科研之友
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摘要
This study evaluated the combined effects of acid blanching and sonication treatments on selected quality parameters of carrot juice stored at 4 degrees C for 18 days. Carrots were blanched in acidified water (40g/L citric acid) at 100 degrees C for 4 min and the juice was then extracted. Sonication of the juice was done at an amplitude level of 70% and a frequency of 20 kHz for 2 min at 15 degrees C, keeping the pulse duration of 5 Sec on and 5 Sec off. As results, the combined treatment of acidification and sonication of carrot juice showed a significant decrease in pH and increase (P < 0.05) in acidity which remained stable during storage period. No significant changes were observed in degrees Brix. Color values (L*, a*, b*) and non enzymatic browning (NEB) influenced significantly in acidified and sonicated carrot juice during storage period. Maximum stability of total phenol, total antioxidant capacity, cloud value and ascorbic acid were also observed in the combined treatment of acidification and sonication. The findings of this study indicated that the combined treatments of acidification and sonication may successfully be utilized for the production of high quality carrot juice with improved stability of total phenol, total antioxidant capacity, cloud value and ascorbic acid during 18 days of storage.
- 出版日期2014-8
- 单位南京农业大学
