Development and standardization of processing technique for ready-to-use lab fermented Kanji mix using refractance window dried black carrot powder

Abstract

Black carrots are rich in bio-actives but underutilized owing to their short-term availability and perishable nature. Traditionally, black carrots have been used for the preparation of Kanji—a fermented non-dairy beverage prepared using natural fermentation by lactic acid bacteria and a few spices. This plant-based probiotic beverage has high antioxidant properties but there is a risk of contamination with pathogens due to uncontrolled fermentation during storage. To enhance the availability of this nutritious beverage throughout the year and to ensure the microbiological safety of the traditional fermented product, the present study was planned to optimize the process for controlled fermentation using freeze-dried lactic acid bacterial (LAB) culture and refractance window-dried black carrot powder. The physicochemical and microbiological profiles of LAB-fermented Kanji were analysed. The dried Kanji mix can be reconstituted into naturally fermented probiotic beverage with unique flavour and aroma along with ensured microbiological safety and enhanced commercial value.

A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods

“…The end products showed similar color quality and yielded better preservation of color and phenolic compounds. 67,68 Kaur et al 69 showed that from the study, the physical (color properties) and chemical parameters (anthocyanins and total phenolic content) were retained in dried carrot compared to other drying methods.…”

“…116,117 In another study, a fermented non-dairy beverage was prepared from carrot, resulting in a distinctive avor and aroma along with ensured microbiological safety and enhanced commercial value. 69 Carrot pickle is prepared by lactic acid fermentation. The addition of potassium metabisulte into the carrot pickle led to its preservation in excellent condition for 6 months at room temperature even in a non-air-tight container.…”

“…This modern drying technology is mostly used for heat-sensitive materials such as liquids and purees into powders, cakes, or sheets. 69…”

“…116,117 In another study, a fermented non-dairy beverage was prepared from carrot, resulting in a distinctive flavor and aroma along with ensured microbiological safety and enhanced commercial value. 69…”

“…This modern drying technology is mostly used for heat-sensitive materials such as liquids and purees into powders, cakes, or sheets. 69 The conductive hydro drying method with drying parameters such as 50 mm BOPET corona-treated lm and water temperature (95 °C) was used for the drying of black carrot pomace, which showed that for the drying process, 150 min time is required as compared to other drying methods. The end products showed similar color quality and yielded better preservation of color and phenolic compounds.…”