| dc.description.abstract | Carrot milk was prepared by using different level of carrot juice to evaluate the quality and
the shelf life of carrot milk at room and freezing condition. Firstly, different levels of Carrot
milk were manufactured and their qualities were measured with the help of some physical
(Smell, Color, Taste), Chemical (Acidity, pH, Protein, Fat, TS, SNF) and microbiological
tests (Standard plate count test and Coliform test). Panel test was conducted to select the
suitable level of carrot juice. In the first panel test, carrot juice was used in different
concentration to make carrot milk such as, control, 5%, 10%, 15% and 20% and two samples
those contain 10% and 15% carrot juice respectively were selected. From the second panel
test, 15% carrot juice and 5% sugar was selected for third panel test. In third panel test the
selected carrot milk was divided into four samples by using different amount of cardamom
(elachi) and cinnamon (darchini). After the third panel test, 15% carrot juice, milk, sugar and
cardamom was selected finally. Chemical analysis showed that addition of carrot juice
declined the percentage of fat (3.48%) in carrot milk but increased the acidity (0.21%),
specific gravity (1.046), pH (7.2), SNF (12.31%), TS (15.34%) and protein (3.48%). Lower
percentage of TS, SNF were observed in carrot juice than milk. So, the addition of carrot
juice decreased the TS (2.52%), SNF (2.32%) content of carrot milk (carrot juice and milk).
Carrot milk also showed higher amount of TS (15.34%) and SNF (12.31%) due to addition of
sugar and cardamom with carrot juice and milk. Acidity level and pH value were higher in
the carrot milk. Both types of carrot (Raw and Boiled) contained higher amount of total
phenolics than milk. Boiled carrot contain highest amount of total phenolics. Microbiological
tests were conducted to observe the microbial count and longevity of milk, carrot juice, carrot
milk and carrot milk with sugar and cardamom. Carrot milk contained lower amount of
bacteria than other samples. The fewer amounts of bacteria in carrot milk due to the
antibacterial activity of carrot juice. Carrot milk and carrot milk with sugar and cardamom
change their color after 6.5 hrs in Methylene Blue Reduction Test. So the samples were good.
As it was found carrot juice contained higher amount of total phenolics. Phenolic compounds
have some source of antibacterial property. Sugar and Cardamom containing carrot milk had
lower amount of bacterial population than plain milk due to presence of carrot juice which
has antimicrobial activity. The presence of coliforms in carrot milk and carrot milk with
sugar and cardamom samples was lower than plain milk sample. The standard plate count test
was also conducted on the freeze samples to find the bacterial population and the stability of
carrot milk in freezing condition (-5°C). Bacterial population was lower in each sample due
to preserve in freezing condition. Plain milk always showed higher amount of bacteria than
carrot milk and carrot milk with sugar and cardamom. On the basis of this experiment, it can
be suggested that carrot milk with sugar and cardamom can be preserved in freezing
condition and it can be easily marketed commercially for the consumers. | en_US |
