Optimization of Process Parameters for Absorption of Moisture by Carrot Kheer Mix

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Authors

  • D. Mridula
     Food Grains and Oilseed Processing Division, Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab ,IN
  • Dilip Jain
     Food Grains and Oilseed Processing Division, Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab ,IN

Abstract

Carrot (Daucus carota L.) is one of the nutritious root vegetables, rich in carotenoids. These are processed into various products such as dehydrated carrots, carrot juice, beverages, candy, preserves, canned carrots, halwa etc. Fresh carrot (g/100g) contains about 86 moisture, 0.9 protein, 0.2 fat, 1.1 total minerals, 1.2 crude fibre, 10.6 carbohydrates, 48 Kcal of calories, 0.08 calcium, 0.53 phosphorus and 0.00103 iron.

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Published

2010-08-01

How to Cite

Mridula, D., & Jain, D. (2010). Optimization of Process Parameters for Absorption of Moisture by Carrot Kheer Mix. The Indian Journal of Nutrition and Dietetics, 47(8), 345–355. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4762

Issue

Volume 47, Issue 8, August 2010

Section

Original Articles

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