Volume 5, Issue 17 (2008)
FSCT 2008, 5(17): 1-8 |
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Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice. FSCT 2008; 5 (17) :1-8
URL: http://fsct.modares.ac.ir/article-7-3992-en.html
URL: http://fsct.modares.ac.ir/article-7-3992-en.html
Abstract: (5717 Views)
Abstract
The effect of CO2 (0.5 l min-1 for 15 min) and orange juice (30% v/v carrot juice) on phisico-chemical characteristics as well as microbial flora of carrot juice within the three months of storage was investigated. Both orange juice and CO2 caused a decrease in pH value of carrot juice but pH reduction was higher when orange juice (30 percent) was added. Samples of carrot-orange juice had higher value of acidity and lower pH. Blending orange juice with carrot juice caused higher percentage of precipitation, decrease in a* and b* values and increase in L* value. The results of this experiment showed that sugar decreases the percentage of precipitation in pasteurized carrot juice. No microbial growth was detected in either of the treatments.
Keywords: Carrot-orange juice, Carbonation, Physico-chemical, Storage time, Microbial, Sugar content
Received: 2008/04/30 | Accepted: 2008/12/9 | Published: 2012/09/3
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