Placed under refrigeration to cool at 5-70C. A final acidity of 0.90 percent is desirable
in the product.
Note: Black carrot concentrate fortified yogurt samples were processed similarly as
control except the step involving addition of pasteurized black carrot concentrate at
selected percentage before addition of culture.
Treatments
Black carrot concentrate (%) ____ 5.0 7.5 10
3. Buttermilk
Pasteurized and standardized double toned milk with 1.5% fat and 9.0% SNF was procured
from Verka Dairy, Ludhiana, Punjab, India and stored at 4 °C until used. A freeze-dried direct
vat set (DVS) yoghurt culture (RST-744&CHN-11) containing a mixed strain of thermophilic
and mesophilic homo fermentative bacterial culture was obtained NDRI, Karnal, India. The
culture was stored at 18 °C until used.
Method
 Control cultured buttermilk sample was prepared using pasteurized double toned milk
of 1.5% fat and 9.0% SNF.
 All the glasswares used in study were pre-sterilized.
 The contact surfaces of the incubator and blender were alcohol sanitized.
 The milk was heated to 42 °C on a tabletop stirring hot plate followed by inoculation
with culture blend and mixing the culture thoroughly in the milk.
 The milk was transferred to the presterilized beakers (1 l capacity) with lids.
 The samples were incubated at 42 °C in temperature-controlled incubator for 7h.
 After seven hours of fermentation curd setting was observed. After curd setting,
agitation or breaking was carried out for 90s using laboratory blender (CelloBlend-N-
Mix300, India) at a speed of 10,000 rpm, followed by addition of pasteurized chilled
water and then homogenization was carried out.
 All cultured buttermilk samples were prepared in triplicate and the results wer e
expressed as mean.
Note: Black carrot concentrate fortified cultured buttermilk samples were processed
32
similarly as control cultured buttermilk sample except the step involving addition of
pasteurized black carrot concentrate at selected percentage before addition of culture.
Treatments
Black carrot concentrate (%) ____ 5.0 7.5 10 12.5
3.3.4 Category IV: Development of product using black carrot powder

Bakery Products
1. Bread
Ingredients
Refined wheat Flour 100 g
Yeast 1.75 g
Water 60 ml
Sugar 4g
Salt 2g
Refined oil 2g
Method
 Disintegrated the yeast into 20 ml of luke warm water with little sugar and kept it for
10 minutes.
 Dissolved the salt and sugar in the remaining water.
 Refined wheat flour was mixed in dough mixer and to this added the salt and sugar
water.
 Added the ferment yeast to the mixture and mixed properly to soft and smooth dough.
 Kneaded the dough in refined oil.
 Dough was kept at rest for an hour (till it became double in size)
 Placed it on a greased tray/special mould (which are longer than bread mould and
shorter in width and height).
 Proofing was done until desired volume was achieved (i.e., about 35-45 min).
 Baked at 2200 C for 20 mins.
 The baked loaf was allowed to cool overnight in airtight cover.
 Slicing of bread was done.
 Bread was packed in HPPE bags and stored at room temperature.
Note: Black carrot powder fortified bread samples were processed similarly as control
bread except the step involving addition of black carrot powder at selected percentage
into refined wheat flour at initial step.
33
Treatments
Black carrot powder (%) ____ 0.5 1.0 1.5 2.5 5 7.5 10
2. Cookies (Kochhar et al 2013)

Ingredients
Refined wheat flour 60.00 g
Saturated fat 35 g
Sugar 30 g
Milk 10 ml
Baking Powder ¼ tsp
Method
 Creaming of fat was done on clean surface.
 Added sugar little by little until both fat and sugar creamed well.
 Added baking powder to the wheat flour and sieved it 2-3 times.
 Flour was mixed slowly into the creamed fat sugar mixture.
 Kneaded the mixture evenly with milk until smooth dough was formed.
 Rolled the dough and cut them into desired shapes
 Baked at 170°C for 15-20 minutes.
 Baked cookies were cooled and stored in aluminium laminate pouches at room
temperature.
Note: Black carrot powder fortified cookies were processed similarly as control except
the step involving addition of black carrot powder at selected percentage into refined
wheat flour at initial step.
Treatments
Black carrot powder (%) ____ 0.5 1.0 1.5
3. Cake (Kochhar et al 2013)

Ingredients
Wheat flour 150 g
Sugar 105 g
Milk powder 50 g
Refined oil 75 ml
Baking powder 5g
Baking soda 5g
Water 180 ml
34
Method
 Flour, sugar, milk powder, baking soda, baking powder were mixed together and
sieved nicely 2- 3 times.
 Added refined oil and rubbed it until proper grains were formed.
 Water was mixed into the rubbed mixture.
 Baked it at 1900 C for 40 min.
 After baking cakes was cooled and stored in aluminium laminate pouches at
refrigerated condition.
Note: Black carrot powder fortified cakes were processed similarly as control except the
step involving addition of black carrot powder at selected percentage into refined wheat
flour at initial step.
Treatments

4
Traditional products
1. Laddoo
Traditional sweet dish besan laddoo was developed using black carrot powder at
different levels of Bengal gram flour.
Ingredients
Besan (Bengal gram flour) 100 g
Ghee 25 g
Powdered sugar 25 g
Method
 Coarse gram flour was dry roasted for 10 minutes then ghee was added and again it was
roasted.
 Roasting was done until the bean turned aromatic and dark golden in color.
 For experimental samples, black carrot powder was added into Bengal gram flour at the
end and roasted for 1-2 more minutes.
 After this, it was kept for sometimes for cooling down.
 Then powdered sugar was added to it and the mixture was then shaped to balls.
Treatments
35
2. Seviyan
Ingredients
Besan (gram flour) : 100 g
Crushed carom seeds : 2.5 g
Salt :5g
Oil : 7.5 ml
Lukewarm water : 75 ml
Oil : to fry
Method
 Control seviyan was prepared from 100 percent Bengal gram flour whereas, for
experimental samples, black carrot powder was added by replacing Bengal gram flour
at 0.5, 1.0 and 1.5 percent.
 All the dry ingredients besan, carom seeds, and asafetida were mixed together. Oil
was added and mixed well.
 Water was added slowly to make soft and smooth dough.
 Kneaded the dough.
 Covered the dough and allowed resting for about 15 minutes.
 Seviyan maker was greased with attachment.
 Placed enough dough to fill the cylinder of seviyan maker and closed.
 Heated the oil in a frying pan.
 Held the seviyan maker over frying pan; pressed the handle, seviyan started coming
out in to the oil. As seviyan started coming, slowly moved the seviyan maker in
circular motion.
 As one circle was completed, fried both sides until they become light golden brown,
and oil stopped sizzling. Seviyan got ready. Removed it using slotted spoon.
 Took them out over paper towel lined plate and continue the same process for
remaining dough.
 Seviyan was kept to cool completely and after cooling down, it became crispy.
Treatments
3.4 Organoleptic evaluation of the developed functional foods

The fresh carrots and developed products were evaluated organoleptically thrice by a
panel of 10 judges from the Department of Food and Nutrition, Punjab Agricultural
36
University, Ludhiana. The judges were served each preparation with one control and different
test samples. Control samples were prepared from ingredients used in the standardized recipes
and test samples were prepared using fresh black carrot and its different processed form. The
samples were coded to avoid any bias. The panelists were requested to score the product for
colour, appearance, texture/consistency, flavor, taste and overall acceptability by using a
scorecard (Annexure I) based on the nine point hedonic scale (Amerine et al 1965). Statistical
analysis was done to obtain highly acceptable products. These highly acceptable products
along with their corresponding control were stored in weighed, homogenized and oven dried at
600C. Dried samples were stored in airtight aluminum laminate bags for further analysis. For
analysis of fresh samples, products were stored at refrigerated condition in its original form.
3.5 Physicochemical and nutritional evaluation of fresh carrots and developed
functional foods
The standarised methods used for physicochemical and nutritional properties of fresh
carrots and developed functional foods are described below.
Carrots samples were analysed for total solids, TSS (0brix), acidity, brix/acid ratio,
pH and juice content.
3.5.1.1 Total solids
Moisture content was estimated by following the method of AOAC (2010). Five
grams of fresh carrot sample was weighed in pre-weighed aluminium dish, dried in an oven at
60-65◦C to a constant weight. The weight of the samples was taken after cooling the moisture
dishes in a desiccator.
Mass of dried sample
Total solids =  100
Mass of initial sample
3.5.1.2 Total soluble solids (TSS 0Brix)
Total soluble solids content of raw material as well as the product was determined by
using a hand refractometer (Erma, Japan) with scale ranging from zero to 320 Brix for raw
shredded carrot. The observations were expressed as 0Brix at 200C.
3.5.1.3 Acidity
The titratable acidity was determined following the method of (Ranganna 2007) by
titrating a known quantity of sample solution against standard 0.1 N NaOH solution to a faint
pink color in the presence of phenolphthalein indicator. One gram of fresh carrot was taken
for estimation. Volume was made up to 100ml with distilled water and filtered through
Whatman filter paper no.4. Ten ml aliquot was taken and after adding 1-2 drops of
phenolphthalein indicator, it was titrated against 0.1 N NaOH to faint pink end point. The
acidity was expressed as citric acid (equivalent weight- 64) percent.
37
Titre value  64 x normality of NaOH  volume made up
Acidity (%) (as citric acid)=  100
Weight of sample x volume of aliquot  1000
3.5.1.4 Brix/acid ratio

The empirical Brix/acid ratio was estimated by dividing the acid-corrected and
temperature-corrected Brix by the titratable acidity (%).
3.5.1.5 pH
The pH of the juices was evaluated using a digital pH meter at 27ºC.
3.5.1.6 Juice content
A sample of 1 kg carrots were washed and cleaned thoroughly. Juice was extracted
using a mechanical juice extractor (Philips HL1632 500-Watt 3 Jar Juicer Mixer Grinder) and
measured in a measuring cylinder. Results were expressed as ml/kg.
3.5.2.1 Moisture (AOAC 2010)
Moisture content was estimated by following the method of AOAC (2010). Five
grams of fresh carrot sample was weighed in pre-weighed aluminium dish, dried in an oven at
60-650C to a constant weight. The weight of the samples was taken after cooling the moisture
dishes in a dessicator. The loss in weight represented the moisture content of sample.
Loss in weight (g)

% Moisture =  100
Weight of sample (g)
3.5.2.2 Crude Ash (AOAC 2010)
5 g of sample was weighed in previously weighed crucible. It was ignited and placed
in a muffle furnace at 550°C for 4 hours. After cooling, the residue left in the crucible was
weighed.
Weigh of ash (g)

% Ash =  100
Weight of sample (g)
3.5.2.3 Crude protein

Reagents
Conc. sulphuric acid
Digestion mixture: potassium sulphate and copper sulphate in the ratio of 5:1
4% boric acid
40% sodium hydroxide
Mixed indicator: methyl red and bromocresol green
0.1 N sulphuric acid
38
Procedure
0.2 g of sample 4 g of digestion mixture and 10 ml of conc. H2SO4 were put in clean
digestion tubes. The tubes were placed in the digestion block of Kelplus digestion equipment
KES12L (VA), Pelican equipment, India. The samples were completely digested (pre-
digestion at 300°C and final digestion at 420°C). The digested samples were cooled at the
block itself. The digested samples were diluted by adding 30 ml of distilled water. The
samples were distillated in Kjeldahl Plus distillation (Kelplus-classic DXVA, Pelican
equipment) set by using 40 % NaOH for nine minutes. The distillate ammonia was collected
in 4% boric acid. The determination of the amount of nitrogen trapped in the flask was done
by titrating with a standard solution of 0.1 N H2SO4. The nitrogen value was multiplied by
6.25 to obtain the protein content of carrots.
Vol. of 0.1 N H2SO4 used  0.0014

% Nitrogen =  100
Weight of sample
% Crude protein = % Nitrogen × 6.25

3.5.2.4 Crude fat
The crude fat was estimated Using SocsPlus (SCS6, Pelican equipment, India).
Reagents
Petroleum ether
Cotton
Filter paper
Procedure
The empty beakers were weighed and mark W 1. The thimbles were inserted in the
beaker. Two grams of the sample was weighed and transferred to the thimble. The beakers
were loaded in the system. The initial temperature of the equipment was set to 120°C. After
boiling, the temperature was reduced to 90°C. The equipment was run for 45 minutes. In
recovery periods (after 45 minutes), the temperature of the equipment was raised to 120 °C
and closed the nozzle and the equipment was run for 15 minutes. The beakers were removed
from the system and were put in hot air oven. After 15 to 20 minutes, the beakers were
removed and placed in a dessicator, the thimbles were taken out and weighed. The final
weight of the beaker was marked as W2. The crude fat of the sample was calculated by using
the following formula:
W2  W1
% fat =  100
W
39
Where,
W2 = final weight of the beaker
W1= initial weight of the beaker
W = weight of the sample
3.5.2.5 Crude fiber

Reagents
1.25% NaOH
1.25% H 2SO4
Amyl alcohol
Procedure
Fibra Plus crucibles were oven dried, cooled, weighed and marked as W1. Five grams
of sample was weighed and transfer to crucibles. The crucibles were placed in metal adapters
of Fibra plus (FES, 6, Pelican equipment, India) hot extraction unit (Pelican India Limited)
ensuring the proper sealing of crucibles against the adapter rubber. The acid, base and
distilled water was heat up on a hot plate. Approximately 150 ml of the 1.25% of H 2SO4 was
poured into the extractor unit of Fibra plus from the top. Equipment was switch on and the
initial temperature was set at 500°C. After boiling starts, the temperature was reduced to
400°C. The sample was boiled for 40 minutes in acid. After boiling, acid was drained off and
rinsed with distilled water thrice, to ensure that the sample was free from acid residue. Acid
washed sample was then boiled with 150 ml of 1.25 percent NaOH for 40 minutes in the same
process as acid wash. The sample was rinsed with distilled water thrice or more to assure no
alkali residue was left within the sample. The crucibles with digested samples were removed
from the equipment and dried in hot air oven until the samples were free of moisture. The
samples were cooled down in a dessicator and the crucibles were weighed (W 1). Crucibles
with dried samples were placed in the muffle furnace for 4 hours at 550°C. After ashing, the
crucibles were removed from furnace, cooled in dessicator and weighed (W 2). The loss in
weight was recorded and calculated fiber content of the sample as:
W3
% Crude fibre =  100
W
Where,
W3= W1-W2
W1=Weight of residue before ignition
W2= Weight residue after ignition
W = Weight of sample
40
3.5.2.6 Carbohydrates
Available carbohydrates were calculated by adding proximate composition and
subtracting from 100.
3.5.3 Estimation of total minerals (Piper 1950)
Elements namely calcium, phosphorus, sodium, potassium, magnesium, iron and zinc
were estimated using atomic absorption spectrophotometer (AAS, Varian model) after wet
digestion.
Principle
The sample is vaporized into its atomic state usually by a flame and irradiated by the
light from a source whose emission lines are those of the element being sought. The
absorption of the light by the vaporized sample is related to the concentration of the element
in it.
Decontamination of the equipment
All the glassware and plastic bottles required for mineral estimation were cleaned,
washed and were soaked overnight in 10 percent commercial hydrochloric acid followed by
thorough rinsing with deionised water followed by drying and labeling.
Reagents
Diacid mixture was used for digesting the food sample consisting of nitric acid (AR)
and perchloric acid in the ratio 5:1 respectively. Freshly prepared diacid mixture was always
used.
Procedure
Weighed sample of 0.5g was digested with 25 ml of diacid mixture in a conical flask
(100 - 250 ml). The contents were kept overnight for slow digestion and then heated at a low
temperature on a hot plate till about 1 ml clear, colorless liquid was left. Then contents were
allowed to cool and transferred with deionised water into a 50 ml volumetric flask after
repeated washings and the volume made to the mark. The digests were filtered through
Whatman No. 42 filter paper and stored in the decontaminated, dried, labelled and airtight
polythene bottles for mineral determination by atomic absorption spectrophotometer. For
blank, 25 ml of diacid mixture was digested as in case of sample and volume was made to 50
ml with deionized water.
Standard Curve
Standards were used to prepare the standard solutions of namely calcium, phosphorus,
sodium, potassium, magnesium, iron and zinc. The solutions of 100 ppm concentration of
each mineral were prepared. These were diluted to various concentrations with distilled water.
One ml of concentrated sulphuric acid was added and volume was made to 50 ml. The
absorbance of the standards was recorded in the form of standard curve by the automated
41
recorder in the atomic absorption spectrophotometer. The concentration of the samples was
also recorded automatically.
Mineral content = Concentration of sample (ppm) × dilution factor
Total sugars (Dubois et al 1956)
Principle
Sugars form furfurals and hydroxyl-methyl fufurals (pentoses and hexoses
respectively) in the presence of concentrated H2SO4, which react with phenol to give coloured
compounds. All sugars give this test as oligo- and polysaccharides will get hydrolyzed with
conc. H2SO4 and form furfurals.
(A) Extraction procedure
a) Reagent
i) Ethanol (80%)
ii) Lead acetate (saturated)
iii) Sodium oxalate
Weighed 500 mg dried samples and refluxed with 80% ethanol in conical flask fitted
with water condenser and refluxed for two hours. Then supernatant was collected and again
refluxed the content with 70% ethanol and pooled the supernatants. Ethanol from pooled
extract was removed at 50°C in a flask evaporator under vaccum. Then 1.0 ml of saturated
lead acetate was added. This was kept overnight until all the proteins in the extract get
precipitated. A pinch of sodium oxalate was added to it in order to remove the lead ions from
the extract. It was again kept overnight. Thereafter, the extract was filtered through
Whatmann no. 1 filter paper. The clear extract thus obtained was made upto 100 ml with
distilled water for sugar estimation.
(B) Estimation
a) Reagents
i) 5% phenol (w/v) redistilled
ii) Conc. Sulphuric acid (H2SO4) and used.
(b) Procedure
To 0.2 ml of sugar extract, 0.8 ml of distilled water and 1.0 ml of 5% phenol was
added followed by the addition of 5.0 ml of concentration H2SO4. The H2SO4 was poured
directly in the centre of the test tube to ensure proper mixing. After 10 min, tubes were cooled
to room temperature under running water. After 20 min, the absorbance was read at 490 nm
against reagent blank. The concentration of total sugars was calculated from standard curve
prepared by using glucose in range of 10-100 µg/ml.
42
Reducing sugars (Somogyi 1952)
Principle
The reducing sugars when heated with alkaline copper tartrate reduce the copper from
cupric to cuprous state and thus cuprous oxide is formed. When cuprous oxide is treated with
arsenomolybdic acid, the reduction of molybdic acid to molybdenum blue takes place. The
blue colour developed was read at 510 nm.
(A) Reagents
(1.) Alkaline Copper tartrate:
(a) 2.5 g anhydrous sodium carbonate, 2 g of sodium bicarbonate, 2.5 g potassium
sodium tartrate and 20 g of anhydrous sodium sulphate was dissolved in 80 ml of
water and made final volume upto 100 ml.
(b) Dissolved 15 g copper sulphate in small amount of distilled water. One drop of H 2SO4
was added and volume made upto 100 ml.
Mixed 4ml of (b) and 96 ml of solution (a) before use.
(2.) Arsenomolybdate reagent:
Dissolved 2.5 g ammonium molybdate in 45 ml of water by adding 2.5 ml of H 2SO4
and mixed well. Then added 0.3 g sodium hydrogen arsenate that was dissolved in 25 ml
H2O, mixed well and incubated at 37°C for 24-48 hours.
(3.) Standard stock glucose solution:
100 mg in 100 ml distilled water.
(4.) Working standard
Dilute 10 ml of stock solution to 100 ml with distilled water (100 µg/ml).
Procedure
To 1 ml of sugar extract, added 1.0 ml alkaline copper tartrate. Heated the solution for
10 minutes. Then cooled all the tubes at room temperature and added 1.0 ml of
arsenomolybdate reagent. In the solution added 7.0 ml of water to make the final volume of
10 ml. After 10 minutes, the absorbance was read at 510 nm. The concentration of reducing
sugars was calculated from standard curve prepared by using glucose in range of 10-100
µg/ml.
Non-reducing sugars
Non-reducing sugars was calculated by subtracting reducing sugars from total sugars.
3.5.5 Bioactive compounds and antioxidant activity
Carrot samples were analysed for total phenols, flavonoids, anthocyanins, ODH
phenols, flavonols, total carotenoids, total dietary fibre, soluble dietary fibre, insoluble dietary
fibre and antioxidant activity.
43
3.5.5.1 Total phenols (Swain and Hillis 1959)
Total phenols were determined by colorimetric method described by Swain and Hillis
(1959). A sample of 1 g was taken and refluxed with 80% methanol for two hours in a round
bottom flask and residue was then further refluxed for one hour. After filtration of the extract,
volume was made to 100 ml with 80% methanol. Filtrate (0.5 ml) was taken into a test tube
containing 0.5 ml water. The Folin Ciocalteau reagent (5 ml) then kept for 5 min, and
saturated solution of sodium carbonate (1 ml) was mixed. Absorbance of the developed color
after 60 minutes was measured at 725 nm using spectronic- 20 spectrophotometer. A standard
curve was plotted by taking known amount of Gallic acid as reference standard.
3.5.5.2 Total flavonoid content (Zhishen et al (1999)
Total flavonoids were measured by a colorimetric assay developed by Zhishen et al

(1999). One ml sample extract was added to a 10 ml volumetric flask containing 4ml of
distilled water. A 0.3 ml portion of 5% NaNO2 was added to this mixture and allowed to stand
for 5 min at room temperature. A 0.3 ml portion of 10% AlCl3.6H2O was added and the
mixture was allowed to stand for 6 min at room temperature. Two milliliters of 1N NaOH was
added and the solution was diluted to the desired volume (10 ml) with distilled water. The
absorbance of the solution versus a blank at 510 nm was measured immediately. The results
were expressed as quercetin equivalents (QE) using a standard curve (absorbance versus
concentration) prepared from authentic quercetin.
3.5.5.3 Anthocyanin (Rabino et al 1977)
Extraction and estimation of anthocyanin
A sample of 1 g was taken and crushed finely. To extract anthocyanins 10 ml of 1%

methonolic HCl (w/v) was added and it was kept overnight at 4°C. The absorbance of extracts,
which were clarified by filteration, was measured at 530 and 657 nm. The anthocyanin content
of the extracts was presented as A530 – 0.33 A657. This formula is used to correct for the
contribution of Chlorophyll and its degradation products in acid solution to the absorbance of
extracts at 530 nm. The pigment content was calculated and expressed as cyanidin 3-glucoside
(Cyd 3-glu) mg/100g.
3.5.5.4 Orthodihydroxy phenol (Stanier et al 1950)
Ethanolic extract of 5.0 ml was evaporated to dryness. The residue left was dissolved
in 1 ml of distilled water. 0.5 ml of 10 percent TCA (trichloro acid- 10g in 100 ml water) was
added. After this 1 ml of 10 percent sodium tungstate was added. Then 1 ml of 1N HCl was
added. At last, 1 ml of 0.5 percent sodium nitrite was added. There was development of
yellow colour and after 5 minutes 1 ml of 0.5 percent, NaOH was added. Then it was kept for
15 minutes and there was development of red colour, it was read at 540 nm. Blank contained
44
water and reagents without sample. The concentration of ODH Phenol was determined from
standard curve prepared by using catechol (0-100 µg/ml).
3.5.5.5 Flavonols (Balabaa et al 1974)

(a) Reagents
0.01M methanolic solution of aluminium chloride (AlCl3).
(b) Procedure
Ethanolic extract of 5.0 ml was evaporated to dryness. The residue left was dissolved
in 10 ml of 0.1 M methanolic solution of aluminium chloride. Yellow colour was developed,
which was read at 420 nm against 0.1 M methanolic solution of AlCl3 as blank. The
concentration of flavonols was determined from standard curve prepared by using rutin (50-
250 µg/ml).
3.5.5.6 Total carotenoids and β-carotene
The method for estimation of carotenoids was based on the measurement of
absorption of the petroleum ether extract of the carotenoids at 452nm (Ranganna 2007).
Extraction of carotenoid pigments
A sample of 1 g was extracted with acetone in a pestle and mortar using sodium
sulphate until the residue was colorless. This extract was then transferred to separatory funnel
and 10-15 ml of petroleum ether was added. Pigments were transferred to the petroleum ether
phase by diluting the acetone by water. Extraction of acetone phase with small volume of
petroleum ether was repeated till colorless. Petroleum ether extract was filtered and
transferred to 25 ml volumetric flask and volume was made up to the mark with petroleum
ether. The total carotenoids were estimated by measuring the O.D of the extract at 452 nm
using petroleum ether as blank.
Separation of β-carotene
Preparation of column
A glass column of 20 cm length and 1 cm breadth was prepared by plugging it with
glass wool. The column was filled upto 10 cm height with aluminium oxide, which was
activated by drying in oven for 2 h at 1000C to be free from moisture. The column was tapped
while filling to pack it tightly so that no air spaces were left. One cm layer of Na2SO4 was
added over the top of the column.
Adsorption and elution
The column was washed with 50 ml 3 per cent acetone in petroleum ether. While the
last ml of eluent was still above the Na 2SO4, 5 ml of the extract was loaded on to the column
carefully. β-carotene moved off the column prior to all other pigments. Column was washed
with eluent till the desired pigments have moved off the column and the eluent is colorless.
45
The extract was collected in the 10 ml volumetric flask and the volume was made up with 3
per cent acetone in petroleum ether. The intensity of the color was then read at 452 nm in
spectrophotometer using 3 percent acetone in petroleum ether as blank (Ranganna 2007).
Standard curve
Standard curve was prepared by weighing 25 mg of β-carotene dissolved in 2.5 ml of
chloroform and made upto volume (250ml) with petroleum ether. Ten ml of this solution was
diluted to 100 ml with petroleum ether. Pipetted out 5, 10, 15, 20, 25 and 30 ml of this
solution to separate 100ml volumetric flasks. Diluted to mark with petroleum ether and the
concentrations were 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 μg per ml. Measure the O.D at 452 nm
using petroleum ether as blank. The absorbance was plotted against concentration for the
standard curve.
Conc. of carotene from standard curve  final volume

Carotene  dilution factor
=
(mg/100g)  100
Weight of sample
3.5.5.7 Dietary Fibre

Estimation of Insoluble dietary fibre (AOAC 2010)
Principle: Defatted foods are gelatinized and protein and starch are removed by enzymatic
digestion. The residue is quantitated gravimetrically.
Reagents:
 95% Ethanol
 78% Ethanol
 0.08M Phosphate Buffer, pH 6.0
 0.275 N NaOH
 0.325 N HCl
 α- Amylase heat stable solution
 Protease solution: suspended 50 g protease in 1 ml phosphate Buffer pH 6.0
 Amyloglucosidase solution
Sample Preparation: Homogenised and dried samples were taken for analysis.
Determination: Blank was run through entire procedure along with samples to measure any
contribution from reagents residue.
Procedure: A sample of 1 g, accurate to 0.1 mg was taken in to 500ml beakers. Fifty ml of
Phosphate buffer was added. Added 0.1 ml heat stable α–amylase solution. Beakers were
covered with aluminium foil and placed in boiling water bath. Ensured that the contents of the
beaker reach 100ºC and incubated for 15 min at this temperature and adjusted pH to 7.5 with
46
NaOH solution. 0.1 ml of protease solution was added to each beaker. Covered beaker with
aluminium foil and incubated for 30 min in 60º C with continuous agitation. Cooled and
adjusted pH to 4.0 4.6. Added 0.3 ml amyloglucosidase, and incubate for 30ºC with
continuous agitation.
Weighed crucible with a fritted disc containing 1 g celite to constant weight. The
celite in the crucible is made into bed by using a stream of 78% ethanol and applying suction.
Suction was maintained and quantitatively transferred precipitate from enzyme digest to
crucible, using filtration module.
Residues were washed successively with 3 times 20 ml portions of 78%, two 10 ml

portions of 95% ethanol and two 10 ml portions of acetone. Crucible containing residue was
dried overnight at 100ºC in hot air oven. Cooled in desiccator and weighed to nearest 0.1mg.
Subtracted crucible and celite weight from the above to obtain the insoluble dietary fibre
residue (IDF residue).
Analysed residue from one sample of set of duplicates for protein by Kjeldahl method
using N ×6.25 as conversion factor and subtracted from the IDF residue value.
Incinerated second residue sample of duplicate for 5 h at 525 º C. Cooled in

desiccator, weighed to nearest 0.1 mg, and subtracted from the IDF residue value.
Insoluble dietary fibre= IDF residue – (protein + ash)
Estimation of Soluble dietary fibre (AOAC 2010)
Principle: The soluble fibre is estimated in the filtrate obtained after enzymatic digestion of
protein and carbohydrates of defatted food. The soluble fibre is precipitated and estimated
gravimetrically.
Reagents:
 95% Ethanol
 78% Ethanol
 0.08M Phosphate Buffer, pH 6.0
 0.275 N NaOH
 0.325 N HCl
 α- Amylase heat stable solution
 Protease solution: suspended 50 g protease in 1 ml phosphate Buffer pH 6.0
 Amyloglucosidase solution
Determination: Followed the steps of digestion with α-amylase, protease and

amyloglucosidase and quantitative transfer the digest and collected the filtrate. Added 4
47
volumes of pre-heated (60ºC) 95% ethanol. Allowed the precipitation to complete for 60 min.
Filtered through an accurately weighed crucible with celite. Followed the procedure given
under insoluble fibre to obtain soluble dietary fibre (SDF) residue. Duplicate samples were
run similarly and analysed for protein and ash.
Soluble Dietary Fibre = weight of SDF residue - (protein+ash).
Total Dietary Fibre: Insoluble dietary fibre + soluble dietary fibre
3.5.5.8 Antioxidant activity (Compton et al 2012)
(a) Reagents
i) Methanol
ii) DPPH (0.2 mM): 0.0078 g of DPPH was dissolved in methanol to make the volume
100 ml.
(b) Procedure
A sample of 0.1 g was taken in a centrifuge tube and 2 ml of methanol was added. Tubes were
covered and centrifuged at 2000 rpm for 10 minimum. 1ml of aliquot was taken in the test
tube, and 3 ml of DPPH (0.2 mM) was added. The reaction mixture was incubated for 30
minutes in dark at room temperature. The absorbance of the resulting solution was measured
at 517 nm. For the control, the assay was conducted in the same manner but methanol was
used instead of sample solution. DPPH scavenging capacity of tested sample was measured as
a decrease in the absorbance and was calculated as:
Control absorbance – extract absorbance

Scavenging capacity % (30 min) =  100
Control absorbance
3.5.6. Vitamin content

Ascorbic acid and β-carotene was analysed in carrot cultivars described as below.
3.5.6.1 Ascorbic acid (Ranganna 2007)
Ascorbic acid was extracted from the sample with 0.4 per cent oxalic acid and
determined by titrimetric method using 2, 6-dichlorophenol indophenol dye solution (0.04 per
cent) which was standardized against standard L-ascorbic acid (0.1 mg/ml of 0.4 per cent
oxalic acid). Sample taken for estimation was 5g for fresh carrot and blended with 0.4 per
cent oxalic acid solution and volume was made with it to 100 ml. It was filtered through
Whatman filter paper no.4. Ten ml aliquot was titrated with standardized dye. The end-point
was recorded as pink color, which persisted for atleast 15sec. The results were expressed as
ascorbic acid mg percent of sample (Ranganna 2007).
Titre value x dye factor x volume made up

Ascorbic acid mg per 100 g =  100
aliquot of extract taken x weight of sample
48
3.5.6.2 β-carotene
β-carotene was determined as discussed under section 3.3.5.6.

3.7 Shelf life evaluation of developed functional foods
Traditional products (Halwa, Burfi) were stored in aluminium laminate pouches at
refrigerated condition (4 0C), Preserved products (Jam, Candy, Pickle, Chutney) were stored in
sterilized airtight glass jars at room temperature. However, RTS drink and buttermilk was
stored at refrigerated condition in sterilized airtight glass bottles. Ice cream was stored in
airtight container in deep freezer (-180C) and yogurt was stored at 40C. Bread, cookies, laddoo
and seviyan was packed in aluminium laminate pouches and stored at room temperature,
whereas cake was stored at refrigerated condition (40C). The products were analysed
periodically for changes in organoleptic, physicochemical and microbiological properties.
3.7.1 Moisture
Changes in moisture content was evaluated for all the products expect for RTS,
yogurt and buttermilk. Same procedure was followed as in 3.5.2.1.
3.7.2 Free fatty acids (AOAC 2010)
Changes in free fatty acid and peroxide value was evaluated in halwa, burfi and
products developed by utilizing black carrot powder.
Free fatty acids
Reagents
Ethyl alcohol: Ninety-five per cent alcohol or rectified spirit neutral to phenolphthalein
indicator.
Phenolphthalein indicator solution: Dissolved one gram of phenolphthalein in 100 ml of ethyl
alcohol.
Standard aqueous potassium hydroxide or sodium hydroxide solution 0.1 or 0.5 N. The
solution should be colourless and stored in a brown glass bottle.
Methods
A sample of 5 g was taken in a 250 ml conical flask. Added 50 ml to 100 ml of freshly
neutralized hot ethyl alcohol and about one ml of phenolphthalein indicator solution. Boiled
the mixture for about five minutes and titrated while hot against standard alkali solution
shaking vigorously during the titration. The weight of the sample taken for the estimation and
the strength of the alkali used for titration was such that the volume of alkali required for the
titration did not exceed 10 ml.
Calculation
56.1 VN
Acid value =
W
49
Where,
V = Volume in ml of standard potassium hydroxide or sodium hydroxide used
N = Normality of the potassium hydroxide solution or Sodium hydroxide solution;
and
W = Weight in g of the sample
28.2 VN
Free fatty acids as oleic acid = Per cent of weight
W
Acid value = Percent fatty acid (as oleic) x 1.99
3.7.3 Peroxide value (AOAC 2010)

Reagents:
 Acetic acid - chloroform solvent mixture (3: 2). Mixed 3 volumes of glacial acetic
acid with 2 volumes of chloroform.
 Freshly prepared saturated potassium iodide solution.
 0.I N and 0.0I N sodium thiosulphate solutions. Weighed 25 g of sodium thiosulphate
and dissolve in 1 L of distilled water. Boiled and cooled. Standardized against
standard potassium dichromate solution.
 Starch solution - 1% water-soluble starch solution
Method
Weighed 5 g of sample into a 250 ml glass stoppered Erlenmeyer flask. Added 30 ml of the
acetic acid - chloroform solution. Swirled the flask until the sample was completely dissolved.
Added 0.5 ml saturated potassium iodide solution with a mohr pipette. It was kept for 1 min
in dark with occasional shaking then added about 30 ml of water. Slowly titrated the liberated
iodine with 0.1 N sodium thiosulphate solution, with vigorous shaking until yellow colour is
almost gone. Added about 0.5 ml starch solution as indicator and continue titration shaking
vigorously to release all I 2 from CHCl3 layer until blue colour disappears. If less than 0.5 ml
of 0.1 N Na2S2O3 is used repeat using 0.01 N Na 2S2O3. Conduct blank determination (must be
less than 0.1 ml 0.1 N Na2S2O3).
Calculation:
Peroxide value expressed as milli equivalent of peroxide oxygen per kg sample (meq/kg):
Titre  N  100
Peroxide value =
Weight of the sample
Where, Titre = ml of Sodium Thiosulphate used (blank corrected)
N = Normality of sodium thiosulphate solution
50
3.7.4 Total solids
Total solid content of ice cream was evaluated at regular interval during storage
period as described under 3.5.1.1 section.
3.7.5 Total soluble solids
Preserved products, RTS and yogurt and buttermilk was evaluated for changes in TSS
0
brix during storage as discussed under section 3.5.1.2
3.7.6 Titratable acidity
Preserved products, RTS and developed dairy products were estimated for changes in
titratable acidity during storage as described under 3.5.1.3 subsection.
3.7.7 pH
Changed in pH of preserved products, RTS and developed dairy products during storage was
observed as discussed under 3.5.1.5 subsection.
3.7.8 Microbiological evaluation (David and Frankhausar 2015)
The developed products were analysed for their microbial quality when stored in
different packaging materials for three months. The products were analysed for different
microorganisms using specific media.
Microbial tests and media used
Test performed Media Used

Total Plate count (TPC) Nutrient Agar
Yeast & Mold count Glucose Yeast Extract Agar
3.7.8.1 Total bacterial count

Total bacterial count was determined by cutting 1 g of sample with sterilized forcep
and adding it to 9 ml dilution blank, shaken thoroughly thus making the dilution 10 -1, the
dilutions were made till 10 -3 and 10-5. Plating was done using pour plating technique on
nutrient agar media. The plates were incubated at 37⁰C for 24-48 hrs and the total bacterial
count (cfu/ g sample) was recorded.
Composition of nutrient agar (NA)
Ingredients g/l
Beef extract 3
Peptone 5
Sodium chloride 5
Agar agar 20
pH 6.8-7.2
51
The medium was sterilized at 15 psi (121⁰C) for 20 minutes before use.
3.7.8.2. Yeast and mold Count
Total yeast count was determined by cutting 1 g of sample with a sterilized forcep
and adding it to 9 ml dilution blank, shaken thoroughly thus making the dilution 10 -1, the
dilutions were made till 10-3 and 10-5 . Plating was done using pour plating technique on
Glucose yeast extract agar media. The plates were incubated at 25⁰C for 5-7 days and the total
yeast count (cfu/ g sample) was recorded.
Composition of glucose yeast extract agar (GYE)
Ingredients g/l
Yeast extract 5
Peptone 5
Glucose 5
Agar agar 15
pH 6.8
Counting microbial colonies
 After an appropriate incubation period, the plates were examined for colonial growth.
 Colonies were formed on the top of the media as well as in the media. Those on top
of the media were larger but all colonies were counted.
 Recorded the data. Calculated cfu/g.
 cfu/ g = cfu/plate x dilution factor x 1/aliquot
 Converted cfu/g into log10 cfu/g.
3.7.9 Organoleptic evaluation of the developed products during storage

The developed functional foods were evaluate organoleptically at regular intervals
during storage period as described under 3.4 subsection.
3.8 Statistical analysis

Mean values and standard error for different parameters were computed. The
significant difference between the organoleptic scores of samples were tested using Mann-
Whitney U test for comparison between two samples and Kruskal-Wallis H Test for
comparison among three or more products. Independent sample t-test was applied to compare
the nutritional parameters between the control and developed black carrot rich products. For
storage studies, one way ANOVA with tukey test was used to test significant changes in
quality attributes of developed functional foods over the period of time.
52
CHAPTER IV
RESULTS AND DISCUSSION

Black carrots are potential source of anthocyanin and their high antioxidant activity
has lately been identified for its high nutraceutical application (Kaur and Kapoor, 2002). The
role of black carrots in Indian diets is very insignificant and they are solely utilized for
making a fermented beverage ―Kanji‖ or ―Shalgam‖ (Turker et al 2004). Black carrots are
grossly underutilized in India and do not find much consumer acceptance as a vegetable.
Considering this, the present study entitled ‗Utilization of black carrot for development of
functional foods‘ was undertaken to study the nutritional properties of black carrot and to
explore its utilization by developing various functional foods. For the same purpose, black
carrots were analysed for its physicochemical composition. Black carrots were processed into
juice, juice concentrate, powder and pulp and various functional foods were developed from
the raw and processed form. The results of the study have been discussed under following
sub-headings.
4.1 Nutritional and functional properties of black carrot

4.1.5 Bioactive compounds content
4.1.6 Vitamins content (ascorbic acid and β-carotene)
4.1.8 Effect of processing on physicochemical composition of black carrot
4.2 Development and evaluation of functional foods by utilizing fresh carrot



4.2.7 Shelf life evaluation
4.3 Development and evaluation of functional foods by utilizing carrot juice



4.3.7 Vitamins content (Ascorbic acid and β-carotene)
4.4 Development and evaluation of functional foods by utilizing black carrot

concentrate
4.5 Development and evaluation of functional foods by utilizing carrot powder

4.1 Nutritional and functional properties of black carrot

Red and black carrot varieties were procured from vegetable farm PAU and were
evaluated for physicochemical properties. Red carrot variety PC-34 was treated as control and
black carrot variety Punjab black beauty was treated as experimental carrot.

