Carrots are nutritional heroes; they store a goldmine of nutrients. They are excellent source of vitamin B and C as well as well as calcium pectate along with potassium, vitamin B6, copper, folic acid and magnesium. The high level of carotene is very important in carrots. Milk is also a good food, which contains various nutrients in appreciable amount. Milk provides good amount of fat and bioavailability of caretoinoids in plant food and absorption of vitamin A from the diet is improved when consumed along with some fat in same meal. The present research work was conducted with the objective to standardize the amount of carrot juice in milk enriched with carrot juice. (Standardization at 3 percent fat and 8.5 percent SNF) as well as studying its sensory, chemical, microbiological and nutritional properties.The experiment was replicated and the data obtained during investigation was statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. Sensory evaluation of the prepared carrot flavored milk was carried out using the nine point hedonic scale. The protein, ash, moisture, fat, total carotene and other parameters were determined.

Autorentext

A meritorious student throughout her academic career & a university teacher, Dr. Nidhi Agarwal has scores of publications in her name. The major research areas of her interest are Food Analysis & Product Development. Presently, she is working in Jayoti Vidyapeeth Women's University, Rajasthan - the First Private State Women's University in India.