Physicochemical Analysis and Sensory Evaluation of Kheer Fortified with Carrot Shreds

Salunkhe, Manojkumar R.; Sawant, Pushkraj; Sawant, Dhruvaraj N.; Dinesh, Chemmangattuvalappi Narendranath

doi:10.5958/2277-940x.2015.00141.2

Cited by 2 publications

(2 citation statements)

References 4 publications

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“…It acts as an important source of vitamin A (9.7 mg/100 g), C (1.1 mg/ 100 g), E (0.73 mg/100 g), K (40 μg/100 g), and calcium (683.3 mg/100 g). Due to high fat (24 g/100 g) and solid not fat (8.6%) (SNF) content of kheer, it acts as a potential source of energy [33]. Te growth of spoilage microorganisms slows down as the sugar syrup acts as hypertonic media with respect to the internal environment of the microorganisms.…”

Section: Jhuri Pata Doimentioning

confidence: 99%

The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture

Sarkar

Salauddin

Paul

et al. 2023

Journal of Food Quality

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The enthralling sweet taste that mesmerizes the eastern part of India, or more specifically the undivided Bengal (West Bengal and Bangladesh) is unveiled. The ethnic sweetmeats that originated in Bengal varied over their primary ingredients, size, shape, and process of production due to variation in the context of geographical, cultural, and religious beliefs. In total, thirty-eight numbers of sweet products that are originated in Bengal are reconnoitered along with their nutritional composition and shelf life. Based on the key ingredients, the sweetmeats can be divided into nine classes, namely, chhana-based, pulse-based, fried, milk-skin-based, extruded rice-based, fermented, khoa-based, fruit-based, and sugar-based. Nutritional heritage comes along with health-related benefits to mankind; the racial sweetmeats produced in undivided Bengal have crucial medicinal and gastronomical importance. The sweetmeats are basically the assimilation of ancestral Bengali tradition, rituals, and convictions through the cascade of time. The classical and folk processing methods practiced from antediluvian times have had a prominent impression on the taste and nutritional comportment of the sweets produced. To the best of our knowledge, this article is the first attempt to scientifically document the integrity of the processing methods, nutritional content, and health benefits of traditional sweetmeats.

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Section: Jhuri Pata Doimentioning

confidence: 99%

The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture

Sarkar

Salauddin

Paul

et al. 2023

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Drying of carrot during the main growing season and its storage is one of the important alternatives of its preservation. Various value added products like juice, drink, candy, preserve, soups, stews, curries, pies, halwa, ice-cream and cooked vegetable dishes have also been prepared from fresh carrot keeping in mind its nutritional importance [8], but not much efforts have been made for drying and storage of different forms of carrot so that it can be made available throughout the year. Therefore the present investigations were aimed to study the quality characteristics changes in dried roundels of carrot during storage so as to utilize it as food item.…”

Section: Introductionmentioning

confidence: 99%

Effect of Type and Permeability Behaviour of Packaging Material on the Quality Characteristics of Dried Carrot Roundels during Storage

Kumar

Thakur

Sharma

et al. 2020

CJAST

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Carrot (Daucus carota L) is a carotenoids rich vegetable which is mainly consumed raw, converted to various products and cooked vegetable dishes. Present studies were carried out to study the changes observed in quality characteristics of dried carrot roundels during storage. Steam blanching and KMS dipping of carrot roundels followed by mechanical cabinet drying was found to be the best pretreatment for drying of carrot roundels as discussed earlier. These dried carrot roundels were further packed and stored under refrigerated (4-7°C) and ambient (11.6-26.2°C) storage conditions for 12 months. The dried carrot roundels packed in aluminium laminated pouches and stored under refrigerated conditions showed minimum increase in physico-chemical characteristics like moisture content (11.03%), water activity (0.310), pH (6.04), reducing sugars (21.00%), total sugars (35.36%) and retained highest amounts of titratable acidity (0.73%), carotenoids (29.40mg/100g), total phenols (87.50mg/100g), crude fibres (4.16%), rehydration ratio (7.81), antioxidant activity (52.68%) and SO2 content (174.75 ppm), respectively. The sensory characteristics scores like colour (8.05), texture (7.48), taste (6.88) and overall acceptability (7.54), respectively were also retained highest in the aluminium laminated pouch under refrigerated storage condition.

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Physicochemical Analysis and Sensory Evaluation of Kheer Fortified with Carrot Shreds

Cited by 2 publications

References 4 publications

The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture

The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture

Effect of Type and Permeability Behaviour of Packaging Material on the Quality Characteristics of Dried Carrot Roundels during Storage

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