Premium
NEUTRALIZED JUICE OF ACID‐TREATED CARROTS
Author(s) -
STEPHENS THOMAS S.,
SALDANA GUADALUPE,
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.tb14432.x
Subject(s) - chemistry , flavor , food science , acetic acid , carrot juice , fruit juice , lemon juice , biochemistry , sugar
The purpose of this investigation was to determine if the pH of juice from acid‐treated carrots could be adjusted with NaOH to that of juice from water‐treated carrots without the formation of a coagulum and without damage to juice flavor. Juice was extracted from carrots which had been heated 5 min in water or in 0.05N acetic acid. The pH of juice from the acid‐treated carrots was adjusted with NaOH to that of juice from the hot water‐treated cairots. A coagulum did not form in the pH adjusted juice upon processing. As compared with juice from the water‐treated carrots, pH adjusted juice had better flavor and was only slightly more yellow.