Nutrients rich low fat high fiber carrot product

a high fiber, carrot technology, applied in the direction of plant/algae/fungi/lichens, food shaping, grain treatment, etc., can solve the problems of low carotenoids in dehydrated products and degraded carotenoids in products, and achieve the effect of low fat high fiber carrots

Inactive Publication Date: 2001-08-09
BIYANI MILIND KESHARLAL +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

0018] An object of the invention is to provide a

Problems solved by technology

It has been found that during drying, carotenoids in the product degrade as a result of which

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1a

[0043] In an experiment similar to Example 1 without the addition of sorbitol, the carrot granules obtained were light in colour and had a carotenoids content of 6 mg per 100g.

example 2

[0044] Fresh, hard, good quality orange coloured carrots (Daucus carota) with a smooth surface were selected and washed thoroughly with water. The washed carrots (1.0 kg) were processed according to the procedure described in Example 1 to obtain 95 g granules. The composition of the mules per 100 g was as given below:

2 Insoluble Fiber 20 g Soluble Fiber 13 g Total Fiber 33 g Carbohydrates 21 g Fat 0.7 g Proteins 6.9 g Carotenoids 92 mg Vitamin B1 0.7 mg Vitamin B2 0.03 mg Vitamin C 11 mg Calcium 0.6 g Magnesium 122 mg Iron 14 mg Manganese 0.5 mg Zinc 0.8 mg Potassium 1.1 g Sodium 1.59 g Phosphorus 416 mg Total Minerals (Ash value) 7.4 g

[0045] The granules had natural orange colour of the carrots.

example 2a

[0046] In an experiment similar to Example 2 without the addition of sorbitol, the carrot granules obtained were light in colour and had a carotenoids content of 7 mg per 100 g.

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PUM

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Abstract

Nutrients rich low fat, high fiber carrot product comprising 20 - 50% by weight of fiber of which 15 - 40% by weight is insoluble and 5 - 10% by weight is soluble, 0.1 - 1.0% by weight of fat, 10 - 55% by weight of carbohydrates, 0.02 - 1% by weight of carotenoids and vitamins and 5 - 10% by weight of minerals and trace elements. A process for the preparation of the carrot product comprising the step of stabilizing carrot juice with carbohydrate in amounts ranging from 1 - 10% by weight of the juice. A formulation of the carrot product mixed with excipients.

Description

[0001] This is a continuation of PCT application no PCT / IN 00 / 00007, filed on Jan. 28, 2000.[0002] This invention relates to nutrients rich low fat high fiber carrot product. It also relates to a process for the preparation of the carrot product and a formulation comprising the same.[0003] The therapeutic and nutritious effects of diets rich in fruits, and vegetables in general and carrots (Daucus carota) in particular are well known. "Effects of processing on the dietary fiber content of wheat bran, pureed green beans and carrots". Journal of food Science, 1980, 45, 1533-1534. N. E. Anderson and F. M. Clydesdale. "Fiber-mediated physiological effects of raw and processed carrots in humans"; Br. J Nutr., 1994 72: 579-599; Wisker E., Schweiizer T. F. et al. "Influence of experimental diets on cholesterol and triglyceride levels of rabbit blood serum lipoproteins"; Acta. Physiol. Pol. 1988 39: 202-206; Wehr H., Naruszewicz M. et al. "Dietary Fiber constitutes of selected fruits and ve...

Claims

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Application Information

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IPC IPC(8): A23L1/275A23L1/30A23L1/308A23L19/00A61K36/00A61K36/23
CPCA23L1/2121A23L1/2753A23L1/30A23L1/3081A23V2002/00A23V2250/5116A61K36/23A23V2250/704A23V2250/708A23V2250/211A23V2250/1592A23V2250/1642A23V2250/161A23V2250/1614A23V2250/21A23V2250/7042A23V2250/7044A23V2250/1578A23V2250/64A23V2250/02A23L19/01A23L5/44A23L33/10A23L33/22
Inventor BIYANI, MILIND KESHARLALBANAVALIKER, MANISHA MANOHARPARIKH, GEETA CHANDRAVADANBIYANI, SUSHMA MILIND
Owner BIYANI MILIND KESHARLAL
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