1Krishi Vigyan Kendra, Kashipur, Uttarakhand
2Department of Foods and Nutrition, College of Home Science, G.B.P.U.A.&T., Pantnagar-263145, Uttarakhand
3Department of Post Harvest Process & Food Engineering, College of Technology, G.B.P.U.A.&T., Pantnagar-263145, Uttarakhand
4Department of Home Science and Food Technology, Surajmal Agarwal (Pvt.) Kanya Mahavidyalaya, Kichha-263148, Uttarakhand
*E-mail: singhpratibha888@gmail.com
Online published on 22 June, 2016.
Carrot, the important source of dietary carotenoids, is commonly used vegetable in fresh, cooked and dehy-drated form. The carrot is rich in mineral salts and vitamins. The high level of beta-carotene is very important and gives carrots their distinctive color. Carrot grits and powder were obtained by oven drying at 50°C for 18 h. The formulated products, viz., enriched chapati and salty enriched dalia were evaluated for glycemic index on normal subjects. Results showed that enriched chapati had glycemic index 53.48 and salty enriched dalia had glycemic index 49.81
Antioxidants, carrots, dehydration, enriched chapatti, salty enriched dalia
