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Chemistry of Carrot Enriched Milk to Combat Malnutrition
C Prabakaran*
Assistant Professor at Tamil Nadu Agricultural University, Erode, Tamil Nadu, India
Submission: August 18, 2023;Published: August 30, 2023
*Corresponding author: C Prabakaran, Assistant Professor at Tamil Nadu Agricultural University, Erode, Tamil Nadu, India
How to cite this article: C Prabakaran. Chemistry of Carrot Enriched Milk to Combat Malnutrition. Organic & Medicinal Chem IJ. 2023; 12(4): 555845. DOI: 10.19080/OMCIJ.2023.12.555845
Abstract
Carrot-enriched milk involves the incorporation of carrots into milk to enhance its nutritional content and flavor. Carrots, rich in beta-carotene, vitamins, minerals, and aroma compounds, contribute color, taste, and potential health benefits to milk. The interaction between the fat-soluble compounds in carrots and the emulsifying property of milk facilitates the infusion of nutrients into the milk. While cooking and heating processes may affect the stability of certain nutrients, the orange hue of carrots adds visual appeal to the milk. Creating carrot-enriched milk entails steps such as grating or chopping carrots, gently heating the milk, combining the ingredients, and straining if necessary. This process results in a unique beverage with altered taste, aroma, and color, providing an alternative way to incorporate nutrients into one’s diet. However, it’s important to consider this enriched milk as part of a balanced nutritional intake. Carrot-enriched milk involves infusing milk with the nutrients and flavors of carrots. Carrots are a good source of various vitamins, minerals, and antioxidants, particularly beta-carotene, which gives them their characteristic orange color and can be converted into vitamin A in the body. When carrots are added to milk, some chemical interactions occur that affect the flavor, color, and nutritional content of the resulting product.
Keywords: Carrot-Enriched Milk; Beta-Carotene; Nutrients; Flavor; Aroma Compounds; Emulsification; Nutritional Content; Color; Cooking Processes; Health Benefits; Visual Appeal; Beverage; Diet
Introduction
Carrots stand as a vital root vegetable, abundant in bioactive compounds such as carotenoids and dietary fibers. Their noteworthy content of functional elements adds substantial value to their health-enhancing attributes. The popularity of consuming carrots and their derivatives has been consistently rising, attributed to their role as a natural source of antioxidants with recognized anticancer properties. Beyond their traditional use in salads and curries in India, carrots possess significant potential for commercial transformation into processed items teeming with nutritional benefits, including juice, concentrates, dried powders, canned goods, preserves, candies, pickles, and gazrailla. The utilization of carrot pomace, containing roughly 50% β-carotene, holds promise for fortifying products like cakes, bread, biscuits, and various functional foods. This comprehensive review accentuates the nutritional composition, health-promoting phytonutrients, functional characteristics, product innovation, and resourceful utilization of both carrots and carrot pomace, underscoring their manifold applications [1].
Here’s A Basic overview of the Chemistry Involved
Beta-Carotene and Vitamin A
Carrots are rich in beta-carotene, a type of pigment known as a carotenoid. Carotenoids are responsible for the orange color of carrots and many other fruits and vegetables. Beta-carotene can be converted into vitamin A in the body, which is important for vision, skin health, and immune system function.
Flavor and Aroma Compounds
Carrots contain various volatile compounds that contribute to their distinct aroma and flavor. When carrots are added to milk, these compounds can infuse into the milk, altering its taste and smell.
Heat and Nutrient Stability
When milk is heated, some of the nutrients in carrots can be affected by heat. For example, high temperatures can lead to the degradation of certain vitamins and antioxidants, including vitamin C. However, fat-soluble compounds like beta-carotene are relatively stable during cooking.
Emulsification
The fat content in milk can help extract and carry fat-soluble compounds like beta-carotene from carrots. The fat in milk acts as an emulsifier, allowing these compounds to disperse more evenly in the milk.
Color Changes
The orange color of carrots can impart a pleasant hue to the milk. This can be visually appealing and could also suggest the presence of added nutrients.
To Create Carrot-Enriched Milk, You Might Follow These General Steps
1. Wash, peel, and grate or finely chop the carrots.
2. Heat the milk gently in a pot. Avoid boiling it, as high
temperatures can lead to nutrient loss and changes in flavor.
3. Add the grated or chopped carrots to the milk and
simmer the mixture for a short time to allow the flavors and some
nutrients to infuse into the milk.
4. Strain the milk to remove any solid carrot pieces, if
desired.
5. Allow the milk to cool before consuming.
Conclusion
It’s important to note that the specific chemistry and results can vary depending on factors such as the ratio of carrots to milk, the cooking temperature and time, and the type of milk used (whole, skim, etc.). While carrot-enriched milk can provide additional nutrients and flavor, it’s a good idea to consider it as part of a balanced diet and not rely solely on it for meeting your nutritional needs. In conclusion, the humble carrot emerges as a nutritional powerhouse, enriched with bioactive compounds like carotenoids and dietary fibers, along with an array of functional components that contribute to its health-promoting properties. The increasing consumption of carrots and their derivatives reflects their growing recognition as a natural source of antioxidants with potential anticancer effects. Beyond their traditional culinary uses, carrots have proven their adaptability to commercial processing, yielding a diverse range of nutritionally rich products. From juices and concentrates to dried powders and preserves, the versatility of carrots knows no bounds. Additionally, the utilization of carrot pomace, a byproduct rich in β-carotene, offers an exciting avenue for enhancing the nutritional content of various products. This review sheds light on the nutritional attributes, health benefits, functional potentials, product development, and innovative applications of carrots and carrot pomace, emphasizing their significance in the realm of nutrition and food science. As we continue to explore their potential, carrots stand as a prime example of nature’s bounty translated into both sustenance and well-being.
