Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 145, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2021.111255
Keywords
Carrot juice; Ohmic heating; Pasteurization; Sensory evaluation; Quality
Categories
Funding
- Instituto Nacional de Tecnologia Agropecuaria, INTA , Argentina [PNAIyAV 1130033, PE I150, PD I153]
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The study found that ohmic heating could be an alternative to conventional heat treatment for pasteurizing carrot juice, providing benefits in its sensory perception through better color preference and consumer acceptance.
This study aimed to evaluate the effect of pasteurization of carrot juice by heat treatment (80 degrees C-7 min) and ohmic heating (OH) on its physicochemical and chromatic parameters, enzymatic and microbiological inactivation, volatile compounds, antioxidant capacity, carotene content, and sensory characteristics, compared to control juice (CJ). Both treatments allowed obtaining microbiologically stable and safe carrot juice and achieved 99% peroxidase inactivation levels. Significant differences were obtained in L* parameter, polyphenoloxidase activity and total antioxidant capacity, compared to HT-treated and CJ. The OH-treated juice presented greater color preference (p < 0.05) by semi-trained panelists and a high level of acceptance among consumers (corresponding to like extremely). The results allow concluding that OH could be an alternative to conventional HT for the pasteurization of carrot juice, providing benefits in its sensory perception.
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