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Carrot Juice Color, Carotenoids, and Nonstarchy Polysaccharides as Affected by Processing Conditions
Author(s) -
BAO B.,
CHANG K. C.
Publication year - 1994
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.1365-2621.1994.tb14665.x
Subject(s) - food science , carrot juice , chemistry , carotene , carotenoid , pulp (tooth) , polysaccharide , biochemistry , medicine , pathology
Effects of processing variables on color, α‐ and β‐carotenes, and non‐starchy polysaccharides (NSP) of carrot juice products were investigated. Unblanched‘carrots produced the highest amounts of juice and lowest amounts of pulp. Compared to color of fresh juice, canned juice from acetic acid‐blanched carrots retained redness best, and juice from unblanched carrots retained the least. Juice products from unblanched carrots retained highest total carotenes. Retorting, concentrating, and freeze‐drying partly reduced juice product carotenes. In most cases, the reduced amounts from various processing methods were greater for β‐carotene than for α‐carotene. NSP contents of juice products ranged from 1.1 to 1.5%.