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KMID : 1134819960250040680
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 4 p.680 ~ p.686
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Effect of Blanching Condition on the Quality of Carrot Juice
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Lim Sang-Bin
Jwa Mi-Kyung
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Abstract
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Investigations were conducted on the effects of different blanching solutions and time on the quality of carrot juice to minimize undesirable changes in color. taste and flavor of raw carrot. Juice yields were 65.9% in raw juice(RJ). 51.1~55.3% in juice by blanching in water(JBIW) and 44.6% in juice by blanching in acetic acid solution(JBIA). pH of JBIW was 6.12~6.31, similar to RJ, while that of JBIA was 4.85. Soluble solid was in the decreasing order of RJ. JBIW and JBIA. Turbidities of JBIW for 1 min and JBIA for 5 min after 3 day storage at 4℃ were maintained by 94% compared to the original juice. Only 44~46% of β-carotene was extracted from carrots during pressing, and β-carotene was extracted to a greater extent than α-carotene. Sensory evaluation indicated that JBIW for 1 min was superior to JBIA and commercially available juice in overall acceptance.
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KEYWORD
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carrot juice, blanching, quality
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