Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 85, Issue 3, Pages 505-512Publisher
WILEY
DOI: 10.1002/jsfa.1882
Keywords
carrot juice; enzymatic hydrolysis; beta-carotene; color and cloud stability; hydrocolloids
Ask authors/readers for more resources
The color and cloud stability of cloudy carrot juice were improved by enzymatic hydrolysis and addition of hydrocolloids. Cellulytic and pectolytic enzyme preparations were used to prepare the carrot juice and their optimum dosages were 1.6 g kg(-1) and 0.035 g kg(-1), respectively. Hydrocolloids including guar gum, pectin and flaxseed gum were each added to the carrot juice and assessed for their ability to stabilize the carrot juice. Pectin had no effect on the cloud stability of carrot juice. Guar gum and flaxseed gum stabilized the cloudy carrot juice owing to macromolecular steric repulsion, while flaxseed gum reduced the creaming of cloudy carrot juice owing to its emulsification. The color and beta-carotene content of carrot juice did not change during 6 months of storage. (C) 2004 Society of Chemical Industry.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available