Physical properties of red and black carrot cultivars are presented in Table 1. The data
showed that red carrot had 12.91 per cent of total solids while black carrot showed
significantly lower percentage of total solids (11.09 %). Several studies reported that dry
matter content of carrot cultivars ranged from 9.05 to 13.03 percent (Kapoor 2011,
54
Gebczynski 2006 and Khandare 2008). The total soluble solid content was found to be
significantly higher in red carrot (9.03 0Brix) in comparison to black carrots (8.00 0Brix).
Similar results were obtained by Khandare (2008) who reported TSS content of 8 0 brix in
black carrots. With respect to acidity, black carrot reported a significantly higher value (0.25
%) as compared to red carrot (0.15). Brix acid ratio followed the same pattern. The pH value
was significantly lower in black carrot (5.90) as compared to red carrot (6.02). Black carrots
were reported to contain significantly higher juice content (610 ml/kg) in comparison with red
carrots (481 ml/kg).
Table 1 Physical characteristics of selected red and black carrot (Fresh weight basis)
Parameters Red Carrot Black Carrot t-value
Total Solids (%) 12.91±0.60 11.09±0.14 5.08**
TSS (0brix) 9.03±0.02 8.00±0.02 71.12**
Acidity (%) 0.15±0.00 0.25±0.01 17.32**
Brix/ acid ratio 60.20±0.13 31.98±0.06 340.20**
pH 6.02±0.02 5.90±0.01 9.30**
Juice Content (ml/kg) 481±5.00 610±10.00 19.98**

** Significant at 1% level of significance (p<0.01)
Proximate content of carrots are presented in Table 2. The moisture content of black
carrot (87.09 %) was significantly higher than the red carrot (88.90 %). The results were in
accordance with data reported by Anon (1952), Howard et al (1962), Gill and Kataria (1974),
Gopalan et al (2010) and Holland et al (1991). Protein content was significantly higher in red
carrot (0.91 %) than black carrot (0.73%). Red carrot contained 0.91 percent protein, 0.23
percent fat, 9.22 percent carbohydrate and 1.63 percent crude fibre, which was significantly
higher than black carrot (0.73, 0.17, 7.85 and 1.05 percent). Holland et al (1991) reported
slightly different results for fat (0.7 %), carbohydrate (6%) and crude fibre (2.40 %) of
common carrots. Gopalan et al (2010) reported that carrots contained moisture 86 percent,
protein 0.9 percent, fat 0.2 percent, carbohydrate 10.6 percent, and crude fibre 1.2 percent.
Ash content of black carrot 1.30 percent was found to be significantly higher than red carrot
0.92 percent. Results were in accordance with those reported by Gopalan et al (2010) who
reported 1.10 percent of total ash content.
55
Table 2 Proximate composition of selected red and black carrot (% Fresh weight basis)
Moisture 87.09±0.60 88.90±0.14 5.08**
Protein 0.91±0.02 0.73±0.04 6.67**
Fat 0.23±0.03 0.17±.01 3.62*
Crude fibre 1.63±0.02 1.05±0.02 4.99**
Total ash 0.92±0.01 1.30±0.02 20.81**
Carbohydrate 9.22±0.41 7.85±0.05 5.72**

** Significant at 1% level of significance (p<0.01), *Significant at 5% level of significance (p<0.05)
4.1.3 Mineral content

Table 3 illustrates variability of mineral content between red and black carrot cultivar.
Calcium and phosphorus accumulation in black carrot (44.45 and 25.97 mg/100g) was
significantly higher than red carrot (42.46, 23.73 mg/100g respectively). Sodium content was
influenced significantly between these two carrot cultivars. There was almost 2 times more
sodium content in black carrots (82.25 mg/100g) than red carrots (39.88 mg/100g). Potassium
was reported as the most important mineral in carrot (Nicolle et al 2004). Potassium content
was reported to be significantly higher (p ≤ 0.05) in black carrot (256.06 mg/100g) than red
carrot (236.98 mg/100g). Magnesium content was found to be 61 percent higher in black
carrots as compared to red carrot.
Table 3 Mineral content of selected red and black carrot (mg/100g Fresh weight basis)

Calcium 42.46±0.75 44.45±0.53 3.75*
Phosphorus 23.73±0.77 25.97±0.52 4.18*
Sodium 39.88±1.22 82.25±2.75 24.39**

Potassium 236.98±5.30 256.06±7.05 3.74*
Magnesium 11.03±0.01 17.85±1.20 9.84**
Iron 0.30±0.03 1.20±0.05 26.73**

Zinc 0.09±0.01 0.17±0.01 11.02**
Iron and zinc are very important minerals having a significant role in metabolism.
Black carrots were found to be better source of iron and zinc. Iron content was reported to be
4 times higher and zinc content was 1.9 times higher in black carrots (1.20 and 0.17 mg/100g
56
respectively) than red carrots (0.30 and 0.09 mg/100g respectively). Similar value for mineral
were reported by obtained by Gopalan et al (2010) and Holland et al (1991) for red carrots.
Nicolle et al (2004) also reported that purple carrots had significantly higher calcium, sodium
and iron content than orange carrots.
4.1.4 Sugar content

The sugar content in carrots has an obvious influence upon the perception of the
sweet taste (Gocan et al 2012). Sugar content of carrots are represented in Table 4. The sugar
content was 7.76 and 6.95 g/100g in fresh red and black carrot which depicts that black carrot
is significantly less sweeter in taste than red carrots. Similar pattern was followed with respect
to reducing and non-reducing sugar content in red and black carrot (5.23, 2.53 and 4.89, 2.06
g/100g). Several studies reported that total sugar content varies from 5.6 to 10.93 g/100g total
sugars (Howard et al 1962, Kaur et al 1976, Holland et al 1991 and Gocan et al 2012). Kaur
et al (1976) have reported 1.67–3.35 percent reducing sugars and 1.02–1.18 percent non-
reducing in 6 cultivars of carrot. Simon and Lindsay (1983) reported that reducing sugars
accounted for 6–32 percent of free sugars in four hybrid varieties of carrot. The free sugars
identified were sucrose, glucose, xylose and fructose (Kalra et al 1987).
Table 4 Sugar content of selected red and black carrot (g/100g Fresh weight basis)

Total sugars 7.76 ± 0.19 6.95 ± 0.03 7.34**
Reducing sugars 5.23 ± 0.03 4.89 ± 0.09 6.21**

Non-Reducing sugars 2.53 ± 0.03 2.06 ± 0.02 3.62*
4.1.5 Bioactive compound content
Data on antioxidant activity and bioactive compound composition of carrot cultivars

are presented in Table 5. Among the common vegetables consumed in Indian diet, black
carrot is one of the several vegetables, which have been scarcely investigated for their
physico-chemical composition and bioactive principles (Khandare 2008). Lately the
importance of this vegetable has been recognised because of some recent reports about its
exceptional high antioxidant activity and phenolic content (Kaur and Kapoor 2002, Khandare
2008). The present section represents the bioactive compound composition and antioxidant
activity of black carrots compared with red carrots. The material was analyzed separately
from three experimental lots in a season for consecutive two years. The major bioactive
component of black carrot includes the antioxidants, phenolic compounds and flavonoids.
57
Phenols and anthocyanins are the predominant phenolic compounds present in black carrots
(Netzel et al 2007).
There was significant (p≤0.01) difference between the carrot varieties with respect to
total phenol content. The total phenols in red carrots was observed to be 28.32 GAE/100g
whereas exceptionally high content of 283.53 mg GAE/100g was observed in black carrot
depicting nearly 10 times higher than red carrot.
Flavonoids a subject of comprehensive studies in recent years belong to the group of

polyphenols. There is mounting evidence that flavonoids can be absorbed into the human
body in amounts that are sufficient to exert antioxidant activity in vivo (Dey et al 2003). The
mean total flavonoid content in black carrots was found to be 82.73 mg QE/100g fresh weight
(Table 5). Interestingly, very lower amount of flavonoid content (9.05 mg/100g) was detected
in the genotype of red carrot. Vegetables are usually poor in flavonoid content, as compared
to the fruits, but total flavonoids content found in black carrots were comparable to that found
in some fruits. Black carrots owe their characteristic purple colour to the presence of
predominant pigment anthocyanin.
Table 5 Bioactive components and antioxidant activity of selected red and black carrot
(Fresh weight basis)

Total phenols (mg/100g) 28.32±0.31 283.53±5.50 80.24**
Total Flavonoids (mg/100g) 9.05±0.12 82.73±1.62 78.56**

Anthocyanin (mg/100g) 0.60±0.01 233.32±11.14 36.18**
ODH Phenols (mg/100g) 12.27±0.83 103.25±5.14 30.23**

Flavonols (mg/100g) 5.16±0.16 42.03±0.99 63.68**
Total carotenoids (mg/100g) 13.03±0.82 1.93 ±0.07 23.36**
TDF(g/100g) 4.32±0.10 3.24±0.19 8.71**

SDF(g/100g) 1.31±0.06 0.83±0.03 12.39**
IDF (g/100g) 3.01±0.04 2.41±0.02 3.82*
Antioxidant acidity (%) 26.03±1.52 73.04±2.34 29.18**

Anthocyanins are water-soluble pigments responsible for the blue, purple, and red
colour of many plant tissues (Prior et al 2008). The main anthocyanin pigment of black carrot
is cyanidin-3-sinopoly-xylosylglucosyl-galactoside (Stintzing et al 2002). The content found
58
in black carrot cultivar was significantly higher (233.32 mg/100g) whereas red carrot
genotype showed 0.60 mg/100g of anthocyanins.
Ortho-dihydroxy phenols were also present in significantly higher amount in black

carrot (103.25mg/100g) as compared to red carrot (12.27 mg/100g). This type of phenols has
been known to play an important role in plant disease resistance (Krishna and Bagyaraj 1986).
Flavonols content was 42.03 mg/100g in black carrots, which was found to be almost 8 times
higher than red carrot (5.16 mg/100g).
The importance of carotenoids in food goes beyond as natural pigments and

biological functions and actions have been increasingly attributed to these pigments.
Carotenoids are present intracellularly and their actions involve in the regulation of gene
expression or affect cell functions like inhibition of monocyte adhesion and platelet activation
(Rock 1997). These biological effects are independent of the pro-vitamin A activity and have
been attributed to the antioxidant property of carotenoids, through deactivation of free
radicals and singlet oxygen quenching (Krinsky 1989, Palozza and Krinsky 1992). In general,
carotenoids in foods are classified into carotenes and xanthophylls, which give attractive red
or yellow colour and contribute to food quality. Structurally, the carotenoids may be acyclic
or contain a ring of 5 or 6 carbons at one or both ends of the molecule (Carle and Schiber
2001). Carotenoids are important micronutrients for human health (Castermiller and West
1998). Fresh red carrots were found to have 13.03 mg/100g of total carotenoid whereas
significantly lower amount was observed in black carrot (1.93 mg/100g). Similar result was
reported by Kapoor (2011) who reported carotenoid content of 13.03 mg/100g in red carrots.
Dietary fibre (DF) is an indigestible complex carbohydrate found in structural

components of plants. They cannot be absorbed by the body and therefore, have no calorific
value however, the health benefits of fibre rich diet are immense including prevention of
constipation, regulation of blood sugar, protection against heart diseases, and prevention of
certain forms of cancers. Fibres are classified into insoluble (IDF) and soluble (SDF)
depending upon their solubility. Insoluble fibres consist mainly of cell wall components such
as cellulose, hemi-cellulose and lignin and soluble fibres are non-cellulosic polysaccharides
such as pectin, gums and mucilage (Yoon et al 2005). Carrots are high in dietary fibres (Bao
and Chang 1994) and these fibres play an important role in human health and diets rich in
dietary fibres are associated with the prevention, reduction and treatment of some diseases
such as diverticular and coronary heart diseases (Anderson et al 1994, Gorinstein et al 2001,
Villanueva-Suarez et al 2003). Red carrots were observed to have significantly higher amount
59
of total dietary fibre (TDF) content than that of black carrot. It contained 1.31 g/100g soluble
fibre (SDF) and 3.01 g/100g insoluble fibre (IDF) which was significantly higher than their
content in black carrot (0.83 g/100g and 2.41 g/100g). Nawirska and Kwasniewska (2005)
have reported the composition of dietary fibre constituents in the fresh carrot on dry weight
basis as pectin (7.41%), hemi-cellulose (9.14%), cellulose (80.94%) and lignin (2.48%).
Dietary fibres are not only desirable for their nutritional properties but also for their functional
and technological properties and because of these they could be used as food ingredients
(Thebaudin et al 1997, Schieber et al 2001).
Oxidative stress has been implicated in the etiology of a number of human lifestyle
disorders. The free radicals that damage cellular macromolecules and cause oxidative stress
are scavenged in the human body by a range of antioxidant enzymes and several antioxidants.
The pivotal role that these antioxidants polyphenols, anthocyanin, flavonoid and ascorbic acid
play in antioxidant defense have generated a great deal of interest in the use of the antioxidant
assay that provides a diagnostic tool to measure the total antioxidant of biological samples.
The data on the total antioxidant activity of selected carrot cultivars are presented in Table 5.
In free radical scavenging assay, the percent inhibition in red carrots was 26.03 percent. Black
carrots, on the other hand, showed 73.04 percent inhibition. This clearly infers that three times
high sample concentration of red carrots was required to achieve an equivalent percent
inhibition in case of black carrots. Based on the results it is clear that black carrots have
exceedingly high antioxidant activity. A positive correlation coefficient (r 2 = 0.982, p<0.01)
was observed between total phenolic content and antioxidant activity (Figure 1) and also
between anthocyanins and antioxidant activity (Figure 2) (r2 = 0.987, p<0.01) which depicts
that phenolic compounds and anthocyanins might be the main components responsible for
high antioxidant activity of black carrots. Kapoor (2014) and Jakobek et al (2007) also found
positive correlation of total phenolic content with antioxidant activities in jamun pulp
supplemented chapatti and red fruit juices, which were high in anthocyanin and total phenols.
4.1. 6 Vitamin content (Ascorbic acid and β-carotene)
The ascorbic acid content in red carrots was observed to be 4.60 mg/100g and 5.70
mg/100g in black carrots. β-carotene, the major carotenoid found in red carrots, was found in
negligible amounts in black carrots (0.53 mg/100g). In red carrots, the content was found to
be 8.60 mg/100g (Table 6).
Overall, the information on black carrot phytochemicals provides further
encouragement to devise appropriate strategies for utilization of major health promoting
60
80
79
78
Antioxidant activity (%)
77
y = 0.3262x - 19.301
76 R² = 0.982
75
74
73
72
71
70
210 220 230 240 250 260 270 280 290 300
Total phenols (mg GAE/g)
Figure 1 Correlation plots between total phenols (mg GAE/100g) and antioxidant
activity (%) of black carrots.
80
79
78
77
76
y = 0.2074x + 24.642
75
R² = 0.9865
74
73
72
71
70
210 220 230 240 250 260 270 280 290 300
Anthocyanins (mg/100g)
Figure 2 Correlation plots between total anthocyanins (mg/100g) and antioxidant

activity (%) of black carrots.
61
bioactive compound for broadening the food value of black carrots. Furthermore, since the
majority of the black carrot‘s phenolics are non-tannin types they do not impart any bitterness
and astringency to the product. This is an additional advantage, which provides basis for
fortification of inferior products with black carrot anthocyanins for improving their functional
quality.
Table 6 Ascorbic acid and β-carotene content of selected red and black carrot
(mg/100g Fresh weight basis)
Ascorbic acid 4.60±0.75 5.70±1.10 1.43 NS
β-carotene 8.60±0.13 0.53±0.03 104.77**

** Significant at 1% level of significance (p<0.01), NS - Non-significant

Organoleptic evaluation of black carrot was done to compare its acceptability in
comparison with red carrot (Table 7). Carrots were washed, cleaned, cut into 2 cm thick slices
and represented to panelists. Red carrot scored significantly higher values for appearance
(8.30) and colour (8.60) in comparison to black carrot (7.85 and 7.75). It was because of the
reddish colour of red carrot, which was preferred over dark purple colour of black carrot
cultivar. It was interesting to observe the sensory scores of black carrot for flavour (7.85),
texture (7.85) and taste (7.80) were on par with red carrot (7.80, 7.90 and 7.75 respectively).
In terms of overall acceptability, a non- significant difference was found between red and
black carrot (8.10 and 7.85). It depicted that black carrot was highly acceptable as red carrot
even in its fresh form without any processing. It may be concluded that black carrot is as good
as red carrot to be included in our diet as salad.
Table 7 Organoleptic evaluation fresh red and black carrot
Sample Appearance Colour Flavour Texture Taste Overall

acceptability
Red carrot 8.30 8.60 7.80 7.90 7.75 8.10
Black carrot 7.85 7.75 7.85 7.85 7.80 7.85
Z value (Mann-Whitney 4.93* 4.50* 1.91 NS 1.06 NS 1.87NS 1.56 NS

U-test)
*Significant at 5% level of significance (p<0.05), NS - Non-significant
62
4.1.8 Effect of processing on physicochemical composition of black carrot
The TSS of fresh carrot was found to be 8.00 0Brix (Table 8). A slight decrease in
TSS was observed from 8.00 0Brix to 7.70 0Brix in blanched carrots due to leaching of soluble
solids in water (Sharma et al 2000). TSS in cooked carrot increased to 12.740 Brix. TSS of
fresh juice was same as that of fresh carrot i.e. 8.00 0Brix. The TSS of lyophilized juice
concentrate was recorded to be 78.44 0Brix whereas TSS of industrial concentrate was found
to be 40.02 0Brix. TSS of hot air dried carrot was found to be 57.87 0Brix.
Table 8 depicts the data on the effect of processing on acidity of processed carrot
products. Acidity of 0.25 per cent was found in fresh carrot. Blanched carrots had 0.07 per
cent acidity. There was a decrease in the acidity of cooked carrots (0.05 percent). Acidity in
carrot cultivars was found to be 0.06 per cent in ‗Sel 21‘, 0.04 per cent in ‗PC-34‘, 0.06 per
cent in ‗Ambala local‘ and 0.05 per cent in ‗Nantes‘ (Sra et al 2011). Acidity of carrot juice
(0.29 mg/100g) was similar to the fresh carrots. Acidity in juice concentrate (1.85 mg/100g)
was reported to be significantly higher than that of industrial concentrate (1.29 mg/100g). Hot
air dehydrated carrot represented acidity of 1.75 mg/100g.
Fresh carrots contained 5.70 mg/100g of ascorbic acid (Table 8). According to
Alasalvar et al (2001), vitamin C content varied between 1.25 and 5.33 mg/100g, being
lowest in white and highest in orange varieties of carrot. Ascorbic acid content (3.91
mg/100g) was found to decrease in blanched carrots due to leaching in water and thermal
degradation (Lee and Kader 2000). A high loss of ascorbic acid was observed in cooked
carrots which was found to be 0.95 mg/100g. The huge reduction of vitamin C in cooked
carrots was due to thermal degradation. Ascorbic acid content in fresh juice, lyophilized juice
concentrate and industrial concentrate was 3.73, 10.26, 7.86 mg/100g respectively. The
ascorbic acid content of hot air dried carrot was 1.74 mg/100g respectively. Losses during
drying was due to thermal degradation of ascorbic acid due to heat treatment.
Fresh carrots were reported to have 1.93 mg/100g of total carotenoid (Table 8).
Nicolle et al (2004) reported that carotenoid levels in purple carrot ranged from 0.47 to 0.61
mg/100g. Baranski et al (2012) reported 2.1 mg/100g carotenoids in purple carrots. The
variation in carotenoids may be attributed to different variety, maturity, growing condition,
growing season and the part of the root sampled (Hart and Scott 1995). Total carotenoids
were found to be 1.23 mg/100g in blanched carrots. Total carotenoids in cooked carrot was
found to be 1.37 mg/100g, showing significant loss. There was a reduction of total
carotenoids in carrots juice after processing. The total carotenoid content of fresh juice was
0.93 mg/100g. In juice concentrate, it increased significantly. Lyophilized juice concentrate
showed significantly higher carotenoids content (28.22 mg/100g) than industrial concentrate
(13.18 mg/100g). Total carotenoid content of hot air dried carrot showed 9 times increase i.e.
from 1.92 mg/100g to 17.21 mg/100g.
63
Table 8 further shows that fresh carrots contained 283.53 mg/100g GAE (Gallic acid
equivalent) of total phenols. There was reduction in the total phenolic content of carrots after
cooking (187.40 mg/100g GAE) and blanching (173.43 mg/100g GAE). The reduction in
total phenols may be attributed to the leaching of polyphenols in water from vegetable tissues
(Danesi and Bordoni 2008). Fresh black carrot juice contained 308.8 mg/100g GAE of total
phenols. The total phenols increased significantly in lyophilized and industrial concentrate
(7380.8 and 8571.9 mg/100g GAE) respectively. There was more than 26 times increase of
phenol content in lyophilized juice concentrate and 30 times higher concentration in industrial
black carrot concentrate as compared to phenol content of fresh carrot (284.58 mg/100g
GAE). In hot air dried black carrots, the phenol content increased almost 8.5 times (2337.1
mg/100g GAE).
Flavonoids are polyphenolic compounds that constitute a large group of secondary

plant metabolites. The predominant flavonoid, found in black carrots is anthocyanins, which
are most exclusively present in the glycosylated form (Kirca et al 2006). Concentration of
flavonoid in black carrots (82.7 QEmg/100g) was significantly affected by processing
treatments. Blanching caused significant (p< 0.01) reduction in the phytochemicals analyzed.
The total flavonoids, ODH Phenol and flavonols content in blanched carrot significantly
decreased to 58.33, 68.37 and 28.57 mg/100g indicating 41.57, 50.25 and 47.71 percent loss
respectively. Loss of polyphenols after cooking was found to be significantly lower than the
blanching process. Cooking loss of total flavonoids, ODH Phenols and flavonoids content
were found to be 29.50, 39.55, and 16.19 percent. The total flavonoids, ODH Phenol and
flavonol content in fresh juice was found to be 103.43, 177.69 and 18.70 mg/100 ml
respectively. In lyophilized juice concentrate, these parameters increased by almost 26, 31
and 9 times respectively as compared to fresh carrot. Total flavonoids, ODH phenol and
flavonols content was increased significantly in black carrot concentrate (2314.22, 3942.12,
557.17 mg/100g respectively) than lyophilized juice concentrate. The same trend was
observed in case of hot air dried carrot. Total flavonoid, ODH phenol and flavonols content of
hot air dried carrot was increased by nine, ten and six times respectively in comparison with
fresh carrot. Autolytical changes during food processing might influence the flavonoid
composition.
The anthocyanin content was observed to be 233.32 mg/100g fresh weight. As shown
in Table 8, the anthocyanin content of blanched black carrots has decreased by 40 percent
(103.9 mg/100g). The blanching step has caused a decrease in dry matter, which could be a
result of the loss of water-soluble solids and a gain of water inside cells (Uyan et al 2004).
Anthocyanin content of cooked carrots (132.96 mg/100g) was significantly higher than
blanched carrots.
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Table 8 Effect of processing on physico-chemical composition and antioxidant activity of black carrot (Fresh weight basis)
Sample Raw Blanched Cooked Juice Juice concentrate Black carrot Hot air dried*
concentrate
TSS (0Brix) 8.00±0.10a 7.70±0.06a 12.74±0.64a 8.00±0.10a 78.44±4.32d 40.02±2.70b 57.87±3.5c
Acidity (mg/100g) 0.25±0.01a 0.07±0.01a 0.05±0.00a 0.29±0.02a 1.85±0.15c 1.29±0.12b 1.75±0.11c
Ascorbic acid (mg/100g) 5.70±1.10c 3.91±0.23d 0.95±0.01e 3.73±0.59d 10.26±0.50a 7.86±0.13b 1.74±0.58e
Total carotenoids (mg/100g) 1.93±0.07a 1.23±0.34a 1.37±0.12a 0.93±0.04a 28.22±2.72d 13.18±1.03b 17.21±1.38c
283.53±5.50d 173.43±3.55d 187.40±3.99d 308.80±5.55d 7380.80±155.45b 8571.90±25.64a 2337.1±18.11c

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Total phenols (g/100g)
Total Flavonoids (mg/100g) 82.73±1.62d 58.33±1.10d 63.77±1.24d 103.43±3.09d 2140.60±63.84b 2314.22±73.16a 756.12±18.32c
Anthocyanin (mg/100g) 233.32±11.14d 103.90±5.69e 132.96±7.35e 48.34±1.07f 1374.00±43.50c 1682.66±35.69a 1600.30±26.87b
ODH Phenols (mg/100g) 102.25±5.14d 68.37±2.02d 73.61±1.20d 177.69±8.11d 3173.90±113.79b 3942.12±105.03a 988.38±16.40c
Flavonols (mg/100g) 42.03±0.99d 28.57±2.41de 36.32±2.84de 18.70±1.04e 368.22±7.40b 557.17±14.98a 268.53±12.50c
Antioxidant Activity (%) 73.04±2.34d 65.88±1.75e 68.64±1.10e 79.55±1.32c 88.41±1.40a 90.34±1.07a 84.30±1.05b
*dry matter basis, Value in rows followed by different superscript differ significantly at 5 % level.
As anthocyanin is a water soluble pigment and might resulted in higher loss due to
leaching of pigments during blanching whereas comparatively less pigment are lost during
cooking. Fresh juice of black carrot contained 48.34 mg/100 ml of anthocyanin pigments. In
lyophilized juice concentrate and industrial concentrate, it significantly increased by 5.8 times
and 7.2 times respectively (1374.0 and 1682.7 mg/100g). It might be due to concentration of
juice by moisture loss while anthocyanin pigment remained intact in the content. The process
of hot air dehydration remitted in increase of anthocyanin content (1600.30 mg/100g) by 7
times as compared to fresh carrot. The anthocyanin content of the black carrot concentrate
was found to be significantly (p≤0.01) high (1682.66 mg/100g) as compared to other
processing methods.
Fresh black carrots were found to have 73.04 per cent scavenging activity followed
by cooked (68.64 %) and blanched (65.88 %) carrot (Table 8). Khandare (2008) reported that
fresh black carrots had 75.61 percent inhibition at a sample concentration of 50 mg/μl.
Cooked and blanched carrots had lower antioxidant activity, its value being 68.64 and 65.88
per cent. The decrease in antioxidant activity may be due to decrease in polyphenol content
and ascorbic acid lost during leaching. Duddone et al (2009) found that antioxidant capacities
were correlated to phenolic compound concentration and Teixeira et al (2009) reported
positive correlation between ascorbic acid and DPPH values (R2 = 0.807) in processed carrot
juice. Antioxidant activity of fresh carrot juice was found to be 79.55 percent (Table 8). The
antioxidant activity again significantly increased in juice concentrates. Industrial concentrate
showed 90.34 percent inhibition, however, slight decrease in percent inhibition was observed
in lyophilized juice concentrate (88.41 %). Antioxidant activity in black carrot is a reflection
of total phytochemical content, which includes total phenolics, flavonoid and anthocyanin
content. Drying is a complex phenomenon, various thermal degradation products and novel
maillard reaction products may be formed at higher temperature, which may add up to their
effects in total antioxidant activity. Dried carrots showed 84.30 percent inhibition showing 15
percent increase in comparison with fresh carrot. Uyan et al (2004) reported that EC50 value
(mg sample/mg DPPH) of hot air dehydrated black carrot sample was found to be 8.79 having
an anthocyanin content of 940 g/100g.
As a results of phytochemical analysis it was found that black carrots were highly rich
in polyphenols especially anthocyanin and have exceptionally good free radical scavenging
properties. These nutraceutical properties of black carrot could be utilized for the
development of various functional foods. Thus, an attempt was made to develop functional
foods by incorporating black carrots in raw and processed form into common consumed
foods. Total seventeen products were developed which were categorized based on processed
form of black carrots used. The organoleptic characteristics of product were determined using
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a taste panel consisting of 10 judges who were familiar with the major organoleptic attributes
of food products. The panelist were asked to evaluate the product for appearance, colour,
texture or consistency, flavour, taste and overall acceptability. Control and experimental
product samples were presented coded with different numbers and served simultaneously.
Each sample was repeated thrice during the course of evaluation. The ratings were done on 9-
point hedonic scale (Ranganna 2007). The degree to which a product was liked, was
expressed as liked extremely (9 point), liked very much (8 points), liked moderately (7
points), liked slightly (6 points), neither liked nor disliked (5 points), disliked slightly (4
points), disliked moderately (3 points), disliked very much (2 points) and disliked extremely
(1 point). After organoleptic evaluation, products were subjected to physicochemical analysis.
Organoleptic and physicochemical evaluation of developed functional foods were categorized
under four categories based on the form of black carrot used for product development.
4.2 Development and evaluation of functional foods by utilizing fresh carrot

Six products including two traditional (halwa, burfi) and four preserved (jam, candy,
pickle and chutney) were developed using fresh carrot. Organoleptic and physicochemical
evaluation of developed products are discussed below.
Halwa
India is a home of traditional sweets, which form an integral part of the festivities in
the villages and small towns. Exchange of these fresh sweets is a symbol of brotherhood and
helps in binding the society into a unique bond. Although, there constitute an age-old small-
scale industry where, traditional recipes are guarded as trade secrets and passed on from one
generation to another. Some areas have uniqueness of tastes of a particular recipe. A recent
development has been in the form of a highly nutritious vegetable halwa which is not only
preferred for its taste and caloric enrichment but also for providing a much needed home
touch. Traditionally, carrot halwa is considered to be prepared from red carrot. In this
experiment, an attempt was made to develop carrot halwa from black carrot. It was evaluated
for its organoleptic differences from the red carrot halwa by the panelists. Both the treatments
were highly acceptable to the panelists. It was interesting to observe that all the sensory
attributes of black carrot halwa was on par with red carrot halwa. Sensory scores of red carrot
halwa ranged from 7.70 to 8.30 whereas for black carrot halwa it ranged from 7.70 to 8.00
(Table 9). A non-significant difference was observed in sensory scores of red and black carrot
halwa. The appearance and colour of the two samples were entirely different, however non-
significant difference was found in the scores (7.70, 7.80, 8.20, and 7.90 for red and black
carrot halwa respectively). It depicts that reddish purple colour of black carrot halwa was
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highly acceptable to the panelists. In terms of flavour, texture and taste, a non-significant
difference was observed in red (7.95, 8.10 and 8.30) and black carrot halwa (7.70, 8.00 and
8.20). Similar trend was found with respect to overall acceptability scores of the products.
Therefore, black carrot can be utilized as efficiently as red carrot in the preparation of halwa.
Sood 2016 developed beetroot halwa and reported that it was highly acceptable with overall
acceptability score of 4.8 out of 5. Therefore, it can be concluded that the colour of these
purple pigments have positive impact on traditional product halwa.
Table 9 Organoleptic evaluation of halwa
Halwa Appearance Colour Flavour Texture Taste Overall

acceptability
Red carrot 7.70 7.80 7.95 8.10 8.30 8.30
Black carrot 8.20 7.90 7.70 8.00 8.20 8.00
Z value 1.83 NS 0.27 NS 0.83 NS 0.34 NS 0.34 NS 1.01NS

(Mann-Whitney U-test)
NS - Non-significant
Burfi
The sensory scores given for various burfi samples are presented in Table 10. It was
observed that the organoleptic score for all the parameter increased with increase in level of
carrot pulp incorporation to a certain limit (30 %), thereafter it decreased proportionately. The
values for all parameters varied significantly. As the level of carrot pulp increased a gradual
decline in sensory scores of appearance and colour was observed. However, burfi with 40
percent carrot pulp had lowest score (7.61 and 7.32 for red and black carrot burfi). The scores
for appearance of red and black carrot burfi ranged from 7.61 to 8.27 and 7.32 to 7.75
respectively. With respect to colour, scores ranged from 7.81 to 8.10 in red and 7.37 to 7.8 in
black carrot burfi. Although red carrot burfi showed marginally higher scores for appearance
and colour than black carrot burfi, however scores of black carrot indicated that it was liked
very much by the panelists. Same pattern was followed with respect to flavour. Sensory
scores for texture of red and black carrot burfi was significantly higher upto 30 percent level
of carrot pulp addition (7.90-7.85 and 8.00-8.10 for red and black carrot burfi). However,
when incorporation level was increased to 40 percent, significant decrease in scores of
textural attributes of red and black carrot burfi was observed (7.35 and 7.15). It might be
because at 40 percent level, the prepared burfi became more soft in texture than desired. With
respect to taste, marginal differences in sensory scores were observed in burfi samples with
20 and 30 percent level of carrot pulp incorporation (8.10, 8.05 and 7.90, 7.83 for red and
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black carrot burfi respectively). The lowest scores with regard to taste of burfi was observed
with incorporation of 40 percent pulp. The overall acceptability of red carrot burfi was found
to be highest with 20 percent incorporation level (8.05) followed by 30 percent (7.85). Least
acceptability score was observed in case of 40 percent incorporation level in red carrot burfi.
Similar pattern was observed with respect to taste in black carrot burfi (7.90, 7.83 and 7.37 for
20, 30 and 40 % level respectively). Overall acceptability of black carrot burfi with 20 percent
incorporation level scored highest-values (7.85) followed by 30 percent incorporation level
(7.68) and least scores were observed in carrot of 40 percent level of incorporation (7.32).
Main factor that influenced overall acceptability of carrot burfi was texture which was highly
acceptable upto 30 percent level of incorporation there after it decreased significantly. Thus
affecting the overall acceptability of product. From organoleptic evaluation of burfi it may be
concluded that burfi with 30 percent of red and black carrot pulp were more acceptable as
compared to 40 percent level. Therefore, burfi samples with 30 percent carrot pulp were
selected for further analysis.
Table 10 Organoleptic evaluation of burfi
Burfi Appearance Colour Flavour Texture Taste Overall

acceptability
Control 8.10 8.10 8.20 8.25 8.15 8.10
Red 20 8.27 8.05 8.15 7.90 8.10 8.05

carrot
pulp 30 8.20 7.90 8.00 7.85 8.05 7.85
(%)
40 7.61 7.81 7.81 7.35 7.76 7.61
Black 20 7.75 7.85 8.01 8.00 7.90 7.85

carrot
pulp 30 7.60 7.55 7.83 8.10 7.83 7.68
(%)
40 7.32 7.37 7.57 7.15 7.37 7.32
χ2 value 30.89** 25.56** 16.07** 18.61** 13.69** 15.87**

