Development and Evaluation of Carrot Kheer Mix

Journal of Food Science and Technology

Volumn 40, Issue 3, 2003, Pages 310-312

  Manjunatha, S S ^a   Mohan Kumar, B L ^a   Das Gupta, D K ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Carrot; Composition; Kheer mix; Rancidity; Sensory attributes; Storage changes

Indexed keywords

COMPOSITION; MOISTURE; OILS AND FATS;

RANCIDITY;

DAIRY PRODUCTS;

DAUCUS CAROTA;

EID: 0141917607     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

1. AOAC (1998) Official Methods of Analysis, 15th edn. Association of Official Analytical Chemists, Washington DC
2. AOCS (1973) Official and Tentative Methods, 3rd edn. American Oil Chemists Society, Illinois, USA.
3. Beerh OP, Saxena AK, Mann JK (1984) Improvement of the traditional method of manufacture of carrot murabba. Indian Food Packer 38(4): 59-63
4. CSIR (1995) The Wealth of India : Raw Materials. Council of Scientific and Industrial Research, New Delhi
5. Deshpande SS, Deshpande US, Salunkhe DK (1995) Nutritional and health aspects of food antioxidants. In: Food Antioxidants-Technological, Toxicological and Health Perspectives, Madhavi DL, Deshpande SS, Salunkhe DK (eds), Marcel Dekker, New York, p 361
6. Kalra CL, Kulkarni SG, Berry SK (1987) The carrot, popular root vegetable, Indian Food Packer 41(6): 46-73
7. Kotecha PM, Desai BB, Madhavi DL (1998) Carrot. In: Handbook of Vegetable Science and Technology. Salunkhe DK, Kadam SS (eds), Marcel Dekker, New York, p 119
8. Ranganna S (1972) Manual of Analysis of Fruits and Vegetable Products, Tata McGrew Hill Publishing Co. Ltd., New Delhi
9. Sampathu SR, Chakraborty S, Prakash K, Bisht HC, Agarwal MD, Saha NK (1981) Standardisation and preservation of carrot halwa. Indian Food Packer 35(6): 60-67
10. Tarladgis BG, Watt SM, Younathan MT, Dugav L Jr (1960) A distillation method for quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc 37: 44-47