Candy was prepared with 3 different combinations of honey and carrot by using 750 g honey + 1,000 g carrot (T1), 1,000 g honey + 1,000 g carrot (T2) and 1,250 g honey + 1,000 g carrot (T3). To establish the best product, sensory evaluation was done on 9-point Hedonic scale. T1 was found to be most preferred candy. Further the T1 candy was assessed for overall quality during storage at room temperature (25-30 °C) for 6 months. Candy can be preserved safely for 6 months in both glass and LDPE packaging materials.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551186 | PMC |
| http://dx.doi.org/10.1007/s13197-010-0212-0 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Carrot-Derived Rhamnogalacturonan-I Consistently Increases the Microbial Production of Health-Promoting Indole-3-Propionic Acid Ex Vivo.
Metabolites
December 2024
Cryptobiotix SA, 9052 Ghent, Belgium.
Background: Using dietary interventions to steer the metabolic output of the gut microbiota towards specific health-promoting metabolites is often challenging due to interpersonal variation in treatment responses.
Methods: In this study, we combined the ex vivo SIFR (Systemic Intestinal Fermentation Research) technology with untargeted metabolite profiling to investigate the impact of carrot-derived rhamnogalacturonan-I (cRG-I) on ex vivo metabolite production by the gut microbiota of 24 human adults.
Results: The findings reveal that at a dose equivalent to 1.
Effect of Carrot Callus Cells on the Mechanical, Rheological, and Sensory Properties of Hydrogels Based on Xanthan and Konjac Gums.
Gels
November 2024
Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia.
The study aims to develop a plant-based food gel with a unique texture using callus cells and a mixture of xanthan (X) and konjac (K) gums. The effect of encapsulation of carrot callus cells (0.1 and 0.
View Article and Find Full Text PDFExtraction and characterization of microcrystalline cellulose from carrot pomace using green pretreatment technologies.
Food Chem
December 2024
Tokat Gaziosmanpasa University, Faculty of Engineering and Architecture, Food Engineering Dept., 60150 Tokat, Turkey. Electronic address:
In this study, microcrystalline cellulose (MCC) from carrot pomace, which is a byproduct of the carrot process, was produced. The Response Surface Methodology optimized the effectiveness of autoclaving & ultrasonic pretreatments (AUP) in MCC extraction with a D-optimal design. The yield of AUP was 36.
View Article and Find Full Text PDFBlack-carrot drink şalgam as a habitat for spoilage yeasts.
Fungal Biol
December 2024
Department of Food Engineering, Faculty of Engineering, Çukurova University, Adana, Turkey. Electronic address:
Şalgam is a traditional drink produced via the lactic-acid fermentation of vegetables (black carrot and turnip), sourdough, and bulgur flour; with rock salt also added. During storage, an additional yeast-mediated fermentation can occur, causing changes in organoleptic properties, as evidenced by the microbe-mediated release of gases. Here, we characterise şalgam as a microbial habitat, identify the yeasts that cause spoilage, and characterise yeast-induced changes of the şalgam.
View Article and Find Full Text PDFSwitchable Adhesion of Hydrogels to Plant and Animal Tissues.
Adv Sci (Weinh)
December 2024
Department of Chemical & Biomolecular Engineering, University of Maryland, College Park, MD, 20742, USA.
The ability to "switch on" adhesion between a thin hydrogel and a biological tissue can be useful in biomedical applications such as surgery. One way to accomplish this is with an electric field, a phenomenon termed electroadhesion (EA). Here, it is shown that cationic gels can be adhered by EA to tissues across all of biology.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!