Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 3, Pages 1475-1486Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-015-2143-2
Keywords
Vitamin C; Lycopene; Chlorophylls; Bioactive compounds; Fibre; Beverages
Categories
Funding
- SAKATA SEEDS IBERICA
- Spanish Ministry of Economy and Competitiveness (MINECO) [AGL2013-48830-C2-1-R]
- FEDER [UPCA13-2E-1653]
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Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in health-promoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5 A degrees C for fresh blended smoothies was established while thermally-treated ones (3 min, 80 A degrees C) reached up to 40 days at 20 A degrees C and 58 days at 5 A degrees C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5 A degrees C compared to samples stored at 20 A degrees C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation.
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