• Anmol
• Dr. Neha Mishra

This study aimed to assess the impact of different fermentation periods on the sensory attributes, physicochemical properties, nutritional composition, and antioxidant activity of a black carrot-based fermented spread. Different formulations were created using consistent proportions of black carrot, tomatoes, garlic, ginger, green chili, lemon juice, inoculum, and butter, subjected to fermentation for 6, 12, and 18 hours. Sensory evaluation, conducted using a 9-point hedonic scale, revealed that the spread fermented for 12 hours (T2) received the highest overall acceptability score of 8.6, than other samples. Based on this sensory data and physico-chemical properties including pH, Total Acidity, and TSS further analyses were conducted to investigate the nutritional composition i.e moistue , ash, crude protein, crude fat, and crude fiber, Vitamin A and antioxidant activity like Total phenolic contain , DPPH Subsequent analyses indicated that the fermentation process enhanced nutritional analysis and antioxidant activity, potentially offering protection against oxidative stress and reducing the risk of chronic diseases. Additionally, the proliferation of beneficial microorganisms, particularly lactic acid bacteria with probiotic properties, was observed, contributing to improved gut health and overall well-being.

Nutrition rich, Black Carrot, fermented Tomatoes, Inoculum, Sensory, Nutritional Composition, Antioxidant Activity, Probiotics.

"“Optimization of fermentation Time for Enhancing Sensory Attributes and Functional Properties of Probiotics Rich Black Carrot Based Spread”", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 9, page no.c562-c568, September-2024, Available :http://www.jetir.org/papers/JETIR2409261.pdf

"“Optimization of fermentation Time for Enhancing Sensory Attributes and Functional Properties of Probiotics Rich Black Carrot Based Spread”", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 9, page no. ppc562-c568, September-2024, Available at : http://www.jetir.org/papers/JETIR2409261.pdf