✦ LIBER ✦

Preparation and storage stability of juices from different carrot species

✍ Scribed by Ayranci, G. ;Tütüncüler, A.

Publisher: John Wiley and Sons
Year: 1993
Tongue: English
Weight: 330 KB
Volume: 37
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19930370505

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✦ Synopsis

Carrot juice was prepared from each of yellow-, orange-, and purple-coloured carrots. Juice preparation included sorting, washing, peeling, acid-blanching, chopping, juicing, sterilization, and bottling steps. Bottled juices were stored in incubators which were kept at 5 "C, 20 "C, and 27 "C.

Analytical determinations of pH, total soluble solids, maximum absorbance, reducing sugar, ascorbic acid, and p-carotene were made in suitable time intervals. Each of the three types of carrot juice kept at 27 "C deteriorated organoleptically in the first two weeks of storage. Juices stored at 20 "C and 5 "C were stable up to seven and twelve weeks, respectively. It was concluded that each of the carrot species can well be used for the preparation of carrot juice.

Zusammenfassung

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