Effect of reducing pulp-particles on the physical properties of carrot juice
Sedimentation is a main problem in carrot juice. Several studies reported that cloud stability could be improved by using polysaccharide stabilizer and reducing pulp content, however these might affect texture attributes of the product. This study evaluated physical properties of carrot juices that...
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th-mahidol.239592018-08-24T08:36:55Z Effect of reducing pulp-particles on the physical properties of carrot juice P. Sinchaipanit W. L. Kerr Mahidol University The University of Georgia Agricultural and Biological Sciences Sedimentation is a main problem in carrot juice. Several studies reported that cloud stability could be improved by using polysaccharide stabilizer and reducing pulp content, however these might affect texture attributes of the product. This study evaluated physical properties of carrot juices that were prepared by using different machines i.e. (i) hydraulic pressing, (ii) hammer mill, and (iii) high pressure homogenizer, which reduced sizes of the carrot pulps to 332, 283, and 82 μm diameter, respectively. No significant changes (p < 0.05) in the pulps diameter during storage at 4°C for 2 weeks were seen. Apparent consistency of the products was not significantly different (2.08-2.16), however a significant difference was found in serum viscosity (1.23, 1.31, and 1.41, respectively) that indicated that the smaller pulp size had higher relative viscosity. After 14 days, both viscosities of all samples tended to slightly decrease. Values of pH and total soluble solids (°Brix) of all samples were 3.39-3.42 and 11.0 -11.2, respectively, while colors were 86.3 lightness (L), 40.4 redness (a), and 75.8 yellowness (b). These characteristics remained constant during storage. The homogenization process provided the product with a higher viscosity due to smaller pulp sizes, which did not have any effects on the quality factors such as the color, pH and °Brix of the carrot beverages. 2018-08-24T01:36:55Z 2018-08-24T01:36:55Z 2007-12-01 Article ASEAN Food Journal. Vol.14, No.3 (2007), 205-214 15055337 01277324 2-s2.0-57549114017 https://repository.li.mahidol.ac.th/handle/123456789/23959 Mahidol University SCOPUS https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=57549114017&origin=inward |
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Agricultural and Biological Sciences P. Sinchaipanit W. L. Kerr Effect of reducing pulp-particles on the physical properties of carrot juice |
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Sedimentation is a main problem in carrot juice. Several studies reported that cloud stability could be improved by using polysaccharide stabilizer and reducing pulp content, however these might affect texture attributes of the product. This study evaluated physical properties of carrot juices that were prepared by using different machines i.e. (i) hydraulic pressing, (ii) hammer mill, and (iii) high pressure homogenizer, which reduced sizes of the carrot pulps to 332, 283, and 82 μm diameter, respectively. No significant changes (p < 0.05) in the pulps diameter during storage at 4°C for 2 weeks were seen. Apparent consistency of the products was not significantly different (2.08-2.16), however a significant difference was found in serum viscosity (1.23, 1.31, and 1.41, respectively) that indicated that the smaller pulp size had higher relative viscosity. After 14 days, both viscosities of all samples tended to slightly decrease. Values of pH and total soluble solids (°Brix) of all samples were 3.39-3.42 and 11.0 -11.2, respectively, while colors were 86.3 lightness (L), 40.4 redness (a), and 75.8 yellowness (b). These characteristics remained constant during storage. The homogenization process provided the product with a higher viscosity due to smaller pulp sizes, which did not have any effects on the quality factors such as the color, pH and °Brix of the carrot beverages. |
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Mahidol University |
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Mahidol University P. Sinchaipanit W. L. Kerr |
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P. Sinchaipanit W. L. Kerr |
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P. Sinchaipanit |
title |
Effect of reducing pulp-particles on the physical properties of carrot juice |
title_short |
Effect of reducing pulp-particles on the physical properties of carrot juice |
title_full |
Effect of reducing pulp-particles on the physical properties of carrot juice |
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Effect of reducing pulp-particles on the physical properties of carrot juice |
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Effect of reducing pulp-particles on the physical properties of carrot juice |
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effect of reducing pulp-particles on the physical properties of carrot juice |
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2018 |
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https://repository.li.mahidol.ac.th/handle/123456789/23959 |
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