Carrot Beverages

Abstract

A Research Note CARROT BEVERAGES ABSTRACT EXPERIMENTAL Beverages were prepared from combinations of carrot juice, carrot puree, whole orange puree, grapefruit and pineapple juices, lemon juice concentrate, sugar, citric and ascorbic acids and artificial pineapple and orange flavors. The beverages were stored at 20°C for 9 months. Analytical determinations for pH, acid, Brix, p-carotene, ascorbic acid, color and flavor evaluations were made at intervals of 0, 1,2,4, 6 and 9 months. The major nutrient lost during processing and storage was ascorbic acid. Storage time had no effect on the other quality factors. Taste testers consistently rated the carrot-orange puree plus pineapple juice beverage as having the most desirable flavor and plain carrot juice, the least desirable flavor.Preparation of carrot juice, carrot puree and carrot-orange puree Carrot juice was pressed from Imperator cultivar carrots according to the method of Stephens et al. (1971).

Temperature effect on the rheological behavior of carrot juices

“…The physico-chemical results for untreated juice are in agreement with Saldana et al (1976), Lombraña and Dias (1985), Bawa and Saini (1987), Anastasakis et al (1987), and Branco (2001), who measured the physico-chemical characteristics of carrot juice obtained through different processing techniques. Exceptions were found for total sugar, calcium pectate, fiber and protein contents.…”

Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice

“…Souci, Fachmann, and Kraut (1986), Kaanane, Kane, and Labuza (1988), and Martı´n, Solanes, Bota, and Sancho (1995) did not observe variations in pH during storage of pasteurized orange juice. Saldana, Stephens, and Lime (1976) also observed non-significant changes (P40.05) in pasteurized carrot juice. Yeom et al (2000b) did not find changes in the pH of orange juice treated by PEF (35 kV/cm, 59 ms) and stored for 112 days at 4 and 12 1C.…”

Effects of Pulsed Electric Fields on Physicochemical Properties and Microbial Inactivation of Carrot Juice

“…For example, Saldana et al . () reported that pH in carrot juice was not affected during thermal pasteurization. Yeom et al .…”

“…Other studies also indicated that PEF and TP did not affect the pH in carrot juice. For example, Saldana et al (1976) reported that pH in carrot juice was not affected during thermal pasteurization. Yeom et al (2000b) reported no change in pH of orange juice treated by PEF (35 kV/cm, 59 ms of treatment time).…”