Development of ready to drink carrot-honey mixed juice
1998
Vichamanee Yuenyongputtakal
This study was to utilize grade 3 and 4 carrot of New Kuruda species for the production of carrot juice. According to the survey, the consumer prefered ready to drink carrot-honey mixed juice with sweet and slightly sour taste, natural orange color, good cloud stability and filled in a clear glass bottle. The development of ready to drink carrot-honey mixed juice was begun with the extracting of carrot by the two-step extraction. Heat and acid were involve in the first step by boiling carrot in 0.07 N. citric acid solution at 93 deg C for 5 minutes and the juice was extracted from the carrot using a juice extractor. The residual was reextracted in the second step using pectinase enzyme 0.1 percent (v/w) at temperature 35 deg C, pH 4.5 for 1 hour. The carrot juice from both steps were combined and used as raw material for the development of ready to drink carrot-honey mixed juice. The suitable formula was carrot juice 25 percent, honey 12 percent, sugar 3.1 percent, salt 0.15 percent, citric acid 0.15 percent and water 59.6 percent. To obtain the cloudy stabilized juice, pectin 0.1 percent (w/w) was added and homoginized using colloid mill. The juice was pasteurized at 92 deg C for 15 seconds and hot filled in 250 ml glass bottle. The obtained juice had orange-brown color with L a and b values of 29.8, 2.5 and 16.5 respectively. The cloud stability of juice was good with an absorbance values at 0.461. The juice had both carrot and honey flavor, total soluble solid 16 deg Brix, pH 3.45 and microbiologically safe. The nutrient components of the juice were protein 0.32 percent, carbohydrate 14.15 percent, beta-carotene content 0.78 mg/100 ml and vitamin C content 0.9 mg/100 ml. The juice was moderately accepted by the consumers and could be stored for 4 weeks at 4+-2 deg C.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Kasetsart University