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

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DC Field	Value	Language
dc.contributor.author	Sharma, Chetna	vi
dc.contributor.other	Sahota, Param Pal	vi
dc.contributor.other	Kaur, Sarabjit	vi
dc.date.accessioned	2023-03-17T08:42:31Z	-
dc.date.available	2023-03-17T08:42:31Z	-
dc.date.issued	2021	-
dc.identifier.issn	2522-8307	vi
dc.identifier.uri	http://tailieuso.tlu.edu.vn/handle/DHTL/12532	-
dc.description.abstract	The physicochemical parameters observed in the fermented Kanji beverage were pH 3.47, total soluble solids 3°B, lactic acid 0.99%, total sugars 36.32 mg/mL, total reducing sugars 27.16 mg/mL, flavonoids 38.14 mg/mL, phenols 40.8 mg/mL, antioxidant activity 79.96% and ascorbic acid 110 mg/100 mL. The microbiological analysis revealed an exponential increase in lactic acid bacterial count from 3.96 to 8.33 log CFU/mL. Out of 11 bacterial strains isolated from Kanji, the bacterial strain with high growth potential was genotypically characterized as Pediococcus acidilactici with accession number MK028218.	vi
dc.description.uri	https://link.springer.com/article/10.1186/s42269-021-00594-y	vi
dc.language	en_US	vi
dc.relation.ispartofseries	Bulletin of the National Research Centre, Volume 45 (2021), Article number: 143	vi
dc.subject	Black carrots	vi
dc.subject	Fermentation	vi
dc.subject	Functional foods	vi
dc.subject	Lactic acid bacteria	vi
dc.subject	Nutraceuticals	vi
dc.subject	Pediococcus	vi
dc.title	Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji	vi
dc.type	BB	vi
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