(Kruskal–
Wallis test)
Control burfi prepared from 100 percent khoa
Jam
Jam is a semi-solid food product, obtained upon cooking of fruits or vegetables pulp
with sugar, citric acid and pectin. Jam can be defined as an intermediate moisture food
prepared by cooking sugar with fruit pulp, pectin, acid and other ingredients to a sensible
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consistency. Jam should contain 65 percent or more TSS and at least 45 percent pulp. Jams
generally have two types, the one which is developed from pulp of single fruit while the
second type is prepared by blending two or more fruits pulp (Manay and Shadaksharaswamy
2005). In present experiment, an attempt was made to develop jam from red and black carrot.
Organoleptic properties of jam are described in Table 11. There was non-significant
differences between all sensory attributes of red and black carrot jam. With respect to
appearance and colour, red carrot jam scored 8.10 and 8.40 whereas black carrot jam scored
7.90 and 8.10. It depicted that both the samples were highly acceptable. Reddish colour of red
carrot jam and unique reddish purple colour of black carrot jam were highly acceptable to the
panelists. With respect to other sensory attributes viz flavour, texture and taste, non-
significant difference was observed in between red and black carrot jam. For flavour and
texture, carrot jam scored 7.70 and black carrot jam scored 7.60 and 7.80. Taste scores of red
carrot (8.30) jam was higher than black carrot (7.80) jam but a non-significant difference was
observed. In terms overall acceptability black carrot scored 8.15 which was at par with
acceptability scores of red carrot jam (8.10). Therefore, it could be concluded that jam
prepared from black carrot was as good as jam prepared from red carrot with respect to their
organoleptic properties.
Table 11 Organoleptic evaluation of jam
Jam Appearance Colour Flavour Texture Taste Overall

acceptability
Red carrot 8.10 8.40 7.70 7.70 8.30 8.10
Black carrot 7.90 8.10 7.60 7.80 7.80 8.15

Z value (Mann- 0.41 NS 0.48 NS 0.33NS 0.44 NS 0.29 NS 0.09 NS
Whitney U-test)
Candy
The scores for sensory attributes of candy are presented in Table 12. Red carrot candy
scored significantly higher values for appearance and colour (8.30 and 8.30) than black carrot
candy (7.60 and 7.50), which represented that red carrot candy was more appealing to
panelists. For flavour and texture, red carrot candy scored 7.90 and black carrot candy scored
7.60 and 7.50, however non-significant difference was observed. With respect to taste and
overall acceptability, non-significant difference was observed between the two candies.
Overall acceptability score of red carrot candy (8.10) and black carrot candy (7.97)
represented that these developed candies were highly acceptable. Durrani et al (2011)
reported similar results for sensory evaluation of honey based carrot candy.
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Table 12 Organoleptic evaluation of candy
Candy Appearance Colour Flavour Texture Taste Overall

acceptability
Red carrot 8.30 8.30 7.90 7.90 8.10 8.10
Black carrot 7.60 7.50 7.60 7.50 7.80 7.97
Z value (Mann-
2.59* 2.81** 1.18 NS 1.69 NS 1.01 NS 1.13 NS
Whitney U-test)
Pickle
Sensory attributes of pickles are discussed in Table 13. Red carrot pickle had
significantly higher values for appearance and colour (8.40) than black carrot pickle (7.70 and
7.75). There was non-significant difference observed with respect to acceptability scores of
flavour, texture and taste. Red carrot scored marginally higher values for flavour (8.00),
texture (7.60) and taste (7.90) than black carrot (7.90, 7.50 and 7.80 respectively). There was
a non-significant difference with respect to overall acceptability scores of red (8.10) and black
carrot (8.15) pickle. The results further revealed that pickle from black carrot were highly
acceptable to the panelists. Similar results were reported by Ghai (2003) and Kapoor (2011)
for organoleptic evaluation carrot pickle.
Table 13 Organoleptic evaluation of Pickle
Pickle Appearance Colour Flavour Texture Taste Overall

acceptability
Red carrot 8.40 8.40 8.00 7.60 7.90 8.10
Black carrot 7.70 7.75 7.90 7.50 7.80 8.15
Z value (Mann-
2.44* 2.40* 0.34 NS 0.44 NS 0.30 NS 0.93 NS
Whitney U-test)
NS - Non-significant, *Significant at 5% level of significance (p<0.05)
Chutney
The sensory attributes of developed chutney are discussed in Table 14. It was
observed that red and black carrot chutney were equally acceptable to the panelists. With
respect to appearance and colour, red carrot chutney scored significantly higher values (8.50
and 8.60) than black carrot chutney (7.60 and 7.50). However, appearance and colour of black
carrot chutney was found to be highly acceptable. A non-significant difference was observed
with respect to flavour, texture, taste and overall acceptability of red and black carrot chutney.
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The red carrot chutney scored 7.95, 7.80 and 7.70 and black carrot chutney scored 7.70, 7.60
and 7.50 for flavour, texture and taste respectively. The overall acceptability scores of red
and black carrot chutney was 7.80 and 7.70. It depicted that both chutney samples were highly
acceptable with respect to its sensory attributes. Ghai (2003) also developed carrot chutney
and reported similar results.
Table 14 Organoleptic evaluation of chutney
Chutney Appearance Colour Flavour Texture Taste Overall

acceptability
Red carrot 8.50 8.60 7.95 7.80 7.70 7.80
Black carrot 7.60 7.50 7.70 7.60 7.50 7.70
Z value (Mann- 2.60* 2.54* 0.83 NS 0.70 NS 0.64 NS 0.75 NS

Whitney U-test)
*Significant at 5% level of significance (p<0.05)
Organoleptic evaluation revealed that all the products developed from 100 percent
fresh black carrot (Halwa, jam, candy, pickle and chutney) were acceptable except for burfi,
which was acceptable at 30 percent level (Table 15). These products were stored further
analysis.
Table 15 Acceptability level of fresh black carrot in developed products
Products Acceptable level (%)
Halwa 100
Burfi 30
Jam 100
Candy 100
Pickle 100
Chutney 100
4.2.2 Physical properties

The products were formulated with natural ingredients without using any preservative
or additive. The physical properties of products prepared from fresh carrot are described in
Table 16. Sugar concentration and tritratable acidity depicts direct influence of sensory
attributes such as sweetness, taste and flavour of products. Increasing sugar concentration
(°Brix) represents more sweetness and decreasing acidity represents less tartness in juices.
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The balance between sweetness and acidity is a basic precept in judgment of the quality of
many food products. °Brix/acid ratio is a better predictor of sensory attributes as compared
with °Brix or acidity alone (Jayasena and Cameron 2008) in products developed from fruits
and vegetables. As the value of °Brix/acid ratio increases, it interprets that product is sweeter
and less tart in taste and vice versa. Sugars are not the only contributor to sweetness and
flavour. Other soluble solids, especially acids, are also a very important contributor to human
perception of sweetness and flavour (Jayasena and Cameron 2008).
Halwa developed from black carrot contained significantly (p ≤ 0.01) lower total
solids (43.07 %) and total soluble sugars (41.56 0Brix) than red carrot (46.85% and 43.23
0
Brix). However, there was non-significant differences with respect to acidity, brix acid ratio
and pH value of red carrot (0.15%, 289.20 and 6.15 respectively) and black carrot halwa
(0.17, 246.53 and 6.30 respectively). The data were in accordance with Saxena et al 2014,
who reported similar values for physical characteristics of carrot based dessert.
Physical properties of burfi are represented in Table 16. Red carrot burfi had
significantly higher values for total solids and TSS (83.79 % and 48.43 0Brix) as compared to
black carrot burfi (80.05 % and 46.01 0Brix). When acidity, brix acid ratio and pH were
compared, there was a non-significant difference in red carrot burfi (0.30 %, 161.53 and 6.84)
and black carrot burfi (0.29 %, 158.67 and 6.89 respectively). Patil et al (2015) developed
dates incorporated burfi and reported similar values for physical characteristics (total solids)
for the burfi. The results are in line with the reported values mentioned by Kolhe (2003) and
Gargade (2004).
Jam developed from red and black carrot showed non-significant difference with
respect to its physical characteristics (Table 16). The total solids content of red carrot jam was
found to be 61.37 and black carrot jam was found to be 63.40 percent. Red and black carrot
jam depicted TSS content of 67.63 and 67.70 0Brix and 0.66 and 0.63 percent respectively for
acidity. The present findings are in accordance with the observed values of Ullah et al (2018),
who reported TSS of carrot apple blend jam to be in the range of 67.00- 67.60 0Brix. Khan et
al (2012) also observed TSS from 66.5 to 68.8 0Brix in strawberry jam. Anjum et al (2000)
investigated percent acidity of 0.65-0.70 percent in apricot jam, which was in line with
present results. Similarly, 0.60-0.68 percent acidity was observed in strawberry jam by Khan
et al (2012). Brix acid ratio were reported to be 102.54 in red carrot jam and 107.53 in black
carrot jam. pH of red and black carrot jam was observed to be 3.64 and 3.62 respectively. The
results were supported by Ullah et al (2018), who developed carrot apple jam and investigated
that pH ranged from 3.58 to 3.70. Hussain and Shakir (2010) also obtained the similar results.
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Table 16 Physical characteristics of functional foods developed from fresh black carrot
Products Total solids (%) TSS (0Brix) Acidity (%) Brix/ acid ratio pH
Traditional
Halwa Red carrot 46.85±0.83 43.23±0.36 0.15±0.01 289.20±21.73 6.15±0.31
Black carrot 43.07±0.71 41.56±0.48 0.17±0.02 246.53±26.36 6.30±0.02
NS NS
t-value 5.99** 4.82** 1.55 2.16 0.83 NS
Burfi Red carrot 83.79±0.79 48.43±0.35 0.30±0.01 161.53±4.22 6.84±0.04
Black carrot 80.05±1.02 46.01±0.45 0.29±0.00 158.67±1.55 6.89±0.06
t-value 5.02** 7.35** 1.73 NS 1.11 NS 1.20 NS
Preserved
Jam Red carrot 61.37±1.21 67.63±0.15 0.66±0.02 102.54±3.33 3.64±0.20
74
Black carrot 63.40±1.13 67.70±0.17 0.63±0.02 107.53±3.17 3.62±0.11

NS NS NS NS
t-value 2.11 0.50 1.84 2.01 0.18 NS
Candy Red carrot 89.13±0.25 80.25±0.22 0.16±0.00 506.97±10.58 6.73±0.06
Black carrot 88.06±0.41 80.19±0.29 0.15±0.01 541.51±26.43 6.86±0.08
NS NS NS NS
t-value 0.25 0.28 2.12 2.25 2.10 NS
Pickle Red carrot 56.27±1.32 22.10±0.81 1.61±0.08 13.73±0.18 3.74±0.02
Black carrot 55.85±1.01 20.70±0.98 1.74±0.21 11.97±0.89 3.45±0.01
t-value 0.44NS 1.91NS 1.00* 3.38* 22.46**
Chutney Red carrot 32.41±0.91 24.72±1.41 1.65±0.01 15.06±0.97 3.91±0.45
Black carrot 29.89±0.41 21.18±0.99 1.72±0.03 13.1±4.40 3.38±0.42
NS
t-value 4.39* 3.54* 3.83* 0.50 1.49NS
** Significant at 1% level of significance (p<0.01), *Significant at 5% level of significance (p<0.05), NS - Non-significant
pH of the fruit sample is very important, as it help in the formation of optimum gel in the
preparation of jam. In contrast, the pH value of apricot jam studied by Anjum et al (2000)
were found to be somewhat higher than present findings.
Candy had high total solids due to addition of sugar (Table 16). Red carrot candy had
89.13 percent total solids and black carrot candy contained 88.06 percent total solids. Both the
candies were similar to each other with respect to total solids, TSS, acidity, brix acid ratio and
pH. TSS of red carrot candy was 80.25 and black carrot candy was 80.19 0Brix. Acidity of
0.16 percent was found in red carrot candy and 0.15 percent in black carrot candy. Brix acid
ratio of red carrot candy and black carrot candy was 506.97 and 541.51 respectively. Red
carrot candy showed pH value of 6.73 and black carrot candy showed 6.86. Durrani et al
(2011) developed honey carrot candies and reported TSS 72 0Brix and acidity 0.06 percent
which were slightly different from this study. However, Madan and Dhawan (2005) reported
acidity of 0.70, 0.076 and 0.73 percent respectively in case of carrot candy in sugar, in sugar
coconut powder and in jaggery.
Total solids and TSS 0Brix content in red carrot pickle (56.27 %, 22.10 0 Brix) was at
par with black carrot pickle (55.85 %, 20.70 0brix). However, black carrot pickle showed
significantly higher acidity (1.72 %) than red carrot pickle (1.65 %). Red carrot pickle had
significantly higher values for brix acid ratio (13.73) and pH (3.74) than black carrot pickle
(11.97 and 3.45 respectively). The results were in accordance with Ghai (2003), who
developed carrot pickle and reported TSS 22.57 0brix, pH 5.10 and acidity 1.57 percent.
A significant difference was observed with respect of physical characteristics of
chutney (Table 16). Red carrot chutney showed significantly higher values for total solids
(32.41 %) and TSS (24.72 0brix), however, acidity of black carrot chutney (1.72 %) was
significantly higher than red carrot chutney (1.65 %). A non-significant difference was
observed with respect to brix acid ratio and pH of red and black chutney. Ghai (2003)
reported similar results for carrot chutney.
Proximate composition of products developed from fresh carrot has been described in
Table 17. The moisture content of halwa was analysed as 53.15 percent in red carrot halwa
while in black carrot halwa, the value was found to be 56.93 percent. The protein content of
halwa prepared from red carrot (6.70 %) was significantly higher than black carrot (6.30 %).
Similar trend was observed with respect to total fat content of halwa. Red carrot halwa had
significantly higher values for fat and crude fibre (8.60 and 0.92 %) as compared to black
carrot (8.13 and 0.86 %) halwa. However, when ash content was compared, black carrot
halwa depicted 53.51 percent higher mineral content than red carrot halwa. It was due to the
fact that red carrot variety contained higher protein, fat and fibre content while, black carrot
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was significantly higher in total ash content. The calculated value of carbohydrate was
significantly higher in red carrot (29.49 %) than black carrot (26.03 %) halwa. The results
were in accordance with Saxena et al (2014), who developed carrot halwa and reported
similar values for proximate composition.
The data in the Table 17 showed significantly higher moisture content in black carrot
(19.95 %) than red carrot (16.21 %) burfi. There was non-significant difference in case of
protein and fat content of red carrot (11.71 and 13.53 %) and black carrot (10.42 and 14.79
%) burfi. The fibre content was found to be 0.31 and 0.27 percent in red carrot burfi and black
carrot burfi with significance difference (p ≤ 0.01). A significant increase (27.85 %) was
observed in case of ash content of black carrot incorporated burfi (2.80 %) as compared to red
carrot (2.19 %). Available carbohydrates were computed as 56.05 and 51.76 percent in red
and black carrot burfi. The difference between the proximate compositions were mainly
because of the variety of the carrot used for development of burfi. As black carrot variety was
reported to be higher in total ash content, therefore black carrot burfi also depicted higher
total ash content. The burfi developed by incorporating carrot pulp is comparable to burfi
developed by incorporating fruit pulp. Kamble et al (2010) developed burfi by incorporating
pineapple pulp and the reported values of fat and protein were in line with present study.
However, slightly different-values were reported for fibre and ash content, which was due to
the difference in proximate principles of pineapple and carrot pulp.
Proximate composition of red and black carrot jam has been described in Table 17.
The analysis of data revealed that moisture content of red carrot (38.63 %) was higher than
black carrot (36.60 %) jam. The protein content of red carrot jam was estimated to be 0.27
percent, which was significantly higher than black carrot jam (0.23%). However, a non-
significant difference was observed with respect to fat content of red carrot (0.02 %) and
black carrot (0.02 %) jam. The fibre content was reported to be significantly higher in red
carrot (0.23 %) as compared to black carrot (0.19 %) jam. However, ash content of black
carrot jam (0.71 %) was found to be significantly higher than red carrot jam (0.65 %). The
available carbohydrates of red and black carrot jam was calculated as 60.20 and 60.26
percent. The obtained results are in agreement with those reported by Habiba and Mehaia
(2007) who reported slightly different-values for moisture, however, similar values for
protein, fibre and ash content of carrot jam. The moisture content of red and black carrot
candy was analysed as 11.87 and 11.94 percent for black carrot candy. A significant
difference was also found in case of protein content of red (0.64 %) and black carrot candy
(0.46 %). Fat content of red carrot candy was 0.11 percent and black carrot candy had 0.08
percent with non-significant difference. A significantly higher fibre content was estimated in
red carrot (0.53 %) than black carrot (0.32 %) candy. Similarly, significant increase of 23.53
76
Table 17 Proximate composition of functional foods developed from fresh black carrot (% Fresh weight basis)
Products Moisture Protein Fat Crude fibre Total ash Carbohydrate

Traditional
Red carrot 53.15±0.83 6.70±0.10 8.60±0.10 0.92±0.02 1.14±0.21 29.49±1.06
Halwa Black carrot 56.93±0.71 6.30±0.02 8.13±0.17 0.86±0.01 1.75±0.16 26.03±0.91
t-value 5.99** 3.09* 4.12* 4.65** 4.00* 4.30*
Red carrot 16.21±0.79 11.71±1.48 13.53±1.17 0.31±0.01 2.19±0.21 56.05± 1.67
Burfi Black carrot 19.95±1.02 10.42±0.73 14.79±0.76 0.27±0.01 2.80±0.10 51.76± 1.09
NS NS
t-value 5.02** 1.35 1.01 5.50** 4.56* 3.73*
Preserved
Red carrot 38.63±1.21 0.27±0.01 0.02±0.00 0.23±0.01 0.65±0.02 60.20±1.19
77
Jam Black carrot 36.60±1.13 0.23±0.02 0.02±0.00 0.19±0.01 0.71±0.01 62.26±1.17

NS NS
t-value 2.11 3.09* 0.31 4.89** 3.87* 2.13NS
Red carrot 11.87±0.25 0.64±0.01 0.11±0.03 0.53±0.02 0.85±0.06 86.00±0.21
Candy Black carrot 11.94±0.41 0.46±0.01 0.08±0.01 0.32±0.01 1.05±0.08 86.15±0.50
NS NS
t-value 0.25 26.50** 1.18 17.75** 3.46* 0.48NS
Red carrot 43.73±1.32 1.60±0.03 8.93±0.07 1.26±0.04 1.02±0.02 43.46±1.28
Pickle Black carrot 44.15±1.01 1.53±0.04 9.01±0.04 0.96±0.02 1.32±0.03 43.33±1.53
NS NS NS
t-value 0.44 2.43 0.66 11.62** 14.41** 0.12NS
Red carrot 67.58±0.91 0.71±0.04 8.34±0.40 1.63±0.04 1.39±0.02 20.24±0.47
Chutney Black carrot 70.11±0.41 0.63±0.02 8.13±0.37 1.34±0.04 1.78±0.07 18.11±0.82
NS
t-value 4.39* 3.29* 0.68 8.88** 9.28** 3.96*
percent was observed in case of ash content of black carrot (1.05 %) as compared to red carrot
(0.85 %) candy. Available carbohydrates was computed as 86.00 and 86.15 percent for red
carrot and black carrot candy (Table 16). Ghai (2003) and Grigoreva et al (2001) developed
candy from carrot pulp.
Proximate composition of red and black carrot pickle has been described in Table 17.
A non-significant difference observed with respect to moisture, protein and fat content of red
and black carrot pickle. The moisture content of red and black carrot pickle was found to be
as 43.73 and 44.15 percent. The protein content of pickle was analysed as 1.60 percent for red
carrot and 1.53 percent for black carrot. Red carrot pickle had fat content of 8.93 percent and
black carrot pickle contained 9.01 percent. Crude fibre content of pickles increased
significantly. Red carrot pickle showed significantly higher value (1.26 %) for fibre than the
black carrot pickle (0.96 %). However, black carrot pickle (1.32 %) depicted significantly
higher ash content as compared to red carrot pickle (1.02 %). The increase in fibre content
was due to addition of spices to the pickle. High increase in the ash content might be due to
the reduction of moisture content and salt uptake during fermentation in brine solution. This
process of salt uptake and moisture reduction is somewhat similar with osmotic dehydration
process in which product become concentrated due to water roval and solute uptake (Sultana
et al 2014). The carbohydrate content of pickle was computed as 43.46 percent in red carrot
pickle and 43.33 percent in black carrot pickle. During fermentation, carbohydrates are
converted into acids, which has more nutritional value than carbohydrates (Hui and Özgül
Evranuz 2012).
Table 17 depicts the proximate composition of chutney developed from carrots. The
moisture content of chutney of black carrot (70.11 %) was significantly higher than the red
carrot (67.58 %). Red carrot chutney showed to have significantly higher protein content (0.71
%) than black carrot chutney (0.63 %). In case of fat content, non-significant difference was
observed in red carrot (8.34 %) and black carrot (8.13 %) chutney. When fibre content was
compared, red carrot chutney (1.63 %) showed significantly higher values than black carrot
(1.34 %) chutney. Whereas total ash content of black carrot chutney (1.78 %) was
significantly higher than the red carrot chutney (1.39 %). The calculated value of
carbohydrate were significantly higher in chutney of red carrot (20.24 %) as compared to
black carrot (18.11 %). Ghai (2003) developed chutney from red carrot and reported similar
results for physicochemical composition. The development of products from black carrot
resulted in higher moisture and ash content. Black carrot burfi contained the highest ash
content followed by chutney, halwa and pickle. While chutney had highest content of fibre.
Overall, it may be concluded that all the products were rich in mineral and fibre content.
78
The calcium, phosphorus, iron, sodium, potassium, magnesium and zinc content of
products developed from carrot pulp are tabulated in Table 18.
Table 18 illustrates variability of mineral content between red and black carrot halwa.
Calcium and phosphorus content in black carrot halwa (283.24 and 476.75 mg/100g) was
significantly higher (p ≤ 0.05) than red carrot (267.50 and 428.01 mg/100g) halwa. Sodium
content was influenced significantly. There was almost 50 percent more sodium content in
black carrot halwa (73.46 mg/100g). Potassium content was reported to be significantly
higher (p ≤ 0.05) in black carrot halwa (67.58 mg/100g) than red carrot halwa (56.14
mg/100g). Black carrot halwa further showed significantly higher magnesium content (13.55
mg/ 100g) than red carrot halwa (10.00 mg/100g). Iron and zinc content were reported to be
higher by 33.84 and 42.11 percent in halwa prepared from black carrot as compared to red
carrot. The higher values for all the estimated minerals in black carrot halwa might be
attributed to the higher mineral content of black carrot than red carrot (Table 3).
The most acceptable level of Burfi (30 % carrot pulp) was anlaysed for its
biochemical composition as it was scored best among all the treatments. The mineral content
of black carrot burfi are depicted in Table 18. A non-significant difference was observed with
respect to calcium and phosphorus content of red carrot burfi (588.34 and 501.02 mg/100g)
and black carrot burfi (605.62 and 515.34 mg/100g). Black carrot burfi showed 37.22 and
21.97 percent higher sodium (22.23 mg/100g) and potassium (56.19 mg/100g) content as
compared to red carrot burfi (16.20 and 46.07 mg/100g respectively). Magnesium content was
1.5 times higher in black carrot burfi (4.83 mg/100g) than red carrot burfi (2.94 mg/100g).
Black carrot burfi depicted 11 percent significantly higher value for iron (0.30 mg/100g) than
red carrot burfi (0.27 mg/100g). Zinc content was found to be negligible in burfi. Burfi
depicted higher mineral content because of khoa content, which is rich in minerals (Patel and
Shah 2009).
Jam form black carrot had significantly higher value for calcium (22.38 mg/100g)
however, non-significant difference was observed for phosphorus content (15.64 mg/100g) as
compared to red carrot jam (17.41 mg/100g). Black carrot jam showed significantly higher
content of sodium (54.09 mg/100g) and potassium (170.47 mg/100g) as compared to
red carrot (26.67 and 153.36 mg/100g) jam. Magnesium content of black carrot jam (11.69
mg/100g) was 66.28 percent higher than red carrot jam (7.03 mg/100g). Jam prepared from
red carrot showed iron content of 0.22 mg/100g whereas, black carrot jam showed almost 3.5
folds higher iron content (0.79 mg/100g). Further, black carrot jam contained significantly
higher zinc content (0.11 mg/100g) as compared to red carrot (0.06 mg/100g) jam.
79
Table 18 Mineral content of functional foods developed from fresh black carrot (mg/100g Fresh weight basis)
Products Calcium Phosphorus Sodium Potassium Magnesium Iron Zinc

Traditional
Red carrot 267.50±6.55 428.01±14.11 24.24±1.16 56.14±1.72 10.00±0.20 0.65±0.02 0.19±0.02
Halwa Black carrot 283.24±5.50 476.75±24.99 73.46±2.98 67.58±1.98 13.55±1.05 0.87±0.02 0.27±0.02
t-value 3.18* 12.78** 26.68** 8.59** 5.74** 13.47** 5.74**
Red carrot 588.34±10.03 501.02±8.85 16.20±0.79 46.07±1.54 2.94±0.09 0.27±0.01 0.02±0.00
Burfi Black carrot 605.62±7.33 515.34±7.78 22.23±2.09 56.19±2.12 4.83±0.79 0.30±0.01 0.03±0.00
t-value 2.41NS 2.10NS 4.66** 6.66** 4.12** 8.49** 12.25**
Preserved
Red carrot 19.35±0.99 17.41±1.13 26.67±1.27 153.36±5.21 7.03±0.29 0.22±0.01 0.06±0.01
80
Jam Black carrot 22.38±0.91 15.64±0.72 54.09±2.16 170.47±4.79 11.69±1.26 0.79±0.02 0.11±0.01
NS
t-value 3.88* 2.28 18.93** 4.18* 6.25** 44.15** 6.65**
Red carrot 18.15±0.98 17.33±1.08 28.18±1.25 197.98±6.78 9.73±0.83 0.27±0.02 0.07±0.01
Candy Black carrot 27.46±1.03 21.57±1.13 67.15±2.31 201.06±5.05 13.45±1.2 0.92±0.07 0.13±0.01
NS
t-value 11.34** 4.70** 25.67** 0.63 4.42* 15.47** 15.78**
Red carrot 93.72±2.34 389.93±6.03 23.06±1.3 81.03±3.28 27.03±1.59 1.80±0.03 0.51±0.02
Pickle Black carrot 104.03±4.73 421.06±9.52 47.30±2.08 94.35±3.73 32.78±1.73 2.73±0.08 0.72±0.02
t-value 3.51* 4.78** 17.12** 4.65* 4.24* 18.85** 12.86**
Red carrot 85.02±1.50 386.76±5.15 47.30±1.52 93.07±2.94 27.34±1.32 2.20±0.10 0.53±0.03
Chutney Black carrot 93.17±2.15 412.53±7.19 98.11±2.79 163.60±5.99 34.17±1.31 3.51±0.16 0.67±0.04
t-value 5.37** 5.04** 27.64** 18.30** 6.36** 12.03** 4.85**
The present study was in accordance with Habiba and Mehaia (2007) who developed carrot
jam and reported calcium, magnesium, potassium, manganese, iron, copper and zinc contents
as 21.0, 24.2, 217, 0.10, 0.28, 0.20 and 0.08 mg/100g.
The calcium content of red carrot and black carrot candy was found to be 18.15 and
27.46 mg/100g with 59.39 percent of significant change. Same trend was followed by
phosphorus content with 24.47 percent significant increase in black carrot (21.57 mg/100g)
than red carrot (17.33 mg/100g) candy. Sodium content of black carrot candy (67.15
mg/100g) was almost two times higher than red carrot candy (28.18 mg/100g). A non-
significant difference was observed with respect to potassium content of red (197.98
mg/100g) and black carrot candy (201.06 mg/100g). The magnesium content of red carrot
candy was 9.73 mg/100g, which was significantly higher in black carrot candy (13.45
mg/100g). The iron and zinc content of red carrot candy was estimated to be 0.27 and 0.07
mg/100g, which significantly improved in black carrot candy (0.92 mg/100g and 0.13
mg/100g respectively). Shukla and Kandra (2015) developed nutra candy with higher iron and
calcium content. Pallavi et al (2014) have reported higher values of calcium and iron in nutra
chikki that was achieved by fortification with calcium carbonate and ferrous fumerate.
The mineral composition of developed carrot pickle is shown in Table 18. Calcium
and phosphorus content of black carrot pickle was observed to be 104.03 and 421.06
mg/100g, which was significantly higher than red carrot pickle (93.72 and 389.93 mg/100g).
The sodium and potassium content of red carrot pickle was estimated as 23.06 and 81.03
mg/100g, which improved significantly in black carrot pickle (47.30 and 94.35 mg/100g).
Magnesium content of black carrot pickle was significantly higher (32.78 mg/100g) than red
carrot pickle (27.03 mg/100g). Further, iron and zinc content improved by 51.66 and 41.18
percent in black carrot pickle as compared to red carrot pickle (1.80 and 0.51 mg/100g). Ghai
(2003) developed carrot pickle and reported similar values for sodium, potassium, phosphorus
and iron. However, for calcium content, the values were slightly different which might be due
to the genetic variability of carrot.
Chutney from black carrot had significantly higher values for calcium (93.17
mg/100g) and phosphorus (412.53 mg/100g) than red carrot chutney (85.02 and 386.76 mg/
100g). Sodium and potassium content increased from 47.30 and 93.07 mg/100g (red carrot
chutney) to 98.11 and 163.60 mg/100g (black carrot chutney). Magnesium content of black
carrot chutney was estimated to be 34.17 mg/100g, which was 25 percent significantly higher
than red carrot chutney (27.34 mg/100g). Black carrot had positive influence on iron and zinc
content of chutney (Table 18). Iron content increased by 59.54 percent and zinc increased by
81
26.41 percent in black carrot chutney (3.51 and 0.67 mg/100g) as compared to red carrot
chutney (2.20 and 0.53 mg/100g). The results were in accordance with Ghai (2003) who
developed chutney from carrot and reported sodium, potassium, iron and calcium content as
42.40, 84.00, 3.04 and 91.53 mg/100. However, slightly different-values were obtained for
phosphorus, content (661.67 mg/100g). The differences in the results obtained and that
observed in previous studies might be due to environmental factors that are predominant in
production areas (Al-Jasass and Al-Jasser 2012), varietal difference and type of soil used for
production.
4.2.5 Sugar content
The Food and Drug Administration (FDA) defines sugars as, ―the sum of all free
mono and disaccharides‖ which would include glucose, fructose, galactose, lactose, sucrose
and maltose (Kahn and Sievenpiper 2014). Sugars can be found naturally in foods, including
fruits and dairy products, in addition to those sugars that are added to foods during
processing. Sugar content of developed products have been shown in Table 19.
Total sugar content was found to be 32.35 percent in black carrot halwa and 35.41
mg/100g in red carrot halwa, with a significant difference (P≤ 0.05). The reducing sugar
content in red and black carrot halwa was found to be 6.72 was 6.02 percent (Table 19). Non-
reducing sugar content of halwa from red carrot (28.69 %) was significantly higher than black
carrot (26.32 %).
The developed burfi showed non-significant difference with respect to its sugar
content (Table 19). Total sugar content of red and black carrot burfi was found to be 29.26
and 27.79 percent. Reducing sugar content was found to be 17.49 and 15.44 percent in red
and black carrot burfi. Similar trend was observed with respect to non-reducing content of red
(11.77 %) and black carrot burfi (12.35 %). Kohale and Rokhade (2012) reported the reducing
sugar as 14.33 to 15.55 per cent and total sugar content as 34.71 to 36.15 per cent in sapota
pulp burfi. Similarly Hajare (2011) who reported the total sugar content of 24 percent in
almond burfi.
Sugar content of developed jam showed non-significant difference when compared

with each other (Table 19). Total sugar was observed to be 61.07 and 57.28 percent in red and
black carrot jam. Reducing sugar and non-reducing sugar content was reported to be 17.32
and 43.74 percent in red and 16.69 and 40.59 percent in black carrot jam. Kannan and
Thirumaran (2001) observed 57.70 percent total sugars and 30.10 percent reducing sugars in
jamun jam. Vidhya and Narain (2011) reported slightly higher values for total sugars (46.50
82
%) and reducing sugars (30.63%) in wood apple jam, which might be attributed to higher
sugar content of respective fruit.
Table 19 Sugar content of functional foods developed from fresh black carrot (g/100g
Fresh weight basis)
Products Total sugars Reducing sugars Non-Reducing sugars
Traditional
Red carrot 35.41±1.06 6.72±0.49 28.69±0.58
Halwa Black carrot 32.35±1.10 6.02±0.22 26.33±0.88
t-value 3.46* 2.25 NS 2.84*
Red carrot 29.26±0.94 17.49±0.87 11.77±1.81
Burfi Black carrot 27.79±0.77 15.44±1.53 12.35±0.30
t-value 2.11 NS 2.00 NS 0.54 NS
Preserved
Red carrot 61.07±2.31 17.32±0.49 43.74±2.80
Jam Black carrot 57.28±2.04 16.69±0.54 40.59±2.58
t-value 2.13NS 1.51NS 1.71NS
Red carrot 77.60±8.65 25.30±3.00 52.30±5.65
Candy Black carrot 69.50±5.80 20.60±4.60 48.90±1.20
t-value 1.35 NS 1.48 NS 0.95NS
Red carrot 64.83±2.13 32.56±1.46 32.27±3.59
Pickle Black carrot 62.01±1.03 31.43±1.64 30.58±0.61
t-value 2.06 NS 0.89NS 0.80 NS
Red carrot 72.75±1.47 34.46±1.34 38.29±0.13
Chutney Black carrot 67.72±1.19 33.48±1.32 34.24±0.13
t-value 4.61* 0.90 NS 37.36**

A non-significant difference was observed with respect to sugar content of candy.

