Vol. 7, Issue 11, Part F (2025)

This research focuses on the standardization, physicochemical analysis, sensory evaluation, and storage stability of carrot (Daucus carota L.) pickle. Three treatment formulations (T1, T2, and T3) with varying carrot proportions were prepared and analyzed. Among these, Treatment T3 (700g carrot + 400g ingredients) demonstrated superior sensory characteristics, particularly in terms of taste, texture, and overall acceptability. The carrot pickle exhibited moderate acidity (0.797%), low pH (4.43), and a high energy value (472.88 kcal), with favourable levels of protein, fat, and carbohydrates. During a 3-month storage period, the product retained good sensory qualities with no visible fungal growth until the end of the second month. These findings highlight the potential of carrot pickle as a nutritionally rich, shelf-stable, and commercially viable value-added product.