Physico-chemical Properties and Nutritional Composition of Carrot Powder of Different Cultivars for the Development of Value Added Instant Mixes

摘要

Two cultivars of carrot powder i. e, Hisar Garic 1 and HCO 1 were analysed for physico-chemical and proximate composition. Among carrot powder of two cultivars, physico-chemical parameters like rehydration and viscosity were significantly higher in HCO 1 in comparison to HG 1, while other parameters like titratable acidity, TSS, recovery and density were found non-significant. Nutritional composition in terms of proximate composition and p-carotene was also determined. It can be concluded that carrotpowder of HCO 1 variety is the best suitable for the preparation of value added instant mixes.