Evaluation of polyphenols enriched dairy products developed by incorporating black carrot (Daucus carota L.) concentrate.

ABSTRACT:

Background

Dairy products like ice cream, yogurt and buttermilk are consumed widely due to their rich taste but these products lack anthocyanins, which are polyphenol and exhibit great antioxidant activity in both in vivo and in vitro studies. Therefore, adding a natural source of these antioxidants to the commonly consumed dairy product will be beneficial to the masses. Among all the sources, black carrots are the extraordinary and cheapest source of anthocyanins, which are commonly consumed as a natural fermented drink. In this study, an attempt has been made to examine the feasibility of black carrot concentrate as an ingredient into dairy products.

Methodology

Ice cream, yogurt and buttermilk were prepared by incorporating black carrot concentrate at 2.5, 5.0, 7.5 and 10

SUBMITTER: Pandey P 

PROVIDER: S-EPMC8113845 | biostudies-literature | 2021 May

REPOSITORIES: biostudies-literature