Effects of storage on quality of carrot juices produced with lactofermentation and acidification


Demir N., Acar J., Bahceci K.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.218, ss.465-468, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 218 Konu: 5
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1007/s00217-004-0883-8
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Sayfa Sayıları: ss.465-468

Özet

In this study, effects on the yield and the quality of product properties of carrot juice produced with lactofermentation and added citric acid, and with and without total enzymatic liquefaction (Pectinex Ultra SP-L) were investigated. Samples were stored at room temperature for 6 months and analytical changes which might occur were determined at day 0 and after 2, 4 and 6 months by quality control tests. In enzyme-treated samples, the yield and the quality of mineral incrementation were determined. Accordingly, ash and water-soluble dry matter contents were increased in the samples. Galacturonic acid formed after enzymatic breakdown of pectin in the raw material increased the total acidity of the samples. Sensorial tests of the product were also carried out. According to the test results, the products produced with enzyme treatment at day 0, after 2 and 4 months storages were found to be the ones mostly preferred. However the samples without enzyme treatment were preferred by the panelists after long-term (6 months) storage.