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Effect of enzymatic hydrolysis on the yield of cloudy carrot juice and the effects of hydrocolloids on color and cloud stability during ambient storage
Author(s) -
Qin Lan,
Xu Shiying,
Zhang Wenbin
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1882
Subject(s) - chemistry , carrot juice , food science , pectin , guar gum , sugar , enzymatic hydrolysis , hydrolysis , food additive , pectinesterase , carotene , creaming , pectinase , enzyme , biochemistry , emulsion
The color and cloud stability of cloudy carrot juice were improved by enzymatic hydrolysis and addition of hydrocolloids. Cellulytic and pectolytic enzyme preparations were used to prepare the carrot juice and their optimum dosages were 1.6 g kg −1 and 0.035 g kg −1 , respectively. Hydrocolloids including guar gum, pectin and flaxseed gum were each added to the carrot juice and assessed for their ability to stabilize the carrot juice. Pectin had no effect on the cloud stability of carrot juice. Guar gum and flaxseed gum stabilized the cloudy carrot juice owing to macromolecular steric repulsion, while flaxseed gum reduced the creaming of cloudy carrot juice owing to its emulsification. The color and β‐carotene content of carrot juice did not change during 6 months of storage. Copyright © 2004 Society of Chemical Industry