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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 1 (2019)

Organoleptic properties and the utilization of carrot and beetroot

Author(s):

Vashvi Tiwari and Neetu Singh

Abstract:
Jelly: a food preparation of a soft, elastic consistency due to the presence of gelatine, pectin, etc., especially fruit juice boiled down with sugar and used as a sweet spread for bread and toast, as a filling for cakes or doughnuts, etc. Most commonly available Jelly flavours are Strawberry, Cherry and grape.bt the vegetables jellies are not available in the market while the vegetable jellies have more nutrient content which is beneficial for health. Carrots are rich sources of carotene, ascorbic acid and are known as vitaminized food with moisture protein, fat, carbohydrates, sugars and fibre. The red variety of the carrot root has been reported to contain higher concentrations of lycopene (10 mg/100g) even higher than tomatoes. Beetroot juice contains a high level of biologically accessible antioxidants as well as many other health promoting compounds such as Potassium, magnesium, folic acid, iron, zinc, calcium, phosphorus, Sodium, niacin, biotin, B6 and soluble fibre. Beet root helps lower blood pressure, Improves exercise stamina, improve muscle power in people with heart failure.

Pages: 1619-1621  |  1302 Views  572 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Vashvi Tiwari and Neetu Singh. Organoleptic properties and the utilization of carrot and beetroot. J Pharmacogn Phytochem 2019;8(1):1619-1621.

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