Development and Sensory Evaluation of Beta Carotene Rich Food Preparations Using Underexploited Carrot Greens

Abstract

Carrot greens are the most under-exploited class of greens despite of high nutritional value. In daily diet an increased intake of these inexpensive greens can be one of the strategies for improving the nutritional status. Keeping this in view, the present study was undertaken with the objective to develop commonly consumed food preparations by separately incorporating fresh and dry carrot greens, applying different cooking methods. Levels of incorporation of fresh carrot greens in different food preparations ranged 40 to 80 per cent whereas powder of dry carrot greens was added in different preparations at 7, 8 and 9 per cent levels. Organoleptic evaluation of all food preparations were conducted by a panel of ten judges using Hopkin's seven point scale. In fresh carrot greens incorporated food preparations, the maximum and most acceptable level (80%) of incorporation of under exploited carrot greens was in saag and minimum (40%) in puri and kadhi. In dry carrot greens incorporated food preparations, the most and best level (9 %) of incorporation of greens was in mathri and minimum (7%) in matrey. Among all the fresh carrot greens incorporated food preparations, gulabjamun scored highest (6.96 + 0.27) overall acceptability scores while laddoo scored minimum (5.52 + 0.68). In dry carrot greens incorporated food preparations tacques scored highest (6.31 +0.28) and laddoo scored minimum (5.98 + 0.69) overall acceptability scores. Beta carotene content in all food preparations increased significantly (P<0.01) with incorporation of fresh as well as dry carrot greens.

Development of carrot top powders using foam mat drying

“…Carrot ( Daucus carota L.) is a root vegetable widely available and grown all over the world; however, carrot tops (or carrot greens) are commonly discarded as environmental waste or used as animal feed despite of high nutritional value (Boroski et al, 2011; Kaur & Kochar, 2009). The leafy tops of carrots are an important source of fibers, minerals, vitamin C, and β‐carotene, besides being rich in essential fatty acids (de Almeida et al, 2009), which makes it useful as an ingredient for the manufacture of many food products.…”

“…

Green leafy vegetables are a rich source of vitamins and minerals, which when consumed regularly can assist in promoting health of population. Although the addition of green leafy vegetables greatly enriches the nutritional value of traditional recipes, there are in nature many underutilized greens (Veena et al, 2019).Carrot (Daucus carota L.) is a root vegetable widely available and grown all over the world; however, carrot tops (or carrot greens) are commonly discarded as environmental waste or used as animal feed despite of high nutritional value (Boroski et al, 2011;Kaur & Kochar, 2009). The leafy tops of carrots are an important source of fibers, minerals, vitamin C, and β-carotene, besides being rich in essential fatty acids (de Almeida et al, 2009), which makes it useful as an ingredient for the manufacture of many food products.

…”

“…The industrialization of these materials can contribute for the full use of the carrots, reducing food waste which has been considered a worldwide problem. In this sense, the incorporation of carrot tops in products such as pasta (Boroski et al, 2011), cookies (Castilho Júnior & Oliveira, 2013, and traditional Indian preparations (Kaur & Kochar, 2009) has already been investigated. However, fresh carrot tops are highly perishable and require suitable processing so that they can be properly incorporated into preparations.Drying is one of the most used operations to convert perishable food into stable products, since it reduces the moisture content, thus preventing microbial growth and chemical reactions that cause…”