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KMID : 1024420150190040329
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Food Engineering Progress
2015 Volume.19 No. 4 p.329 ~ p.337
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Quality Characteristic of High Pressure Processed Fruits and Vegetables Juices for Infants and Preschoolers
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Bang Eun
Lee Hwa-Jin
Kim Soo-Jung
Cho Hyung-Yong
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Abstract
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Three kinds of fresh squeezed fruits and vegetables juices (FV juices) were prepared, focusing on color (red, yellow, and green). For infant and young children, puffed brown rice powder 4% (w/w) was added into FV juices as a natural thickener (FV baby juices). In order to pasteurize, they were treated at 20oC and 500 MPa for 3 min (HPPFV baby juices). Flow behavior of FV, FV baby, and HPP-FV baby juices was analyzed to investigate the increasing effects of viscosity using a rotational viscometer at shear rates ranging from 0.1 to 300 s-1. The changes of color and antioxidant activity of FV baby juices were observed after being treated with high pressure, and over 4 weeks at 4oC. The L, a, and b values of high pressure processed red, yellow, and green baby juice were (33.48±0.01, 37.39±0.01, 6.58±0.01), (57.96±0.07, 13.39±0.02, 56.34±0.04), and (35.77±0.14, -4.38±0.06, 33.12±0.32), respectively. No significant difference in color and antioxidant activity were observed after treatment at high pressure (p<0.05). The viscosity of FV juices was increased with the addition of puffed whole grain powder, and more increased after high pressure treatment. During storage, the changes of color and antioxidant activities were slightly decreased, but the microbial levels were not detected more than 1.00×105 CFU/mL.
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KEYWORD
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fruits and vegetables juice , high pressure processing , color , antioxidant activity , puffed brown rice powder , flow behavior
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