Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji

Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji

Abstract Background Daucus carota subsp. sativus (Black carrots) are underutilized in context to their nutritional properties. In this study, Kanji, a naturally fermented probiotic beverage, was prepared using Daucus carota subsp. sativus (var. Punjab Black Beauty). Analysis of the physicochemical a...

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Bibliographic Details
Main Authors: Chetna Sharma, Param Pal Sahota, Sarabjit Kaur
Format: Article
Language:English
Published: SpringerOpen 2021-08-01
Series:Bulletin of the National Research Centre
Subjects:
Black carrots
Fermentation
Functional foods
Lactic acid bacteria
Nutraceuticals
Pediococcus
Online Access:https://doi.org/10.1186/s42269-021-00594-y

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