Total sugar content of red carrot candy was observed to be 77.60 g/100g and black carrot
candy was 69.50 percent. The reducing sugar and non-reducing sugar content of red carrot
candy was 25.30, 52.30 g/100g and black carrot candy was 20.60, 48.90 g/100g. The results
83
were supported by findings of Durrani et al (2011) who developed honey based carrot candy
and estimated total sugar content as 78.00 percent. However reducing sugar was reported to
be slightly higher (30.50 %) than present study. It might be because of the honey used, which
contained higher amount of reducing sugar.
The estimation of sugar content of pickle is presented in Table 19. Sugar content of
red and black carrot pickle was found to be similar. Total sugar content was found to be 64.83
percent in red carrot and 62.01 percent in black carrot pickle. Similar trends were observed
with respect to reducing (32.56 and 32.27 %) and non reducing sugars of red and black carrot
pickle (31.43 and 30.58 %).
Red carrot chutney showed significantly higher total sugar content (72.75 %) as
compared to black carrot chutney (67.72 %) however, non-significant difference was
observed with respect to reducing sugar content (Table 19). Non reducing sugar content was
observed to be significantly higher in red carrot chutney (38.29 %) than black carrot chutney
(34.24 %). Ghai (2003) had studied sugar content of carrot pickle and chutney and reported
similar results.
Fruits and vegetables are extremely important in human nutrition. Natural bioactive
compounds such as polyphenols, anthocyanins and carotenoids derived from fruits and
vegetables offers health benefits such as protection against cancer, cardiovascular diseases,
age related macular degeneration and other diseases of modern lifestyle. The market for
functional foods has experienced growth in recent years due to the increased consumer
awareness and promotion of healthy eating and lifestyle. Food can be used as a vehicle for the
delivery of bioactive compounds and micronutrients at suitable level that provide health
benefits for increased wellbeing. Demonstration of successful and effective utilization of
underutilized crops, which are excellent source of bioactive compounds into foods, is
important for the commercialization of new functional foods. Table 20 depicts the comparison
of bioactive compounds composition in products developed from red and black carrot pulp.
Effect of black carrot incorporation on bioactive components of carrot halwa has been
described in Table 20. Total phenolic content of red carrot halwa was found to be 35.30 mg
GAE/100g. However, 2.5-fold higher phenolic content (91.42 mg/100g) was observed in
black carrot halwa. Total flavonoids content of red carrot halwa was found to be almost
negligible (2.58 mg/100g) however, black carrot halwa showed almost 11 times higher
content. Anthocyanins, a class of polyphenols are reported to have a positive influence on
human health (Kris-Etherton et al 2002) and play a dual role as attractive natural colorants
along with adding nutrition to the food, thus acting as a nutraceutical (Kapoor 2014).
84
Table 20 Bioactive components and antioxidant activity of functional foods developed from fresh black carrot (Fresh weight basis)
Total Total ODH Total Antioxidant

Anthocyanin Flavonols TDF SDF IDF
Products Phenols Flavonoids Phenols Carotenoids acidity
(mg/100g) (mg/100g) (g/100g) (g/100g) (g/100g)
(mg/100g) (mg/100g) (mg/100g) (mg/100g) (%)
Traditional
Red carrot 35.30±0.22 2.58±0.24 1.17±0.25 15.92±1.08 1.61±0.08 5.24±0.51 1.73±0.04 0.52±0.02 1.21±0.07 18.10±1.24
Halwa Black carrot 91.42±2.28 27.94±1.27 58.42±1.73 35.24±1.25 18.52±1.44 0.97±0.02 1.20±0.20 0.30±0.01 0.90±0.21 41.06±0.97
t-value 30.34** 33.87** 56.69** 20.26** 20.23** 14.50** 4.45* 17.04** 2.42 NS 25.28**
Red carrot 25.28±1.05 1.92±0.65 0.07±0.00 2.40±0.17 0.93±0.03 2.32±0.47 1.09±0.14 0.78±0.05 0.31±0.09 13.27±0.59
Burfi Black carrot 56.16±1.14 18.82±1.89 35.64±2.04 22.03±1.14 8.30±0.80 0.33±0.02 0.88±0.04 0.63±0.02 0.25±0.02 26.63±1.89
t-value 34.51** 14.65** 30.20** 29.49** 212.76** 7.34** 2.49NS 4.75** 1.09NS 11.68**
Preserved
85
Red carrot 5.20±0.33 1.32±0.13 0.15±0.03 2.08±0.71 0.98±0.20 5.07±0.25 1.63±0.08 0.69±0.02 0.94±0.06 37.35±1.08
Jam Black carrot 91.21±3.61 24.64±2.11 64.11±4.00 33.40±1.84 17.54±1.19 0.66±0.13 1.36±0.03 0.35±0.01 1.11±0.21 56.15±2.95
t-value 41.09** 19.11** 27.69** 27.51** 24.10** 27.11** 5.86** 26.34** 1.70NS 10.37**
Red carrot 94.58±4.07 13.05±0.76 0.11±0.03 46.27±1.04 7.16±0.62 7.32±0.63 1.53±0.05 0.43±0.02 1.10±0.07 54.03±2.13
Candy Black carrot 335.70±11.32 102.70±1.62 173.30±9.38 131.30±3.89 62.03±2.13 0.83 ±0.03 1.14±0.03 0.31±0.01 0.83±0.04 88.04±3.25
t-value 54.92** 86.78** 31.98** 36.58** 42.84** 17.82** 11.59** 6.20** 5.80** 15.16**
Red carrot 96.35±2.05 20.24±0.85 0.17±0.01 19.27±1.05 3.16±0.16 6.73±0.06 5.03±0.64 1.42±0.06 3.61±0.16 72.38±2.53
Pickle Black carrot 207.60±14.79 93.86±2.37 131.20±2.96 78.98±5.03 37.45±2.25 0.83 ±0.03 4.89±0.53 1.36±0.03 3.53±0.14 87.81±2.80
t-value 12.91** 50.65** 76.67** 20.13** 26.33** 152.34** 0.29NS 1.55NS 0.18 NS 7.08**
Red carrot 84.44±2.22 17.05±1.43 0.09±0.01 15.28±1.16 8.16±0.87 6.83±0.27 4.95±0.19 1.39±0.04 3.58±0.26 69.01±1.11
Chutney Black carrot 193.96±7.35 69.54±2.12 121.39±4.94 73.10±5.48 31.04±1.85 0.95±0.05 3.89±0.09 0.91±0.03 2.98±0.26 83.09±1.92
t-value 24.71** 35.55** 42.53** 17.88** 19.39** 37.09** 8.85** 16.63** 2.79* 11.03**
** Significant at 1% level of significance (p<0.01); *Significant at 5% level of significance (p<0.05); NS - Non-significant
Hence, development of products from black carrot can help to improve its nutritional status
and cater to the health demands of consumer. The data revealed that halwa developed with
black carrot pulp contained almost 50 times higher anthocyanin content (58.42 mg/100g)
whereas very low levels of anthocyanins were detectable in red carrot halwa (1.17 mg/100g).
Similar trend was observed with respect to ODH phenol and flavonols content of red carrot
(15.92 and 1.6 mg/100g) and black carrot halwa (35.24 and 18.52 mg/100g). Carotenoids in
foods are classified into carotenes and xanthophylls, which give attractive red or yellow
colour and contribute to food quality. Structurally, the carotenoids may be acyclic or contain a
ring of 5 or 6 carbons at one or both ends of the molecule (Carle and Schiber 2001).
Carotenoids are important micronutrients for human health (Castermiller and West
1998). Carotenoids content of developed carrot halwa is represented in Table 20. Red carrot
halwa showed significantly higher values (5.24 mg/100g) than black carrot (0.97 mg/ 100g)
which has direct impact on its colour. Carotenoids have been linked with the enhancement of
immune system and decreased risk of degenerative diseases such as cancer, cardiovascular
disease, age related mascular degeneration and cataract formation (Mathews- Roth 1991,
Bendich and Olson 1989, Bendich 1990, Krinsky 1990, Byers and Perry 1992, Bendich 1994,
Krinsky 1994 and Faulks and Southon 2005). Carotenoids have been identified as a potential
inhibitor of Alzheimer‘s disease (Zaman et al 1992). The main physiological function of
carotenoids is as precursor of vitamin A (Nicolle et al 2004). Dietary fibre content of
developed carrot halwa are described in Table 20. Red carrot halwa showed significantly
higher values for total (1.73 %) and soluble (0.52 %) dietary fibre content as compared to
black carrot halwa (1.20 and 0.30 %). Higher dietary fibre content of the red carrot halwa
may be due to initial high levels of dietary fibre in red carrot. Antioxidant activity of red
carrot and black carrot halwa was noted as 18.10 and 41.06 percent. Higher antioxidant
activity of the black carrot halwa may be due to initial high concentration of phenolic
compounds in black carrot pulp. Antioxidant activity is found to have positive correlation
with phenolic compounds (Duddone et al 2009). Thus, the presence of higher bioactive
compounds in black carrot halwa is responsible for its higher antioxidant activity.
The bioactive profile of red and black carrot pulp supplemented burfi is detailed in
Table 20. Total phenols content of red carrot burfi was 25.28 mg/100g, however black carrot
burfi showed just double amount (56.16 mg/100g) of total phenols. Total flavonoid content
of black carrot burfi (18.82 mg/100g) was found to be 10 folds higher than red carrot burfi
(1.92 mg/100g). Anthocyanin content of black carrot burfi was found to be 35.64 mg/100g
however, red carrot burfi contained negligible amount of anthocyanins (0.07 mg/100g).
86
Similar trend was observed with respect to ODH Phenols and Flavonols content of red (2.40
and 0.93 mg/100g) and black carrot burfi (22.03 and 8.30 mg/100g). Black carrot burfi was
found to have almost 9 folds higher ODH phenols and flavonols content than red carrot burfi.
However total carotenoids content of red carrot burfi (2.32 mg/100g) was found to be
significantly higher than black carrot burfi (0.33 mg/100g). There was non-significant
difference for TDF and IDF content of red carrot burfi (1.09 and 0.31 %) and black carrot
burfi (0.88 and 0.25 g/100g). However, SDF was significanty higher in red carrot burfi (0.78
g/100g) as compared to black carrot burfi (0.63 g/100g). Estimation of antioxidant activity
revealed that black carrot pulp supplemented burfi had significantly higher antioxidant
activity (26.63%) than red carrot burfi (13.27 %). Kapoor (2014) reported a positive
correlation between anthocyanins and antioxidant activity and also between total phenolic
content and antioxidant activity. It showed that phenolic compounds and anthocyanins might
be the main components responsible for antioxidant activity of black carrot pulp
supplemented burfi. Jakobek et al (2007) also found positive correlation of total phenolic
content with antioxidant activities of red fruit juices rich in anthocyanins.
Total phenolic content of red carrot and black carrot jam are depicted in Table 20.
Total phenols of jam prepared from black carrot (91.21 mg GAE/100g) was observed to be
almost 18 folds significantly higher than red carrot (5.20 mg GAE/100g). Similar trend was
observed for total flavonoids content. Flavonoids content of black carrot jam was estimated to
be 24.64 mg/100g, which was significantly higher than the red carrot jam (1.32 mg/100g).
This significant variation between the developed carrot jam might be attributed to higher
phenolic and flavonoid content of black carrots. Utilization of black carrot for development of
jam resulted in significant level of anthocyanins in the final product (64.11 mg/100g).
Anthocyanins were reported to be in very low amount in red carrot jam (0.15 mg/100g).
Several factors were believed to affect the stability of anthocyanin in fruits and vegetables
during preparation, processing and storage which include pH, temperature, light, oxygen,
metal, ions, enzymes and sugars (Tiwari et al 2009). Also, this might be due to hydrolysis of
protective 3-glucoside linkages to give unstable anthocyanins (Kannan and Thirumaran
2001). ODH Phenol and flavonols content of red and black carrot jam followed the similar
trend. Black carrot jam contained 16-18 times higher ODH phenol (33.40 mg/100g) and
flavonols (17.54 mg/100g) content as compared to red carrot jam (2.08 and 0.98 mg/100g).
Red carrot jam depicted significantly higher level of total carotenoids content (5.07 mg/100g)
than black carrot jam (0.66 mg/100g). Dietary fibre content of jam was found to be
87
significantly higher in red carrot jam than black carrot jam. Red carrot jam showed 1.63, 0.69
and 0.94 percent of total dietary fibre, soluble dietary fibre and insoluble dietary fibre,
however black carrot jam showed 1.36, 0.35 and 1.11 percent content respectively. The
antioxidant capacity of fruits and vegetables largely depends upon a plethora of individual
antioxidants or combined effect of antioxidants (Wang et al 1996). Antioxidant activity of
jam was found to be 37.35 percent in red carrot jam and 56.15 percent in black carrot jam.
Black carrot jam had significantly enhanced antioxidant activity that might be due to high
concentration of bioactive components such as total phenols, flavonoids and anthocyanin
content.
Estimation of bioactive compounds of candy are described in Table 20. Total phenol
of black carrot candies (335.70 mg/100g) was significantly higher than red carrot candy
(94.58 mg/100g). Difference was observed to be 3.5 times higher in black carrot candy than
red carrot candy. Black carrot candy was found to be 8 times higher levels of total flavonoids
(102.70 mg/100g) as compared to red carrot candy (13.05 mg/100g). Negligible amount of
anthocyanin was found in red carrot candy (0.11 mg/100g) while black carrot candy showed
173.30 mg/100g of anthocyanins. ODH phenol and flavonol content of candies followed the
same pattern. Black carrot candy had almost 3 times higher ODH phenol content (131.30
mg/100g) and 8 times higher flavonol content (62.03 mg/100g) than red carrot candy (46.27
and 7.16 mg/100g). However reverse pattern was observed for total carotenoids. Red carrot
candy depicted significantly higher content of total carotenoids (7.32 mg/100g) as compared
to black carrot candy (0.83 mg/100g). TDF, SDF and IDF content of red carrot candy were
observed to be 1.53, 0.43 and 1.10 percent which was significantly higher than dietary fibre
content of black carrot candy (1.14, 0.31 and 0.83 percent respectively). Antioxidant activity
of red carrot and black carrot candy was estimated as 54.03 and 88.04 percent, which
represented almost 1.5 times higher scavenging activity of black carrot candy. Higher
antioxidant activity of the black carrot might be attributed to initial high concentration of
phenolic compounds in black carrot (Duddone et al 2009).
In case of pickle, significant increase was observed in total phenol content of black
carrot pickle (207.60 mg/100g) as compared to red (96.35 mg/100g). Similarly, flavonoid
content of black carrot pickle (93.86 mg/100g) was found to be significantly higher than red
carrot pickle (20.24 mg/100g). Anthocyanin content was found to be 0.17 mg/100g in red and
131.20 mg/100g in black carrot pickle, which was significantly higher. Similar trend was
observed in case of ODH phenols and flavonols content. Black carrot pickle showed 4 fold
higher ODH phenol (78.98 mg/100g) and 11 times higher flavonol (37.45 mg/100g) content
88
as compared to red carrot pickle (19.27 and 3.16 mg/100g). Red carrot pickle was found to
have significantly higher levels for total carotenoids (6.73 mg/100g) than black carrot pickle
(0.83 mg/100g). However, non-significant difference was observed with respect to TDF (5.03
and 4.89 g/100g), SDF (1.42 and 1.36 g/100g) and IDF (3.61 and 3.53 g/100g) content of red
and black carrot pickle. Further, antioxidant activity of black carrot pickle (87.81 %) was
observed to be 21.31 percent higher than red carrot pickle (72.38 %).
The total phenols content of black carrot chutney (193.96 mg/100g) was increased
significantly higher by 2.3 times as compared to red carrot chutney (84.44 mg/100g).
Flavonoids content of black carrot chutney (69.64 mg/100g) was observed to be significantly
increased by 4 times than that of red carrot chutney (17.05 mg/100g). Anthocyanin content of
red carrot chutney was analysed as 0.09 mg/100g while for black carrot chutney it was
observed to be 121.39 mg/100g (Table 20). Ortho hydroxy phenol (ODH phenol) and
flavonol content showed the similar pattern. Red carrot chutney showed 15.28 and 8.16 mg
/100g of ODH phenol and flavonol content however, 5 fold higher ODH phenol (73.10
mg/100g) and 4 times higher flavonol content (31.04 mg/100g) was observed in black carrot
chutney. Estimation of total carotenoids showed significantly higher content in red carrot
chutney (6.83 mg/100g) than that of black carrot chutney (0.95 mg/100g). Concentration of
TDF, SDF and IDF was observed to be significantly higher in red carrot chutney (4.95, 1.39
and 3.58 %) as compared to black carrot chutney (3.89, 0.91 and 2.98 %). Percent inhibition
of black carrot chutney (83.09 %) was observed to be 20 percent higher than red carrot
chutney (69.01 %).
Black carrot contains good amount of total phenols, flavonoids, anthocyanins, ODH phenols,
and flavonols but limited in total carotenoids. Red carrot chutney contain higher amount of
total carotenoids and dietary fibre than black carrot. Thus, the products developed from black
carrot exhibited significantly higher content of polyphenols, however, lower amount of
carotenoids. Estimation of Polyphenols and antioxidant activity revealed that candy had the
highest total phenols, flavonoids and anthocyanin contents followed by pickle and chutney
whereas, burfi showed the lowest content. Similar trend was observed with respect to
antioxidant activity of functional foods developed by utilizing fresh black carrots (Figure 3).
Polyphenol content of vegetable is directly correlated with its free radical scavenging capacity
(Duddone et al 2009) explaining the higher antioxidant activity of products developed from
black carrot.
4.2.7 Shelf life stability

Evaluation of shelf life stability of products developed from fresh carrot are described
in Table 21. Traditional products halwa and burfi were packed in aluminium laminate
89
400 120
350 335.70 102.70

100 93.86
300
Total pehnols (mg GAE/100g)
Total flavonoids (mg QE/100g)

80
250 69.54
207.60
193.96
200 60
150
40
91.42 91.21 27.94
100 24.64
56.16 18.82
20
50
0 0
Total phenols content of functional foods Total flavonoids content of functional

developed by utizing fresh black carrots foods developed by utilizing fresh black
carrots
200 100
180 173.30 88.04 87.81

90
83.09
160 80
140 131.20 70
121.39
120 60 56.15
100 50
41.06
80 40
64.11
58.42
60 30 26.63
40 35.64
20
20 10
0 0
Anthocyanin content of functional foods Antioxidant activity of functional foods

developed by utilizing fresh black carrots developed by utilizing fresh black carrots
Figure 3 Total phenols, flavonoids, anthocyanins content and antioxidant activity of

functional foods developed by utilizing fresh black carrot.
90
packaging and stored at 40C and evaluation was done in triplicate. The storage quality of
black carrot halwa and burfi was evaluated and was monitored by studying the changes in
moisture content, peroxide value, free fatty acid, microbiological characteristics and sensory
attributes.
Moisture content of halwa decreased gradually and significantly from 56.93 to 41.23
percent over 30 days of storage period. The rancidity parameters indicated the oxidation of fat
such as free fatty acid and peroxide value resulting in off flavour. The rancidity parameters
increased during storage (Table 21). The changes in free fatty acid and peroxide value were at
a slower pace during the initial period of storage. The increase in these parameters were
recorded to be faster during the end of storage (20 to 30 days). An increase of 55.77 percent
was recorded in free fatty acid value at storage period of 20 days. The initial free fatty acid
content of the sample was found to be 0.052 percent. The increase in free fatty acid content up
to 10 days of storage was slow and gradual which was found to be non-significant. After 20
days, it increased significantly (P<0.05) up to 0.081 percent at the end of storage period.
Peroxide value increased from an initial value of 1.72 to 2.10 meq.O2/Kg and it was found to
be more pronounced after 20 days of storage. Microbial evaluation suggested that total plate
count and yeast and mold count was under critical limits upto 20 days of storage and after that
it crossed the critical limit. The overall acceptability of product followed the similar trend.
The product was highly acceptable up to 10 days of storage period and decreased significantly
after 20th day. The decrease trend of overall acceptability might be attributed to loss of
moisture over the storage period, which affected the texture and flavour of products and
finally the sensory scores of the products. The quality deterioration in these products may be
due to the fact that though refrigeration is one of the best methods of food preservation but
deterioration of food quality continues to occur during storage if the food is not blanched
before freezing. Most of the physical and chemical reactions are slowed with decrease in
temperature during freezing, but they do not stop completely (Maity et al 2011, Maity et al
2011a). Gupta et al (2005) observed similar results which revealed that body and texture of
carrot halwa become harder during storage and hence resulted in less sensory score.
Table 21 describes the storage stability of developed burfi. The loss of moisture
during storage is a common observation for burfi. Level of moisture in the product plays a
significant role on quality of the product during storage as far as bacterial activity, yeast and
mold growth, browning reaction and the acceptability of khoa-based sweets are concerned
(Londhe et al 2012). A significant decreasing trend in moisture of burfi was observed during
storage where values dropped from 16.43 percent to 10.01 percent at the end of the storage
period. Similar trend of decreasing moisture content was also observed in different products
such as pinni, carrot milk cake, burfi and kalakand by Saxena et al (1996), Bajwa et al
91
(2005), Rao and Goyal (2007). Similar trend of decreased moisture content during storage
was observed by Jha et al (2014), in lal peda. Free fatty acid content of burfi increased
gradually at first 30 days from 0.062 to 0.067, after that, a sudden significant increase was
observed in the samples (0.073 %). Similar trend was observed with respect to peroxide value
of samples over the 45 days of storage period. During first 20 days of storage non-significant
increase was observed in burfi sample. After 30th day of storage significant increase was
observed. Maximum peroxide value (3.83 Meq.O2/Kg) was observed at 45 days of storage.
The microbiological changes in burfi during storage are given in Table 21. Initial total viable
count was observed to be nil in the sample. During storage an increasing trend in total viable
count was observed which ranged from 1.30 to 5.42. Yeast and mold count also increased
significantly from 0.63 to 3.06 per gram (log10) over 45 days of storage period. At 45 th day,
the critical limits for bacterial count reached in the sample. The changes in physicochemical
and microbial count had direct impact on overall acceptability of the product. Non-significant
difference in overall acceptability score was observed during first 15 days. After one month of
storage, slight decrease in acceptability scores was observed. However, it decreased
significantly after 45 days of storage from initial score of 7.60 to 5.70. Several studies have
also reported considerable loss of moisture in peda during storage, which made the product
dry and hard and thus affecting sensory scores.
Table 21 describes the effect of storage on quality of preserve products. In jam and candy,
sugar acts as preservative and in pickles acetic acid acts as preservatives. Additional
preservatives were not added to preserve products. TSS of the products was the index of
sweetness. It is correlated in most of the fruits with maturity and ripeness. The value for
soluble solids help in assessing the fruit content of jam and also helps to prevent the growth of
mold and yeast. The TSS of the samples at the initial day was 67.7, which gradually raised to
68.1, 68.8, 70.1 and 70.8 in respective way, during 60 days of storage. The increase in TSS
and sugars would be attributed to the conversion of starch and other insoluble carbohydrates
into sugars. The total sugars increased as the storage time increased in wood apple jam
(Vidhya and Narain 2011). The increasing trend of total soluble solids might be due to the
degradation of polysaccharide in the presence of acid due to which the TSS increased
gradually. The present findings were in accordance with the observed value of Ullah et al
(2018), who found an increasing trend of TSS content during 90 days storage period of
carrot apple and pear apple jam respectively. Similarly, Khan et al (2012) also observed an
increase in TSS from 66.5 to 68.80 0brix in strawberry jam. Ehsan et al (2002) also found an
increase in TSS (70 to 70.80 brix) in watermelon and lemon jam.
Fruit products are being effectively preserved at low pH (Riaz et al 1999). pH
estimation was done in order to find out whether a low pH was maintained throughout the
study which could be an effective preservation. There was non-significant change observed in
92
Table 21 Shelf life stability of functional foods developed by using fresh black carrot
Products Storage Moisture (%) FFA (% oleic Peroxide value TPC (log10 Y&MC (log10 Overall
days acid) (Meq.O2/Kg) cfu/g) cfu/g) acceptability
Traditional
a c
0 56.93±0.86 0.052±0.002 1.72±0.03b 0.80±0.01d 0.30±0.03d 8.20±0.51a
10 52.06±0.53b 0.054±0.001c 1.76±0.04b 2.53±0.05c 1.70±0.12c 7.80±0.12b
Halwa
20 45.07±0.91c 0.063±0.002b 1.79±0.04b 4.66±0.07b 2.50±0.10b 5.08±0.15c
30 41.23±0.73d 0.081±0.003a 2.10±0.03a 6.31±0.10a 3.87±0.14a ---
0 16.43±0.93a 0.062±0.001a 2.00±0.05c nd nd 7.60±0.13a
15.01±0.13a 0.064±0.001a 2.13±0.10c 1.30±0.13b 0.63±0.15b 7.50±0.18a
93
15
Burfi
30 12.10±0.24b 0.067±0.001b 3.50±0.02b 2.63±0.12b 1.77±0.17b 6.50±0.13b
45 10.01±0.09c 0.073±0.002c 3.83±0.01a 5.42±0.15a 3.06±0.16a 5.70±0.31c
Preserved
TSS PH Acidity TPC (log10 Y&MC (log10 Overall
cfu/g) cfu/g) acceptability
0 67.70±1.17de 3.62±0.11a 0.63±0.02e nd nd 8.15±0.20a
15 68.10±0.03d 3.60±0.01ab 0.65±0.01d nd nd 7.83±0.23a
Jam 30 68.80±0.06c 3.58±0.01ab 0.69±0.02c 0.90±0.01c 0.30±0.01c 7.64±0.13b
45 70.10±0.01b 3.46±0.01c 0.73±0.01b 1.50±0.01b 0.50±0.1b 7.51±0.15b
60 70.80±0.01a 3.43±0.01d 0.76±0.01a 3.50±0.70a 1.50±0.01a 7.30±0.10c
Products Storage TSS PH Acidity TPC (log10 Y&MC (log10 Overall
days cfu/g) cfu/g) acceptability
0 80.19±0.29a 6.86±0.98a 0.15±0.00b nd nd 8.10±0.01a
15 80.01±0.01a 6.33±0.06a 0.15±0.00b nd nd 8.10±0.12a
Candy 30 79.83±0.03ab 6.01±0.03ab 0.16±0.01b nd nd 7.93±0.10a
45 79.52±0.02b 5.73±0.04b 0.20±0.01a nd nd 8.10±0.12a
60 79.01±0.01b 5.03±0.03b 0.22±0.01a nd nd 7.97±0.14a
0 20.70±0.98c 3.45±0.01a 1.74±0.21c 2.81±0.12d nd 8.10±0.02b
15 21.01±0.53c 3.01±0.03b 1.76±0.01c 3.56±0.15c 0.5±0.01d 8.00±0.03b

94
Pickle 30 22.83±0.30b 2.93±0.05b 1.82±0.01b 4.01±0.10b 1.71±0.02c 8.37±0.15a
45 23.61±0.11b 2.25±0.03bc 1.93±0.01a 4.40±0.15a 1.82±0.01b 8.40±0.12a
60 24.06±.013a 2.27±0.01c 1.95±0.01a 4.70±0.13a 1.91±0.05a 8.41±0.15a
0 21.18±0.99c 3.38±0.42ab 1.72±0.03e 1.81±0.10c 0.21±0.01e 7.80±0.15b
15 20.71±0.05bc 3.37±0.03a 1.83±0.01d 1.93±0.12bc 0.35±0.02d 7.81±0.12b
Chutney 30 22.63±0.03b 3.31±0.01b 2.10±0.01c 2.11±0.13b 0.41±0.01c 8.22±0.10a
45 22.83±0.04a 3.03±0.03b 2.21±0.02b 3.15±0.12a 0.46±0.02b 8.20±0.10a
60 23.63±0.05a 2.81±0.01c 2.36±0.03a 3.45±0.15a 0.51±0.01a 8.30±0.13a

Value are mean ± SD, Value in columns followed by different superscript differ significantly at 5 % level. nd: not detected
the pH up to 30 days of preservation after that the pH decreased gradually. The initial pH was
3.62 which reduced to 3.43 at 60 days of storage. pH of carrot jam decreased step by step with
the passage of time during storage. The fresh values of the samples were 3.62 which gradually
decreased to 3.60, 3.58, 3.46 and 3.43 respectively for 60 days period. The present findings
are supported by the work of Hussain and Shakir (2010), who investigated that the pH of
apple and appricot jam samples showed decreasing trends during storage period. pH of the
fruit sample is very important, as it helps in the formation of optimum gel in the preparation
of jam. In contrast, the pH value of dried apricot jam studied by Anjum et al (2000) were
found to be somewhat higher than present findings. The increase in acidity of jam samples
during storage period resulted from the formation of acidic compound which resulted in the
decrease of pH. Similarly, previous literature supported the present finding, as they also
studied fall in the pH values of fruit jam during storage (Khan et al 2012). The percent acidity
of the jam samples was 0.63 at first day which showed an increasing trend during 60 days of
storage. The maximum acidity was observed at the end of storage period (0.76 %). The
present findings are supported by the findings of Sogi and Singh (2001), who found an
increase in percent acidity (0.65%-0.70%) of apricot jam during storage period. Similarly, the
increase in acidity from 0.68 to 0.86 percent was observed in strawberry jam by Ehsan et al
(2002). Hussain and Shakir (2010) also found an increase in percent acidity of the jam
throughout storage interval. Similarly, Khan et al (2012) also found raise in acidity from 0.60
to 0.78 percent during storage. The high acidity of fruit jam might be due to the hydrolysis of
pectin and degradation of ascorbic acid. The increase in acidity of fruit jam also resulted due
to sugar breakdown and increase in the total soluble solid contents of the samples (Riaz et al
1999). Microbial load evaluation revealed that upto first 15 days no microbial growth was
observed. After that slight increase in total plate count and yeast and mold count was
observed. Total plate count was observed to be 3.5 per gram (log10) and yeast and mold count
was found be 1.5 per gram (log10) at the end of the storage period. Although microbial
growth was significant over the storage period but-values were found to be in acceptable
range. Sensory analysis revealed that overall acceptability scores did not change upto first 15
days of storage (8.10). It fall gradually to 7.83, 7.64, 7.51 and 7.30 respectively during the
storage time. However, jam was found to be highly acceptable at the end of the storage
period. The overall acceptance of grape and apple marmalade decreased from 8.8 to 7.96
during the storage interval (Ehsan et al 2003), thus supporting the present results. Similarly,
Hussain and Shakir (2010) found decline in the overall acceptability of apricot and apple jam.
Thus, it can be stored well beyond 2 months with highly acceptable physicochemical and
sensory attributes.
95
The assessment of shelf life stability of candy is represented in Table 21. The total
soluble solids decreased significantly by successive storage period. The changes in TSS was
not significant up to 30 days of storage (80.19- 79.83 0Brix) after that it decreased gradually
and significantly to 79.52 and 79.01 at successive storage period. Similar trend was observed
with respect to pH of candy. The changes in pH of candy was insignificant upto 30th day of
storage after that slightly decreased from 6.01 to 5.73 and at the end of storage period it
reduced to 5.03. The acidity of candy did not change up to 30 days of storage. After 45 th day a
significant and gradual increase was observed from 0.16 to 0.20 and 0.22 respectively at
successive storage period. The present results were supported by findings of Ghai (2003) and
Sogi and Singh (2001) who reported an increase in acidity of carrot and kinnow candy over
the storage period of 2 to 3 months. Microbiological growth was not detectable in carrot
candy over the 2 months of storage period. The overall acceptability scores varied from 8.10
to 7.97 during 60 days of storage period however, non-significant difference was observed.
Thus, it can be concluded that black carrot candy can be stored at ambient temperature
beyond 2 months.
Effect of storage on physicochemical, microbiological and sensory characteristics of

pickle are represented in Table 21. The total soluble solids of the pickle were significantly
affected by storage. The total soluble solids of the pickle did not significantly changed up to
first 15 days of storage, after 30th day of storage it increased significantly from 22.83 to 23.61
and 24.06 respectively over the successive storage period. For pickles, it is important that
lactic acid fermentation should get established early to preclude the microbial spoilage.
Acidity and pH data provide an indication of this information (Fleming et al 1992). The pH
value of the pickle at initial day of storage was 3.45, which decreased gradually and
significantly from 3.45 to 2.27 as the storage period increased. Inverse trend was observed
with respect to acidity. Initial acidity of pickle was reported as 1.74 percent, which increased
to 1.98 percent at the end of storage period. The results were in accordance with Peréz-Dıaz et
al (1999) who reported that pH value and acidity of cucumber pickle moderately changed
during storage of 3 months. Kanekar et al (1989) reported decrease in acidity of mango pickle
from 3.8 to 1.3 per cent during storage. An increasing trend was observed in total plate count
of pickle over the storage period. Yeast and mold growth was not detected initially and it
increased gradually and significantly after 15 days of storage. During storage of pickle, lactic
acid bacteria continues to grow and produces lactic acid, which increases total viable counts,
acidity and decreases pH. The pickling of black carrot prevented the spoilage due to having a
pH above 1.95 which prevented the growth of yeast and molds in the product .Pathogens of
public health significance are destroyed during the pickling process, thus making the final
product safe for consumption. As the storage period was increased, a significant increase in
96
overall acceptability was observed. The scores for overall acceptability increased from 8.10 to
8.41 at the end of the storage period. Ghai (2003) reported similar results for storage of carrot
pickle. Therefore, it can be concluded that pickles can be stored well beyond 60 days with
highly acceptable physicochemical and sensory attributes. Sahni (1997) reported that amla
pickle was highly acceptable up to 4 months of storage period.
Table 21 represents the effect of storage on quality characteristics of black carrot

chutney. The total soluble solids increased significantly up to 45 days of storage, after that it
did not change significantly. The increase in TSS is attributed to conversion of
polysaccharides into simple sugars due to activity of lactic acid bacteria in chutney. The pH of
chutney decreased slowly and gradually as storage period increased. Initial pH value was
3.38, which decreased to 2.81 at the end of storage period in black carrot chutney. Acidity of
chutney was lowest at 0 days with 1.72 percent, which increased significantly to 2.36 percent
at the end of storage period. Total plate count and yeast and mold count followed a linear
trend and increased gradually as the storage period increased. However, microbial growth was
under critical range, which suggested that it was safe for consumption. The overall
acceptability of chutney increased as the storage period increased which could be attributed to
the better fermentation of product, which improved flavour, taste and texture of the product
over the storage period. The results were in accordance with Ghai (2003), Sahni (1997) who
reported that chutney from carrot, amla and coconut can be stored beyond 2 months with
highly acceptable quality attributes. Hence chutney from black carrot can be successfully
developed and stored beyond 60 days without deteriorating its quality attributes.
4.3 Development and evaluation of functional foods from carrot juice
Three products including carrot juice, juice blend and ready to serve drink were
developed using fresh carrot juice. Organoleptic and physicochemical evaluation of
developed functional foods are discussed below.
Carrot juice
Fresh juice was extracted from carrots and was improvised by adding pudina leaves,
ginger and lemon juice as described under section 3.3.2. Organoleptic evaluation of juice
revealed that scores for appearance and colour of black carrot juice (8.3 and 8.6) was
significantly higher as compared to red carrot juice. This reflected that colour of black carrot
juice, which was reddish purple, was more appealing to the panelists in comparison to red
carrot juice. In terms of flavour, consistency and taste, red carrot juice scored significantly
higher values (8.1, 7.8 and 8.3) than black carrot juice (8.0, 7.3 and 7.91 respectively) (Table
22). It was observed in previous experiment that red carrot juice had higher TSS and lower
acidity value than black carrot (Table 1), which might have a direct impact on the taste and
97
flavour of carrot juice. Black carrot juice scored overall acceptability score of 7.9 and red
carrot juice scored 8.5 with a significant difference (P < 0.05). However, the range of scores
depicted that black carrot juice was liked very much by the panelists and is good for
consumption as far as organoleptic attributes are concerned.
Table 22 Organoleptic evaluation of carrot juice
Juice Appearance Colour Flavour Consistency Taste Overall

acceptability
Red carrot 7.80 8.10 8.10 7.80 8.30 8.50
Black carrot 8.30 8.60 8.00 7.30 7.91 7.90
Z value (Mann-
3.81** 3.80** 1.9* 3.93** 3.84** 3.96**
Whitney U-test)
Juice blend
Carrot juice were mixed with kinnow and pineapple juice in different proportions to
develop juice blend. The sensory scores given for various juice blends are presented in Table
23. A significant difference was observed among all the samples with respect to all
organoleptic parameters. The sample containing 50 percent black carrot juice scored highest-
value for appearance (8.48) followed by juice blend sample with 50 percent red carrot juice
(8.21) and blend with 75 percent black carrot juice (8.11). Similarly, for colour, sample with
50 percent black carrot juice again showed highest-values (8.51) followed by sample with 75
percent black carrot juice (8.33), 50 and 75 percent red carrot juice (8.11 and 8.01).
Anthocyanins of black carrot juice turns into attractive bright purple colour in presence of
acid which resulted in high scores for appearance and colour of sample with 50 percent black
carrot juice. With respect to aroma and taste, 50 percent red carrot juice showed highest-
values (8.51 and 8.61) however, slightly lower values were observed in juice blend with 50
percent black carrot juice (8.11 and 8.52). Colour is an important factor which determines the
overall acceptability of food products. When overall acceptability was compared, juice blend
with 50 percent black carrot juice showed significantly higher values (8.31) followed by 50
percent red carrot juice (8.12) and 25 percent black carrot juice (8.10) sample. Overall
acceptability was highly affected by appearance and colour of the juice blends. Therefore,
juice blend samples with 50 percent black and red carrot juice were selected for further
physicochemical evaluation.
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Table 23 Organoleptic evaluation of juice blend
Juice blend (%) Appearance Colour Aroma Taste Overall

acceptability
100 7.70 7.51 7.82 7.51 7.74
25 7.90 7.80 7.71 8.02 7.82
Red carrot
50 8.21 8.11 8.51 8.61 8.12
75 8.10 8.01 8.01 7.91 8.01
100 7.65 7.71 7.22 7.21 7.51
25 7.91 7.91 7.74 7.61 8.10
Black carrot
50 8.48 8.51 8.11 8.52 8.31
75 8.11 8.33 7.61 7.75 8.01
χ2 value
54.82** 70.27** 70.13** 71.42** 63.64**
(Kruskal–Wallis test)
Ready to serve drink

Khandare (2008) developed guava and lemon RTS by using black carrot juice as
natural colourant (10 %) and observed great functional properties. Thus, an attempt was made
to develop ready to serve drink from 100 percent black carrot juice as a new functional drink.
The organoleptic properties of developed RTS drink are described in Table 24. Color and
appearance of black carrot ready to serve drink (8.50) was observed to be significantly higher
than red carrot (7.55 and 7.65). With respect to flavour, RTS prepared from red carrot juice
scored significantly higher scores (8.00) than RTS prepared from black carrot juice (7.70). A
non-significant difference was found in scores for consistency and taste of developed RTS
drink. Overall acceptability scores depicted that RTS of black carrot juice (8.30) was
significantly more acceptable to the panelists than RTS of red carrot juice (8.15).
Table 24 Organoleptic evaluation of ready to serve drink
Overall
RTS drink Appearance Colour Flavour Consistency Taste
acceptability
Red carrot 7.55 7.65 8.00 8.15 7.85 8.15
Black carrot 8.50 8.50 7.70 8.20 7.70 8.30
Z value (Mann- NS NS NS
3.07** 3.07** 2.34* 0.80 0.62 0.12
Whitney U-test)
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Therefore, it can be concluded that juice, juice blend and RTS drink were
successfully developed by utilizing black carrot juice. Acceptable levels of black carrot juice
in the developed products are depicted in Table 25, which were further proceeded for
analysis.
Table 25 Acceptability level of black carrot juice in developed products
Juice 100
Juice blend 50
Ready-to-serve drink 100
4.3.2 Physicochemical Properties
Consumer acceptability of fruits and vegetable juices are highly dependent on its
physicochemical attributes. Studies have often found good relationship between °Brix level,
acidity, °Brix/acidity ratio and consumer acceptability of fruits and fruit juices (Fellers 1991,
Harker et al 2002). The sugar concentration (°Brix) and acidity are usually satisfactory
indices in many fruit juices. Sugar concentration and tritratable acidity depicts direct
influence of sensory attributes such as sweetness, taste and flavour of products. Increasing
sugar concentration (°Brix) represents more sweetness and decreasing acidity represents less
tartness in juices. The balance between sweetness and acidity is a basic precept in judgment of
the quality of many fruits juices. Sugar acid balance in fruit and vegetable juices is an
important quality criterion of consumer acceptance. °Brix/acid ratio is a better predictor of
sensory attributes as compared with °Brix or acidity alone. As the value of °Brix/acid ratio
increases, it interprets that product is sweeter and less tart in taste and vice versa. Sugars are
not the only contributor to sweetness and flavour. Other soluble solids, especially acids, are
also a very important contributor to human perception of sweetness and flavour (Jayasena and
Cameron 2008).
The physicochemical attributes of juices, juice blends and RTS are discussed in Table
26. Total solids content of red carrot juice was observed to be 12.01 percent while black
carrot juice showed 10.03 percent with significant difference (p<0.01). It might be because
black carrot had higher moisture content than red carrot (Table 16). TSS (0brix) of red carrot
juice (9.03 0brix) was significantly higher than black carrot juice (8.00 0brix). However,
acidity of black carrot juice (0.23 %) was observed to be significantly higher than red carrot
juice (0.20 %). Brix/acid ratio of red carrot juice (45.15) was significantly higher than black
carrot juice (34.78), which represents that black carrot juice was less sweet and more acidic in
100
Table 26 Physicochemical characteristics of functional foods developed by utilizing black carrot juice
Products Total Solids (%) TSS (0brix) Acidity (%) Brix/ acid ratio pH
Red carrot 12.01±0.20 9.03±0.02 0.20±0.00 45.15±0.02 6.02±0.02
Juice Black carrot 10.03±0.10 8.00±0.02 0.23±0.00 34.78±0.06 5.90±0.01
t-value 15.34** 63.07** 6.36** 11.91** 1.38NS

