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- Title
कांजी बनाने के लिए काली गाजर का किण्वन और उसकी रासायनिक एवं बायोएक्टिव संरचना
- Authors
नाथ, प्रेरणा; काले, एस. जे.
- Abstract
Black carrot is a distinguished source of anthocyanins and contains approximately 1750 mg/kg anthocyanins. Apart from anthocyanins black carrot is also a good source of vitamin C and phenolic compounds which helps in enhancing the antioxidant potential of black carrots. For physical ailments consumption of black carrot extract has been reported since ancient times but it is not accepted as a vegetable for consumption. In North India black carrots are utilized for making a fermented drink which is rich nutritionally. Black carrot juice acidity, pH and total soluble solids was observed as 0.37%, 5.65 and 6.59° Brix, whereas kanji juice acidity, pH and total soluble solids was recorded as 0.47%, 3.02 and 3.87° Brix.
- Publication
Quarterly Research Journal of Plant & Animal Sciences / Bhartiya Krishi Anusandhan Patrika, 2017, Vol 32, Issue 4, p291
- ISSN
0303-3821
- Publication type
Article