Development and characterization of carrot based beverage base: Studies on its formulation - Couverture souple

Prasad, Kamlesh ; Ghubade, Vijay Prakash ; Prasad, Kaushal Kishor

9783659595530: Development and characterization of carrot based beverage base: Studies on its formulation

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ISBN 10 : 3659595535 ISBN 13 : 9783659595530

Editeur : LAP Lambert Academic Publishing, 2014

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Carrot is nutritionally rich source of β-carotene, dietary fibers, vitamins and minerals. Carrot is seasonal and its wastage is high due to improper handling, storage and transportation. India is a developing country where there is scarcity of time for preparing food and beverage. Therefore, attempts are made to develop carrot based instant beverage base. Dimensionally carrot can be classified in conical shape differentiated into two major edible parts, cortex (juicy part) and core (fibrous part). The cortex to core ratio varies from 2.17�0.01 for a carrot having length 9.90�1.15 to 0.76�0.01 for a carrot having length 16.57�0.74. After dehydration cortex-to-core ratio varies from 2.02�0.02 to 0.71�0.01. The true density for raw carrot varies from 873.38�3.01 to 1015.02�5.02 kg/m3 for different groups of carrot and on dehydration it is reduced to 404.67�4.57 to 940.49�4.01kg/m3. The juice extraction behavior is affected by pressure exerted by hydraulic press found to be 71.83�0.60% at pressure 14.061�104 kg/m2 to 82.30�1.73% at pressure 140.614�104 kg/m2.

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� propos de l?auteur

Kamlesh Prasad, Ph D. Associate Professor, Food Engineering & Technology, SLIET, Longowal, India;Vijay Prakash Ghubade, Food Engineering & Technology, SLIET, Longowal, India;Kaushal K Prasad, MD, PDC,CFN, MAMS, FICPath, Additional Professor, Department of Gastroenterology, Postgraduate Institute of Medical Education & Research, Chandigarh, India.

Les informations fournies dans la section � A propos du livre � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: LAP Lambert Academic Publishing
Date d'�dition: 2014
Langue: anglais
ISBN 10: 3659595535
ISBN 13: 9783659595530
Reliure: Broch�
Nombre de pages: 80
Coordonn�es du fabricant: non disponible
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Development and characterization of carrot based beverage base

Kamlesh Prasad

Edit� par LAP LAMBERT Academic Publishing Sep 2014, 2014

ISBN 10 : 3659595535 ISBN 13 : 9783659595530

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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Carrot is nutritionally rich source of -carotene, dietary fibers, vitamins and minerals. Carrot is seasonal and its wastage is high due to improper handling, storage and transportation. India is a developing country where there is scarcity of time for preparing food and beverage. Therefore, attempts are made to develop carrot based instant beverage base. Dimensionally carrot can be classified in conical shape differentiated into two major edible parts, cortex (juicy part) and core (fibrous part). The cortex to core ratio varies from 2.17�0.01 for a carrot having length 9.90�1.15 to 0.76�0.01 for a carrot having length 16.57�0.74. After dehydration cortex-to-core ratio varies from 2.02�0.02 to 0.71�0.01. The true density for raw carrot varies from 873.38�3.01 to 1015.02�5.02 kg/m3 for different groups of carrot and on dehydration it is reduced to 404.67�4.57 to 940.49�4.01kg/m3. The juice extraction behavior is affected by pressure exerted by hydraulic press found to be 71.83�0.60% at pressure 14.061�104 kg/m2 to 82.30�1.73% at pressure 140.614�104 kg/m2. 80 pp. Englisch. N� de r�f. du vendeur 9783659595530

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Development and characterization of carrot based beverage base

Kamlesh Prasad|Vijay Prakash Ghubade|Kaushal Kishor Prasad

Edit� par LAP LAMBERT Academic Publishing, 2014

ISBN 10 : 3659595535 ISBN 13 : 9783659595530

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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Prasad KamleshKamlesh Prasad, Ph D. Associate Professor, Food Engineering & Technology, SLIET, Longowal, IndiaVijay Prakash Ghubade, Food Engineering & Technology, SLIET, Longowal, IndiaKaushal K Prasad, MD, PDC,CFN, MAMS, FICPath,. N� de r�f. du vendeur 5167457

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Development and characterization of carrot based beverage base

Kamlesh Prasad

Edit� par LAP LAMBERT Academic Publishing Sep 2014, 2014

ISBN 10 : 3659595535 ISBN 13 : 9783659595530

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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -Carrot is nutritionally rich source of �-carotene, dietary fibers, vitamins and minerals. Carrot is seasonal and its wastage is high due to improper handling, storage and transportation. India is a developing country where there is scarcity of time for preparing food and beverage. Therefore, attempts are made to develop carrot based instant beverage base. Dimensionally carrot can be classified in conical shape differentiated into two major edible parts, cortex (juicy part) and core (fibrous part). The cortex to core ratio varies from 2.17�0.01 for a carrot having length 9.90�1.15 to 0.76�0.01 for a carrot having length 16.57�0.74. After dehydration cortex-to-core ratio varies from 2.02�0.02 to 0.71�0.01. The true density for raw carrot varies from 873.38�3.01 to 1015.02�5.02 kg/m3 for different groups of carrot and on dehydration it is reduced to 404.67�4.57 to 940.49�4.01kg/m3. The juice extraction behavior is affected by pressure exerted by hydraulic press found to be 71.83�0.60% at pressure 14.061�104 kg/m2 to 82.30�1.73% at pressure 140.614�104 kg/m2.VDM Verlag, Dudweiler Landstra�e 99, 66123 Saarbr�cken 80 pp. Englisch. N� de r�f. du vendeur 9783659595530

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Development and characterization of carrot based beverage base : Studies on its formulation

Kamlesh Prasad

Edit� par LAP LAMBERT Academic Publishing, 2014

ISBN 10 : 3659595535 ISBN 13 : 9783659595530

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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Carrot is nutritionally rich source of -carotene, dietary fibers, vitamins and minerals. Carrot is seasonal and its wastage is high due to improper handling, storage and transportation. India is a developing country where there is scarcity of time for preparing food and beverage. Therefore, attempts are made to develop carrot based instant beverage base. Dimensionally carrot can be classified in conical shape differentiated into two major edible parts, cortex (juicy part) and core (fibrous part). The cortex to core ratio varies from 2.17�0.01 for a carrot having length 9.90�1.15 to 0.76�0.01 for a carrot having length 16.57�0.74. After dehydration cortex-to-core ratio varies from 2.02�0.02 to 0.71�0.01. The true density for raw carrot varies from 873.38�3.01 to 1015.02�5.02 kg/m3 for different groups of carrot and on dehydration it is reduced to 404.67�4.57 to 940.49�4.01kg/m3. The juice extraction behavior is affected by pressure exerted by hydraulic press found to be 71.83�0.60% at pressure 14.061�104 kg/m2 to 82.30�1.73% at pressure 140.614�104 kg/m2. N� de r�f. du vendeur 9783659595530

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