1
10
Red carrot 13.04±0.55 11.84±0.55 0.38±0.05 31.04±2.01 4.14±0.29
Juice
Black carrot 12.07±0.60 12.10±0.52 0.39±0.03 31.25±2.23 4.11±0.54
Blend*
t-value 2.05NS 0.59NS 0.57NS 0.12 NS 0.09NS
Red carrot 8.06±0.76 11.30±0.02 0.64±0.00 17.65±0.07 5.15±0.02
RTS Black carrot 7.69±0.53 11.20±0.02 0.62±0.02 18.06±0.06 5.00±0.03
t-value 0.69 NS 0.86 NS 2.10 NS 0.82 NS 1.47 NS

*Juice blend with 50 percent red/black carrot juice
taste as compared to red carrot juice. pH was inversely correlated to acidity. Higher pH was
observed in red carrot juice (6.02) than that of black carrot juice (5.90).
Physicochemical attributes of juice blends depicted non-significant difference

between the red and black carrot juice blend (Table 26). Addition of kinnow and pineapple
juice into blends resulted in significantly higher TSS, acidity and lower pH value when
compared with values of fresh carrot juice. However, as kinnow and pineapple juice were
added in the same proportions in red and black carrot juice blends, it did not show any
difference with respect to physicochemical properties of juice blends (Table 26).
Physicochemical attributes of RTS drink are depicted in Table 26. A non-significant

difference was observed with respect to total solids, TSS, acidity, Brix/ acid ratio and pH
content in red and black carrot RTS drink. It was because at the time of RTS preparation, TSS
and acidity was analyses and adjusted accordingly to achieve the standard TSS and acidity of
RTS drink.
Proximate composition of juice, juice blends and ready to serve drink are given in
Table 27. Moisture content of red and black carrot juice was found to be 87.99 and 89.97
percent with significance difference (p< 0.05). Protein and fat content was reported to be
significantly higher in black carrot juice (0.91 and 0.23 %) as compared to red carrot juice
(0.73 and 0.17 %). However, crude fibre content was found to be significantly higher in red
carrot juice (0.73 %) than black carrot juice (0.65 %). Black carrot juice further showed
significantly higher total ash content (0.79 %) in comparison to red carrot (0.71 %). Total
carbohydrate was calculated as 9.66 percent in red carrot and 7.45 percent in black carrot
juice with highly significant difference (p < 0.01). Rafiq et al (2016) developed probiotic
drink from carrot and reported moisture, protein, ash, fat and carbohydrate value of fresh
carrot juice as 90.10, 0.76, 0.23, 0.95 and 8.10 percent respectively. These results were found
to be in accordance with the present study.
The proximate composition of juice blends are described in Table 27. There was non-
significant difference observed in proximate composition of juice blends except for ash. The
moisture, protein, fat, crude fibre and carbohydrate composition was reported as 86.96, 0.19,
0.15, 0.12 and 12.45 percent respectively in red carrot juice blend and 87.93, 0.18, 0.13, 0.10
and 11.48 percent respectively in black carrot juice blend. Ash content of black carrot juice
blend (0.19 %) was found to be significantly higher than red carrot (0.12 %). The ash content
102
Table 27 Proximate composition of functional foods developed by utilizing black carrot juice (% Fresh weight basis)
Products Moisture Protein Fat Crude fiber Total ash Carbohydrate
Juice Red carrot 87.99±0.20 0.73±0.04 0.17±0.01 0.73±0.03 0.71±0.02 9.66±0.54
Black carrot 89.97±0.10 0.91±0.02 0.23±0.03 0.65±0.02 0.79±0.01 7.45±0.14
t-value 15.34** 6.97** 3.62* 4.11** 6.20** 19.35**
Juice Red carrot 86.96±0.55 0.19±0.01 0.15±0.01 0.12±0.00 0.12±0.01 12.45±0.56

103
Blend*
Black carrot 87.93±0.60 0.18±0.01 0.13±0.01 0.10±0.01 0.19±0.00 11.48±0.58
t-value 0.87NS 1.23NS 2.45NS 0.16NS 10.00** 0.96NS
RTS Red carrot 91.94±0.76 0.28±0.02 0.05±0.00 0.06±0.01 0.07±0.02 7.60±0.73
Black carrot 92.31±0.53 0.26±0.04 0.04±0.01 0.05±0.00 0.12±0.01 7.22±0.49
t-value 0.69NS 0.78NS 1.73 NS 1.73 NS 3.87* 0.75 NS

of black carrot juice blend was found to be directly attributed to high total mineral content of
black carrots (Table 2).
The proximate composition of ready to serve drink is depicted in Table 27. There was
non-significant difference for moisture, protein, fat, crude fibre and carbohydrate content in
RTS developed from red carrot (91.94, 0.28, 0.05, 0.06 and 7.60 % respectively) and black
carrot juice (92.31, 0.26, 0.04, 0.05 and 7.22 % respectively). When ash content was
compared, black carrot RTS showed 71 percent higher values (0.12 %) as compared to red
carrot RTS (0.07 %). It was found and mentioned in Table 2 that black carrot already had
higher ash content (1.3%) as compared to red carrot (0.92%) which resulted in higher ash
content of black carrot RTS.
The juices from vegetables are much efficient as nutritional supplements rather than
the whole vegetables. It is considered that crushing of vegetables to make juices will
breakdown the fibre and release the trapped minerals. This process make minerals easily
available for absorption by human body which, support the better functioning of
parasympathetic part of human autonomic nervous system to reduce the risk of myocardial
dysfunction and vascular fibrosis, baroreceptor dysfunction, damage of vascular system and
arterial impairment (Kaur 2014a, Barr et al 1995, Brilla et al 1990).
Table 28 illustrates variability of mineral content between red and black carrot juice.
Calcium and phosphorus content in black carrot juice (61.36 and 45.67 mg/100g) was
significantly higher (p ≤ 0.01) than red carrot juice (47.85 and 25.73 mg/100g). Sodium
content was influenced significantly in the carrot juice. There was almost 66 percent more
sodium content in black (80.45 mg/100g) than red (48.38 mg/100g) carrot juice. Potassium
content was reported to be 274.06 mg/100g in black carrot juice and 263.98 mg/100g in red
carrot juice. Black carrot juice again showed significantly higher magnesium content (21.85
mg/ 100g) than red carrot juice (13.13 mg/100g). Iron content was reported to be 56.62
percent higher and zinc content was almost 60 percent higher in black carrot juice (1.30 and
0.21 mg/100g) in comparison to red carrot juice (0.83 and 0.13 mg/100g). The higher values
of all the estimated minerals in black carrot juice might be attributed to the higher mineral
content of black carrot (Table 3). Olalude et al (2015) who studied physicochemical
composition of carrot juice reported calcium, iron, and phosphorus content of juice as 55.00,
1.67 and 44.33 mg/100g respectively.
Juice blend from black carrot juice had significantly higher value for calcium and
phosphorus (36.20 and 29.69 mg/100g) in comparison to red carrot juice (29.35 and 19.89
mg/100g). When sodium and potassium content were compared, black carrot juice blend
104
Table 28 Mineral content of functional foods developed by utilizing black carrot juice (mg/100g Fresh weight basis)
Red carrot 47.85±1.23 25.73±0.77 48.38±1.22 263.98±5.30 13.13±0.01 0.83±0.03 0.13±0.01
Juice Black carrot 61.36±1.57 45.67±0.52 80.45±1.75 274.06±7.05 21.85±1.2 1.30±0.03 0.21±0.01
t-value 11.73** 37.17** 26.04** 1.98NS 12.59** 19.19** 9.80**

105
Red carrot 29.35±2.07 19.89±1.39 25.87±1.50 203.77±11.15 12.02±0.68 0.35±0.04 0.05±0.00
Juice
Black carrot 36.20±2.79 29.69±1.27 39.20±1.78 213.70±15.02 12.07±0.28 0.58±0.08 0.11±0.00
blend*
t-value 3.41* 9.04** 9.93** 0.92NS 0.13NS 4.45* 19.00**
Red carrot 4.35±0.18 2.17±0.12 4.58±0.22 27.98±0.53 0.93±0.01 0.07±0.00 0.03±0.01
RTS Black carrot 5.56±0.25 4.17±0.52 7.85±0.75 25.66±0.51 1.95±0.05 0.11±0.01 0.05±0.01
t-value 6.80** 6.41** 7.25** 5.46** 34.65** 6.93** 9.26**

again showed significantly higher values (39.20 and 213.70 mg/100g) than red carrot (25.87
and 203.77 mg/100g). Magnesium content of red (12.02 mg/100g) and black (12.07 mg/100g)
carrot juice blend showed a non-significant difference. Red carrot juice blend showed iron
content of 0.35 mg/100g while, black carrot juice blend showed almost 65.71 percent
significant higher iron content (0.58 mg/100g). Further, black carrot juice blend futher
represented significantly higher zinc content (0.11 mg/100g) as compared to red carrot (0.05
mg/100g). The zinc content in black carrot juice blend was two fold higher than juice blend of
red carrot. The mineral content of juice blends were in line with reported mineral content of
fresh carrot juice.
RTS from black carrot had significantly higher value for calcium (5.56 mg/100g) and
phosphorus (4.17 mg/100g) than RTS from red carrot (4.35 and 2.17 mg/ 100g). Sodium and
potassium content was also observed to be higher in RTS developed from black carrot juice
(7.85 and 25.66 mg/100g) than red carrot juice (4.58 and 27.98 mg/100g). Magnesium
content of black carrot RTS was estimated to be 1.95 mg/100g, which was 2 times
significantly higher than red carrot RTS (0.93 mg/100g). Black carrot juice had positive
influence on iron and zinc content (Table 28). Iron content was increased by 57.14 percent
and zinc increased by 66.67 percent in black carrot RTS (0.11 and 0.05 mg/100g) as
compared to red carrot RTS (0.07 and 0.03 mg/100g). Mineral content of RTS positively was
correlated to mineral content of fresh carrot. (Table 3).

Sugar content of carrot juice, juice blend and RTS drink are illustrated in Table 29.
The total sugar, reducing and non-reducing sugar content of red carrot juice (7.76, 3.73 and
4.03 respectively) was reported to be significantly higher than black carrot juice (6.95, 3.36
and 3.56 respectively). It depicted that red carrot juice was sweeter in taste than black carrot
juice. When sugar content of juice blends was compared, non-significant difference was
observed with respect to total sugar, reducing sugar and non-reducing sugar content of red
carrot blend (8.57, 4.88 and 3.69 g/100g respectively) and black carrot juice blend (8.66, 4.68
and 3.98 g/100g respectively). Further, it was observed that addition of kinnow and pineapple
juice did not affect total sugar content of juice blends. Sugar content of kinnow and pineapple
juice dominated the sugar content in juice blends.
Sugar composition of RTS drink is represented in Table 29. Total sugar content of red
carrot RTS (13.73 g/100g) and black carrot RTS (14.33 g/100g) did not differ significantly.
When reducing sugar content was compared, it was reported to be significantly higher in red
carrot (4.63 g/100g) than black carrot RTS (4.16g/100g). However, there was non-significant
difference with respect to non-reducing sugar content of developed RTS. During the
106
preparation of RTS, sugar content was added according to the TSS of carrot juice to a
constant level. Therefore, developed RTS drink showed non-significant difference with
respect to total sugar content. Added sugar is sucrose, which is a form of non-reducing sugar.
TSS of black carrot was slightly lower than red carrot thus slightly higher concentration of
sugar was added to RTS drink developed from black carrot. Therefore, black carrot RTS
exhibited higher non-reducing sugar content than red carrot RTS. The reducing sugar content
was found to be significantly higher in RTS prepared from red carrot than black carrot as
they contain more reducing sugar than black carrot.
Table 29 Sugar content of functional foods developed by utilizing black carrot juice
(g/100g Fresh weight basis)
Products Parameters Total sugars Reducing sugars Non-Reducing sugars
Red carrot 7.76±0.06 3.73±0.03 4.03±0.03
Juice Black carrot 6.95±0.03 3.36±0.02 3.56±0.01
t-value 20.91** 17.77** 24.10**
Red carrot 8.57±0.55 4.88±0.53 3.69±0.10

Juice
Black carrot 8.66±0.67 4.68±0.53 3.98±0.63
blend*
t-value 0.20NS 0.46NS 0.72NS
Red carrot 13.73±0.09 4.63±0.03 9.10±0.12
RTS Black carrot 14.33±0.95 4.16±0.02 10.17±0.93
t-value 1.09NS 22.58** 1.98NS


The bioactive profile of products from red and black carrot juice are detailed in Table
30. Total phenols content of red carrot juice was 13.57 mg/100g whereas, black carrot juice
contained 23 times higher total phenols content (308.8 mg/100g). Total flavonoid content of
black carrot juice (103.43 mg/100g) was found to be 11 folds higher than red carrot juice
(9.04 mg/100g). Anthocyanin content of black carrot juice was found to be 48.34 mg/100g
however, red carrot juice had showed negligible amount of anthocyanins (1.24 mg/100g).
Similar trend was observed with respect to ODH Phenols and flavonols content of red (28.01
and 8.31 mg/100g) and black carrot juice (141.31 and 43.13 mg/100g). Black carrot juice
showed almost 5 folds higher ODH phenols and 3.5 fold higher flavonols content than red
carrot juice. When total carotenoids content was observed, red carrot juice (7.32 mg/100g)
107
Table 30 Bioactive components and antioxidant activity of functional foods developed by utilizing black carrot juice (Fresh weight basis)
Products Parameters Total phenols Total Anthocyanin ODH Phenols Flavonols Total Antioxidant
(mg/100ml) Flavonoids (mg/100g) (mg/100g) (mg/100g) carotenoids acidity (%)
(mg/100g) (mg/100g)
Red carrot 13.57±0.75 9.04±0.93 1.24±0.42 28.01±0.83 8.31±0.16 7.32±0.45 19.35±1.05
Juice Black carrot 308.80±1.55 103.43±1.99 48.34±1.07 141.31±2.14 43.13±0.99 0.93±0.04 45.55±1.32
t-value 296** 74.43** 70.97** 85.50** 60.14** 24.50** 26.91**

108
Red carrot 56.45±1.84 35.26±2.06 0.53±0.03 39.94±2.07 2.71±0.40 3.78±0.40 27.56±1.43
Juice blend* Black carrot 193.67±7.5 83.23±6.49 24.64±2.10 96.28±2.99 9.56±1.20 0.63±0.02 43.04±0.34
t-value 30.67** 11.97** 19.76** 26.93** 9.17** 13.62** 18.24**
Red carrot 3.12±0.31 5.51±0.12 0.54±0.01 2.77±0.13 0.71±0.06 6.32±0.45 21.03±0.52
RTS Black carrot 25.35±1.50 9.83±0.62 15.63±1.07 13.34±0.85 3.83±0.09 0.71±0.04 37.03±1.03
t-value 25.14** 11.85** 24.43** 21.29** 49.96** 21.51** 23.92**

showed significantly higher content than black carrot juice (0.93 mg/100g). Estimation of
antioxidant activity revealed that black carrot juice exhibited significantly higher antioxidant
activity (45.55 %) than red carrot juice (19.35 %). Total phenolic content of red and black
carrot juice blend are depicted in Table 30. Total phenols in black carrot juice blend (193.67
mg/100g) was observed to be 3 folds significantly higher than juice blend developed from
red carrot juice (56.45 mg /100g). Similar trend was observed for total flavonoids content in
juice blends. Flavonoids content of black carrot juice blend was estimated to be 82.23
mg/100g, which was 2.4 fold higher than the red carrot (35.26 mg/100g). Utilization of black
carrot juice for development of juice blend resulted in significant higher content of
anthocyanins (24.64 mg/100g) however, a very low amount was reported in juice blend
developed from red carrot (0.53 mg/100g). ODH Phenol and flavonols content of red and
black carrot juice blend followed the similar trend. Black carrot juice blend showed 2.4 times
higher ODH phenol (96.28 mg/100g) and 3.5 fold higher flavonols content (9.56 mg/100g) in
comparison to red carrot juice blend (39.94 and 2.71 mg/100g). For total carotenoids content,
red carrot juice blend depicted significantly higher values (3.78 mg/100g) than black carrot
juice blend (0.63 mg/100g). The antioxidant capacity of fruits and vegetables largely depends
upon a plethora of individual antioxidants or combined effect of antioxidants (Wang et al
1996). Antioxidant activity of red carrot juice blend was found to be 27.56 percent where as
black carrot juice blend showed significantly higher antioxidant activity (43.04 percent). The
present findings were in accordance with Khandare et al (2011) who, reported 504 mg/l
anthocyanin content and 48mol TE/mL of antioxidant activity in fresh black carrot juice.
The effect of black carrot juice incorporation on bioactive components of RTS has
been described in Table 30. Total phenolic content of red carrot RTS was found to be 3.12 mg
/100g however, eight fold higher phenolic content (25.35 mg/100g) was observed in black
carrot RTS. Total flavonoids content of red carrot RTS was found to be 5.51 mg/100g
whereas, black carrot RTS showed almost 2 times higher content (9.83 mg/100g). The data
revealed that RTS developed with black carrot juice contained almost 29 times higher
anthocyanin content (15.63 mg/100g) while, a very low level of anthocyanins were detected
in red carrot RTS (0.54 mg/100g). Similar trend was observed with respect to ODH phenol
and flavonols content of red carrot (2.77 and 0.71 mg/100g) and black carrot RTS (13.34 and
3.83 mg/100g). Carotenoids content of developed carrot RTS is presented in Table 30. RTS
prepared from red carrot juice showed significantly higher values (6.32 mg/100g) than black
carrot (0.71 mg/ 100g). Antioxidant activity was observed to be 1.8 times higher in RTS
prepared from black carrot juice (37.03 %) as compared to red carrot juice (21.03 %). In all
three juice products, all the bioactive compounds (except for total carotenoids) were found to
be significantly higher in black carrot juice products than red carrot.
109
350 120
308.8 103.43
300 100
83.23

Total phenols (mg GAE/100g)
250
80
193.67
200
60
150
40
100
20
50 9.83
25.35
0
0 Juice Juice blend* RTS
Juice Juice blend* RTS Total flavonoids content of functional
Total phenols content of functional foods foods developed by utilizing black carrot
developed by utilizing black carrot juice juice
60 50
45.55
45 43.04
50 48.34
40
37.03
35
40
30
30 25
24.64
20
20
15.63 15
10
10
5
0 0
Juice Juice blend* RTS Juice Juice blend* RTS
Anthocyanins content of functional foods Antioxidant activity of functional foods
developed by utilizing black carrot juice developed by utilizing black carrot juice

functional foods developed by utilizing black carrot juice.
110
This significant variation between the red and black carrot juice products might be attributed
to higher bioactive compound content of black carrots (Table 5). Antioxidant activity was also
observed to be significantly higher in black carrot juice products than red carrot. It could be
attributed to higher polyphenol content of black carrot. Kapoor (2014) had reported a positive
correlation between anthocyanins and antioxidant activity. A positive correlation was also
observed between total phenolic content and antioxidant activity (Duddone et al 2009). It
shows that phenolic compounds and anthocyanins might be the main components responsible
for higher antioxidant activity of black carrot juice products. Jakobek et al (2007) had also
found positive correlation of total phenolic content with antioxidant activities of red fruit
juices rich in anthocyanins. Estimation of polyphenols and antioxidant activity revealed that
black carrot juice had the highest total phenols, flavonoids and anthocyanin contents followed
by juice blend and lowest was observed in RTS drink. Similar trend was observed with
respect to antioxidant activity of functional foods developed by utilizing fresh black carrot
juice (Figure 4).
4.3.7 Vitamin content (Ascorbic acid and β-carotene)
The ascorbic acid and β-carotene content of juice, juice blend and RTS drink are
illustrated in Table 31. It can be inferred from the data that ascorbic acid content of red carrot
juice (1.95 mg/100g) was non-significantly different from black carrot juice (1.73 mg/100g).
However, red carrot juice had significantly higher amount of β-carotene content (18.36
mg/100g) as compared to black carrot juice (1.10 mg/ 100g). β-carotene, the precursor of pro-
vitamin A is major carotenoid found in red carrots which provides red carrots its colour.
However, this carotenoid is present in negligible amount in black carrot (Table 6). Kaur and
Aggarwal (2015) reported slightly lower values for ascorbic acid (1.74 mg/100g) and β-
carotene (9.31 mg/100g) in thermally treated carrot juice. Ascorbic acid and β-carotene are
heat sensitive vitamins thus, lower values were observed in thermal processed carrot juice
than values of fresh juice.
In juice blends, non-significant difference was observed with respect to ascorbic acid
content of red carrot (37.63 mg/100g) and black carrot juice blend (36.54 mg/100g).
However, ascorbic acid content increased 18 times in red carrot juice blend and almost 21
times in black carrot juice blend as compared to fresh juice. β-carotene was observed 6.95
mg/100g in red carrot juice blend and 0.95 mg/100g in black carrot juice blend, with a
significant difference (p < 0.05). The reduction was almost 3 times in red carrot juice blend,
when compared with fresh red carrot juice however, not much reduction was observed in
black carrot juice blend. Jan and Masih (2012) reported 1.59 mg/100g β-carotene and 45.45
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mg/100g ascorbic acid content in juice blend developed by 50 percent pineapple, 20 percent
carrot and 30 percent orange juice.
Table 31 Ascorbic acid and β-carotene content of functional foods developed by utilizing
black carrot juice (mg/100g Fresh weight basis)
Products Ascorbic acid β-carotene
Red carrot 1.95±0.30 18.36±0.13
Juice Black carrot 1.73±0.05 1.10±0.04
t-value 1.47 NS 219.79**
Red carrot 37.63±1.39 6.95±0.64

Juice
Black carrot 36.54±1.47 0.95±0.12
blend*
t-value 0.93 NS 16.07**
Red carrot 3.77±0.09 2.86±0.13
RTS Black carrot 4.05±0.67 0.13±0.04
t-value 0.51NS 34.76**

*Juice blend with 50 percent red/black carrot juice.
Table 31 shows the ascorbic acid and β-carotene content of RTS. There was non-
significant difference with respect to ascorbic acid content of red carrot (3.77 mg/100g) and
black carrot RTS (4.05 mg/100g). Afreen et al (2016) developed Ready-To-Serve (RTS)
beverage from carrot with sour-orange juices and observed ascorbic acid content to be 5.00
mg/100g in RTS from 100 percent carrot juice. β-carotene content of red carrot RTS (2.86
mg/100g) was significantly higher however, negligible amount was observed in black carrot
RTS (0.13 mg/100g).
Juice and juice blends were developed to be consumed in fresh form thus, only RTS
from black carrot juice was studied for storage stability. Table 32 describes the effect of
storage on quality of RTS developed from black carrot juice. TSS of the products represents
the index of sweetness. The TSS increased during total period of storage. The increase in TSS
during storage may be possibly due to hydrolysis of starch into sugar. For RTS a slightly
increase in TSS during storage is desirable for better quality. The initial TSS content of black
carrot RTS was 11.200 brix, which increased to 11.7 by the end of storage period (60 days).
The results are in line with Zeeshan et al (2018) Deka and Sethi (2001) as they also found an
increasing trend in TSS during storage while preparing lime-aonla, and mango pineapple
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spiced RTS. Acidity is an important parameter because tartness is a major factor in
acceptability of RTS drink. A gradual significant increase was observed for titratable acidity
during total period of storage. The titratable acidity increased from 0.62 to 0.67 over 60 days
of storage period. Conn and Stumpt (1976) reported that pectin may increase the acidity of
products, hence the increase in acidity during storage might be contributed to degradation of
pectin substances. The data on overall acceptability revealed that acceptability gradually
decreased during total period of storage. The decline in overall acceptability was significantly
affected by storage interval. Microbial evaluation of the black carrot RTS revealed that total
plate count and yeast and mold count increased over the storage period. Total plate count and
yeast and mold count were reported as 1.02 cfu/ml and 0.50 after 60 days. Overall
acceptability score reduced from 8.30 to 8.00 over 60 days of storage period. However,
acceptability scores were found to be in highly acceptable range (as per 9 point hedonic scale)
by the end of the storage period. The results were in accordance with Zeeshan et al (2018)
who studied storage stability of kinnow-carrot juice mixed RTS beverage.
Table 32 Shelf life stability of RTS drink developed by utilizing black carrot juice
Storage TSS (°Brix) pH Acidity (%) TPC YMC Overall

period (log10cfu/g) (log10cfu/g) acceptability
(days)
0 11.20±0.02c 5.00±0.03a 0.62 ±0.02b nd nd 8.30±0.05a
30 11.40±0.00bc 4.85±0.01b 0.64±0.00ab 1.00±0.00b 0.25±0.00b 8.15±0.02b
60 11.70±0.00a 4.69±0.00c 0.67±0.01a 1.02±0.00a 0.50±0.01a 8.00±0.05c

Value are mean ± SD, Value in columns followed by different superscript differ significantly at 5 %
level.
4.4 Development and evaluation of functional foods by utilizing black carrot

concentrate
Three dairy products namely ice cream, yogurt and buttermilk were selected for
modification to develop functional food products using black carrot concentrate.

The sensory evaluation of developed black carrot concentrate incorporated dairy products
are illustrated in Table 33 to 35.
Ice cream
The results of the sensory evaluation of the ice cream samples are depicted in Table
33. Fortifying ice cream with black carrot concentrate had a significant effect on all sensory
properties. Incorporation of black carrot concentrate has significant effect on appearance and
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colour scores of ice cream. Appearance scores were ranged between 8.30 to 8.50 and colour
scores ranged between 8.00 to 8.45. The highest score was determined for experimental
sample with 7.5 percent of black carrot concentrate. Purple colour of ice cream with black
carrot concentrate was comparable to ice cream with blue berry extract. Non-significant
difference was observed with respect to texture scores in the treatments. The scores for
flavour and taste did not change much up to 7.5 percent incorporation of black carrot
concentrate. However, a sudden fall in scores were observed in ice cream sample with 10
percent juice concentrate incorporation. At 10 percent level, flavour of black carrot
concentrate became noticeable, which was not desirable into the ice cream samples. The
flavour and taste scores directly influenced the overall acceptability of the ice cream samples.
The overall acceptability scores ranged from 7.50 to 8.25, being highest in sample with 7.5
percent black carrot concentrate and lowest at 10 percent level. Therefore, for further study,
sample with 7.5 percent black carrot concentrate was selected and stored at -200C
temperature.
Table 33 Organoleptic evaluation of ice cream
Overall
Ice cream Appearance Colour Texture Flavour Taste
acceptability
Control 8.50 8.30 8.20 8.10 8.00 8.10
5.0 8.30 8.10 8.25 8.00 8.05 8.20
Experimental
7.5 8.50 8.45 8.30 8.01 8.20 8.25
(%)
10.0 8.35 8.00 8.10 7.80 7.70 7.50
χ2 value
12.29* 10.10* 1.23 NS 9.52* 11.73* 9.71*
Control – Product developed with standard recipe
Experimental- product developed by incorporating black carrot concentrate in standard recipe.
Yogurt
Table 34 depicts the scores for sensory attributes of developed yogurt. The
appearance and colour scores decreased significantly from 8.50 to 6.50 and 8.50 to 6.60 as the
level of black carrot concentrate was increased in the yogurt samples. The control sample had
highest scores for appearance and colour (8.50) followed by experimental sample with 5
percent (8.10 and 8.20) and 7.5 percent black carrot concentrate (8.00 and 7.80). The scores
for consistency of yogurt samples decreased with increase in the level of black carrot
concentrate into the samples. Highest scores were observed in control (8.50) followed by
yogurt sample with 5 and 7.5 percent (8.10 and 8.00) black carrot concentrate. A significant
fall in consistency scores was observed in ice cream sample with 10 percent level of
incorporation (6.50). Similar trend was observed for flavour and taste scores of yogurt
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samples. All the sensory scores were found to be significantly lower in sample with 10
percent level of black carrot concentrate incorporation however, the scores ranged between
7.80 to 8.50 upto 7.5 percent incorporation level. The overall acceptability scores ranged from
8.20 to 6.50. The control sample scored highest (8.20) followed by sample with 5 and 7.5
percent level of black carrot concentrate incorporation (8.00 and 7.80) and lowest scores were
observed at 10 percent level (6.50). At this level, the flavour and taste of black carrot
concentrate became more prominent and pecular which affected all the sensory parameters.
However, up to 7.5 percent level of incorporation product was found to be highly acceptable.
Therefore, yogurt sample with 7.5 percent black carrot concentrate was selected and stored at
refrigerated temperature (4 0C) in airtight plastic container for further analysis.
Table 34 Organoleptic evaluation of yogurt
Overall
Yogurt Appearance Colour Consistency Flavour Taste
acceptability
Control 8.50 8.50 8.50 8.20 8.15 8.20
5.0 8.10 8.20 8.10 7.85 8.05 8.00
Experimental
7.5 8.00 7.80 8.00 7.80 7.85 7.80
(%)
10.0 6.50 6.60 6.50 6.40 6.65 6.50
χ2 value
(Kruskal–Wallis 18.06* 20.47** 14.02** 12.85** 12.54** 15.42**
test)
Buttermilk
The scores for sensory attributes of buttermilk are described in Table 35. The
appearance and colour scores ranged from 7.50 to 8.25 and 7.75 to 8.40 respectively. Highest
scores for appearance and colour (8.25 and 8.35) were observed for buttermilk sample with
7.50 percent black carrot concentrate and least were observed for the sample with 12.50
percent juice concentrate incorporation (7.50 and 7.75). Although scores did not vary much
among the treatments, sample with 7.5 percent was observed to be best with regard to its
appearance and colour. The acceptability scores for consistency ranged from 8.15 to 8.35
however, non-significant difference was observed. When scores for flavour and taste were
compared, a gradual decrease was observed after 10 percent incorporation level (7.80 and
8.10) which further reduced to 7.50 and 7.80 at 12.50 percent level. The scores for flavour
and taste was found to be highest at 7.5 percent level and lowest was observed in sample with
12.5 percent black carrot concentrate. It might be due to unnoticeable flavour and taste of
black carrot concentrate in buttermilk upto 7.5 percnet level of incorporation. However, after
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10 percent level of incorporation, flavour and taste of black carrot concentrate became more
prominent which was not liked very much by the panelist. Overall acceptability scores
followed the similar trend. Highest-values were observed in samples with 7.5 percent black
carrot concentrate (8.40) followed by sample with 5 percent juice concentrate (8.20) and
control (8.10). Lowest scores were observed for sample with 12.5 percent juice concentrate
(7.65). Therefore, buttermilk sample with 7.5 percent black carrot concentrate was selected
and stored at refrigerated temperature (4 0C) in airtight glass bottles for further analysis.
Table 35 Organoleptic evaluation of buttermilk
Buttermilk Appearance Colour Consistency Flavour Taste Overall

acceptability
Control 8.00 8.20 8.30 8.05 8.50 8.10
5.0 8.20 8.40 8.25 8.10 8.30 8.20
Experimental 7.5 8.25 8.35 8.35 8.20 8.50 8.40

(%) 10.0 8.00 8.05 8.15 7.80 8.10 7.80
12.5 7.50 7.75 8.20 7.50 7.80 7.65
χ2 value
11.11* 9.45* 2.35 NS 10.01* 9.52* 12.69**
Dairy products were successfully developed by incorporating black carrot concentrate

at 7.5 percent level (Table 36), which were stored for further evaluation.
Table 36 Acceptability level of black carrot concentrate in developed products
Ice cream 7.5
Yogurt 7.5
Buttermilk 7.5

Physicochemical properties of ice cream, yogurt and buttermilk is described in Table
37. Incorporation of black carrot concentrate in ice cream significantly affected the TSS 0
brix, acidity, brix acid ratio and pH. The TSS was significantly higher in experimental sample
(26.86 0Brix) as compared to control (25.38 0Brix). This might be attributed to higher TSS of
black carrot concentrate (400 brix). Addition of black carrot concentrate significantly caused a
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significant increase in acidity of experimental sample (0.23 %) in comparison with control
(0.16 %). This increase in acidity resulted due to higher acidity of black carrot concentrate.
The pH of control ice cream was 6.60, which was slightly higher than experimental sample
(6.41) however, non-significant difference was observed. The results are in accordance with
Kaur (2014) who reported that Incorporation of ginger juice significantly (p<0.01) increased
the titratable acidity and decreased pH. Similar results were also reported by Hwang et al
(2009) in grape wine lees and mulberry. Temiz and Yesilsu (2010) also reported similar
results in grape pekmez ice cream. Brix/acid ratio of control (158.58) was significantly higher
than experimental ice cream (116.78).
Table 37 Physicochemical characteristics of functional foods developed by

incorporating black carrot concentrate
Products TSS (0brix) Acidity (%) Brix/ acid ratio pH
Control 25.38±0.34 0.16±0.00 158.58±1.50 6.60±0.10
Ice cream Experimental 26.86±0.51 0.23±0.01 116.78±2.03 6.41±0.09
t-value 4.18* 7.56** 54.43** 2.43NS
Control 8.11±0.30 0.61±0.03 13.32±1.02 4.13±0.02
Yogurt Experimental 10.30±0.70 0.51±0.05 20.37±3.07 4.52±0.19
t-value 4.98** 2.97* 3.77* 3.54*
Control 1.60±0.07 0.62±0.01 2.58±0.07 4.83±0.01
Buttermilk Experimental 2.50±0.10 0.58±0.01 4.31±0.10 4.96±0.01
t-value 12.77** 4.90** 24.55** 14.70**

Experimental- product developed by incorporating 7.5 percent black carrot concentrate in standard
recipe.
Yogurt with 7.5 percent black carrot concentrate depicted significantly higher TSS
value (10.30 brix) as compared to control (8.110 brix). Higher TSS might be attributed to high
TSS (400 brix) of black carrot concentrate. Black carrot concentrate incorporation in yogurt
had significant effect on acidity and pH value after incubation. Yogurt added with 7.5 percent
juice concentrate had significantly higher pH value (4.52), lower acidity (0.51 % LA) than
control (4.13, 0.61 % LA). Variation in pH and acidity could be attributed to the higher lactic
acid content of control. Brix/acid ratio of experimental yogurt (20.37) was significantly higher
than control (13.32).
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A similar trend was observed with respect to TSS, acidity, brix/ acid ratio and pH
value of developed buttermilk. The control of buttermilk had 1.600 brix TSS and experimental
sample showed TSS of 2.500 brix with significance difference. The control sample showed
significantly higher acidity (0.62 % LA) and lower pH (4.83) as compared to buttermilk with
7.5 percent black carrot concentrate (0.58 % LA and 4.96). Brix acid ratio of experimental
buttermilk (2.58) was significantly higher than control (4.31), which suggested that
experimental buttermilk was sweeter and less acidic as compared to control. Mudgil and
Barak (2016) who developed functional buttermilk by soluble fibre fortification also observed
similar results.
Incorporation of black carrot concentrate in ice cream significantly affected the

moisture, protein, fat, fibre, ash and carbohydrate content (Table 38). The total solids (or
moisture content) play an important role in controlling the ice cream quality. The control
sample had 64.17 percent moisture, which was found to be significantly higher (68.23 %) in
sample with incorporation of 7.5 percent juice concentrate. The moisture content increased
due to low solids and high moisture content of black carrot concentrate. These results are in
accordance with Kaur (2014) who reported that moisture decreased significantly (p< 0.01)
with increase in level of ginger juice. Similar observation was reported by Pinto et al (2006)
and Samahy et al (2009) in ice cream with ginger shreds and cactus pear pulp respectively.
The addition of black carrot concentrate significantly (p<0.01) reduced the protein and
elevated the ash content. The protein content was found to be the 5.83 percent in control and
5.16 percent in experimental sample. Being deficient in total protein, black carrot juice
decreased the overall protein content. Goraya (2013) found the reduction in protein content of
the ice cream with increased levels of amla shreds and pulp as amla contained meager amount
of protein. Earlier, Pinto et al (2004) and Pinto et al (2006) also reported similar results with
ginger shred and juice ice cream. Ash content was found to be significantly higher in sample
with 7.5 percent black carrot concentrate (1.12 %). Addition of strawberry pulp, fig paste,
ginger shreds and juice, grape and mulberry pekmez, amla shreds and pulp increased the ash
content in ice cream (Bajwa et al 2003, Murtaza et al 2004a, Pinto et al 2004, Temiz and
Yesilsu 2010, Goraya 2013 and Kaur 2014). The fat content decreased significantly in
experimental ice cream (10.06 %) when compared to control (11.23 %). This was due to the
low fat of black carrot juice (0.23 per cent).
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Table 38 Proximate composition of functional foods developed by incorporating black carrot concentrate (% Fresh weight basis)
Products Moisture Protein Fat Crude fiber Total ash Carbohydrate
Control 64.17±1.18 5.83±0.03 11.23±0.03 nd 0.83±0.01 17.93± 1.24
Ice cream Experimental 68.23±1.28 5.16±0.02 10.06±0.01 0.11±0.01 1.12±0.03 15.30±1.31
t-value 4.10* 30.45** 59.50** 34.00** 2.98* 2.53NS

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Control 63.62±0.31 4.89±0.02 4.53±0.10 nd 0.93±0.01 26.03±0.43
Yogurt Experimental 65.59±0.19 4.54±0.00 3.88±0.09 0.14±0.01 1.12±0.01 24.73±0.29
t-value 9.38** 29.40** 8.01** 24.25** 23.27** 5.73*
Control 85.59±1.21 1.23±0.03 0.04±0.00 nd 0.20±0.01 12.94± 1.25
Buttermilk Experimental 86.72±1.01 0.96±0.02 0.02±0.00 0.03±0.00 0.26±0.00 12.01± 1.03
t-value 1.24NS 12.97** 4.24* 10.00** 9.50** 0.99NS

