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Quality optimisation of carrot juice

By Harshul M Vora


The carrot is one of the most widely consumed root vegetables, both in raw and processed forms and offers various nutritional benefits with the firesh product being low in energy and a good source of fibre, potassium and other minerals. Of all the vegetables, it is one of the richest sources of carotenes especially B-carotene which has\ud a crucial role in vision and is also thought to have benefits due to its anti carcinogenic properties and in protection against heart disease.\ud ...\ud For this strategic investigation on processing suitability, four commercially available Australian carrot varieties (two traditional and two more recently developed) were\ud selected. Nutrient contents have been measured including moisture, protein, crude fibre, pectin, vitamins (Bi, B2,, C and Carotenes) and minerals (Ca, Fe, K, Mg and Na). Small\ud variations in macronutrients and mineral composition were observed between the varieties. \ud Parameters used industrially to indicate juicing potential were also assessed. Considerable variation in yield and colour characteristics of juices prepared from the\ud different varieties was observed.\ud As a result of this strategic study, suitable processing carrot varieties, blanching indicator enzyme, blanching regime, concentration technique and storage conditions\ud have been established. A recommended processing protocol has also been developed for the commercial processing of carrot juice. This approach is suitable for the production\ud of carrot juice concentrate having optimal quality characteristics

Topics: 0908 Food Sciences, Carrots, carrot juice, carrot processing
Year: 2001
OAI identifier:

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