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CARROT BEVERAGES
Author(s) -
SALDANA GUADALUPE,
STEPHENS THOMAS S.,
LIME BRUCE J.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14431.x
Subject(s) - ascorbic acid , food science , flavor , carrot juice , chemistry , orange (colour) , sugar , orange juice , citric acid , taste , fruit juice , brix
Beverages were prepared from combinations of carrot juice, carrot puree, whole orange puree, grapefruit and pineapple juices, lemon juice concentrate, sugar, citric and ascorbic acids and artificial pineapple and orange flavors. The beverages were stored at 20°C for 9 months. Analytical determinations for pH, acid, Brix, β‐carotene, ascorbic acid, color and flavor evaluations were made at intervals of 0, 1, 2, 4, 6 and 9 months. The major nutrient lost during processing and storage was ascorbic acid. Storage time had no effect on the other quality factors. Taste testers consistently rated the carrot‐orange puree plus pineapple juice beverage as having the most desirable flavor and plain carrot juice, the least desirable flavor.