Control – Product developed with standard recipe, Experimental- product developed by incorporating 7.5 percent black carrot concentrate in standard recipe.
The results are in concordance with Bajwa et al (2003), Murtaza et al (2004a), Pinto
et al (2004) and Temiz and Yesilsu (2010) who observed that fat content in ice cream
decreased on addition of strawberry pulp, figs, ginger shreds, grapes and mulberry pekmez
respectively. In control sample of ice cream, fibre content was not detected because milk and
milk products are deficient in it. On inclusion of black carrot concentrate, the fibre content
increased significantly, which was observed to be 0.11 per cent. Inclusion of black carrot
concentrate contributed to soluble fibre in ice cream. The calculated value of carbohydrate
was found to be 17.93 percent in control and 15.30 percent in experimental ice cream.
The moisture, protein, fat, crude fibre, ash and carbohydrates were determined for the
control yogurt and black juice concentrate incorporated yogurt as indicated in Table 38. It
could be noticed that supplementation of yogurt with black carrot concentrate was associated
with the increase of moisture (65.59 %), fibre (0.14 %) and ash content (1.12 %). This
increase in moisture, fibre and ash content was due to relative high content of these nutrients
in black carrot concentrate. However, protein and fat content was observed to be significantly
high in control (4.89 and 4.53%) as compared to experimental yogurt (4.54 and 3.88 %). The
decrease in protein and fat content was due to relative low content of these nutrients in black
carrot concentrate. Yadav et al (2016) who developed yogurt by incorporating beetroot
powder obtained similar results.
Proximate composition of buttermilk is described in Table 38. Non-significant
difference was observed with respect to moisture content of buttermilk sample. Protein
content was significantly higher in control (1.23 %) as compared to experimental buttermilk
(0.96 %). Crude fibre content was found to be 0.03 percent in buttermilk incorporated with
7.5 percent black carrot concentrate while, in control crude fibre was not detectible. Total ash
content of experimental buttermilk (0.26 %) was found to be 30 percent higher than control
(0.20 %). However, non-significant difference was observed for carbohydrate content of
control and experimental sample. This decrease in protein and fat content and increase in total
ash content was due to relative content of these nutrients in black carrot concentrate.
Table 39 shows the comparison in the mineral contents of the ice cream sample. The
contents of calcium, sodium, potassium, magnesium and iron in black carrot concentrate
incorporated ice cream (182.97, 62.80, 171.35, 18.23 and 1.38 mg/100g respectively) samples
were significantly higher than control (176.30, 42.30, 161.44, 13.81 and 1.01 mg/100g
respectively). However, non-significant differences were found in terms of the element
contents, such as phosphorus and zinc content of control (108.00 and 5.30 mg/100g) and
experimental ice cream (113.06 and 4.96 mg/100g). The increase in these mineral content
might be because of the higher content of respective element in black carrot concentrate. As
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Table 39 Mineral content of functional foods developed by incorporating black carrot concentrate (mg/100g Fresh weight basis)
Ice cream Control 176.30±1.12 108.00±3.05 42.30±3.36 161.44±2.64 13.81±1.37 1.01±0.20 5.30±0.45
Experimental 182.97±0.81 113.06±2.08 62.80±2.23 171.35±3.05 18.23±0.67 1.38±0.08 4.96±0.23
t-value 8.34** 2.37NS 8.81** 4.26* 5.02** 2.98* 1.17NS
Yogurt Control 125.63±5.27 88.63±2.11 30.63±2.02 127.63±4.06 7.83±0.80 0.19±0.01 0.93±0.03

121
Experimental 129.67±4.10 89.12±2.86 50.38±2.41 188.63±7.02 12.36± 1.01 1.08±0.02 0.86±0.01
t-value 1.05NS 0.24NS 10.88** 13.03** 6.09* 68.94** 3.83*
Buttermilk Control 29.06±0.44 20.76±1.11 7.21±0.39 30.53±1.11 1.79±0.22 0.04±0.00 0.22±0.01
Experimental 30.67±1.09 22.23±0.66 11.82±1.17 28.31±1.13 2.89±0.19 0.26±0.02 0.20±0.01
t-value 2.37NS 1.97NS 6.47** 2.42NS 6.55** 19.05** 2.45NS

Control – Product developed with standard recipe, Experimental- product developed by incorporating 7.5 percent black carrot concentrate in standard recipe.
black carrot juice was used in concentrated form, mineral content also increased in the
concentrated juice.
Mineral content of developed yogurt is represented in Table 39. Experimental sample

did not show significant difference with respect to calcium (129.67 mg/100g) and phosphorus
content (89.12 mg/100g) in comparison to control (125.63 and 88.63 mg/100g). As black
carrot is also a very good source of calcium and phosphorus, it compensated the replaced
amount of calcium and phosphorus content in experimental yogurt. Sodium and potassium
content increased significantly with supplementation of black carrot concentrate. Sodium and
potassium content increased by 1.6 and 1.5 times (50.38 and 188.63 mg/100g) in
experimental yogurt than that of control (30.63 and 127.63 mg/100g). When magnesium and
iron contents were compared, experimental yogurt showed 58 percent higher magnesium and
6.5 fold higher iron content than control. On contrary, zinc content was observed to be
significantly higher in control (0.93 mg/100g) than experimental yogurt (0.86 mg/100g). It
might be attributed to lower content of zinc in black carrots in comparison to milk and milk
products.
Table 39 illustrates variability of mineral content between control and experimental

buttermilk. Calcium, phosphorus and zinc content was not changed significantly in black
carrot juice incorporated buttermilk. However, sodium, potassium, magnesium and iron
content increased significantly in experimental buttermilk in comparison to control. The
higher values of these estimated minerals in experimental buttermilk might be attributed to
the higher content of respective minerals in black carrot (Table 3).
Sugar content of ice cream, yogurt and buttermilk are illustrated in Table 40. There
was non-significant difference between the total sugars, reducing and non-reducing sugars
content of experimental (25.36, 5.75 and 19.61) and control (24.65, 5.25 and 19.40
respectively) ice cream. It might due to the high sugar content of black carrot concentrate,
which replaced the substituted amount of sugar in experimental ice cream sample.
When sugar content of yogurt was compared, experimental yogurt depicted

significantly higher total sugars (5.35 %) and non-reducing sugars (2.61 %) than control (3.11
and 2.40 %) however, non-significant difference was observed for reducing sugars. Black
carrot concentrate had 400 brix TSS, which depicted its high sugar content, thus total sugar
content significantly increased in yogurt sample with replaced black carrot concentrate.
However, yogurt is good source of lactose, which is a reducing sugar, thus supplementation
with black carrot concentrate at 7.5 percent level did not make significant difference for
reducing sugar content in yogurt samples.
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A similar trend was observed for sugar content of black carrot juice supplemented
buttermilk. Total sugars and non-reducing sugars content increased significantly (1.29 and
0.69 g/100g) with supplementation of black carrot concentrate into buttermilk in comparison
to control (0.73 and 0.57). A non-significant difference was observed with respect to reducing
sugar content of buttermilk samples. The results were in agreement with Hernandez and Park
(2014) who evaluated macro and trace mineral concentrations in yogurt.
Table 40 Sugar content of functional foods developed by incorporating black carrot

concentrate (g/100g Fresh weight basis)
Products Total sugars Reducing sugars Non-Reducing sugars
Control 24.65±1.09 5.25±0.33 19.40±0.76
Ice cream Experimental 25.36±1.06 5.75±0.52 19.61±0.54
t-value 0.81NS 1.41NS 0.39 NS
Control 3.11±0.50 2.40±0.47 0.71±0.03
Yogurt Experimental 5.35±0.49 2.61±0.40 2.74±0.09
t-value 5.54** 0.59NS 37.06**
Control 0.73±0.03 0.57±0.02 0.16±0.01
Buttermilk Experimental 1.29±0.22 0.60±0.03 0.69±0.19
t-value 4.37* 1.44NS 4.83**

NS - Non-significant,
Experimental- product developed by incorporating 7.5 percent black carrot concentrate in standard
recipe.
The bioactive profile of products from control and products supplemented with 7.5 %
black carrot juice are detailed in Table 41.
The bioactive compounds and antioxidant activity increased significantly (p<0.01)

with the addition of black carrot concentrate into ice cream. Total phenols and flavonoids
were observed to be 14.32 and 4.02 mg/100g in control, however, significantly higher values
were observed (513.63, 139.21 mg/100g) for experimental ice cream. Anthocyanins were not
detected in control however concentration was 98.09 mg/100g in black carrot ice cream. ODH
phenols and flavonols were estimated to be 212.73 and 35.44 mg/100g in experimental ice
cream, however significantly lower amounts (5.32, 2.32 mg/100g) were observed in control.
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Table 41 Bioactive components and antioxidant activity of functional foods developed by incorporating black carrot concentrate (mg/100g Fresh
weight basis)
Products Total phenols Total Flavonoids Anthocyanin ODH Phenols Flavonols Antioxidant acidity (%)
Control 14.32±1.32 4.02±0.96 nd 5.32±0.55 2.32±0.53 24.73±1.37
Ice cream Experimental 513.63±57.15 139.21±12.33 98.09±11.31 212.73±23.24 35.44±3.81 73.56±3.09
t-value 15.13** 18.93** 15.02** 15.45** 14.91** 25.02**
Control 19.36±1.03 10.36±0.93 nd 12.13±1.01 5.36±0.36 55.68±2.00

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Yogurt Experimental 544.30±61.99 165.91±18.39 113.27±10.41 237.20±21.38 41.65±5.93 87.34±3.35
t-value 14.67** 14.63** 18.85** 18.85** 18.21** 10.58**
Control 4.44±0.86 2.23±0.44 nd 2.80±0.35 1.15±0.50 38.65±1.89
Buttermilk Experimental 117.19±11.26 32.39±2.56 24.52±2.41 48.80±3.19 9.79±1.26 63.06±2.23
t-value 17.29** 20.11** 17.62** 24.83** 11.04** 14.46**

Control – Product developed with standard recipe, Experimental- product developed by incorporating 7.5 percent black carrot concentrate in standard recipe
The antioxidant activity was found to be significantly higher in sample with 7.5 percent
concentrate (73.56 %) as compared to control (24.73 %).
The results were in accordance with Teh et al (2005) and Cam et al (2013) who found
increase in antioxidant activity with the addition of frozen blue berry and pomegranate peel
phenolics and pomegranate seed oil in ice cream. It might be attributed to high polyphenol
compounds of pomegranate peels (Negi et al 2003, Cam and Hisil 2010). Ice cream made
with aqueous fraction from green, gold flesh of kiwi fruit also showed high concentration of
phenolic substances (Waterhouse et al 2013). Hwang et al (2009) observed significant
increase of total phenolic amount in ice cream with the addition of grape wine lees.
The results presented in Table 41 indicated that there was a significant difference (p
<0.01) between the control and experimental sample of yogurt with respect to total phenols,
total flavonoids, ODH Phenols and flavonols content. The total phenols was estimated to
be 19.36 mg GAE/100g in control yogurt whereas exceptionally high content (544.30 mg
GAE/100g) was observed in black carrot incorporated yogurt depicting nearly 28 fold
difference. The flavonoid content showed a similar trend to that of total phenolic
content. Black carrot concentrate incorporated yogurt (7.5 % level) showed 16 times
higher flavonoid content (165.91 mg/100g) than control (10.36 mg/100g).
Anthocyanins were not detectable in control however, experimental yogurt showed
113.27 mg/100g of anthocyanin content. Analysis of ODH phenols and flavonols content
showed 19 fold higher ODH phenol content and 8 times higher flavonols content in
experimental yogurt (237.20 and 41.65 mg/100g) than control. This shows that yogurt
contained trace amounts of phenolic compounds probably originated from the milk used.
O‘Connell and Fox (2001) reported that phenolic compounds may be found in milk arising
from animal feeds, amino acid catabolism, and/or contamination from environment.
Additionally, it is possible that formation of phenolic compounds during the pasteurization of
milk as a result of Maillard reaction. Antioxidant activity of control was observed to be as
55.68 percent whereas significantly higher activity was reported for experimental yogurt
(87.34 %).
Similar trend was observed for bioactive compound profile of control and
experimental buttermilk. Total phenolic content of control was found to be 4.44 mg GAE
/100g however, 25 folds higher phenolic content (117.19 mg/100g) was observed in
experimental buttermilk. A comparison of total flavonoids content showed that control had
2.23 mg/100g flavonoids whereas, experimental buttermilk showed almost 15 times higher
content (32.39 mg/100g). Similar trend was observed with respect to ODH phenol and
flavonols content of control (2.80 and 1.15 mg/100g) and experimental (48.80 and 9.79
125
700 200
165.91
[VALUE
]0 180
600
513.63
160 139.21

500 140
120
400
100
300
80
200 60
117.19 40 32.39
100
20
0 0
Ice cream Yogurt Buttermilk Ice cream Yogurt Buttermilk
Total phenol content of functional foods Total flavonoids content of functional
developed by utilizing black carrot foods developed by utilizing black carrot
concentrate concentrate
140 100
87.34
113.27 90
120
98.09 80 73.56
100 70 63.06
60
80
50
60
40
40 30
24.52
20
20
10
0 0
Ice cream Yogurt Buttermilk Ice cream Yogurt Buttermilk
developed by utilizing black carrot developed by utilizing black carrot
concentrate concentrate

functional foods developed by utilizing black carrot concentrate.
126
mg/100g). The data revealed that buttermilk developed with 7.5 percent black carrot
concentrate contained 24.52 mg/100g anthocyanin content however it was not detected in
control. Antioxidant activity was observed to be 1.6 times higher in experimental sample of
buttermilk (63.06 %) than control (38.65 %) with significance difference. Estimation of
polyphenols and antioxidant activity revealed that yogurt had the highest total phenols,
flavonoids and anthocyanin contents followed by ice cream and lowest was observed in
buttermilk. Similar trend was observed with respect to antioxidant activity of functional foods
developed by utilizing fresh black carrot concentrate (Figure 5). This is in agreement with
Prior et al (1998) who illustrated a linear relationship between total antioxidant
capacity and flavonoid and phenolic contents.
The data on effect of storage period on different quality attributes of ice cream is
presented in Table 42. There was a non-significant gradual increase in total solids during
storage. This may be due to loss of moisture content from samples. It increased from 31.77 to
32.56 percent in experimental sample. Bajwa et al (2003) reported a significant decline in
moisture content of ice cream with strawberry pulp during storage. Storage caused an increase
in total solids of fig paste incorporated ice cream (Murtaza et al 2004a). The results are also in
accordance with Abdullah et al (2003) who observed an increase in total solid content of ice
cream with soy milk and skim milk blends during storage of 30 days. During storage period,
acidity of black carrot ice cream samples increased and pH decreased significantly (Table 42).
The acidity of ice cream samples was increased from 0.230 to 0.250 percent at the end of 60
days of storage period. The increase in acidity during storage might be due to formation of
lactic acid by lactic acid bacteria (Murtaza et al 2004). Acidity of yogurt ice cream was found
to be increased during storage (Singh et al 2006) due to loss of moisture and resultant increase
in lactic acid in ice cream. There was significant gradual decline in pH values of ice cream
during storage period. Ice cream sample had pH of 6.41 on zero days which declined 0.62
percent (6.37) at end of storage period. This was due to increase in lactic acid formed by
lactic acid bacteria. Bajwa et al (2003) observed a decrease of 2.71 percent in pH value during
40 days of storage in ice cream containing strawberry pulp. The microbiological quality of ice
cream as affected by storage is presented in Table 42. During storage period the total plate
count of ice cream samples decreased significantly (p<0.01). The values decreased from 3.33
to 1.82 log10 cfu/ml during the storage of 60 days. Total plate count reduction was due to the
destruction of microbes at low temperature. The total plate count-values for ice cream
samples were within the acceptable range as per ISI specifications i.e. 250 × 103 log10 cfu/ml
maximum (De 2006). This might be attributed to the ice crystal formation that damaged the
cell wall of microorganism leading to lysis of cell, resulting in a decrease in microbial load
127
(Davidson et al 2000). Black carrot concentrate also had high antioxidant capacity, which
prevents oxidation of fat thus increases the shelf life of product. Goraya (2013) and Singh
(2013) also reported a decline in total plate count of ice cream with amla products and bakery
products during storage period of 60 days. Yeasts and moulds were not detected during 60
days of storage period.
Table 42 Storage stability of functional foods developed by incorporating black carrot

concentrate
Storage Total solids pH Acidity (%) TPC YMC Overall

period (%) (log10cfu/g) (log10cfu/g) acceptability
(days)
Ice cream
0 31.77±0.93a 6.41±0.001 a 0.230±0.002d 3.33±0.03a nd 8.25±0.05a
15 31.98±0.53a 6.40±0.001 a 0.233±0.001d 3.15±0.02b nd 8.20±0.02a
30 32.13±0.43 a 6.39±0.001b 0.238±0.002c 3.03±0.01c nd 8.01±0.01b
45 32.24±0.35 a 6.38±0.005bc 0.245±0.001b 2.01±0.01d nd 7.95±0.05bc
60 32.56±0.31 a 6.37±0.002 bc 0.250±0.001a 1.82±0.01e nd 7.89±0.03c
Yogurt
pH Acidity (%) TPC YMC Overall
(log10cfu/g) (log10cfu/g) acceptability
0 4.52±0.06a 0.51±0.01a 8.90±0.01a nd 7.80±0.05a
5 4.10±0.02b 0.53±0.01a 7.75±0.02b nd 7.65±0.06b
10 3.85±0.06c 0.57±0.01b 6.60±0.04c nd 6.80±0.10c
15 3.73±0.05d 0.61±0.00b 3.83±0.02d nd 6.30±0.05d
Buttermilk
pH Acidity (%) TPC YMC Overall
(log10 cfu/g) (log10cfu/g) acceptability
0 4.96±0.02d 0.30±0.01b 4.16±0.01d nd 8.40±0.05a
5 4.38±0.01c 0.33±0.01b 4.25±0.02c nd 8.20±0.01b
10 4.01±0.01b 0.39±0.01a 4.35±0.01b nd 7.30±0.02c
15 3.84±0.01a 0.42±0.01a 4.39±0.01a nd 6.80±0.05d
level.
The effect of storage period on overall acceptability of black carrot ice cream is
presented in Table 42. The overall acceptability scores of all the ice cream samples decreased
128
gradually during the storage period (8.25 to 7.89). However, scores were found to be in highly
acceptable range throughout storage period. A gradual decline in scores of all sensory
characteristics of ice cream during storage was observed by Kaur (2014) and Murtaza et al
(2004).
The Table 42 depicts effect of storage period on quality characteristics of

experimental yogurt. pH and acidity are two important quality determining factors as they
influence the sensory, characteristics, safety and shelf-life of fermented milk. The pH values
of yogurt sample was found to be decreased significantly (p<0.05) from 4.52 to 3.73 after 15th
day of storage. The acidity values gradually increased during the storage in black carrot
concentrate added yogurt after 15 days of storage. Initial acidity, which was 0.51 percent
increased to 0.61 percent at the end of 15 days storage. Beal et al (2001) explained that the
high rate of production of lactic acid and galactose was observed at the initial 14 days due to
the high bacterial metabolic activity with the consumption of lactose. Shah et al (1995)
reported that decrease in the pH was pronounced during storage of commercial blueberry
yoghurt after 5 week of storage. In another study, yogurt fortified with orange fibre showed
0.2 unit of pH reduction after 14 days of storage (Garcia-Perez et al 2005). The black rice
bran colourant added to yogurt did not significantly affect the pH and acidity of freshly
prepared yogurt. The values changed significantly to 4.37 for pH and 0.85% for titratable
acidity due to the lactic acid produced by the yogurt bacteria (Nontasan et al 2012). Hossain
et al (2012) also developed fruit fortified yogurts and reported decrease in pH and increase in
acidity in fruit supplemented yogurt due to the acidity of fruits. Donkor et al (2006) reported
that L. delbrueckii subsp. bulgaricus and S. thermophilus are responsible for the post
acidification of yogurts during cold storage. Similar results were also reported by Vinderola et
al (2000) and Bakirci and Kavaz (2008). A significant reduction in total plate count in yogurt
sample was reported in the present study, which is attributed to the processing conditions
especially low pH and high acidity during storage. Canganella et al (1998) and Vahedi et al
(2008) also developed fruit yogurt formulations and observed decrease in lactobacilli count
during storage. Similar findings were reported by Krasaekoopt et al (2003) and Crittenden et
al (2006). To confer health benefit, probiotic bacteria must arrive in intestine alive and in
sufficient numbers i.e. 6–7 log CFU/g of product. There was significant reduction in total
plate count inevitably due to the processing conditions especially low pH and high acidity
during storage (Table 42). The black carrot concentrate enriched yogurts retained probiotic
values of 6–7 log CFU/g up to 10 days of storage at 4 °C. Yeast and mould counts were not
identified over storage period of experimental yogurt sample. Overall acceptability of the
samples were found to decrease significantly (p<0.01) throughout the storage period. The
initial overall acceptability score was 7.80, which declined to 7.65 at 5th day of storage. After
129
10 days of storage overall acceptability scores declined significantly to 6.80 which was
observed to be 6.30 by the end of 15 days of storage period. Thus, best shelf life of up to 5
days would be suggested for developed black carrot concentrate rich yogurt. The decline in
overall acceptability was attributed to increased acidity of yogurt during storage.
The changes in titratable acidity (% LA) of black carrot concentrate supplemented

buttermilk stored at refrigerated temperature are presented in Table 42. During refrigerated
storage, titratable acidity gradually increased from 0.30 to 0.42 percent with significant
difference. Comparing the period means, buttermilk sample showed significant increase in
titratable acidity till 15th day of storage. However, significant increase in acidity was found
after 10th day of storage (0.39 %). The results are in line with Patel et al (2017) and Rao
(2003) who reported an increase in acidity in buttermilk samples during storage at
refrigeration temperatures. pH values of buttermilk showed gradual decline during the storage
at 4 ⁰C (Table 42). Initial pH values for buttermilk sample was 4.96, which decreased to 3.84
after 15 days of storage. A statistically significant decrease (P<0.05) occurred in control than
the product throughout the storage. Rao (2003) also reported a decrease in pH in buttermilk
samples during storage at refrigeration temperatures from an initial value of 4.14 to 4.11 on
the 12th day of storage. Total Plate Count (TPC) is a collective enumeration of the overall
microbiological quality of the product, after production and during its storage period. TPC
gives the idea about the status of buttermilk in terms of its microbiological quality during
storage. Therefore, the TPC count of experimental samples packed in air tight glass bottles
employed in this study were monitored at refrigeration temperature and the results obtained
are presented in Table 42. The TPC of buttermilks was significantly (P<0.05) influenced by
storage period. During storage of buttermilk, a significant (P≤0.05) increase in TPC was
observed up to 15th day of storage (4.16 to 4.36 log10cfu/g). A steady rise in TPC was also
observed by Patel et al (2017) and Rao (2003) during storage of buttermilk supplemented
with Moringa and thermized product when stored at refrigeration temperatures respectively.
Yeast and mould counts were not identified over storage period of experimental buttermilk
sample. Overall acceptability of the samples were found to decrease significantly (p<0.01)
throughout the storage period. The initial overall acceptability score was 8.40, which declined
to 8.20 at 5 days of storage. After 10 days of storage overall acceptability scores declined
significantly to 7.30 which further reduced to 6.80 by the end of 15 days of storage period.
The decline in overall acceptability was attributed to increased acidity of buttermilk during
storage. Thus, buttermilk enriched with 7.5 percent black carrot concentrate is well acceptable
up to 10 day of storage at 40C temperature.
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4.5 Development and evaluation of functional foods by utilizing carrot powder
Currently, a number of foods have been identified to be rich sources of anthocyanins.

These include fruits such as berries, grapes, plums, and cherries (Fernandes et al 2013) as
well as grains and vegetables such as black rice, black carrots, purple sweet potatoes, and red
cabbages (Wiczkowski et al 2014). The daily anthocyanin consumption in Indian diet is very
low. To increase the amount of anthocyanins consumed, many food products have been
created from anthocyanin-rich food materials or have been fortified with anthocyanins such as
cereals, tortillas, baby foods, soft drinks, and dairy products (Bueno et al 2012, Shipp and
Abdel-Aal 2010, Vera de Rosso and Mercadante 2007, Hernández-Herrero and Frutos 2014).
As bakery products are among the most commonly consumed food products in the world, it is
of considerable interest to incorporate anthocyanins in bakery products to improve their value
as a health promoting food. Therefore, three bakery products (bread, cookies and cake) and
two traditional products (laddoo, seviyan) were developed by incorporating black carrot
powder. The organoleptic and physicochemical attributes of developed functional foods are
described below.

Bread
Table 43 represents the organoleptic evaluation of bread developed by incorporating

black carrot powder. Bread was developed by incorporating black carrot powder at eight different
levels. The sample control was prepared using solely refined wheat flour. For experimental bread,
the seven formulations were prepared by replacing refined wheat flour with black carrot powder at
0.5, 1.0, 1.50, 2.50, 5.00, 7.50 and 10.00 percent level respectively. The incorporation of black
carrot powder 7.50 percent level was highly acceptable to the panelists, however scores
reduced significantly after 10 percent incorporation. The normal bread (control) scored
highest for all sensory parameters. The scores ranged from 8.05 to 8.53 for different quality
attributes. When appearance was compared, it was found that the mean sensory scores
decreased gradually up to 1 percent level of incorporation of black carrot powder (7.30 to
7.25). However, when black carrot powder concertation was increased from 1.0 to 2.5 percent
the scores improved significantly (7.25 to 7.85). Further, at 5 and 7.5 percent level, the scores
did not change significantly (7.70). At 10 percent level, the scores reduced significantly to
6.30. The scores for color of crust and crumb was again observed to be highest in control
(8.50 and 8.35). The scores for the colour of crumb reduced from 8.50 to 7.50 as the level of
black carrot powder was increased in the treatments. The scores showed that colour of crust
up to 7.5 percent level (8.01) was liked very much by the panelist, however these reduced
significantly (7.50) at 10 percent level of incorporation. The scores of for colour of crumb
131
revealed that scores reduced significantly from 7.50 to 7.35 upto 1.00 percent level of
incorporation, however when incorporation level was increased to 2.5 percent, the scores
increased to 8.15, which further decreased slightly to 7.95 and 7.79 to at 5 and 7.5 percent
level. At 10 percent level, the scores reduced significantly to 6.50. The variation in the scores
of appearance and colour was attributed to the change in the colour of bread which was
significantly affected at different variations of black carrot powder concentration in the
treatments. The colour of bread appeared as faded white upto 1 percent level of incorporation
which was not acceptable to the panelists, however when incorporation level was increased up
to 2.50 percent, the colour of crust became light purple which was comparable to brown bread
thus colour scores increased at this level significantly. Further, when concentration of black
carrot powder was increased upto 7.5 percent level the colour of the bread sample was
comparable to chocolate colour and was liked very much in the bread thus scores were not
very much affected at this level. When concentration was increased to 10 percent level the
colour of bread became very dark, which was not liked by the panelist thus scores reduced
significantly at this level.
Table 43 Organoleptic evaluation of bread
Bread Appearance Colour Texture Flavour Taste Overall

acceptability
Crust Crumb
Control 8.53 8.50 8.35 8.10 8.50 8.20 8.05
0.5 7.30 8.50 7.50 7.83 8.45 8.20 7.33
1.0 7.25 8.40 7.35 7.81 7.85 8.10 7.25

1.5 7.50 8.40 7.83 7.80 7.80 8.10 7.33
Experimental
2.5 7.85 8.20 8.15 7.70 7.60 8.05 7.85
(%)
5.0 7.70 8.10 7.95 7.75 7.53 7.93 7.83
7.5 7.70 8.01 7.79 7.75 7.57 7.95 7.85
10.0 6.30 7.50 6.50 5.20 7.20 6.54 6.20
χ2 value 35.59** 14.92* 25.36** 44.90** 32.18** 30.43** 43.32**

Experimental- product developed by incorporating black carrot powder into standard recipe
The scores for texture of the bread reduced gradually from 7.83 to 7.75 with increased
level of black carrot powder up to 7.50 percent. Further, the texture scores decreased
significantly to 5.20 at 10 percent level. Increased incorporation of black carrot powder also
132
increased hardness (5.30) with harder crumb and grainy texture. Wheat contains protein called
gluten, which produces porous and soft baked products. The main function of gluten in bread
making is that it holds water and forms strong elastic wall, which holds carbon dioxide
produced during fermentation. Therefore, substitution of wheat flour with gluten free flours
such as black carrot powder reduced gluten content and thus affected the textural properties of
bread. However, black carrot powder incorporation up to 7.5 percent showed quite good
scores (7.75), only at 10 percent the scores deducted significantly (5.20).With an increased
concentration (0 to 10 %) of black carrot powder, a significant decrease was observed in the
mean scores of flavour and taste (8.50 to 6.54). The appearance, colour and texture scores
directly influenced the overall acceptability of bread. The highest scores of overall
acceptability was observed for control sample followed by incorporation of 2.5 and 7.5
percent black carrot powder (7.85) and lowest score (6.20) was observed in sample with 10
percent black carrot powder. As the mean scores of sensory characteristics for concentration
2.5, 5.0 and 7.5 percent were similar, therefore incorporation of highest concentration of
black carrot powder (7.50 %) was chosen for further nutritional and storage evaluation. In a
study conducted by Pandey et al (2016), fortification of carrot pomace at 5 percent in bread
showed highest organoleptic scores and overall consumer acceptability.
Cookies
Table 43 illustrates the organoleptic profile of cookies developed by replacing refined

wheat flour at 0, 0.5, 1.00 and 1.5 percent. Appearance and colour of product was highly
affected by incorporation of black carrot powder. The normal cookies (control) had highest-
values for appearance and colour (8.25). The mean scores for the sensory evaluation of the
cookies are shown in Table 44. There was non-significant difference (P < 0.05) in taste,
flavour, and texture of the cookies while significant differences (P < 0.01) existed in
appearance, colour and overall acceptability. At 0.5 and 1.0 percent level of incorporation, a
slight gradual decrease in mean scores for appearance (7.75- 7.70) and colour (7.75- 7.69)
was observed. However, as the level of black carrot powder was increased to 1.5 percent, a
sudden significant fall in appearance (5.50) and colour scores (4.30) were observed. This
reduction in scores were due to degradation of anthocyanins at baking temperature (180 0C),
which significantly impaired the colour of baked product. Hong and Koh (2016) reported that
baking (2000C) resulted in the highest degradation of total anthocyanins in sweet potato. The
literature also demonstrated that the stability of anthocyanins in cooked foods predominantly
depends on the temperature (Cabrita et al 2000, Abdel-Aal and Hucl 2003 and Hou et al
2013). Overall acceptability was directly influenced by the appearance of the cookies. Among
experimental samples, cookies with 1.0 percent black powder scored highest (7.80) followed
by sample with 0.5 percent black carrot powder (7.65) and lowest scores was observed for
133
cookies with 1.5 percent black carrot powder (5.40). Therefore, sample with 1 percent black
carrot powder was selected and stored in aluminum laminate bags at room temperature for
further nutritional and storage analysis. Kumar and Kumar (2011) developed acceptable
cookies with incorporation of carrot pomace up to 6 percent.
Table 44 Organoleptic evaluation of cookies
Cookies Appearance Colour Texture Flavour Taste Overall

acceptability
Control 8.25 8.25 7.90 8.00 7.85 7.90
0.5 7.75 7.75 7.65 7.80 7.65 7.65
Experimental (%) 1.0 7.70 7.69 7.70 7.90 7.75 7.80
1.5 5.50 4.30 7.20 7.31 7.61 5.40
χ2 value 22.48** 22.48** 4.67 NS 3.59 NS 0.85 8.49*
NS
Cake
Black carrot cake were prepared by replacing refined wheat flour at 0, 0.5, 1.0 and
1.50 percent with black carrot powder. Organoleptic evaluation revealed that cake
incorporated with 1 percent black carrot powder was liked very much by panelists (Table 45).
Mean sensory scores, with regard to appearance and colour decreased gradually (8.05 to 7.60
and 8.15 to 7.80) as the level of black carrot powder was increased in cakes from 0 to 1.0
percent. However, a significant deterioration in appearance and colour scores (6.20 and 6.30)
were observed at 1.50 percent level. It was due to degradation of anthocyanin which produced
undesirable colour at baking temperature of cake. Incorporation of black carrot powder upto
1.50 percent did not affect texture, flavour and taste score of cake. There was a significant
difference in overall acceptability of cake as the level of black carrot powder was increased
from 0 to 1.5 per cent. However, in sample with incorporation level up to 1 per cent black
carrot powder, the overall acceptability was recorded maximum (7.80) after control (Table
44). This significant difference in overall acceptability was directly influenced by the
appearance and colour of the developed cake. The colour and appearance was affected due to
degradation of anthocyanin pigment at baking temperature thus affecting the colour,
appearance and overall acceptability of the product. Rodriguez-Mateos et al (2013) also
observed that anthocyanin content in blueberry-enriched bread decreased significantly during
the baking process. As the mean scores for overall acceptability was observed to be highest in
sample with 1.0 percent black carrot powder, therefore for further nutritional and shelf life
134
evaluation study this sample was selected and stored in refrigerated condition in aluminium
laminate pouches. Pinki and Awasthi (2014) developed acceptable value added cake by
incorporating 20 percent beetroot powder.
Table 45 Organoleptic evaluation of cake
Cake Overall
Appearance Colour Texture Flavour Taste
acceptability
Control 8.05 8.15 7.90 8.05 7.80 8.05
0.5 7.84 7.95 7.75 7.90 7.95 7.65

Experimental
1.0 7.60 7.80 7.80 7.75 7.85 7.80
(%)
1.5 6.20 6.30 7.71 7.41 7.51 6.61
χ2 value
22.33** 24.83** 0.11 NS 6.94 NS 0.65 NS 8.48*
Laddoo
Four samples of laddoo were prepared using bengal gram flour as control and for test
samples, bengal gram flour was replaced with black carrot powder at 0.5, 1.0 and 1.5 percent
levels. The mean scores of organoleptic evaluation of laddoo is presented in Table 46. The
results revealed that incorporation of black carrot powder significantly affected the
appearance, colour and overall acceptability scores however, means scores for texture, flavour
and taste were not affected. Mean score for appearance and colour of control was observed to
be 7.87 and 7.73. As the level of black carrot powder was increased from 0.5 to 1.5 percent,
the mean scores for appearance (7.60 to 6.57) and colour (7.71 to 6.81) reduced significantly.
The overall acceptability scores were found to be highest for control (7.65) followed by
sample with 0.5 and 1.0 percent black carrot incorporation (7.55 to 7.53). Lowest mean scores
for overall acceptability was observed for sample with 1.5 percent black carrot powder (6.80)
incorporation. As only slight variation was observed in overall acceptability scores of 0.5 and
1.0 percent black carrot powder incorporated laddoo thus, incorporation with 1 percent black
carrot powder was selected for further evaluation. Laddoo samples were stored at room
temperature in aluminium laminate pouches for further analysis. Kaur and Kochar (2009)
developed laddoo by utilizing dried carrot greens at 7 to 9 percent concentration and reported
overall acceptability scores as 5.66 to 5.98 using Hopkin‘s seven point scale.
135
Table 46 Organoleptic evaluation of developed laddoo
Overall
Laddoo Appearance Colour Texture Flavour Taste
acceptability
Control 7.87 7.73 7.60 7.91 7.63 7.65
0.5 7.60 7.71 7.55 7.64 7.61 7.55

Experimental
1.0 7.35 7.51 7.60 7.56 7.64 7.53
(%)
1.5 6.57 6.81 7.50 7.50 7.60 6.80
χ2 value
18.19** 11.244** 0.33NS 2.38NS 0.02NS 13.15**
Seviyan
Seviyan were prepared using bengal gram flour as control and for experimental
samples, bengal gram flour was replaced with black carrot powder at 0.5, 1.0 and 1.5 percent
levels. The mean scores of acceptability trials of seviyan are presented in Table 47. The data
revealed that the highest scores for all sensory parameters were obtained by control followed
by experimental sample with 0.5 percent and 1 percent black carrot powder. Incorporation of
1.5 percent black carrot powder scored the lowest sensory scores. Incorporation of black
carrot powder significantly affected the mean scores of appearance, colour and overall
acceptability however, mean scores for texture, flavour and taste was not affected. Mean
scores for appearance and colour of control seviyan were observed to be 8.10 and 7.80. As the
level of black carrot powder was increased from 0.5 to 1.5 percent in treatments, the mean
scores for appearance (7.70 to 6.50) and colour (7.60 to 6.50) reduced significantly. The
overall acceptability scores were found to highest for control (8.10) followed by sample with
0.5 and 1.0 percent black carrot incorporation (7.80 and 7.50). Lowest mean scores for overall
acceptability was observed for treatment with 1.5 percent black carrot powder (6.90). As
mean score for overall acceptability in treatment with 1 percent black carrot powder was
observed to be 7.50, it represents that this sample was acceptable to the panelists. Thus on the
basis of functional component content and acceptability score of sample with 1 percent black
carrot powder was selected and stored in aluminium laminate pouches at room temperature
for further evaluation.
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Table 47 Organoleptic evaluation of seviyan
Overall
Seviyan Appearance Colour Texture Flavour Taste
acceptability
Control 8.10 7.80 7.85 8.10 8.15 8.10
0.5 7.70 7.60 7.70 7.70 7.80 7.80

