PHYSICOCHEMICAL CHANGES RELATED TO QUALITY OF CARROTS AND STRAWBERRY JUICES AND THEIR BLENDS AFTER PROCESSING AND DURING STORAGE

Abstract:
Physicochemical characteristics as well as organoleptic properties of carrot and strawberries juices and their blends were affected by pasteurization and storage. Results indicated that pasteurization of carrot juice caused slight increasing of pH and color index, while, occurred decreasing of total acidity, free amino nitrogen, ascorbic acid and carotenoids. On the other hand, pasteurization of strawberry juice caused apparent decrease in total acidity, ascorbic acid and carotenoids.
Various processed blends were evaluated organoleptically. Results indicated slight differences in scores among blends during storage period. In general, carrot and strawberry blend (2:1) was considered to be the best attaining the largest score.
Publication year 2010
Pages 21-35
Organization Name
serial title J. of Home Economics
Author(s) from ARC
Publication Type Journal
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