Plant Foods for Human Nutrition

, Volume 46, Issue 2, pp 127–131 | Cite as

Studies on jicama juice processing

  • M. S. Juarez
  • O. Paredes-lopez
Article
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Accepted:

Abstract

Juice was extracted from jicama (Pachyrrizus erosus Urban) and clarified using a 10 000 daltons molecular weight cut-off membrane to improve its stability. Ultrafiltered juice was tested for general composition and Hunter color. Ultrafiltration (UF) retentate and UF permeate showed some changes, compared to fresh juice, in total and soluble solids, total sugars, and nitrogen, whereas ash and pH remained constant. Hunter color of juice samples exhibited some variation by UF. Results suggest that UF has potential to produce jicama juice with desirable and stable aroma and flavor.

Key words

Jicama composition Pachyrrizus erosus food quality 
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Copyright information

© Kluwer Academic Publishers 1994

Authors and Affiliations

  • M. S. Juarez
    • 1
  • O. Paredes-lopez
    • 1
  1. 1.Lab. Biotecnología de Alimentos, Unidad IrapuatoCentro de Investigación y de Estudios Avanzados-IPNIrapuato, Gto.Mexico

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