Experimental
1.0 7.50 7.30 7.65 7.80 7.75 7.50
(%)
1.5 6.50 6.50 7.60 7.70 7.60 6.90
χ2 value 4.12
22.34** 16.23** 0.93 NS 3.09 NS NS 17.16**
Bread, cookies, cakes, seviyan, laddoo were successfully developed by incorporating

black carrot powder at different acceptable levels (Table 48). Bread was acceptable at 7.5
percent and cookies, cakes, seviyan and laddoo were acceptable at 1 percent level of
incorporation.
Table 48 Acceptability levels of products developed by incorporating black carrot

powder
Bread 7.5
Cookies 1.0
Cakes 1.0
Seviyan 1.0
Laddoo 1.0

The proximate composition of control and experimental bread is described in Table
49. The control sample depicted 37.56 percent moisture, 7.13 percent protein, 3.73 percent
crude fat, 0.31 percent crude fibre, 0.79 percent total ash and 50.48 percent carbohydrate
content in comparison to experimental sample with values of 36.93, 7.07, 3.39, 1.09, 1.60 and
49.92 percent respectively. However, a non-significant difference was observed for moisture,
protein, crude fat and carbohydrate content by incorporation of black carrot powder at 7.5
137
Table 49 Proximate composition of functional foods developed by incorporating black carrot concentrate (% Fresh weight basis)
Product Parameters Moisture Protein Crude fat Crude fiber Total ash Carbohydrate
Control 37.56±1.89 7.13±0.55 3.73±0.83 0.31±0.01 0.79±0.04 50.48±3.32
Bread Experimental* 36.93±0.97 7.07±0.85 3.39±0.53 0.96±0.02 1.60±0.02 49.92±2.39
t-value 0.51NS 0.10 NS 0.59 NS 50.34** 31.37** 0.24 NS
Control 3.93±0.20 6.10 ±0.35 23.30±0.77 0.38±0.01 0.78±0.01 65.51±1.34
Cookies Experimental 4.16±0.35 5.79±0.41 24.51±1.28 0.48±0.00 0.83±0.01 64.23±2.05
NS NS NS
t-value 0.99 0.99 1.40 17.32** 6.12** 0.91NS
Control 16.99±0.90 9.34±0.40 16.73±0.56 1.03±0.02 1.95±0.01 53.96±1.89
138
Cake Experimental 16.94±0.93 9.30±0.32 16.67±0.77 1.07±0.03 1.99±0.01 54.03±2.00

t-value 0.07NS 0.14NS 0.11 NS 1.92NS 0.57 NS 0.04 NS
Control 2.86±0.41 10.78±1.63 27.30±2.19 1.67±0.01 1.42±0.01 55.97±4.25
Laddoo Experimental 2.71±0.38 9.75±0.71 26.30±1.18 1.71±0.01 1.49±0.01 58.04±2.29
t-value 0.47NS 1.00NS 0.70NS 4.90** 8.57** 0.50 NS
Control 1.32±0.11 15.32±1.34 26.30±1.11 0.76±0.01 1.81±0.02 54.49±2.59
Seviyan Experimental 1.14±0.14 14.10±1.12 27.03±0.87 0.81±0.02 1.88±0.01 55.04±2.16
NS NS NS
t-value 1.75 1.21 0.90 3.87* 5.42** 0.28 NS
Control – Product developed with standard recipe, Experimental- product developed by incorporating black carrot powder at 1 % level in standard recipe
*Experimental- bread developed by incorporating black carrot powder at 7.5 % level in standard recipe
percent in bread samples. It was because protein and fat content of carrot powder is at par
with wheat flour. Thus, these two nutrients were compensated with supplementation of black
carrot powder into the bread. Similar results for moisture, protein and fat content were
reported by Anil et al (2016) who developed bread by incorporating carrot pomace at 2.5, 5.0
and 7.5 percent. On the contrary, the incorporation of black carrot powder led to a significant
increase in the crude fibre and total ash content of the bread samples. The crude fibre and total
ash increased by 3.5 times and 2 times in experimental sample (1.09 and 1.60 %) as compared
to control (0.31 and 0.79 %). This implies that black carrot powder could serve as a useful
supplement in food material where fibre and mineral content is of great importance.
The proximate composition of cookies (control and experimental) are shown in Table
49. The moisture content of cookies was analyzed as 3.93 percent in control while in
experimental cookie the value was found to be 4.16 percent. The results obtained from the
present study showed similar findings from Bertagnolli et al (2014). The authors reported that
cookies containing guava peel flour had moisture content ranging from 2.7 to 4.9 percent. The
control sample showed crude protein and crude fat content of 6.10 and 23.3 percent and
experimental sample showed 5.79 and 24.51 percent. The substitution of black carrot powder
for refined flour at 1 percent level in experimental sample had non-significant effect on crude
protein and crude fat content when compared with control. This might be attributed to the
similar size particle of both refined and black carrot powder, which facilitates similar amount
of oil extraction from food product (Chia and Chong, 2015). However when crude fibre and
total ash content were compared, black carrot cookies (1 % level) depicted 26.31 percent
higher crude fibre content and 6.41 percent higher mineral content than control. It was
attributed to the higher concentration of crude fibre and total minerals in black carrot powder.
These results were in accordance with Wani et al (2015) who reported an increase in the ash
content with corresponding increase in the proportion of whey protein in cookies.
Carbohydrate content of experimental cookies (64.23 %) was found to be at par with control
(65.51 %). The results were in accordance with Ho and Abdul Latif (2016) who reported
similar results for cookies developed by incorporating pitaya peel flour at 5, 10 and 15 percent
level.
Proximate composition of cake developed by incorporating black carrot powder at 1

percent level has been described in Table 49. The moisture content of cake was analyzed as
16.99 percent in control and in experimental cake, the value was found to be 16.94 percent.
The protein content of control and experimental cake was obtained as 9.34 and 9.30 percent.
Crude fat, crude fibre and total ash content was reported to 16.73, 1.03 and 1.95 percent in
control and 16.67, 1.07 and 1.99 percent in experimental cakes. The calculated value of
139
carbohydrate was 53.96 percent in control and 54.03 percent in black carrot cake. However,
non-significant difference was observed for proximate composition in control and
experimental cake. It might be attributed to the very low percentage of black carrot powder (1
% level) in the cake, which did not contribute to significant change for proximate
composition. Kaur (2017) who developed cake by incorporating pumpkin seed flour observed
similar results for proximate content.
The moisture content of laddoo was 2.86 percent for control whereas 2.71 percent for
experimental laddoo was observed (Table 49). The crude protein and fat content of control
was observed to be 10.78 and 27.3 percent and black carrot incorporated (1 % of bengal gram
flour) laddoo depicted 9.75 and 26.3 percent. However, non-significant difference was
observed for moisture, crude protein fat and total carbohydrate content of control and
experimental laddoo. As black carrot powder was incorporated at only 1 percent level by
replacing bengal gram flour in the laddo, therefore it did not significantly affected the protein
and fat content. When crude fibre and ash content was compared, it was observed that
incorporation of black carrot powder (1 % level) significantly increased the crude fibre and
total ash content of experimental laddoo. Experimantal laddoo depicted 2.40 percent higher
crude fibre (1.71 %) and 4.93 percent higher total ash content (1.49 %) than control (1.67 and
1.42 %). This increase in fibre and mineral content was attributed to high concentration of
fibre and minerals in dry form of black carrot. Carbohydrate content of control and
experimental laddoo was observed to be 55.97 and 58.04 percent. Thus with the
supplementation of black carrot powder, laddoo with high fibre and mineral content could be
developed. Salehi et al (2016) developed sponge cake making use of infrared–hot air dried
carrot and reported that ash content of baked cake increased with increasing carrot powder
levels from 0 to 30%, whereas the protein and carbohydrate content of samples showed a
reverse trend. Rana and Kaur (2016) studied the proximate composition of laddoo
supplemented with 10% garden cress seeds and results revealed that the moisture, protein, fat,
ash content of garden cress supplemented laddoo was 0.92, 14.91, 23.37, 2.13% which were
high as compared to the control laddoo i.e. 0.81% moisture, 14.82% protein, 19.50% fat and
1.43% ash. Kaur (2017) reported similar results for proximate composition of control laddoo.
Changes in proximate composition of black carrot supplemented seviyan followed

similar trend as black carrot supplemented laddoo. A non-significant difference was observed
in moisture, crude protein, and crude fat and total carbohydrate content of control and
experimental seviyan. The control seviyan were reported to have 1.32, 15.32, 26.30, 54.49
percent, and experimental seviyan 1.14, 14.10, 27.03 and 55.40 percent moisture, protein,
crude fat and total carbohydrate content respectively. The comparison of crude fibre and total
mineral content revealed that experimental sample had 6.6 percent higher crude fibre content
140
and 3.86 percent higher ash content as compared to control. The development of products
from black carrot powder resulted in higher crude fibre and ash content. Cake contained the
highest ash content followed by seviyan and laddoo. However, laddoo had highest content of
fibre. Overall, it may be concluded that all the products developed by incorporating black
carrot powder were rich in mineral and fibre content.
The calcium, phosphorus, sodium, potassium, magnesium, zinc and iron content of
functional foods developed by incorporating black carrot powder are tabulated in Table 50.
Table 50 illustrates variability of mineral content of control and experimental bread. Calcium
content in black carrot bread (42.67 mg/100g) was significantly higher (p ≤ 0.01) than control
(19.01 mg/100g respectively). However, non-significant difference was observed for
phosphorus content of control (98.58 mg/100g) and experimental bread (105.83 mg/100g). It
might be attributed to high phosphorus content of refined wheat flour (148 mg/100g) as
reported by Longvah et al (2017) which did not influenced upon replacement with 7.5 percent
black carrot powder. Sodium and potassium content was influenced significantly (p ≤ 0.05) in
developed breads. There was 5.7 percent higher sodium, 106 percent higher potassium
content in black carrot bread (825.5 and 279.42 mg/100g) in comparison to control (781.30
and 135.58 mg/100g). The experimenatal bread again showed significantly higher (p ≤ 0.01)
magnesium content than (35.32 mg/100g) control bread (28.38 mg/ 100g). Iron content was
reported to be almost 30 percent higher and zinc content was found to be 25 percent higher in
black carrot bread (2.14 and 0.86 mg/100g) than control (1.65 and 0.81 mg/100g). The higher
values of estimated minerals in black carrot bread was due to significantly higher content of
these minerals in black carrot (Table 3), which became almost 88 percent more concentrated
in dry black carrot powder. The results were in accordance with Lal (2017) who observed
significant increase in iron and calcium content of bread with incorporation of dry curry
leaves at 5 percent level.
The mineral content of developed cookies are depicted in Table 50. A non-significant
difference was observed in mineral content of developed cookies except for potassium. The
control cookies exhibited 63.36 mg calcium, 58.58 phosphorus, 88.35 mg sodium, 15.02 mg
magnesium, 0.98 mg iron and 0.43 mg zinc content. Black carrot cookies showed 68.53 mg
calcium, 57.37 phosphorus, 92.52 mg sodium, 15.75 mg magnesium, 1.02 mg iron and 0.44
mg zinc content. However, potassium content in black carrot cookies (90.76 mg/100g) was
observed to be 10 percent higher than control (82.35 mg/100g). Surekha et al (2013)
developed cookies by incorporating barnyard millet and reported 2.42 mg iron, 10.70 mg
calcium, 140.23 mg phosphorus and 16.50 mg magnesium content for plain cookies. The
141
Table 50 Mineral content of functional foods developed by incorporating black carrot powder (mg/100g Dry weight basis)
Products Parameters Calcium Phosphorus Sodium Potassium Magnesium Iron Zinc

Control 19.01±0.89 98.58±5.83 781.30±10.41 135.58±6.07 28.38±1.26 1.65±0.03 0.81±0.01
Bread Experimental* 42.67±2.28 105.83±6.12 825.50±15.14 279.42±9.46 35.32±1.95 2.14±0.04 0.86±0.01
t-value 16.74** 1.49NS 4.17* 22.17** 5.18** 16.97** 6.12**
Control 64.36±1.63 58.58±1.42 88.35±2.02 82.05±2.36 15.02± 0.95 0.98±0.02 0.43±0.01
Cookies Experimental 65.53±1.07 57.37±1.26 92.52±1.93 90.76±2.07 15.75±1.18 1.02±0.02 0.44±0.02
NS NS NS NS NS
t-value 0.36 0.33 2.59 4.81** 0.84 2.50 0.78NS
Control 173.46±12.21 138.57±13.42 535.18±22.65 168.56±6.10 18.23±1.03 1.01±0.01 0.63±0.01
142
Cake Experimental 175.45±14.84 139.73±14.14 543.32±20.65 176.78±8.56 19.07±1.00 1.06±0.05 0.64±0.02

NS NS NS NS NS NS
t-value 0.18 0.10 0.46 1.36 1.01 1.70 0.78NS
Control 30.01±2.45 208.89±8.01 14.36±1.24 669.13±7.30 83.73±3.22 4.03±0.62 2.21±0.18
Laddoo Experimental 32.21±1.24 205.37±8.93 15.52±0.91 675.57±9.35 83.99±1.97 4.05±0.44 2.14±0.31
t-value 1.39NS 0.51NS 1.31NS 0.94NS 0.05NS 0.05NS 0.34NS
Control 41.01±1.24 245.07±3.99 16.46±0.99 744.78±11.71 88.34±0.83 5.80±0.80 3.53±0.09
Seviyan Experimental 43.45±1.99 251.26±5.01 21.75±1.15 750.20±6.81 89.56±1.01 5.92±0.55 3.50±0.36
NS NS NS NS NS
t-value 1.80 1.67 6.04** 0.69 1.62 0.21 0.14NS
differences in the results obtained might be due varietal difference of ingredients used for
development of product.
The mineral composition of control and experimental cake and laddoo showed non-
significant difference in mineral composition (Table 50). The control sample of cake had
173.46 mg calcium, 138.57 mg phosphorus, 535.18 mg sodium, 168.56 mg potassium, 18.23
magnesium, 1.01 mg iron and 0.63 mg zinc content. Experimental cake (1 % black carrot
powder) exhibited 175.45 mg calcium, 139.73 phosphorus, 543.32 mg sodium, 176.78 mg
potassium, 19.07 mg magnesium, 1.06 mg iron and 0.64 mg zinc content. Similarly, control
laddoo was found to contain 30.01 mg calcium, 208.89 phosphorus, 14.36 mg sodium, 669.13
mg potassium, 83.73 mg magnesium, 4.03 mg iron and 2.21 mg zinc content. Experimental
laddoo had 32.21 mg calcium, 205.37 mg phosphorus, 15.52 mg sodium, 675.57 mg
potassium, 83.99 mg magnesium, 4.05 mg iron and 2.14 mg zinc content. Although black
carrot powder contains high amount of mineral but as it was incorporated at 1 percent level of
basic ingredient in the experimental cake and laddoo, it did not improve mineral content of
experimental product significantly.
The mineral content of developed seviyan are depicted in Table 50. The analysed
minerals content of experimental seviyan was at par with control. Control seviyan showed
41.01 mg calcium, 245.07 phosphorus, 744.78 mg potassium, 88.34 mg magnesium, 5.80 mg
iron and 3.53 mg zinc content. The experimental seviyan showed 43.45 mg calcium, 251.26
mg phosphorus, 750.20 mg potassium, 89.56 mg magnesium, 5.92 mg iron and 3.50 mg zinc
content. However, sodium content was observed to be significantly higher in experimental
seviyan (16.46 mg) as compared to control (21.75 mg). Bengal gram flour contains very low
amount of sodium (19.16 mg/100, Anwar 2011) however, sodium content of fresh black
carrot is reported to be very high (82.25 mg/100g, Table 3). Thus, it contributed to higher
sodium content of experimental seviyan as compared to other minerals.
Overall, it was observed that the mineral content of the products did not differ
significantly at 1 percent level but it improved significantly with 7.5 percent incorporation.
Thus, higher level of black carrot powder incorporation would significantly improve mineral
content of product.
4.5.4 Sugar content

Sugar content of black carrot powder incorporated products have been shown in
Table 51. Sugar content was significantly higher in experimental bread than that of control.
Total sugar content of black carrot bread (6.73 %) was significantly higher (P≤ 0.05) than the
control bread (4.86). The reducing sugar content of experimental bread was 3.79 percent and
control bread was 2.01 percent. Non reducing sugar content was calculated as 2.85 percent for
143
control and 2.94 percent for experimental bread. It was observed that control bread had
significantly higher non reducing sugars than reducing sugars, whereas black carrot bread had
significantly higher reducing sugar content as compared to non reducing sugars. It might be
attributed to higher proportion of reducing sugars in black carrots (Table 4) compared to
refined wheat flour which contains more non reducing sugars (Longvah et al 2017).
Table 51 Sugar content of functional foods developed by incorporating black carrot

powder (g/100g Dry weight basis)
Products Parameters Total sugars Reducing sugars Non reducing sugars
Control 4.86±0.65 2.01±0.51 2.85±0.14
Bread Experimental* 6.73±0.50 3.79±0.31 2.94±0.19
t-value 3.95* 5.17* 0.66NS
Control 27.32±1.06 4.56±0.98 22.76±0.80
Cookies Experimental 27.65±1.11 5.32±1.02 22.33±0.09
t-value 0.37NS 0.93 NS 6.19 NS
Control 33.61±0.96 5.68±0.56 27.93±0.40
Cake Experimental 34.50±1.09 6.31±0.19 28.19±0.90
t-value 1.06NS 1.85 NS 0.46NS
Control 30.71±1.18 0.48±0.05 30.23±1.13
Laddoo Experimental 31.09±2.28 0.38±0.04 31.71±1.29
t-value 0.35 NS 2.71 NS 0.92 NS
Control 3.36±0.54 2.83±0.29 0.53±0.25
Seviyan Experimental 3.81±0.47 3.23±0.30 0.58±0.17
t-value 1.09 NS 1.66 NS 0.29NS

Experimental- product developed by incorporating black carrot powder at 1 % level in standard recipe
A comparison of sugar content of developed cookies, cake, laddoo and seviyan

showed non-significant difference with respect to reducing, non reducing and total sugar
content (Table 51). The control cookies showed 27.32, 4.56 and 22.76 percent total, reducing
and non reducing sugars respectively. Black carrot cookies exhibited 27.65, 5.32 and 22.33
percent total, reducing and non reducing sugars respectively. Similarly, control cake depicted
33.61 percent total sugars, 5.68 percent reducing sugars and 27.93 percent non reducing
144
sugars. Experimental cake was reported to contain 34.5, 6.31 and 28.19 percent total,
reducing and non reducing sugars. Total sugars of control and experimental laddoo were
estimated to be 30.71 and 31.09 percent. Reducing and non reducing sugars content were
reported to be 0.48 and 30.23 percent in control and 0.38 and 31.71 percent in experimental
laddoo. Likewise, estimation of total sugars, reducing sugars and non reducing sugars was
obtained to be 3.36, 2.83 and 0.53 percent respectively in control and 3.81, 3.23 and 0.58
percent respectively in experimental seviyan. Cookies, cakes and laddoo depicted higher
proportion of non reducing sugars and lower amount of reducing sugars. However, reverse
trend was observed in case of developed seviyan. Higher non reducing sugar of products
might be attributed to added sugar in products. Added sugars are simply sucrose sugar which
is a form of non reducing sugar. Therefore, addition of sucrose increased the non reducing
sugar composition in products.
4.5.5 Bioactive compounds

Table 52 depicts the comparison of bioactive compounds of products developed by
incorporating black carrot powder. Effect of black carrot powder incorporation (7.5 % level)
on bioactive components of bread has been described in Table 52. The data revealed that total
phenolic content of control was 24.36 mg GAE/100g. However, 6 fold higher phenolic
content (148.67 mgGAE/100g) was observed in black carrot bread. Total flavonoids content
of control was found to be almost negligible (7.93 mg/100g) however, black carrot bread
showed almost 5.73 times higher content (45.43 mg/100g). Anthocyanins were not detectable
in control bread, however black carrot bread showed 85.63 mg/100g anthocyanins. Similarly,
ODH phenols content was 4.4 fold higher in black carrot bread (51.76 mg/100g) in
comparison to control (11.83 mg/100g). Negligible amount of flavonols were detected in
control (0.73 mg/100g) whereas, black carrot bread depicted 12.97 mg/100g of flavonols
content. A similar trend was observed for total carotenoid content of developed bread. Black
carrot bread showed significantly higher carotenoids (0.84 mg/100g) than control (0.03 mg/
100g). A comparison of dietary fibre revealed that black carrot bread had significantly higher
values for total (4.13 %), soluble (0.94 %) and insoluble dietary fibre (3.19 %) in comparison
with control (2.53, 0.54 and 1.99 % respectively). Higher dietary fibre content of the control
might be due to high levels of dietary fibre in black carrots (Table 5). Antioxidant activity of
control and black carrot bread was noted as 27.65 percent and 65.67 percent respectively with
a significant difference (p≤0.1). Higher antioxidant activity might be due to initial high
concentration of phenolic compounds in black carrot powder. Antioxidant activity was found
to have positive correlation with phenolic compounds (Duddone et al 2009). Thus, the
presence of higher bioactive compounds in black carrot bread is responsible for its higher
antioxidant activity.
145
Table 52 Bioactive components and antioxidant activity of functional foods developed by incorporating black carrot powder (Dry weight basis)
Products Total Total Anthocyanin ODH Total

Flavonols TDF SDF Antioxidant
Parameters phenols Flavonoids Phenols carotenoids IDF (g/100g)
(mg/100g) (mg/100g) (g/100g) (g/100g) acidity (%)
(mg/100g) (mg/100g) (mg/100g) (mg/100g)
Control 24.36±1.79 7.93±0.31 nd 11.83±0.59 0.73±0.04 0.03±0.00 2.53±0.39 0.54±0.04 1.99±0.46 27.65±1.88
Bread Experimental* 148.67±8.94 45.43±2.50 85.63±5.38 51.76±2.47 12.97±0.73 0.84±0.01 4.13±0.21 0.94±0.02 3.19±0.46 65.67±2.01
t-value 23.62** 25.78** 27.57** 27.23** 28.99** 140.29** 6.26** 15.49** 3.20* 23.93**
Control 68.28±1.15 16.05±0.47 nd 22.19±0.90 2.86±0.06 0.02±0.00 1.63±0.22 0.41±0.01 1.22±0.19 47.53±1.40
Cookies Experimental 73.83±1.91 19.31±1.36 5.67±0.64 24.55±0.91 3.55±0.07 0.07 ±0.01 1.68±0.31 0.43±0.04 1.25±0.13 53.10±1.04
NS NS NS
t-value 4.31* 3.92* 15.35** 3.19* 12.96** 8.66** 0.23 0.84 0.23 5.53**
146
Control 45.30±1.40 13.08±0.48 nd 18.27±0.02 2.13±0.01 0.03±0.00 0.53±0.02 0.21±0.01 0.32±0.03 14.35±0.27
Cake Experimental 60.03±1.19 15.58±0.50 4.23±1.15 21.32±0.48 2.83±0.28 0.06±0.01 0.60±0.04 0.22±0.01 0.38±0.04 18.04±1.07
t-value 13.89** 6.25** 6.37** 11.00** 4.33* 5.20** 2.71NS 1.23 NS 2.08NS 5.79**
Control 55.37±1.01 13.68±0.99 nd 25.83±0.29 3.01±0.45 0.18±0.02 5.35±0.52 1.83±0.25 3.52±0.27 61.12±2.12
Laddoo Experimental 63.68±2.10 15.40±0.08 8.34±0.01 30.56±0.54 3.64±0.89 0.25±0.02 5.47±0.54 1.87±0.30 3.60±0.60 68.10±1.96
NS NS NS NS
t-value 6.18** 3.00* 144.50** 13.37** 1.09 4.29* 0.28 0.18 0.38 4.19*
Control 62.56±2.09 14.67±0.95 nd 27.53±1.25 2.68±1.00 0.11±0.02 9.81±2.17 2.70±1.10 7.11±1.07 32.68±1.58
Seviyan Experimental 73.75±1.21 19.58±1.66 9.48±0.04 32.35±1.43 3.50±1.01 0.19±0.02 9.89±1.64 2.17±0.26 7.72±1.38 38.75±1.67
t-value 8.03** 4.45* 410.50** 4.40* 0.99NS 4.90** 0.05 NS 0.81 NS 0.61NS 4.57*
180 60
160 148.67
50 45.43
140

120 40
100
30
80 73.83 73.75
60.03 63.68
60 19.31 19.58
20
15.58 15.40
40
10
20
0 0
Bread Cookies Cake Laddoo Seviyan Bread Cookies Cake Laddoo Seviyan
Total phenols content of functional foods

developed by utilizing black carrot powder Total flavonoids content of functional
foods developed by utilizing black carrot
powder
100 80
85.63 68.10
90
70 65.67
80
60
70 53.10
50
60
38.75
50 40
40
30
30
20 18.04
20
8.34 9.48 10
10 5.67 4.23
0 0
Bread Cookies Cake Laddoo Seviyan Bread Cookies Cake Laddoo Seviyan

developed by utilizing black carrot powder developed by utilizing black carrot powder

functional foods developed by utilizing black carrot powder.
147
The bioactive profile of control and black carrot powder supplemented cookies are
detailed in Table 52. Total phenols and flavonoids content of control was 68.28 and 16.05
mg/100g, however black carrot incorporated cookies showed 8 percent higher total phenols
(73.83 mg/100g) and 20 percent higher flavonoids (19.31 mg/100g) of total phenols.
Anthocyanin content of black carrot cookies was found to be 5.67 mg/100g however, the
same was not detectable in control cookies. Similarly, ODH phenols and flavonols content of
experimental cookies (24.55 and 3.55 mg/100g) was significantly higher than control (22.19
and 2.86 mg/100g). Although total carotenoids content of experimental cookies (0.07
mg/100g) was observed to be significantly higher than control (0.02 mg/100g) however, very
low amount of total carotenoids was present in cookies. Dietary fibre content of cookies were
observed to be non-significant. The control sample showed 1.63 g/100g TDF, 0.41 g/100g
SDF and 1.22 g/100g IDF and experimental cookies showed 1.68 g/100g TDF, 0.43 g/100g
SDF and 1.25 g/100g IDF. Estimation of antioxidant activity revealed that black carrot
powder supplemented cookies had significantly higher antioxidant activity (53.10%) than
control (47.53 %).
Kapoor (2014) reported a positive correlation between anthocyanins and antioxidant

activity and also between total phenolic content and antioxidant activity. It shows that
phenolic compounds and anthocyanins might be the main components responsible for
antioxidant activity of powder supplemented cookies. Paul and Bhattacharyya (2015) studied
antioxidant profile of cookies fortified with peel powder of Pomegranate and reported that
DPPH radical scavenging activity in the fortified cookies was significantly improved due to
increase in flavonoid and anthocyanin contents in the fortified cookies.
A similar trend was observed for bioactive component profile of developed cake
(Table 52). Total phenols in black carrot cake (60.03 mg GAE/100g) was observed to be 1.3
folds significantly higher than control (45.30 mg GAE/100g). A similar trend was observed
for total flavonoids content. The flavonoids content of black carrot cake was estimated to be
15.58 mg/100g, which was significantly higher than the control (13.08 mg/100g). This
significant variation between the developed cake might be attributed to higher phenolic and
flavonoid content of dried black carrot powder (Table 7). Utilization of black carrot powder
for development of cake resulted in significant high level of anthocyanins in the final product
(4.23 mg/100g), however it was not detectable in control. ODH Phenols content of developed
cake followed the similar trend. Black carrot cake depicted significantly higher ODH phenol
and flavonols content (21.32 and 2.83 mg/100g) than control (18.27 and 2.13 mg/100g). The
control and experimental samples of cake depicted 0.03 and 0.06 mg/100g total carotenoids
with significance difference. The dietary fibre content of cake was found to be non-significant
in control than black carrot cake. The control showed 0.53, 0.21 and 0.32 percent of TDF,
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SDF and IDF and black carrot cake showed 0.60, 0.22 and 0.38 percent. The antioxidant
activity of cake was found to be 18.04 percent in experimental and 14.35 percent in control
with a significance difference (P ≤0.01). Higher antioxidant activity in experimental sample
was attributed to high concentration of bioactive components such as total phenols, flavonoids
and anthocyanin content.
The estimation of bioactive compounds of laddoo and seviyan are described in Table
52. Total phenol of black carrot laddoo and seviyan (63.68 and 73.75 mg/100g) was
significantly higher than control (55.37 and 62.56 mg/100g). The difference was observed to
be 15 percent higher in black carrot laddoo and 17.8 percent higher in experimental seviyan.
Black carrot laddoo and seviyan showed 18 and 33 percent higher levels of total flavonoids
(15.04 and 19.58 mg/100g) as compared to control (13.68 and 14.67 mg/100g). Anthocyanins
content was not detected in control while black carrot laddoo and seviyan showed 8.34 and
9.48 mg/100g of anthocyanins. Similarly, experimental sample of laddoo and seviyan
depicted significantly higher values for ODH phenols (30.56 and 32.35 mg/100g) and total
carotenoids (0.25 and 0.19 mg/100g) than control. Flavonols and dietary fibre content was not
significantly influenced by incorporation of back carrot powder at 1 percent level in laddoo
and seviyan. Control and experimental laddoo depicted 3.01 and 3.64 mg/100g flavonols,
wheres 2.68 and 3.50 mg/100g flavonals were detected in control and black carrot seviyan.
TDF, SDF and IDF content of control and experimental laddoo was observed to be 5.35, 1.83
and 3.52 g/100g and 5.47, 1.87 and 3.60 g/100g respectively. The control seviyan depicted
9.81, 2.70 and 7.11 mg/100g TDF, SDF and IDF content and experimental seviyan showed
9.89, 2.17 and 7.72 percent respectively. Antioxidant activity of control and black carrot
laddoo was estimated as 61.12 and 68.10 percent and for seviyan the corresponding values
were 32.68 and 38.75 percent. These results represented almost 11 and 15 percent higher
scavenging activity of black carrot laddoo and seviyan. Higher antioxidant activity of the
black carrot may be due to initial high concentration of phenolic compounds in black carrot
(Duddone et al 2009).
Black carrots are rich in total phenols, flavonoids, anthocyanins, ODH phenols, and
flavonoids. In dry form, the concentration of these bioactive compounds is comparatively
higher than fresh carrot. Thus the products developed by incorporating black carrot powder
exhibited significantly higher content of polyphenols than control. Estimation of polyphenols
and antioxidant activity revealed that bread had the highest total phenols, flavonoids and
anthocyanin contents followed by seviyan, laddoo and lowest was observed in cake. Similar
trend was observed with respect to antioxidant of products (Figure 5). Polyphenol content of
vegetable is directly correlated with its free radical scavenging capacity (Duddone et al 2009)
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explaining the higher antioxidant activity of products developed by incorporating black carrot
powder.

The shelf life of five products developed by incorporating black carrot powder is
described in Table 53. The developed products were packed into aluminum laminate pouches
and stored under ambient conditions away from sunlight. However, cake was stored under
refrigerated conditions (4°C). The chemical changes in stored products were monitored on the
basis of changes in moisture, free fatty acid value (FFA) and peroxide value (PV). The
products were also analysed for microbial properties and overall acceptability by a panel of
judges on storage up to 60 days.
Table 53 shows the effect of storage periods on percent moisture content of black
carrot bread (7.5 % black carrot powder) during storage period of 6 days. On evaluation, it
was observed that there was a decrease in moisture content from 36.93 to 34.33 percent in the
bread sample. The loss in moisture content might be due to the time period. It was noted that
the moisture content of product on storage is an important determinant of its keeping quality.
Latif et al (2005) and Pandey et al (2016) also reported decrease of moisture content with the
passage of time. There was a non-significant difference in free fatty acid content (FFA) and
peroxide value (PV) during storage of 6 days. Initially FFA was estimated to be 0.043 percent
in bread, which was found to be 0.40 percent at the end of storage period. PV of bread at 0
days was estimated as 0.023 Meq.O2/Kg which increased to 0.025 Meq.O2/Kg at the end of
storage period. Bread is a type of bakery product which has a shorter shelf-life than most
other processed foods. Bread not only loses freshness in terms of softness and flavour with
time, but is also consequently subjected to bacteria, mould, and yeast spoilage (Baik and
Chinachoti, 2000). Table 53 showed the changes in total plate count (TPC) and yeast and
mold count (YMC) in bread during storage. The results on the TPC were not significantly
different during the initial days (0 to 3 days). Populations of bacteria (TPC) on bread
increased rapidly during the third day of storage from 2.16 to 3.02 log10CFU/g. However, the
CFU was under the safety limits and is safe for consumption. Lainez et al (2008) reported that
a lot of microorganisms that grow on the bread crust can be inactivated during baking.
However, many microorganisms (some heat resistant microorganisms) at the center of the
crumb survived because the contact temperature is not as high as in the crust. Furthermore,
the food products can be re-contaminated with microorganisms after baking, during cooling,
and packaging (Jay et al 2005, Lainez et al 2008.) The YMC in the bread sample was 1.73
log10CFU/g at the first day of storage and it increased to 2.61 at 6 days of storage period.
Water activity of the products affect the microbial growth.
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Table 53 Shelf life stability of functional foods developed by incorporating black carrot
powder
Storage Moisture FFA (% Peroxide TPC Y&MC Overall

days (%) oleic acid) value (log10cfu/g) log10cfu/g) acceptability
(Meq.O2/Kg)
Bread
0 36.93±0.97a 0.043±0.002a 0.023±0.001 a 2.16±0.40a 1.73±0.12a 7.85±0.20a
3 35.35±0.63ab 0.041±0.001a 0.022±0.002 a 2.59±0.30a 2.44±0.15a 7.06±±0.23b
6 34.53±0.53b 0.040±0.001a 0.025±0.001 a 3.02±0.05b 2.61±0.15b 6.36±±0.29c
Cookies
0 3.93±0.20d 0.41±0.01d 3.04±0.16c nd nd 8.12±0.18a
15 4.15±0.21cd 0.41±0.02d 3.31±0.23c nd nd 7.94±0.20a
30 4.23±0.27bc 0.43±0.02c 3.52±0.10c nd nd 7.78±0.16a
45 4.55±0.19b 0.45±0.01b 3.86±0.15b nd nd 7.69±0.19a
60 4.85±0.13 a 0.47±0.02a 4.35±0.09a nd nd 7.58±0.18b
Cakes
0 16.94±0.93a 0.37±0.01 a 2.41±0.03b 3.40±0.10c 2.34±0.04c 7.80±0.27a
5 14.51±0.31b 0.36±0.01a 2.43±0.08b 3.83±0.08b 2.95±0.08b 7.46±0.19a
10 12.31±0.55c 0.38±0.01 a 2.50±0.05b 4.15±0.04b 3.85±0.13a 6.25±0.15b
15 10.83±0.73d 0.38±0.01 ab 2.61±0.04a 4.50±0.06a 4.10±0.10a 5.85±0.08c
Laddoo
0 2.71±0.38a 0.50±0.01b 3.53±0.09c nd nd 7.53±0.15a
10 2.30±0.07a 0.50±0.02b 3.31±0.05c nd nd 7.65±0.20a
20 2.15±0.05b 0.52±0.02ab 3.73±0.06b nd nd 7.10±0.08b
30 1.85±0.04c 0.53±0.01a 3.95±0.07a 0.75±0.04 nd 5.50±0.50c
Seviyan
0 1.14±0.14a 0.48±0.01b 5.03±0.05c nd nd 7.50±0.06a
15 1.11±0.02a 0.50±0.02b 5.05±0.05c nd nd 7.70±0.05a
30 1.04±0.01a 0.51±0.02b 5.15±0.06c nd nd 7.40±0.03c
45 1.01±0.02ab 0.53±0.01ab 5.37±0.07b nd nd 7.35±0.02 c
60 0.91±0.01b 0.55±0.02a 5.53±0.08a 0.45±0.04 nd 7.01±0.01d
nd: not detectible
level.
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The high moisture favors the growth of the microorganisms (Markova and Wadsö
1998). Jay et al (2005) reported that the genus Bacillus bacteria and several genera of moulds
(Rhizopus sp.) are usually developed on food products if there is enough moisture and water
activity for growth. The data (Table 53) for the TPC and YMC indicated that bread was
within the safe levels, and will not affect health if stored in proper conditions (to avoid
microbial contamination). The organoleptic study revealed that overall acceptability scores of
black carrot bread decreased significantly from 7.85 to 6.36 with the increase in storage
period. Overall acceptability scores were correlated with decrease in moisture loss. During
storage, due to loss of moisture bread becomes harder in texture and losses its freshness,
which resulted in decreased overall acceptability. It may be concluded that bread stored at
ambient temperature can be consumed up to 3 days without affecting its sensory quality.
The initial moisture content of cookies was 3.93 percent, which increased gradually to
4.15, 4.23, 4.55, and 4.85 percent after 15, 30, 45 and 60 days of storage in aluminium
laminate pouches, respectively. The FFA content significantly (p≤0.05) increased from 0.41
to 0.47 percent after storage of 60 days. The increase in FFA content might be due to
degradation products of hydroperoxide (Thakur and Arya 1990), which is directly related with
moisture content of the products (Sowbhagya and Bhattacharya 1976). Nagi et al (2012)
developed wheat bran supplemented biscuits and reported similar trend of FFA values during
storage. It was observed that the peroxide value which is measured as rate of autoxidation
increased gradually in cookies as storage period increased up to 60 days. The initial peroxide
value of cookies was 3.04, which increased to 4.54 percent by the end of storage period. The
increase in peroxide value was due to the lipid oxidation in the presence of light and oxygen
(Halliwell and Chirico 1993). The peroxide values of egg plant flour based cookies also tend
to increase gradually as the number of storage days increased from 1 to 21 days (Uthumporn
et al 2015). Even though, there was an increase in the peroxide value and free fatty acid value,
cookies still remained stable and acceptable upto 60 days of storage. No microbial
contamination was detected in cookies during storage period of two months. There was non-
significant difference observed for the overall acceptability of cookies after 15, 30 and 45
days of storage (7.94, 7.78 and 7.69 respectively). However, after 45 days, a significant
(p≤0.05) decrease in acceptability scores (7.58) was observed. This trend of decrease in
overall acceptability scores with increase in storage period was reported in several studies and
might be attributed to moisture absorption, increase in peroxide value and free fatty acids
(Semwal et al 2001) further affecting the sensory attributes of developed products.
Moisture content of cakes decreased gradually from 16.94 to 10.83 percent storage
period of 15 days. The rancidity parameters indicated the oxidation of fat such as free fatty
acid and peroxide value resulting in off flavour. The rancidity parameters increased during
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storage. A gradual increase in FFA (0.37 to 0.38 %) and PV (2.41 to 2.61 Meq.O2/Kg) was
observed during storage of 30 days. The highest count of TPC was 4.50 log10 CFU, while
for yeast and mold was 4.10 on the 15th day of storage. Normally, the chocolate cake
manufacturers prefer to keep their product at chill temperature for a maximum of 30 days to
ensure the product is safe for consumption. However, from this study it was found that the
cakes were still acceptable in terms of the microbial count since it is below the unsatisfactory
level. Holding at refrigeration temperatures will delay microbial growth in cakes and
refrigeration slows down the chemical and biological processes in foods and the
accompanying deterioration and the loss of quality (Yunus and Afshin, 2011). When the cake
dries up the growth of yeast will probably decrease but molds are able to grow even in dried
substrate. Hence, molds still are viable and can rejuvenate into new molds when condition is
conducive. As reported by Tnou and Mycologist (1916), molds form spores, which, when dry,
floated in the air and find suitable conditions where they can start the growth cycle again.
Besides, most molds prefer warmer temperatures, however, they can also grow at refrigerated
temperatures. In addition, the depletion of nutrients will slow down the growth of bacteria.
Overall acceptability scores decreased gradually from 7.80 to 5.85 as the storage period
increased. After 10 days of storage the acceptability scores decreased significantly to 6.25
and further decreased to 5.85. It suggests that developed cake can be best consumed up to 10
days of storage.
Table 53 describes the storage stability of developed laddoo. The loss of moisture
during storage is a common observation for laddoo. Level of moisture in the product plays a
significant role on quality of the product during storage as far as bacterial activity, yeast and
mold growth, browning reaction and the acceptability of sweets were concerned (Londhe et al
2012). A significant decreasing trend in moisture content was observed during storage where
the values dropped from 2.71 percent to 1.85 percent at the end of 30 days of storage period.
Dhanesh (2016) and Saxena et al (1996) also observed similar trend of decreasing moisture
content in pinni. Free fatty acid and peroxide value of laddoo increased gradually with storage
days. FFA increased from 0.50 to 0.53 percent and PV increased from 3.53 to 3.95
Meq.O2/Kg. It is reported that during prolonged heating and in the presence of food moisture,
hydrolysis of oil occurs and ester linkages are broken to yield FFA resulting in an increase in
their concentration (Choe and Min 2007).
The microbiological evaluation of laddoo during storage is given in Table 53. Total
bacterial count was observed to be nil in the sample up to storage of 20 days. Only after 30th
days of storage 0.75 log10cfu/g total pate count was observed. Yeast and moulds were not
detectable in laddoo throughout the storage period. The changes in physicochemical and
microbial count had direct impact on overall acceptability of the product. A non-significant
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difference in overall acceptability score was observed during first 10 days (7.53, 7.65). After
20 days of storage, slight decrease in acceptability scores was observed (7.10). However, it
decreased significantly 5.50 after 30days of storage. This decrease in overall acceptability
scores were due to loss of moisture content in laddoo, which increased the hardness of
laddoo. Earlier several workers have also reported considerable loss of moisture in peda
during storage which made the product dry and hard and thus affecting sensory scores
(Londhe et al 2012, Jha et al 2014, and Jha et al 2015).
Table 53 illustrates the storage stability of seviyan developed by incorporating black

