Jun 13, 2012

Development & Quality Comparison of Apple Sauce with & without Fermented Carrot

This is a final year project report for Food Technology on "Development and quality comparison of Apple sauce with and without fermented carrot" and is submitted in partial fulfillment of the requirement for the degree of Bachelor of technology in Process & Food Engineering. Lactic acid fermentation of carrot as one of the alternatives to preserve this vegetable besides providing consumers healthful product was examined and reported here. Then physico-chemical characteristics of carrot (TSS 8.5-12.5 °B, total sugars 4.7% and) showed its suitability for lactic acid fermentation. You can also Subscribe to FINAL YEAR PROJECT'S by Email for more such projects and seminar.

Objective of this study is to prepare apple sauce by mixing fermented carrot and also non-fermented carrot in 3 different ratios & to evaluate and compare the physico chemical and sensory properties of both the sauces. Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Use this report for your reference and study only.

Author:- Akshay Singh Sengar & Stuti Gupta
Source:- Email


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