carrot powder at 1 percent level. Moisture content of seviyan did not change significantly up
to 45 days of storage however, a significant decrease in moisture content from initial value of
1.14 to 0.91 percent was observed after storage of 60 days. The changes in free fatty acid and
peroxide value were increased gradually during storage. Free fatty acid increased from 0.48 to
0.55 percent oleic acid and peroxide value increased from 5.03 to 5.53 Meq.O2/Kg by the end
of storage period. The increase in FFA content could be caused by an increase in the rate of
triacylglycerol hydrolysis when moisture content of the product and air inside the container
react with absorbed oil of the product. .Any microbial load was not detected upto 45 days of
storage, however after 60 days 0.45 log10 cfu/g total bacterial count was detected. Yeast and
mould were not detected during entire storage period of black carrot incorporated seviyan.
The overall acceptability score decreased gradually from initial value of 7.50 to 7.01. Further,
the scores depicted that black carrot incorporated seviyan was highly acceptable even after 60
days of storage. Thus, on the basis of physicochemical, microbiological and organoleptic
evaluation it may be concluded that black carrot powder incorporated seviyan can be well
stored beyond 60 days without affecting its properties. Similar results were found by Saurabh
et al (2013) who reported that Seviyan incorporated with 20 percent cowpea flour when stored
up to 90 days, found to be acceptable with score as 7.10.
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CHAPTER V
SUMMARY
Black carrots (Daucus carota L. ssp. Sativus var. atrorubens Alef.) are attractive
purple coloured vegetable. It represents a valuable source of polyphenols. Anthocyanins from
black carrots extract have been demonstrated to exert strong antioxidant activity in various in
vitro test systems. Although black carrot is powerhouse of phytochemicals yet it is grossly
underutilized and do not find much consumer acceptance as a vegetable. In India, it is utilized
only for making a fermented beverage Kanji, however, there is a huge potential for utilization
of black carrot in the development of functional foods for general good health as well as for
prevention and management of degenerative diseases such as diabetes, cardiovascular
diseases and cancer. Black carrot roots have the potential to be used as a relatively cheaper
but valuable source of polyphenols. The present investigation was carried out to explore the
physicochemical and nutritional properties of black carrot and its utilization in development
of various functional foods. Black carrots were processed into pulp, juice, concentrate and
powder and effect of processing on bioactive compound profile was established. Further,
functional foods were developed by utilizing black carrot in fresh and processed form in order
to achieve the maximum nutraceutical properties and sensory attributes as well.
Physical properties of red and black carrot showed that the total soluble solid content
of red carrot was found to be significantly higher (9.03 0Brix) than black carrots (8.00 0Brix).
However, acidity of black carrots was significantly higher (0.25 %) as compared to red carrot
(0.15 %). Brix acid ratio followed the same pattern. The pH value was significantly lower in
black carrot (5.90) as compared to red carrot (6.02). Black carrots were reported to contain
significantly higher juice content (610 ml/kg) in comparison with red carrots (481
ml/kg).Proximate composition of carrots revealed that the moisture content of black carrot
(88.90 %) was significantly higher than the red carrot (87.09 %). Protein content was
significantly higher in red carrot (0.91 %) than black carrot (0.73%). Red carrot contained
0.91 percent protein, 0.23 percent fat, 9.08 percent carbohydrate and 1.63 percent crude fibre,
which was significantly higher than black carrot (0.73, 0.17, 7.85 and 1.05 percent
respectively). Total ash content of black carrot was found to be 1.30 percent, which was
significantly higher than red carrot (0.92 %). Calcium and phosphorus accumulation in black
carrot (44.45 and 25.97 mg/100g) was significantly higher than red carrot (42.46 and 23.73
mg/100g). There was almost 2 times higher sodium content in black carrots (82.25 mg/100g).
Potassium content was reported to be significantly higher (p ≤ 0.05) in black carrot (256.06
mg/100g) than red carrot (236.98 mg/100g). Magnesium content was found to be 61 percent
higher in black carrots. Black carrots were found to be an excellent source of iron and zinc.
Iron content was reported to be 4 times higher and zinc content was 1.9 times higher in black
carrots (1.20 and 0.17 mg/100g) than red carrots (0.30 and 0.09 mg/100g). The sugar content
was 7.76 and 6.95 g/100g in fresh red and black carrot. Similar pattern was followed with
respect to reducing and non reducing sugar content in red and black carrot (5.23 & 2.53 and
4.89 & 2.06 g/100g respectively).
The total phenols in red carrots were observed to be 28.32 GAE/100g whereas
exceptionally high content of 283.53 mg GAE/100g was observed in black carrot depicting
nearly 10 times higher than red carrot. The total flavonoid content in black carrots was found
to be 82.73 mg QE/100g fresh weight, however very lower amount of flavonoid content (9.05
mg/100g) was detected in the genotype of red carrot. The anthocyanin content found in black
carrot cultivar was significantly higher (233.32 mg/100g) whereas red carrot genotype
showed 0.60 mg/100g of anthocyanins. Orthro-dihydroxy phenols were also present in
significantly higher amount in black carrot (103.25mg/100g) as compared to red carrot (12.27
mg/100g). Flavonols content was 42.03 mg/100g in black carrots, which was found to be
almost 8 times higher than red carrot (5.16 mg/100g).Fresh red carrots were found to have
13.03 mg/100g of total carotenoid whereas significantly lower amount was observed in black
carrot (1.93 mg/100g). Red carrot was observed to have significantly higher amount of total
dietary fibre (TDF) content than that of black carrot. It contained 1.31 g/100g soluble fibre
(SDF) and 3.01 g/100g insoluble fibre (IDF) which was significantly higher than their content
in black carrot (0.83 g/100g and 2.41 g/100g). In free radical scavenging assay, three times
high sample concentration of red carrots was required to achieve an equivalent percent
inhibition in case of black carrots. β-carotene, the major carotenoid found in red carrots (8.60
mg/100g), was found in negligible amounts in black carrots (0.53 mg/100g). The ascorbic
acid content in red carrots was found to be 4.60 mg/100g as compared to 5.70 mg/100g in
black carrots. Organoleptic evaluation of red and black carrot revealed that overall
acceptability of black carrot was at par with red carrot (7.85 and 8.10).
TSS of fresh juice was same as that of fresh carrot i.e. 8.00 0Brix. The TSS of
lyophilized juice concentrate was recorded to be 78.44 0Brix whereas TSS of industrial
concentrate was found to be 40.02 0Brix. TSS of hot air dried carrot was found to be 57.87
0
Brix. Acidity of lyophilized juice concentrate (1.85 mg/100g) was reported to be
significantly higher than that of industrial concentrate (1.29 mg/100g). Hot air dehydrated
carrot represented acidity of 1.75 mg/100g. Ascorbic acid content decreased in blanched (3.91
mg/100g) and cooked carrots (0.95mg/100g). Ascorbic acid content in fresh juice, lyophilized
juice concentrate and industrial concentrate was 3.73, 10.26 and 7.86 mg/100g respectively.
The ascorbic acid content of hot air dried carrot was 1.74 mg/100g. Total carotenoids were
found to be 1.23 mg/100g in blanched carrots and 1.37 mg/100g in cooked carrot. The total
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carotenoid content of fresh juice was 0.93 mg/100g. Lyophilized juice concentrate showed
significantly higher carotenoids content (28.22 mg/100g) than industrial concentrate 13.18
mg/100g. Total carotenoid content of hot air dried carrot showed nine times increase (17.21
mg/100g) than fresh carrot (1.92 mg/100g).
There was slight reduction in the total phenolic content of carrots after cooking
(187.40 mg GAE /100g) and blanching (173.43 mg GAE/100g) as compared to raw black
carrot (283.53 mg GAE/100g). Fresh black carrot juice contained 308.80 mg GAE/100g of
total phenols. There was more than 26 times increase of phenol content in lyophilized juice
concentrate and 30 times higher concentration in industrial black carrot concentrate as
compared to phenol content of fresh carrot (284.58 mg/100g GAE). In hot air dried black
carrots, the phenol content increased almost 8.5 times (2337.1 mg/100g GAE). The
anthocyanin content of blanched black carrots has decreased by 40 percent, which further
reduced in cooked carrots (132.96 mg/100g). Fresh juice of black carrot contained 48.34
mg/100 ml of anthocyanin pigments. In lyophilized juice concentrate and industrial
concentrate, it significantly increased by 5.8 times and 7.2 times respectively. The hot air
dehydration process increased anthocyanin content by 7 times as compared to fresh carrot.
Blanching caused significant (p< 0.01) reduction in the total flavonoids, ODH Phenol and
flavonols content. Cooking loss of total flavonoids, ODH Phenols and flavonoid content was
found to be 29.50, 39.55, and 16.19 percent respectively. In lyophilized juice concentrate,
these parameters increased by almost 26, 31 and 9 times respectively as compared to fresh
carrot. Flavonoid, ODH phenol and flavonols content was increased significantly in black
carrot concentrate than lyophilized juice concentrate. Total flavonoid, ODH phenol and
flavonols content of hot air dried carrot was increased by nine, ten and six times respectively
in comparison to fresh carrot. Cooked and blanched carrots had lower antioxidant activity
than fresh. Antioxidant activity of fresh carrot juice was found to be 79.55 percent (Table 8).
Black carrot concentrate showed 90.34 percent inhibition however, slight decrease in percent
inhibition was observed in lyophilized juice concentrate (88.41 %). Dried carrots showed
84.30 percent inhibition showing 15 percent increase in comparison with fresh carrot.
For the formulation of functional foods, black carrot was used in different forms to
develop various traditional, preserved, dairy and bakery products. Two traditional and four
preserved products were developed by utilizing fresh carrot. Halwa developed from red and
black carrot showed non-significant difference in terms overall acceptability (8.30 and 8.00).
The black carrot burfi was highly acceptable upto 30 percent level of incorporation. Sensory
evaluation revealed that jam, candy, pickle and chutney prepared from black carrot was highly
acceptable. Proximate composition revealed that moisture and total ash content was
significantly higher of functional foods developed from fresh black carrot than red carrot
157
products. However, protein and crude fibre content was significantly higher in products
developed from fresh red carrot. All the estimated minerals were significantly higher in black
carrot halwa. In burfi samples, calcium and phosphorus content was observed to be
significantly similar in red and black carrot burfi. However, rest other minerals (Na, K, Mg,
Fe and Zn) was found to be more concentrated in black carrot burfi. Black carrot jam showed
significantly higher content of all the analyzed minerals, except for phosphorus (which
significantly similar in both the samples). Carrot candy showed a non-significant difference
for potassium content however, rest all the evaluated minerals were significantly higher in
black carrot candy. All the estimated minerals were found to be significantly higher in black
carrot pickle and chutney than red carrot. Halwa and chutney developed from black carrot
showed significantly lower sugar content as compared to red carrot. However, a non-
significant difference was observed in sugar content of burfi, jam, candy and pickle.Bioactive
compound profile of developed products revealed that products developed from fresh black
carrot exhibited significantly higher levels of total phenols, flavonoids, anthocyanins, ODH
phenols and flavonols. However, total dietary fibre (TDF), soluble dietary fibre (SDF) and
insoluble dietary fibre (IDF) content was observed to be significantly higher in products
developed from red carrot. Antioxidant activity of products from fresh black carrot was
observed to be significantly higher than red carrot. Shelf life evaluation revealed that halwa
developed from black carrot had best shelf life up to 10 days at refrigerated conditions. Burfi
showed storage stability upto one month when stored at refrigerated temperature. Preserved
products depicted storage stability beyond 2 months.
Black carrot juice scored mean overall acceptability score of 7.9 and red carrot juice
scored 8.5 with a significant difference (P < 0.05). The mean overall acceptability of juice
blend with 50 percent black carrot juice showed significantly higher values (8.31) followed by
50 percent red carrot juice (8.12) and 75 percent black carrot juice (8.10).The mean overall
acceptability scores of RTS developed from black carrot juice (8.30) was at par with red
carrot juice RTS (8.15).
The physicochemical attributes of juices, juice blends and RTS revealed that total
solids content of red carrot juice was 12.01 percent while black carrot juice showed 10.03
percent with significant difference (p<0.01). However, acidity of black carrot juice (0.23 %)
was observed to be significantly higher than red carrot juice (0.20 %). Brix/acid ratio of red
carrot juice (45.15) was significantly higher than black carrot juice (34.78). Higher pH was
observed in red carrot juice (6.02) than that of black carrot juice (5.90).
Calcium and phosphorus content in black carrot juice (61.36 and 45.67 mg/100g) was
significantly higher (p ≤ 0.01) than red carrot juice (47.85 and 25.73 mg/100g). Potassium
158
content was reported to be significantly higher (p ≤ 0.05) in black carrot juice (274.06
mg/100g) than red carrot (263.98 mg/100g). There was almost 66 percent more sodium
content in black carrot juice than red carrot juice. Black carrot juice again showed
significantly higher magnesium content (21.85 mg/ 100g). Iron content was reported to be
56.62 percent higher and zinc content was almost 60 percent higher in black carrot juice (1.30
and 0.21 mg/100g) in comparison to red carrot juice (0.83 and 0.13 mg/100g). Juice blend
from black carrot juice had significantly higher values for calcium and phosphorus (36.20 and
29.69 mg/100g) in comparison to red carrot juice (29.35 and 19.89 mg/100g). Black carrot
juice blend again showed significantly higher values for sodium and phosphorus (39.20 and
213.70 mg/100g) than red carrot (25.87 and 203.77 mg/100g). Black carrot juice blend
showed almost 65.71 percent significant higher iron content (0.58 mg/100g). The zinc content
in black carrot juice blend was two fold higher than juice blend of red carrot. RTS from black
carrot had significantly higher value for calcium (5.56 mg/100g) and phosphorus (4.17
mg/100g) than RTS from red carrot (4.35 and 2.17 mg/ 100g). Sodium and potassium content
was also observed to be higher in RTS developed from black carrot juice (7.85 and 25.66
mg/100g) than red carrot juice (4.58 and 27.98 mg/100g). Magnesium content of black carrot
RTS was estimated to be 1.95 mg/100g, which was 2 times significantly higher than red
carrot RTS (0.93 mg/100g). Iron content was increased by 57.14 percent and zinc increased
by 66.67 percent in black carrot RTS as compared to red carrot RTS.
Black carrot juice contained 23 times higher total phenols content, 11 times higher
flavonoid content than red carrot juice. Anthocyanin content of black carrot juice was found
to be 48.34 mg/100g however, red carrot juice had showed negligible amount of anthocyanins
(1.24 mg/100g). Similar trend was observed with respect of ODH Phenols and flavonols
content of red (28.01 and 8.31 mg/100g) and black carrot juice (141.31 and 43.13 mg/100g).
Black carrot juice showed almost 5 folds higher ODH phenols and 3.5 fold higher flavonols
content. However, red carrot juice (7.32 mg/100g) showed significantly higher total
carotenoid content than black carrot juice (0.93 mg/100g). Estimation of antioxidant activity
revealed that black carrot juice exhibited significantly higher antioxidant activity (45.55 %)
than red carrot juice (19.35 %). A non-significant difference was observed in the ascorbic acid
content of red carrot juice, juice blend and RTS of red and black carrot juice. However, juice,
juice blend and RTS from red carrot juice had significantly higher amount of β-carotene
content than black carrot juice products. The shelf life study revealed that RTS developed
from black carrot juice had storage life of 2 months.
Three dairy products namely ice cream, yogurt and buttermilk were developed using
black carrot concentrate. The overall acceptability scores ranged from 7.50 to 8.25, being
highest in sample with 7.5 percent black carrot concentrate and lowest at 10 percent level.
159
The control sample of yogurt scored highest (8.20) scores for overall acceptability followed
by sample with 5 and 7.5 percent level of black carrot juice incorporation (8.00 and 7.80). For
buttermilk, highest mean overall acceptability scores were observed in samples with 7.5
percent black carrot concentrate (8.40) followed by sample with 5 percent juice concentrate
(8.20) and control (8.10).
The control sample had a TSS of 25.38 0Brix, which was significantly higher in
experimental ice cream (26.86 0Brix). Addition of black carrot concentrate significantly
increased the acidity in experimental ice cream (0.23 %) than control (0.16 %). Yogurt with
7.5 percent black carrot concentrate depicted significantly higher TSS value (10.3 0 brix) as
compared to control (8.110 brix). Yogurt added with 7.5 percent juice concentrate had
significantly higher pH value (4.52) lower acidity (0.51 % LA) than control (4.13, 0.61 %
LA). Similar trend was observed with respect to TSS, acidity, brix/ acid ratio and pH value of
developed buttermilk.
Incorporation of black carrot concentrate in ice cream significantly affected the

moisture, protein, fat, fibre, ash and carbohydrate content. The control sample had 64.17
percent moisture, which was significantly higher in ice cream sample with 7.5 percent
concentrate incorporation (68.23 %). The addition of black carrot concentrate significantly
(p<0.01) reduced the protein and elevated the ash content in experimental ice cream (1.12 %)
as compared to control (0.83 %). The supplementation of yogurt with black carrot concentrate
was associated with the increase of moisture (65.59 %),fiber (0.14 %) and ash content (1.12
%) however, protein and fat content was observed to be significantly high in control (4.89 and
4.51%) as compared to experimental yogurt (4.54 and 3.86 %). Protein content was
significantly higher in control (1.23 %) as compared to experimental buttermilk (0.96 %).
Crude fiber content was found to be 0.03 percent in buttermilk incorporated with 7.5 percent
black carrot concentrate while, in control, crude fibre was not detectable. Total mineral
content of experimental buttermilk (0.26 %) was found to be 30 percent higher than control
(0.20 %).
The content of calcium, iron, sodium, potassium and magnesium in black carrot
concentrate incorporated ice cream samples significantly increased. However, non-significant
differences were found in terms of the element contents, such as phosphorus and zinc in the
samples. Experimental yogurt sample did not show significant difference with respect to
calcium (129.67 mg/100g) and phosphorus (89.12 mg/100g) content in comparison to control
(125.63 and 88.63 mg/100g). Sodium and potassium content increased by 1.6 and 1.5 times
(50.38 and 188.63 mg/100g) in experimental yogurt than that of control (30.63 and 127.63
160
mg/100g). When magnesium and iron content was compared, experimental yogurt showed 58
percent higher magnesium and 6.5 fold higher iron content than control. On contrary, zinc
content was observed to be significantly higher in control (0.93 mg/100g) than experimental
yogurt (0.86 mg/100g). Calcium, phosphorus, potassium and zinc content did not change
significantly in black carrot concentrate incorporated buttermilk. However, sodium,
magnesium and iron content increased significantly in experimental buttermilk in comparison
to control.
The bioactive compounds and antioxidant activity increased significantly (p<0.01)

with the addition of black carrot concentrate to ice cream. The total phenols, flavonoids,
anthocyanins, ODH phenols and flavonols were estimated to be 513.63, 139.21, 98.09, 212.73
and 35.44 mg/100g respectively in black carrot concentrate incorporated ice cream. The
antioxidant activity was found to 73.56 percent on addition of concentrate at 7.5 percent level
in ice cream. The total phenol was estimated to be 19.36 mg GAE/100g in control yogurt
whereas exceptionally high content (544.30 mg GAE/100g) was observed in black carrot
incorporated yogurt depicting nearly 28 fold difference. The flavonoid content followed a
similar trend to that of total phenolic content. Black carrot concentrate incorporated
yogurt (7.5 % level) showed 16 times higher flavonoid content (165.91 mg/100g) than
control (10.36 mg/100g). The anthocyanin pigment was not detectable in control
however, experimental yogurt showed 113.27 mg of anthocyanin content. Analysis of
ODH phenol and flavonol showed 19 fold higher ODH phenol content and 8 times higher
flavonol content in experimental yogurt (237.20 and 41.65 mg/100g) than control.
Antioxidant activity of control was observed to be as 55.68 percent whereas significantly
higher activity was reported for experimental yogurt (87.34 %). Total phenolic content of
control was found to be 4.44 mg GAE /100g however, 25 folds higher phenolic content
(117.19 mg/100g) was observed in experimental buttermilk. The control sample had 2.23
mg/100g flavonoids whereas, experimental buttermilk showed almost 15 times higher content
(32.39 mg/100g). Similar trend was observed with respect to ODH phenol and flavonols
content of control (2.80 and 1.15 mg/100g) and experimental (48.80 and 9.79 mg/100g). The
data revealed that buttermilk developed with 7.5 percent black carrot concentrate contained
24.52 mg/100g anthocyanin content however, it was not detected in control .Antioxidant
activity was observed to be 1.6 times higher in experimental sample of buttermilk (63.06 %)
than control (38.65 %) with significance different. Ice cream had shelf life of more than 60
days, yogurt was highest acceptable upto 5 days and buttermilk showed storage stability upto
10 days.
161
The mean overall acceptability scores were highest for control bread followed by
incorporation of 2.5 and 7.5 percent black carrot powder (7.85) and lowest score (6.20) was
observed in sample with 10 percent black carrot powder. Overall acceptability scores of
cookies with 1.0 percent black powder was highest (7.80) and lowest scores was observed for
cookies with 1.5 percent black carrot powder (5.40). In cake sample with incorporation level
upto 1 per cent black carrot powder, the overall acceptability was recorded maximum (7.80)
after control. The overall acceptability scores were found to be highest for control laddoo
(7.65) followed by sample with 0.5 and 1.0 percent black carrot incorporation (7.55, 7.53
respectively). The overall acceptability scores of seviyan were found to be highest for control
(8.10) followed by sample with 0.5 and 1.0 percent black carrot incorporation (7.80 and 7.50).
The incorporation of black carrot powder led to a significant increase in the crude
fiber and total ash content of the bread samples. The crude fiber increased by 3.5 times (0.31
to 1.09 %) and total ash content increased by 2 times (0.79 to 1.60 %) in experimental sample
as compared to control. Black carrot cookies (1 % level) depicted 26.31 percent higher crude
fibre content and 6.41 percent higher mineral content than control. However, non-significant
difference was observed for proximate composition in control and experimental cake. Black
carrot laddoo (1 %) depicted 2.40 percent higher crude fibre and 4.93 percent higher total
mineral content than control. The comparison of crude fibre and total ash content of seviyan
revealed that experimental sample had 6.6 percent higher crude fibre content and 3.86 percent
higher ash content as compared to control.
The calcium content in black carrot bread (42.67 mg/100g) was significantly higher
than control (19.01 mg/100g respectively). Black carrot bread again showed significantly
higher magnesium content (35.32 mg/100g) than control bread (28.38 mg/ 100g). Iron content
was reported to be almost 30 percent higher and zinc content was found to be 25 percent
higher in black carrot bread than control. The mineral composition of control and
experimental cookies, cake and laddoo showed non-significant difference in mineral
composition. Sodium content was observed to be significantly higher in experimental seviyan
(16.46 mg) as compared to control (21.75 mg).
The data further revealed that total phenolic content was six times higher in black
carrot bread as compared to control. Black carrot bread showed 5.73 times higher flavonoid
content (45.43 mg/100g) and exhibited 85.63 mg/100g of anthocyanins. Similarly, ODH
phenols content was 4.4 fold higher in black carrot bread (51.76 mg/100g) in comparison to
control (11.83 mg/100g). A negligible amount of flavonols were detected in control (0.73
mg/100g) whereas, black carrot bread depicted 12.97 mg/100g of flavonols content. Black
carrot bread showed significantly higher carotenoids (0.84 mg/100g) than control (0.03 mg/
162
100g). A comparison of dietary fibre revealed that black carrot bread had significantly higher
values for total (4.13 %), soluble (0.94 %) and insoluble dietary fibre (3.19 %) in comparison
with control (2.53, 0.54 and 1.99 %). The antioxidant activity of black carrot bread was
significantly higher (65.67%) than control.
Black carrot incorporated cookies showed 8 percent higher total phenols and 20
percent higher flavonoids. Anthocyanin content of black carrot cookies was found to be 5.67
mg/100g however, control cookie showed no detectable amounts of anthocyanins. The
estimation of antioxidant activity revealed that black carrot powder supplemented cookies had
significantly higher antioxidant activity (53.10%) than control (47.53 %). Total phenols in
black carrot cake was observed to be 1.3 folds significantly higher than control. Flavonoids
content of black carrot cake was estimated to be 15.58mg/100g, which was significantly
higher than the control (13.08 mg/100g). Utilization of black carrot powder for development
of cake resulted in significant level of anthocyanins in the final product (4.23 mg/100g),
however it was not detectable in control. Black carrot cake depicted significantly higher ODH
phenol (21.32 mg/100g) than control (18.27 mg/100g). However, non-significant difference
was observed in flavonols content. Antioxidant activity of cake was found to be 18.04 percent
in experimental and 14.35 percent in control with a significance difference (P ≤0.01). Total
phenol of black carrot laddoo and seviyan (63.68and 73.75mg/100g) was significantly higher
than control (55.37 and 62.56 mg/100g).The difference was observed to be 15 percent higher
in black carrot laddoo and 17.8 percent higher in experimental seviyan. Black carrot laddoo
and seviyan showed 18 and 33 percent higher levels of total flavonoids as compared to
control. Black carrot laddoo and seviyan showed 8.34 and 9.48 mg/100g of anthocyanins.
Similarly, experimental sample of laddoo and seviyan depicted significantly higher values for
ODH phenols and total carotenoids (30.56 and 0.25 mg/100g) than control (25.83 and 0.18
mg/100g respectively). Black carrot bread was best acceptable upto 3 days when stored at
ambient temperature in aluminum laminate packaging. Cookies can be stored beyond 2
months with acceptable quality characteristics. Cake was found to be most acceptable upto 5
days of storage. Laddoo can be stored upto 20 days at room temperature with acceptable
quality attributes, however, seviyan can be stored up to 60 days without deteriorating its
quality characteristics.
163
Conclusions:
 Processing of black carrot significantly influenced bioactive compounds content. Among

different processed carrots, black carrot concentrate retained better bioactive compounds
and higher antioxidant activity compared to other processed forms.
 The products developed from fresh black carrot and its juice was found to be highly
acceptable. Incorporation of black carrot concentrate upto 7.5 percent into dairy products
and black carrot powder incorporation at 7.5 percent in bread and 1 percent in cake,
cookies laddoo and seviyan was evaluated as highly acceptable oragnoleptically.
 Products developed from fresh black carrot contained significantly higher total ash
content than red carrot products. All the estimated minerals were found to be significantly
higher in products developed by utilizing fresh black carrot.
 Bioactive compound profile of products developed from fresh black carrot exhibited
significantly higher levels of total phenols, flavonoids, anthocyanins, ODH phenols and
flavonols. However, total dietary fibre (TDF), soluble dietary fibre (SDF) and insoluble
dietary fibre (IDF) content was observed to be significantly higher in products developed
from red carrot. Antioxidant activity of products from fresh black carrot was observed to
be significantly higher than red carrot.
 Juice, juice blend (50 % black carrot juice) and RTS developed from black carrot juice
was highly acceptable on the basis of sensory attributes.
 All the estimated minerals, bioactive compounds and antioxidant activity was
significantly higher in products developed from black carrot juice than red carrot juice.
 Incorporation of black carrot concentrate at 7.5 percent level was found to be highly
acceptable in dairy products.
 Minerals (especially Mg, Fe and Zn), bioactive compounds and antioxidant activity was
significantly improved in black carrot concentrate added dairy products.
 Incorporation of black carrot powder up to 7.5 percent level was acceptable in bread and
upto 1 percent level was acceptable in cookies, cakes, laddoo and seviyan.
 All the estimated minerals except for phosphorus increased in black carrot bread, however
mineral content was not affected by incorporation of black carrot at 1 percent level.
 Total phenols, flavonoids, anthocyanins and antioxidant activity had significantly
improved in black carrot powder incorporated products. Storage study revealed that
preserved, cookies and seviyan had highest storability as compared to other products.
164
Recommendation
 Anthocyanin from black carrot can be a viable replacement for synthetic colorants due to
their bright, attractive colour and water solubility, which allows their incorporation into a
variety of food systems.
 Black carrot based products can be used to address the problem of micronutrient
deficiencies especially anemia.
 Black carrot powder and concentrate can be extensively used in bakery and dairy products
to improve its nutraceutical properties.
 As black carrot has limited seasonal availability, thus, preserved products of black carrot
with increased shelf life provides an effective alternative to utilize black carrots even
during off season.
On the whole, black carrot has potential use as ingredient in different food products. It helps
to improve food quality by providing nutritionally active components and making diet rich in
bioactive ingredients, which are beneficial for human health.
165
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189
ANNEXURE I
HEDONIC RATING SCALE
Name of Evaluator _________________________________ Dated ______________

Name of Product _________________________________ Time _______________
Please test this sample and check how much you liked or disliked a particular
product. Use appropriate scale to show your attitude by assigning points that best express
your feelings about the sample. Kindly give us an honest expression of what you feel.
Sample Appearance Colour Texture Flavour Taste Overall

Code Acceptability
Rating score Organoleptic
Liked extremely 9
Liked very much 8
Liked moderately 7
Liked slightly 6
Neither liked nor disliked 5

Disliked slightly 4
Disliked moderately 3
Disliked very much 2
Disliked extremely 1
__________________
Signature
VITA
Name of the student : Pragya

Father's name : Mr. Vishwa Mitra Pandey
Mother's name : Mrs. Shiv Kumari
Nationality : Indian
Date of birth : 05-04-1991
Permanent home address : Village- Kharaila, Post Tendha, Distt. Faizabad
Uttar Pradesh, Pin – 224 164
EDUCATIONAL QUALIFICATION
Bachelor degree : B.Sc. (Home Science)
University : Narendra Deva University of Agriculture &

Technology, Faizabad
Year of award : 2011
OCPA : 8.01/10.00
Master‘s Degree : M.Sc (Food Science and Nutrition)
University : University of Agricultural Sciences, Dharwad
Year of award : 2013
OCPA : 8.77/10.00
Title of Master‘s Thesis : Development and evaluation of foxtail millet

(Setaria italica) based vermicelli.
Ph. D. Degree : Ph.D. Food and Nutrition
OCPA : 7.88/10.00
Title of Ph.D. Dissertation : Utilization of black carrot (Daucus carota L.) for
development of functional foods
Awards/Distinctions/Fellowships/ :  College Topper in M.Sc.

Scholarships  INSPIRE Fellowship
 UGC NET
 MASHAV Fellowship (by Israel Government)

Utilization of Black Carrot (Daucus Carota L.) For Development of Functional Foods

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UTILIZATION OF BLACK CARROT (Daucus carota L.

Submitted to Punjab Agricultural University

Department of Food and Nutrition

Keywords: Black carrot, polyphenols, anthocyanins, antioxidants, functional foods

CHAPTER TITLE PAGE NO.

III MATERIALS AND METHODS 21 – 52

IV RESULTS AND DISCUSSION 53 – 154

V SUMMARY 155 – 165

REFERENCES 166 – 189

Table Title Page

Fig. Title Page

Plate No. Title

1(a-f) Development of functional foods by utilizing fresh black carrot

2(a-c) Development of functional foods by utilizing black carrot juice

FFA : Free Fatty Acid

3. To determine organoleptic and nutritional profile of developed functional foods.

2.1 Biochemical composition of black carrots

2.3 Effect of processing on the functional properties of black carrots

2.1 Biochemical composition of carrots

Secondary metabolites of plants that exhibit functional properties are called

Mostly carrots are known to contain carotenoids, a lipophilic compound, as major

Flavonoids are low molecular weight compounds, consisting 15 carbon atoms

Phenolic acids can be categorized into two subgroups, hydroxybenzoic and

Lignans are produced by oxidative dimerization of two phenylpropane units. Linseed,

Illustration 1 Classification of major classes of dietary polyphenols (Source- Kamiloglu

As discussed earlier, anthocynins are a type of flavonoids, which belong to group of

Illustration 2 Anthocyanidin structures (Source- Kamiloglu 2016)

Illustration 3 Chemical structure of chlorogenic acid (5-O-caffeoylquinic acid)

2.2 Health-promoting effect of black carrots

2.3 Effect of processing on the functional properties of black carrots

Although processing leads to degradation of anthocyanins and phenolic compounds,

Dueik et al (2010) conducted a study to observe the most significant quality

Tein et al (1998) conducted a study on characterization of vacuum microwave, air

Goncalves et al (2010) studied the effect of blanching on carrot peroxidase

Khandare et al (2011) studied processing effects on antioxidant composition and

Turkyilmaz et al (2012) studied the effect of clarification and pasteurisation on

Gazalli et al (2013) studied proximate composition of carrot powder and apple

2.4 Development of functional foods by utilizing carrots

Tanguler (2012) studied influence of addition of different amounts of black on

Mansoor et al (2013) conducted a study on preparation, processing and packaging of

Bandyopadhyay et al (2007) studied physical and sensory characteristics of low fat

MATERIALS AND METHODS

Fresh Juice Concentrate Powder

Preserved Juice Blend Yogurt Cookies

Utilization of black carrots for development of products

3.3.1.1 Traditional Products

Flowchart for preparation of carrot halwa

Grated carrot shreds

Milk (double the amount of carrot shreds)

Carrot shreds were mixed in boiling milk

Addition of sugar (20 % of carrots)

Cooled to room temperature

Packed and stored (10 ºC)

Halwa Red Carrot shreds (g) Black Carrot shreds (g)

Red Carrot 100 _____

Black carrot _____ 100

Procedure of Burfi preparation

Flowchart for preparation of burfi

The calculated amount of sugar at 20 percent was added.

Treatments Red carrot pulp (%) Black carrot pulp (%)

Jam Black carrot pulp (%) Red Carrot Pulp (%)

Pickle Red Carrot (%) Black carrot (%)

Chutney Red Carrot (%) Black carrot (%)